Lamb Pie, with Lentils, Spinach, Truffle and Porcini - Chef Recipe by Carlo Calautti
Tender lamb topped with potato mash and puff pastry makes this a warming Winter dish.
4 dozen freshly shucked oysters
40g fresh grated horseradish
1 tsp celery salt
60mL champagne vinegar
30mL extra virgin olive oil
1 tsp caster sugar
1 tsp Dijon mustard
2 Tbs baby celery leaves
Mix together the horseradish, celery salt, vinegar, verjuice, olive oil, sugar and mustard until well combined.
Serve the oysters on ice with half a teaspoon of horseradish relish and a pinch of baby celery on each.
Recipe provided by View by Matt Golinski