Ingredients
Serves 6+ (appetisers)Oysters with Watermelon Sorbet
1 dozen oysters
2 cups chopped watermelon
125ml (½ cup) Chardonnay
1 tsp sea salt
1 tsp sugar
1 red chilli, finely chopped
2 tbsp lime juice
¼ tsp lime zest
Smoked Salmon with Parmesan Crisps
1 large packet shredded/grated parmesan cheese
2 packets smoked salmon
Zest of 1 lemon
2 tbsp Greek yoghurt
Bunch of dill
Method
Oysters with Chardonnay and Spicy Watermelon Sorbet
Mash the watermelon with a fork, just to break it down. Don't turn it into juice.
Pour the mixture into a bowl and add the Chardonnay, salt, sugar, chilli, lime juice and lime zest.
Pour the mixture into a metal baking tin and freeze for a few hours, occasionally breaking it up with a fork.
When ready to serve, using a fork, scrape the frozen mixture into a teaspoon size ball and place it on top of each oyster. Serve immediately.
Smoked Salmon with Parmesan Crisps
Preheat oven to 180°C. Line a baking tray with baking paper.
Place teaspoonfuls of the parmesan cheese on a baking tray, leaving space for spreading. Bake for 8-10 minutes, or until golden and bubbling. Remove from the oven, slip baking paper with crisps off the tray and leave to ‘set’ on the baking paper.
They will be ready to serve in about ten minutes.
When ready, top with a piece of smoked salmon.
Combine zest of one lemon with two tablespoons of Greek yoghurt. Dollop on top of each smoked salmon canapé and top with a piece of dill.