Adam Purnell's Fire-Grilled Oysters with Peanuts, Chilli & Beef Tallow
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Ingredients
Equipment:
Method
- Prepare the barbecue for very hot direct cooking. Shuck the oysters, taking care to retain their natural liquor. Release each oyster from the bottom shell and check carefully for shell fragments.
- Arrange the oysters securely on a perforated grill tray. Divide the chopped peanuts, spring onions and chilli between them, then add a few drops of soy sauce to each oyster.
- Place the tray directly over the hot fire and cook for 1–2 minutes, just until the liquor begins to bubble around the edges. The oysters should be warmed rather than completely cooked through.
- At the same time, place the lime halves cut-side down on the grill until charred and juicy.
- If using a flambadou, heat it directly in the fire until extremely hot. Add small pieces of beef tallow so the fat ignites and drips over the warm oysters. Without a flambadou, place a small piece of tallow directly onto each hot oyster and allow the residual heat to melt it.
- Finish with grilled lime juice and serve immediately.
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Overall Rating:
4.00
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