Fusion Oyster chowder
In a medium saucepan simmer the following for at least 5 minutes:
500 ml water.
2 bouquet garni and / or ½ teaspoon old bay seasoning.
Xo sauce to taste without chili.
Poach 1 dozen shelled oysters with the liquor.
Thicken slightly with cornflour.
Remove the bouquet garni and blend or pulse in the food processor.
Reheat in the saucepan with the following:
500 ml full cream milk.
250 ml cream.
And ‘some’ of the following:
A few splashes of light soy sauce.
A few splashes of brandy or sake.
A few splashes of liquid smoke.
½ teaspoon miso.
Salt and pepper to taste.
Pinch of cayenne.
Xo sauce without chili:
In a pan fry until slightly caramelised the following:
4 diced shallots.
2 tablespoon oil if desired.
1 tablespoon brown sugar honey or maple syrup.
1 tablespoon orange juice.
Then add ‘some’ of the following and simmer for a while:
50 ml sake.
50 ml mirin.
50 gm small dried scallops soaked in water for a while and broken up.
50 gm small died scrimps soaked in water for a while.
50 gm house dried crabmeat soaked in water for a while.
