2 octobre 2017

Boire vrai sur les huitres et garnitures de Christopher Morgan

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 !