Dippers & Dressings

Written By Natalie Kalinova
 

FRENCH ONION SALSA | OYSTER TOPPER

Serves 4  doz | Great on shucked oysters

Ingredients

  • 5 French shallots| chopped fine

  • 1 bunch chives | chopped fine

  • 20g baby cappers | washed

  • 1/8 bunch dill sprigs | chopped

  • 1/8 bunch green shallots| sliced fine

  • 100ml seaweed cider vinegar

  • Salt

  • Pepper

  • 4 Doz shucked oysters

  • Drizzle olive oil

 

Method

  • Mix French shallots, chives, capers, dill, shallots & vinegar add salt & pepper, add cider vinegar and stand aside

  • Top fresh shucked oysters, drizzle with olive oil serve with seaweed salted baguette

PRAWN MAYONNAISE | CHIP DIPPER

Serves 4  doz | Great to complement Steak, Fish, Chips

Ingredients

  • 1 yolks

  • 10g Dijon mustard

  • 1 lemon zest

  • 30ml prawn oil

  • 90ml grapeseed oil

  • Salt and pepper to taste

 

Method

  • Place egg yolks, mustard, lemon in a jug, blend with a stick blender

  • Add prawn oil & grapeseed oils slowly, season to taste

SEAWEED CIDER VINAIGRETTE | DUMPLING DIPPER

Serves 4  doz

Ingredients

  • 30ml seaweed cider vinegar

  • 10ml prawn oil

  • 20g toasted sesame

  • Salt & pepper

Serves 4

Method

  • Place all ingredients in a jar and shake together

  • Serve with dumplings

 
Natalie Kalinova
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