EXCLUSIVE KELLY EASTWOOD RECIPE
Roast Beetroot and Apple Soup with Horseradish Cream and Oysters
PACIFIC OYSTERS
Chef Kelly Eastwood designs an appetiser option using Oystersmiths Pacific Oysters that will add colour and flair to your next dining event.
Oysters:
Pacific Oysters
Serve:
Serves 4 as a canape
Ingredients:
12 Oystersmiths Pacific oysters, served on the half shell
500g beetroot
1 red onion, skin left on, sliced horizontally through the middle
1 Granny smith apple, peeled, cored and diced
500mls vegetable stock
1 tbsp balsamic vinegar
100mls sour cream
2 tbsp horseradish
Micro herbs to garnish
Method
Preheat oven to 180C.
Roast the beetroots in their skin, and the red onion cut side down, for 40 minutes, or until cooked through.
Once cool, squeeze the onions out of their skin, and peel the beetroots.
While the vegetables are cooking, place the apple and vegetable stock in a pot and simmer until the apple is cooked through. Add the beetroot, onion flesh and balsamic. Using a stick blender, blitz the soup until smooth. Check for seasoning.
To assemble the canape, use a shot glass or canape spoon, and gently spoon in a small dollop of the of the soup. Mix together the sour cream and horseradish.
Place the oyster on top of the soup, followed by a dollop of the horseradish cream, and finish with micro herbs.
