Panko Oysters w/ Assorted Mushrooms

PANKO OYSTERS 

w/ Assorted Mushrooms and Garlic Soy Sauce

Garnished w/ Micro Radish. 

Cook and Prep Time: 25 Minutes

Serves 3

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I first encountered the technique of deep frying oysters on a friend's blog. Winston (The Hungry Excavator) had coated these saltwater clams in batter and panko crumbs and deep fried them to an exquisite golden color. His recipe paired the oysters with a bowl of delicious Chawanmushi (Japanese Steamed Egg Custard) and homemade japanese tartare sauce. 

My take on the deep fried panko oysters dish uses a similar approach and play with Asian flavors. However, instead of Chawanmushi, I decided to add elements with a more resistant texture than the silkiness of the Chawanmushi. Enoki and Wood Ear mushrooms a softer crunch component whilst the butter poached King Oyster mushrooms taste silky and smooth. Finally, the garlic soy sauce ties the dish together by adding saltiness and sweetness. 

Overall, this is one of my favorite entrées to serve. 

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PANKO OYSTERS (recipe from The Hungry Excavator)

• 1 Dozen Fresh Oysters
• 1 Cup Water
• 1 tsp of Salt
• 1 Egg
• 4 Tbsp Plain Flour
• 2 Tbsp Water
• ½ Cup Plain Flour 
• 1½ Cups Panko Breadcrumbs 
• Vegetable Oil for Deep Frying 

1. Rinse the oysters well in salt water and pat them dry using a paper towel. Clean, dry then reserve the oysters shells. 

2. To make the batter, mix the egg, 4 Tbsp of plain flour and 2 Tbsp of water until well combined. 

3. Coat each oyster with a light dusting of flour. Cover the oysters in the batter mixture then coat well with the panko breadcrumbs. 

4. Chill the oysters in the fridge for 20 minutes. 

5. Heat up 5cm of oil in a medium saucepan until very hot (there should be some smoking at the surface). 

6. Deep fry the oysters until golden brown. Place on a paper towel to absorb the excess oil. 

JAPANESE TARTARE SAUCE (recipe from The Hungry Excavator)

• 1 Hard Boiled Egg
• 2 Tbsp Onions, Finely Minced
• 2 Tbsp Parsley, Finely Minced 
• 1 Small Pickled Cucumber, Finely Diced
• 2 Tbsp Mayonnaise 
• 2 Tbsp Lemon Juice 
• Salt to Taste

Mash the hard boil egg finely and mix all ingredients in a bowl until well combined. 

GARLIC SOY SAUCE 

• 50ml Soy Sauce 
• 50ml Mirin (Japanese Rice Wine Vinegar)
• 3ml Sesame Oil
• 2 Cloves Garlic, Finely Diced

Combine all ingredients in a small bowl. 

ASSORTED MUSHROOMS

• 200g Enoki Mushrooms
• 200g Wood Ear Mushrooms
• 200g King Oyster Mushrooms, 1cm Slices Length-ways
• 50ml Olive Oil 
• 50ml Unsalted Butter
• Salt to Taste.

1. Heat the olive oil in a pan on medium heat. Melt the butter in the olive oil and cook for another 10 seconds. 

2. First, sear the king oyster mushroom on one side for one minute, then turn the king oyster mushroom over. 

3. Add the enoki and wood ear mushrooms to the pan cook for a further 2 minutes or until mushrooms are soft. Season with salt to taste. 

4. Place the mushrooms on a plate and keep warm. 

5. Deglaze the pan with the garlic soy sauce for 20 seconds then take the pan off the heat. 

PLATING UP

• Panko Oysters and Shells
• Assorted Mushrooms
• Garlic Soy Sauce
• Japanese Tartare Sauce 
• Micro Radish 

1. Center the king oyster mushrooms on the plate. Stack the wood ear first then the enoki mushrooms. 

2. Spoon a dollop of japanese tartare sauce into the shells, then place the deep fried panko oysters onto the sauce. 

3. Stagger 4 shells around the mushrooms. 

4. Dress the mushrooms with 1 Tbsp of garlic soy sauce on each plate. 

5. Garnish the mushroom center with micro radish. 

      

Gnocchi in Parsley Cream

GNOCCHI IN PARSLEY CREAM
w/ Roasted Butternut Pumpkin and Crispy Potato Discs
Garnished w/ Micro Radish.

