240g self-raising flour
400ml ice-cold water
20g parsley chopped
20g sun-dried tomato finely diced
6 medium-sized oysters
3 lambs' kidneys halved and trimmed
Sift flour and salt whisk in water and divide batter into two. Add parsley to one batch and sun-dried tomato to the other. Pat the oysters with a cloth to dry dip them in flour and then sun-dried tomato batter. Deep-fry at 175¼C.
Lightly grill the kidneys dip in flour then parsley batter. Deep-fry at 175¼C.
Serve one of each kind of beignet as a garnish.