Make

Our very own Chef and Creative Director, David Moyle, has created recipes for you to enjoy on Christmas Day, or any other day, using products in the Harvest Christmas Box, 2021 Edition. 

Boxing Day omelette with grilled oysters and Seasonal Shio Koji Pickles

Ingredients
4 eggs
10g butter
6 oysters
20g fish roe (salmon, lumpfish, caviar)
1 bunch chives
30g creme fraiche
100g Seasonal Shio Koji Pickles
Black pepper and salt

Method
Roll the edges over and flip the omelette onto a plate to serve with the Seasonal Shio Koji Pickles on the side. 

Serves 2

Seasonal Shio Koji Pickles glaze for ham

Ingredients
200ml honey
200gm plum sauce
200gm Seasonal Shio Koji Pickles liquid
2 cloves
1/2 teaspoon ground white pepper
3 bay leaves

Method
Combine and bring all ingredients to the boil. Cook for 3 minutes on boil then strain and let settle to room temperature. Store at room temperature until use.

Oxheart tomato salad with sourdough miso dressing

Ingredients
Salad

4 oxheart tomatoes (or other dense meaty variety)
2 shallots
1 thumb size piece young ginger
1 bunch basil (picked)

Dressing
80g Sourdough Miso
100ml kelp vinegar
80ml olive oil
1 teaspoon honey
60ml Mirin
1/2 clove garlic
30ml light soy sauce

Method
Combine all of the dressing ingredients into a food processor and blend until emulsified. (Note, it makes enough for 6 or more portions).

Cut the tomatoes into large cubes. Peel and slice the shallot into long strips lengthwise and do the same with the ginger. Shred the ginger very finely then add to the tomatoes along with the shallots and the basil. Season the tomatoes directly with a little salt then combine everything with an appropriate amount of dressing.

Serve with burrata.

Crème anglaise with sourdough miso

Ingredients
250g egg yolks (about 10 large eggs)
200g sugar
15g cornflour
800ml milk
200ml cream
3 tsp of sourdough miso

Method
Whisk together the egg yolks and sugar until they start to turn a creamy white, then sieve the cornflour over the top and fold it through.

Combine the milk and cream, bring to the boil, then strain this over the yolk mixture. Do this in three batches so as not to cook the eggs. Once incorporated, pour this mixture back into a pot and cook very gently over a low heat, stirring constantly. Stir through the sourdough miso while heating. The mix should become the consistency of pouring cream. It will thicken more as it cools.