Cook and Prep Time: 1 Hour
Serves 4

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Winter is truly coming and there is no greater pleasure than curling up in front of the computer with a blanket and a warm bowl of comfort food. 

This gnocchi in parsley cream dish elevates a simple plate of pasta into the realm of elegance, yet retains its earthly roots of being a homemade dinner favorite. The smooth creaminess of the sauce coupled with the acidity of the lemon zest delivers harmonious notes, whilst the crispy and roasted elements provide savory flavors that balance the dish. 

Gnocchi in Parsley Cream is served as an entrée. To adapt this recipe into a main, consider proteins such as poultry or cured meats (chicken, bacon and prosciutto). 

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POTATO GNOCCHI (Adapted Recipe from Taste.com)

• 800g Desiree Potatoes
• 1 Egg, Whisked Lightly
• 2 Cups All Purpose Flour
• 50g Parmesan Cheese, Finely Grated
• All Purpose Flour for Dusting 
• Salt and Ground Black Pepper to Taste

1. Add cold water into a wok to a depth of 4cm. Place a bamboo steamer over the wok and boil at a high heat. 

2. Place the whole desiree potatoes into the bamboo steamer and steam covered for 15 minutes or until tender. 

3. Transfer the potatoes into a bowl and use a potato ricer to mash until a smooth consistency is achieved. Season the potatoes with salt and ground black pepper to taste. 

4. Add the egg into the potato mixture and combine with a wooden ladle. 

5. Add half the flour and grated parmesan and fold until well combined. Add the remaining flour in two batches until a firm consistency is achieved. If required, add more flour. 

6. Knead the dough until smooth and divide into 4 portions. 

7. Roll each portion into 30cm logs with 2cm diameters. Using a lightly floured knife, cut the logs into 2cm pieces. 

8. Roll each piece into a ball and press down with a fork to create an indentation. Place gnocchi on a lightly floured tray. 

9. Bring a medium saucepan with salted water to a boil. Add a quarter of the gnocchi into the saucepan and cook for 3 minutes or until they rise to the surface. 

10. Using a slotted spoon, drain the gnocchi and keep warm in a heat proof bowl. 

11. Repeat for the other 3 batches. 

PARSLEY CREAM SAUCE

• 200ml Thickened Cream 
• 1 Sprig Fresh Parsley, Finely Diced 
• 3 Cloves of Garlic, Finely Diced
• ½ Large Onion, Finely Diced
• 50ml Chicken Stock (See Basic Recipe List)
• Lemon Zest (From half a Lemon)
• 1 Tbsp Olive Oil 
• Salt and Black Pepper to Taste

1. In a medium saucepan, heat 1 Tbsp of olive oil on medium heat. Add the garlic and the onion and cook until soft but not caramelized. 

2. Add the fresh parsley and cook for a further 30 seconds. 

3. Next, gently add the chicken stock and reduce the liquid by half. 

4. Add the thickened cream and bring to a slight simmer. Then, add the lemon zest and continue to simmer on low heat until a thickened consistency is reached (around 2-3 minutes). 

