- 1 large Lindisfarne Oyster
- Selection of 3 pears, Conference, Comice, Passe Crassane
- 350g diced rhubarb
- 500g chardonnay vinegar
- 570g infused vinegar
- 650g sugar
Oyster, Rhubarb, and Pear
James Close
3rd December 2015
Oyster, Rhubarb, and Pear
Lindisfarne Oyster, with Pear Granita, and Rhubarb
Ingredients
Method
The Oyster
Using the Baking parchment, Sous Vide the Oyster at 85 °C and leave to cool for as long as possible
Pear Granita
Peal & juice, the pears, then mix with ascorbic acid & add sugar if needed
Allow to settle and remove scum
Freeze into blocks
Grate using microplane
Rhubarb Vinegar
Heat up rhubarb and chardonnay vinegar
Cover and infuse for 5 days
Add sugar and infused vinegar and simmer for 10 mins
Rhubarb Essence
Chop rhubarb into 4cm batons
Add 3 tbsp sugar
Sous Vide for 1 hour 15 mins at 65 °C
Combine Essence and Vinegar at a radio of 50/50.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
