• Cane spirit and tomato soup with spring onion pastry straws and oyster and bacon

    Serves: 6
    Cooking Time: 45 mins plus extra for chilling

    Ingredients

    • SOUP
    • 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
    • KEBABS
    • 6 rashers streaky bacon
    • 6 fresh oysters, shucked

    Instructions

    1

    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.

    2

    Preheat the oven to 190ºC.

    3

    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.

    4

    To make the kebabs, wrap the bacon around the oysters and secure with a small skewer. Bake until crisp, for about 10 minutes.

    5

    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.

     

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