Jonnie Boer

"Gin & Jonnie" Oysters with Joselito Lardo

Ir Ver video Receta

For Sweet-and-Sour Marinade:


Vinegar 100ML

 

Water 100ML

 

Sugar 100G

 

Red Pepper 1 Unit

-


For Gin Cream:


Gin 4ML

 

Egg whites 45G

 

Sushi vinegar 20G

 

Vinegar 20 ML

 

Yuzu juice 5G

 

Sunflower Oil 250ML

 

Yoghurt 40G

-


For Cucumber Gin Juice:


Cucumber

 

Sushi Vinegar

 

Gin



For Gin Cream:


1. Mix all the ingredients except the oil in the blender.

2. Add the oil drop by drop so that it makes a homogeneous mixture.

3. Season to taste with salt and lime juice. 

-

 


For Cucumber Gin Juice:


1. Juice the cucumber in the juice extractor.

2. Season the juice to taste with salt, pepper and sushi vinegar.

3. Add the Gin and thicken lightly with Xantan Gum. 

-

 


For Cucumber:


1. Cook all the ingredients for the sweet-and-sour marinade. Let cool. 

2. Cut Cucumber into strips.

3. Marinate the cucumber strips in the sweet-and-sour marinade. 

-

 


For Oysgters:


1. Open the oysters with an oyster knife.

2. Shuck the oyster and remove the adductor muscle. 

3. Return the oyster to its shell. 

-

 


For Joselito Lardo:


1. Chop the Joselito lardo into Small cubes.

2. Warm the Joselito Lardo slightly. 

close
Email
close
close