BOIRE+MANGER
2 octobre 2017
Boire vrai sur les huitres et garnitures de Christopher Morgan
Barman superstar du Liverpool House
Équipe Oenopole
One of the most satisfying things this city has to offer is a platter of freshly shucked oysters at Liverpool House on Notre Dame street in Montreal, especially if you have Christopher Morgan open them up for you and James Graham-Simpkins choose a glass of wine to wash them down. Mr. Morgan kindly shares the recipes and ingredients for the condiments that garnish their platter. Adjust quantities accordingly.
INGREDIENTS : Liverpool House Cocktail Sauce (makes a good batch!)
- 2 cups ketchup
- 1/3 cup freshly greated horseradish
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup brandy
INGREDIENTS : Liverpool House Mignonette (makes a good one-liter stash!)
- 1/3 cup finely chopped French shallots
- 3/4 cup red wine vinegar
- 1/4 liter sweet red vermouth
- 4 tablespoons cracked black pepper
PREPARATION
- Mix together in a bowl the Cocktail Sauce ingredients and refrigarate for a few hours to blend flavors.
- Keep refrigarated.
- Mix together in a jar the Mignonette ingredients and keep in a cool place.
- Garnish oyster platter with a small bowl of the Cocktail Sauce and Mignonette, lemon wedges and a heap of freshly grated horseradish.
- Pop a bottle of Champagne Doquet Horizon and enjoy !
Propositions d'accords pour boire vrai :