5. Take the saucepan off the heat and season with salt and black pepper to taste. 

ROASTED BUTTERNUT SPHERES

• 1 Butternut Pumpkin 
• Salt and Black Pepper to Taste
• Olive Oil 

1. Preheat the oven to 200°C or 180°C Fan Forced. 

2. Bring salted water in a medium saucepan to a boil on high heat. 

3. Cut the butternut pumpkin in half and cook the pumpkin for 10 minutes or until slightly softened. 

4. Using a melon baller, scoop out spheres of pumpkin. Pat dry on a kitchen towel. 

5. Drizzle some olive oil over the pumpkin spheres and place on baking paper on a baking tray. 

6. Roast the spheres in the oven for 5 minutes, then season with salt and black pepper to taste.

CRISPY POTATO DISCS

• 1 Medium Desiree Potato 
• Olive Oil 
• Salt and Black Pepper to Taste

1. Wash and peel the desiree potatoes. Using a mandolin, thinly slice the potatoes. 

2. Lightly coat the potatoes in olive oil. Place in the heated oven and cook for 10 minutes or until crispy. 

3. Season the discs with salt and pepper to taste.

PLATING UP

• Potato Gnocchi
• Parsley Cream Sauce
• Butternut Pumpkin Spheres
• Crispy Potato Discs
• Micro Radish Leaves
• Salt and Black Pepper to Taste 

1. Spoon the parsley cream sauce over the gnocchi until just coated (sauce on the gnocchi should not be runny). 

2. Place a quarter of the gnocchi in a pile at the center of the plate. Season with additional salt and black pepper if required. 

3. Stagger 5 spheres of butternut pumpkin around the pile. Then, in between the pumpkin, place the crispy potato discs to cover the gnocchi. 

4. Garnish the pile with fresh micro radish to achieve the desired effect.
5. Serve while warm. 

About Me

Hi, I'm Joshua and I'm a student currently residing in Melbourne, Australia. 

Life has brought me many passions: music, football, food, but only food that has kept me up all night, contemplating how techniques can be used differently or how shifting elements around a plate can create a totally different experience in a dish.


HOW IT ALL BEGAN

In 2010, I started my undergraduate program at the University of Melbourne, fresh off the boat. Prior to arriving in Australia, I had never so much as lifted a pan, much less fry an egg. Dinners for the year consisted of boiled sausages from Coles, prepackaged salads from Woolworths with a dollop of Kewpie mayonnaise to drown it all. The microwave oven was indeed my best friend. Fast forward to 2012; I had been blessed to be invited to many pot lucks and dinners by close friends from church. Their passion for food and their overwhelming generosity truly inspired me to learn how to cook. Gone were the days of microwaved chicken wings and instant noodles. I was determined to delve into the culinary arts and one day host my own dinners. Since then, I have been avidly dining at restaurants and cooking meals for friends, developing a palate and an understanding of different cuisines. This period of learning turned out to be the embryonic stages of The White Plate.

Melbourne's abundance of fresh and local produce has always amazed me. This cornucopia of ingredients allows us to cook virtually any and all cuisine from across world cultures. However, many chefs are adamant on only cooking traditional meals - which greatly challenged my perception of the culinary arts. Food is meant to be inclusive, not exclusive. Traditional dishes and methodologies are supposed to be adapted and modernised. Stagnating these wonderful recipes takes away their potential to grow and also associates tags of "boring" and "predictability".

HOW TO USE THIS SITE

The White Plate is all about taking Fine Dining recipes and adapting them into recipes that are more accessible to home cooks. Thinking about Heston Blumenthal's liquid nitrogen dishes and Peter Gilmore's gorgeous Snow Egg has professional chefs quaking in their steel capped boots. However, there are various ways of replicating these Michelin Star dishes at home whilst still producing meals of exceptional and stunning quality. This site will be used to creatively explore unique flavour combinations that bridge the gap between traditional factions of cuisine. It contains personal experiences from my food journey and tells a story of the 'desegregation' of traditional cuisine - a struggle which creates and incites inspiration.

The White Plate categorises recipes into Entrées, Mains and Desserts. A list of basic recipes are included for stocks and accompaniments. I typically host three course meal dinners in this format which are inspired by my favourite chefs. The recipes that are posted here are either original or adapted.

COPYRIGHT

Photos and articles used in this blog are not to be reproduced, reused or redistributed without the consent and permission of The White Plate.  However, photos can be reused with credit given to The White Plate where appropriate. Sharing is cool, but stealing isn't.

