Cane spirit and tomato soup with spring onion pastry straws and oyster and bacon
- 250g (1 punnet) cherry tomatoes
- 1 x 400g tin Italian peeled tomatoes
- 60ml (¼ cup) cane spirit
- 15ml (1 tbsp) tamarind sauce
- sea salt, to taste
- PASTRY STRAWS
- ½ roll puff pastry
- 6 spring onions, trimmed
- 6 rashers streaky bacon
- 6 fresh oysters, shucked
To make the soup, place all the ingredients in a food processor and blend on high speed until smooth. Strain out the pips and seeds through a fine sieve. Place in a sealed container in the refrigerator for 2 hours.
Preheat the oven to 190ºC.
To make the pastry straws, roll out the pastry on a work surface and cut into 6 long strips. Place a spring onion on each strip and wrap the pastry around to completely enclose the spring onion. Place on a greased baking tray and bake until golden, about 10 minutes. Remove and keep warm.
To make the kebabs, wrap the bacon around the oysters and secure with a small skewer. Bake until crisp, for about 10 minutes.
Whisk the soup and check the seasoning. Serve in chilled bowls or shooter glasses with the hot pastrystraws and kebabs on the side. There will be enough soup for seconds.