{"id":660,"date":"2019-07-05T05:52:57","date_gmt":"2019-07-05T05:52:57","guid":{"rendered":"http:\/\/todelli.com\/content\/?p=660"},"modified":"2019-07-22T07:36:08","modified_gmt":"2019-07-22T07:36:08","slug":"sgt-pepper-seaweed-butter-umami-oyster","status":"publish","type":"post","link":"https:\/\/todelli.com\/content\/sgt-pepper-seaweed-butter-umami-oyster\/","title":{"rendered":"‘Sgt. Pepper’ Seaweed Butter Umami Oyster Recipe"},"content":{"rendered":"
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Doug Grigg from the Oyster Shack explains “We cooked an oyster in seaweed butter and mixed in some Umami Drops from Octopus’s Garden Seaweed.<\/a> The results were undeniably brilliant. Within a moment’s notice, it was on the evening menu.”<\/h3>\n
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Recipe Steps.<\/h3>\n
1. Make sure your seaweed is thoroughly washed, then add to a small pan of boiling water for 1 minute before straining and cooling with cold water. Repeat twice.<\/div>\n<\/div>\n
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2. The seaweed now should be vibrant in colour \u2013 green for the sea lettuce and reds for the dulse \u2013 but soft to the touch. Now, with a sharp knife, shred finely.<\/p>\n<\/div>\n<\/div>\n

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3. Combine your butter, seaweed and smoked salt together in a bowl, or a stand mixer if you have one. Then mix together, so the seaweed is evenly distributed throughout the butter.<\/p>\n<\/div>\n<\/div>\n

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4. On a stretch of greaseproof paper, shape your butter into a log shape, about the width of a two pence piece. Roll the parchment around the butter so it’s in a cylinder shape. Chill in the fridge until it firms.<\/p>\n<\/div>\n<\/div>\n

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5. Preheat your oven or grill to 180C\/350F\/gas mark 4.<\/p>\n<\/div>\n<\/div>\n

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6. Carefully shuck your oysters (check videos on YouTube if you haven\u2019t done this before).<\/p>\n<\/div>\n<\/div>\n

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7. Slice your butter according to the number of oysters you wish to cook \u2013 about a coin\u2019s width each would be ideal. Dress each oyster with a coin of butter.<\/p>\n<\/div>\n<\/div>\n

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8. Place the oysters and butter under the grill or in the oven until the oysters are over 70C, or semi-firm and piping hot to the touch. (Tip: using a cupcake tray is perfect to stop the oysters from falling over when cooking.)<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

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9. Remove your oysters from the oven\/grill and place on a bed of salt, to keep the shells in place. Add several droplets of umami essence to each oyster and enjoy.<\/a>\u00a0You can discover Umami drops on todelli.com at food-service prices here<\/a>.<\/p>\n

For the full recipe also check here<\/a>.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Doug Grigg from the Oyster Shack explains “We cooked an oyster in seaweed butter and mixed in some Umami Drops…<\/p>\n","protected":false},"author":1,"featured_media":661,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"acf":[],"yoast_head":"\n'Sgt. Pepper' Seaweed Butter Umami Oyster Recipe - Todelli blog<\/title>\n<meta name=\"description\" content=\"Chef Doug Grigg cooks an oyster in seaweed butter & mixes in some Umami Drops from Octopus's Garden Seaweed. 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