Recipe List

 

Entrée Recipes

From the Earth

• Gnocchi in Parsley Cream

In the Sea

• Panko Oysters w/ Assorted Mushrooms

On the Land

Main Recipes

Dessert Recipes

Basic Recipes

CHICKEN STOCK

Makes 3 Litres

3 Litres Cold Water

1kg Chicken Bones

2 Large Onions

2 Large Carrots

2 Whole Leeks

1 Stick of Celery

3 Stalks Fresh Parsley

2 Sprigs Fresh Thyme

2 Bay Leaves

1. Add 1kg chicken bones to 3 litres of cold water in a large pot.

2. Turn the stove to high and bring the water to a boil. Remove any fat or scum.

3. Roughly chop the vegetables and add to the boiling stock.

4. Tie the parsley, thyme and bay leaves in a bundle (also known as Bouquet Garni).

5. Turn the stove to a low setting and allow the stock to simmer for 2 hours. Pass through a sieve.

6. Keep in an air tight container in the fridge or freezer.

VEAL STOCK

Makes 2 Litres

3 Litres Cold Water
20ml Olive Oil 

½kg Veal Bones

2 Large Onions

2 Large Carrots

1 Stick of Celery

3 Stalks Fresh Parsley

2 Sprigs Fresh Thyme

2 Bay Leaves

1. Preheat the oven to 200°C (180°C fan forced). Lightly oil a pan. 

2. Place the veal bones on the pan in the oven for 45 minutes until brown.

3. Peel the vegetables and brown them in a deep sauce pan on a medium-high heat.

4. Place the vegetables in a large pot and add the cold water. Bring the mixture to a boil.

5. Tie the parsley, thyme and bay leaves in a bundle (also known as Bouquet Garni).

6. Add the veal bones to the stock along with the Bouquet Garni and leave to simmer for 3 hours.

7. Strain the stock through a fine sieve and leave to cool for 15 minutes. Remove scum at surface of stock.

8. Reduce the strained stock to half the original volume and store in an airtight container in the fridge or freezer. 

VEGETABLE STOCK

Makes 750ml

1.2 Litres Cold Water

4 Large Onions

1 Bulb of Fennel

2 Whole Leeks

8 Cloves Crushed Garlic

16 Peppercorns

50g Unsalted Butter

15g Chopped Fresh Basil

15g Chopped Fresh Tarragon

15g Chopped Fresh Chervil

1. Roughly chop the vegetables.

2. In a medium pot, melt the butter and add the vegetables until they turn soft.

3. Add the cold water and bring to a boil. Skim off any scum and allow to simmer for 15 minutes.

4. Add the chopped herbs to the stock and simmer for another 3 minutes.

5. Strain the stock and keep in an airtight container in the fridge or freezer. 

FISH STOCK

Makes 1.2 Litres

1.5 Litres of Cold Water

1 Bulb of Fennel, Finely Sliced

1 Large Onion, Finely Sliced

1 Whole Leek (White Part), Sliced

50g Unsalted Butter

1kg Fish Trimmings (Preferably Turbot)

75ml Dry White Wine

½ Lemon, Sliced

3 Sprigs Fresh Parsley

1 Sprig Fresh Tarragon

1 Sprig of Coriander

1 Star Anise

10 White Peppercorns

1. Heat the butter in a medium pot until melted.

2. Cook the vegetables over a moderate heat until soft.

3. Add the fish trimmings and cook for another minute before adding the wine.

4. Bring the mixture to a boil until reduced by half the volume.

5. Add the cold water and bring the mixture to a boil again. Remove any scum.

6. Add the lemon slices, herbs, star anise and white peppercorns and leave to simmer for 25 minutes.

7. Pass the stock through a fine sieve and store in an airtight container in the fridge or freezer.

RED WINE STOCK

Makes 1 Litre

5 Shallots, Finely Chopped

3 Cloves of Garlic, Smashed
75g Clarified Butter
50ml Red Wine Vinegar
50ml Cognac
750ml Red Wine
750ml Veal Stock
1 Sprig of Fresh Tarragon
1 Sprig of Fresh Parsley
25ml Fresh Tomato Purée

1. Cook the shallots in clarified butter over a low heat until caramelized.

2. Deglaze the pan with red wine vinegar and reduce the liquid until almost evaporated.

3. Add the cognac and again, reduce until almost evaporated. Add the red wine and bring to a boil.

4. Reduce until two thirds of the stock remains.

5. Add the veal stock, herbs and fresh tomato purée and bring to a boil. 

6. Simmer the stock on low heat for 30 minutes. Pass the stock through a fine sieve and store in an airtight container in the fridge or freezer. 

