Three recipes from elsewhere for Christmas

THE JAPANESE ENTRANCE

Fried oysters with panko, from the Maori chef Murota

Preparation : 20 minutes. Cooking : 2 to 3 minutes

Ingredients for 4 persons

• 24 size 2 oysters
• frying oil
• 4-6 pointed cabbage leaves, finely chopped
• 1/2 lemon, quartered
• tonkatsu sauce or Worcestershire sauce

For the tartar sauce:

• 4 tbsp. at s. soy mayonnaise or classic mayonnaise
• 2 small chopped pickles
• 1 C. at s. chopped red onion
• 1 C. c. chopped dill
• 1 C. c. lemon juice
• pepper

For the breading:

• 6 tbsp. at s. of flour
• 6 tbsp. at s. flour + 100 ml water
• 1 glass of panko breadcrumbs

Step 1: tartar sauce

In a bowl, mix all the ingredients. Open the oysters, remove them from their shells and place them on absorbent paper to gently remove excess water.

Step 2: breading

Prepare three plates for the breading: one with the flour, one with the flour and water mixed, one with the panko, and place them in that order. Dip an oyster in the plate of flour, then in the flour-water mixture and finally in the panko. Place the oyster on a plate and repeat the operation for all the oysters.

Step 3: cooking

In a deep frying pan, pour 3 cm of frying oil and heat to 170-180°C. Drop in the oysters and fry them for about 2-3 minutes, turning them occasionally until golden brown. Drain well on absorbent paper. Serve immediately with cabbage, lemon, tartar sauce and tonkatsu sauce.

THE ALGERIAN DISH

Shoulder of lamb with lemon from Sophie Menut, editor-in-chief of Food and wines of France

Preparation time : 45 mins. Cooking time : 3:15 a.m.

Ingredients for 4 to 6 people

• 1 lamb shoulder
• 3 cloves of garlic
• 3 fresh onions (scallions)
• 1 knob of fresh ginger
• 3 lemons
• 3 tbsp. c. cumin powder
• 1 liter chicken stock
• 1 bunch of cilantro
• 1 bunch of parsley
• ½ bunch of mint
• 1 bowl of shelled peas
• 1 bowl broad beans (fresh or frozen)
• 500g spelled couscous
• 50g butter
• salt
• pepper
• 1 pinch of hot pepper

Step 1: preparation

Preheat the oven to 200°C. Arrange the shoulder of lamb in a large gratin dish. Wash and thin the herbs. Peel the garlic cloves and the ginger nut. Wash the spring onions. Chop the garlic, spring onions and ginger together by hand or in a blender. Chop cilantro and parsley. Squeeze the lemons and mix their juice with the hot chicken broth. Add the garlic-ginger-scallion mixture, the cumin and half the parsley and coriander. Season with salt, pepper and chilli.

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