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Wrapped Oyster Fritters with Apple-Mint Chutney and Passion Fruit |
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| Category: | Appetizers |
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| Source: | Roger Voss |
| Description: | Wine recommendations: Since this is a recipe from South Africa, a cooler-climate South African Chardonnay, which has a pebbly, mineral character, will work well with it. Hirschowitz suggests Hamilton Russell Chardonnay, Rijks 2003 Private Cellar Chardonnay or Nederburg 2004 Chardonnay. White Burgundy, especially a more steely Chablis such as Simmonet-Fevre 2004 Premier Cru Chablis Vaillons, with just a touch of wood, also pairs well. |
| Number of Servings: | Makes 20 appetizers |
| Ingredients: | For the apple-mint chutney:
1 tablespoon olive oil
1 small onion, finely diced
2 large Granny Smith apples, peeled and diced
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
3 tablespoons Mrs. Balls Chutney (you can substitute a peach-type chutney)
2 tablespoons stone ground mustard
1 small red chili, deseeded and finely diced
1 teaspoon fresh mint, chopped
For the passion fruit sauce:
1/4 cup passion fruit juice (you can
substitute guava or pineapple)
1/2 cup of white wine
1/2 small onion, diced
1 bay leaf
4 or 5 black peppercorns
1/2 cup heavy cream
2 tablespoons butter, chilled and diced
For the batter: 1 cup all-purpose flour 1 egg 2 teaspoons salt 1 teaspoon ground nutmeg Enough milk to make batter Extra flour for dipping For the oysters: 20 fresh oysters, shucked, shells reserved 4 ounces smoked trout, sliced (you can substitute smoked salmon) Lard, olive oil or peanut oil for frying |
| Directions: | To make the apple mint chutney: Heat oil in a pan and cook onions slowly until soft. Add all the other ingredients and let simmer until most of the liquid has evaporated. Keep warm. To make the passion fruit sauce: Place passion fruit juice, wine, onions, bay leaf and peppercorns in a small saucepan and reduce by two-thirds. Add cream and reduce another two-thirds. Then strain into a bowl, whisk in butter and keep at room temperature. To make the oysters: Mix all the batter ingredients together, adding milk to thicken the batter for coating. Wrap 1 oyster in a strip of trout; dredge in the flour and then in the batter. Fry in small batches, keeping the oil hot, until golden brown. To serve: Place a small amount of warm chutney in the oyster shell (or other shells available at cooking stores). Place a fried oyster on the chutney and top with passion fruit sauce, garnish and serve. |
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