  CLARIFIED BUTTER

1. In a bowl set over a bain marie (double boiler), melt the required amount of butter. 

2. Remove the top layer of scum using a spoon or a ladle. 

3. Separate the clear butter on top from the milky residue of impurities at the bottom of the pan. 

CLASSIC VINAIGRETTE

Makes 100ml 

75ml Olive Oil 

25ml White Wine Vinegar 

Salt to Taste 

Pepper to Taste

1. Whisk the ingredients together in a bowl. 

2. Add salt and pepper to taste. 

3. If storing, shake the container or jar vigorously before serving. 

CREAM VINAIGRETTE

Makes 100ml 

30ml Walnut Oil 

150ml Classic Vinaigrette 

60ml Thickened Cream

Salt to Taste 

Pepper to Taste

1. Whisk the walnut oil and classic vinaigrette together in a bowl. 

2. Add the mixture into the double cream. Keeps for up to 3 days. 

3. If storing, shake the container or jar vigorously before serving. 

FRESH TOMATO PURÉE

Makes 500ml 

1tbsp Olive Oil 

1 Small Onion, Finely Chopped

3 Cloves of Garlic, Halved and Unpeeled

1 Sprig of Thyme

1 Sprig of Tarragon

½ Bay Leaf

10 Tomatoes, Halved and De-Seeded

150ml Dry White Wine

1. Preheat the oven to 200°C (180°C fan forced). Lightly oil an ovenproof pan. 

2. Fry the onion, thyme and bay leaf until soft but not caramelized. 

3. Add the tomatoes and sweat them for 5 minutes. 

4. Add the white wine and tarragon. 

5. Place a sheet of grease proof paper to cover the surface of the mixture. 

6. Cook in oven until the liquid has evaporated. 

7. Transfer to a food processor and purée. Store in an airtight container in the fridge.

BASIC MASHED POTATO

Serves 4 to 6 

1kg Desiree Potatoes 

1 litre Cold Water

250g Unsalted Butter

100ml Thickened Cream

Salt to Taste

Pepper to Taste

1. Peel and cut the tomatoes into small 2.5cm cubes. 

2. In a large pot, boil the water with a pinch of salt for 5 minutes. 

3. Drain the potato cubes and pat dry. 

4. Purée the potato cubes in a food processor until smooth then add the butter and thickened cream. Add salt and pepper to taste. 

5. Pulse the mixture for a few seconds to combine well. 

6. Keep warm or serve while hot. 

GARLIC AND POTATO PURÉE

Serves 4 to 6 

1 litre Cold Water

1kg Desiree Potatoes
6 Cloves of Garlic, Finely Chopped
300g Unsalted Butter

100ml Thickened Cream

Salt to Taste

Pepper to Taste

1. Peel and cut the tomatoes into small 2.5cm cubes. 

2. In a large pot, boil the water with a pinch of salt for 5 minutes. 

3. Drain the potato cubes and pat dry. 

4. Heat a pan on medium heat and add a tablespoon of oil. 

5. Melt 50g of butter in the oil then add the garlic. Cook until the garlic is softened and slightly brown. 

6. Purée the potato cubes and garlic mixture in a food processor until smooth then add the butter and thickened cream. Add salt and pepper to taste. 

5. Pulse the mixture for a few seconds to combine well. 

6. Keep warm or serve while hot. 

Disclaimer: These basic recipes are adapted from Marco Pierre White's 'White Heat'.

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