Oyster, palm heart and marrow

Manoella Buffara

Manoella Buffara

24th February 2020

Oyster, palm heart and marrow

780 min

From the menu at Manu.

Ingredients

  • 12 uni fresh oysters

palm heart sauce

  • 1kg clean palm heart (fresh) 20g cassava starch 40g bacon chopped 100ml coconut milk

bone marrow

  • 100g bone marrow 20g fresh herbs finely chopped

Method

palm heart sauce

Pass the palm heart through a juicer. Take the juice and the also the pulp and bring to simmer slowly in a warm temperature (50 - 60°C) for one day, until reduce (400 ml at the final) and ferment it.
sieve it and reserve. In a pan, fry the bacon and add the fermented palm heart juice. Let it cook for a few minutes and add the cassava starch dissolved in coconut milk. Cook until the mixture is thickened.

bone marrow

ring the bone marrow into a pan and fry it until melt. Let it warm and add the fresh herbs.

Grill the oyster with a little of sunweed oil, as fast as you can, just to warm them. Put each oyster in a shell, cover with the palm heart sauce (warm) and with a few drops of bone marrow on the top.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.