Recipe 26 ➺ Josh Donachie
BBQ Grilled Cos Salad with Oyster Emulsion, Salted Yolk & Onion Ash
Josh Donachie is an accomplished culinary professional celebrated for his inventive approach to modern, produce driven cuisine and dedication to sustainable, locally sourced ingredients. With a background in fine dining and a deep respect for classical technique, Josh blends tradition with innovation to craft dishes that highlight seasonal produce and bold, contemporary flavours. His leadership in the kitchen reflects a passion for creativity, precision, and mentorship, earning him recognition as one of the emerging voices in the next generation of modern chefs.
Ingredients & Method
Serves 4
INGREDIENTS
Cos Lettuce & Pickle Liquor
2 Heads Cos Lettuce
500g Rice Vinegar
350g Sugar
15g Sea Salt
Parsley Oil
200g Picked Parsley
400g Neutral Oil
Salted Egg Yolks
1kg Salt
6 Egg Yolks
Oyster Emulsion
12 Oysters
150g Soy Milk
350g Parsley Oil
Juice of 1 Lemon
Salt
Onion Ash
Onion Peelings
Finishing
100g Pecorino
INGREDIENTS
Cos Lettuce & Pickle Liquor
2 Heads Cos Lettuce
500g Rice Vinegar
350g Sugar
15g Sea Salt
Parsley Oil
200g Picked Parsley
400g Neutral Oil
Salted Egg Yolks
1kg Salt
6 Egg Yolks
Oyster Emulsion
12 Oysters
150g Soy Milk
350g Parsley Oil
Juice of 1 Lemon
Salt
Onion Ash
Onion Peelings
Finishing
100g Pecorino
METHOD
Lettuce Brine & Pickle
Remove outer leaves from the cos. Submerge in a 5% salt brine for one hour. If you have a vacuum machine, seal the lettuce with the brine and release immediately to speed absorption.
For the pickling liquor, heat the rice vinegar, sugar, and salt until dissolved, then cool completely. Once cold, add 200ml of the liquor to the lettuce and refrigerate for at least 12 hours, or vacuum-seal and chill until required.
Salted Egg Yolk
Separate the eggs, keeping yolks intact. Spread half the salt in a container, nestle yolks on top, and cover with the remaining salt. Cure at room temperature for 48 hours. Once firm, gently rinse, then dehydrate at 72°C for 12 hours until thoroughly dried and grateable.
Parsley Oil
Blanch parsley in heavily salted boiling water for 30 seconds, then chill in ice water for at least five minutes. Squeeze dry, blend on high for five minutes with the neutral oil, and strain through cheesecloth or an oil filter.
Oyster Emulsion
Blend oysters and soy milk for about 10 seconds. With the blender running, drizzle in the parsley oil until a thick emulsion forms. Add lemon juice and salt to taste.
Onion Ash
Bake onion peelings at 250°C until completely black and dry. Cool and blend into a fine ash.
To Serve
Grill the lettuce over fire until caramelised, pressing lightly to encourage even contact. Plate, add a smear of oyster emulsion, grate pecorino and salted yolk over the top, and finish with a dusting of onion ash.
Lettuce Brine & Pickle
Remove outer leaves from the cos. Submerge in a 5% salt brine for one hour. If you have a vacuum machine, seal the lettuce with the brine and release immediately to speed absorption.
For the pickling liquor, heat the rice vinegar, sugar, and salt until dissolved, then cool completely. Once cold, add 200ml of the liquor to the lettuce and refrigerate for at least 12 hours, or vacuum-seal and chill until required.
Salted Egg Yolk
Separate the eggs, keeping yolks intact. Spread half the salt in a container, nestle yolks on top, and cover with the remaining salt. Cure at room temperature for 48 hours. Once firm, gently rinse, then dehydrate at 72°C for 12 hours until thoroughly dried and grateable.
Parsley Oil
Blanch parsley in heavily salted boiling water for 30 seconds, then chill in ice water for at least five minutes. Squeeze dry, blend on high for five minutes with the neutral oil, and strain through cheesecloth or an oil filter.
Oyster Emulsion
Blend oysters and soy milk for about 10 seconds. With the blender running, drizzle in the parsley oil until a thick emulsion forms. Add lemon juice and salt to taste.
Onion Ash
Bake onion peelings at 250°C until completely black and dry. Cool and blend into a fine ash.
To Serve
Grill the lettuce over fire until caramelised, pressing lightly to encourage even contact. Plate, add a smear of oyster emulsion, grate pecorino and salted yolk over the top, and finish with a dusting of onion ash.