Salad of pear, watercress, lardons and and feta dressing Beer batter

Salad of pear, watercress, lardons and
wasabi with beer battered Bluff oysters
and feta dressing
Serves 4
Recipe created by Peter Gordon, Head Chef of The Providores, Tapa Room, Kopapa,
London, United Kingdom and dine by Peter Gordon, Auckland New Zealand.
Beer batter
• 40 g flour
• 150g Beehive bacon Peter Gordon Craft Series bacon lardons
• 20 g cornflour, plus a little extra for dusting the oysters
• 1 Tablespoon olive oil
• 8 g (1 Tbsp) baking powder
• 2 pears, quartered, cores removed, sliced
• 1 teaspoon caster sugar
• a small handful green beans, blanched and refreshed
• 100 ml beer
• 16 cherry tomatoes, halved
• ½ teaspoon wasabi paste
• 4 handfuls watercress
• 12 Bluff oysters
• beer batter (recipe below)
• feta dressing
In a wide pan heat up the olive oil and add the lardons. Cook over
moderate heat until they caramelise, stirring often.
Add the pears and cook a minute, stirring, then add the beans,
tomatoes and wasabi and gently toss for 30 seconds. Turn the
heat off. Divide the watercress between 4 plates.
Heat up a deep-fryer until 180*C. Toss the oysters in a little
cornflour and then drop in the batter. Deep-fry 6 at a time until
golden, then drain on kitchen paper, sprinkling with a little sea salt.
Divide the warmed lardons and pear salad amongst the 4 plates
and sit 3 oysters on top.
Stir the dressing and drizzle over the salad and eat while the
oysters are still hot.
Sieve the flours, baking powder and ½ teaspoon fine salt together.
Slowly pour in the beer, whisking continually to avoid lumps, to form
a smooth batter then set aside for 5 minutes.
Feta dressing
• 60g ewe’s milk feta, crumbled
• 1 clove peeled garlic, finely chopped
• 1 Tablespoon lemon juice
• ¼ teaspoon finely grated lemon zest
• 50ml extra virgin olive oil
Mix everything together and season with lots of freshly ground
black pepper.
Wine Match
Wither Hills – Marlborough Sauvignon Blanc 2010
Intense gooseberry, tomato leaf, fresh cut fennel and red capsicum
characters underpinned by the classically pungent melon, guava and
passionfruit aromatics, immediately fill the senses. The palate is
extraordinarily balanced with bright seamless acidity, a concentration
of brambly grapefruit, mineral lemongrass flavours and a long supple
lingering finish.
All intellectual property rights in this recipe are owned by Peter Gordon. You may not use or reproduce this recipe for commercial purposes.