Barbequed Oysters Three Ways
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Barbequed Oysters Three Ways
Recipe By Michael Weldon
Ingredients
24 Coles deli Oysters
Smokey Kilpatrick
5 bacon rashers, diced
1 small onion diced
1 tbs smokey BBQ sauce
1 tsp Coles finest balsamic vinegar
1 tsp worcestershire sauce
½ tsp tabasco sauce
Crunchy Miso
2 spring onions, sliced thinly
2 tbs butter, room temp
1 tbs miso paste
1 tsp grated ginger
3 tbs panko breadcrumbs
1 tbs fried shallots
Sichuan, Chilli and Soy
3 tbs butter, room temp
1 garlic clove diced
1 birdseye chilli diced
1 tsp sichuan pepper, toasted and crushed
1 tbs soy sauce
1 tsp xhaoxing wine
Method
Fry off the bacon and onion in a pan until the bacon is crisp caramelised and the onion is softened. Remove from the pan and cook to room temperature. In a mixing bowl mix together the cooled bacon and onion with the remaining Kilpatrick ingredients until evenly combined.
In bowl mix together the spring onion, butter, miso and ginger. Once mixed place in the fridge to set. Mix the breadcrumbs and fried shallots together.
In bowl mix together the ingredients for the Sichuan, chilli and soy topping. Once mixed place in the fridge to set.
Turn your BBQ on until it begins to smoke. Fold up some sheets of foil and place onto a baking tray to hold the oysters in place on a baking tray. It is important to keep the oysters open side up so you don’t lose any of the liquid when cooked.
Top 8 oyster with a soon of each of the toppings. Sprinkle a good pinch of the breadcrumb mix over the miso butter. Place on the BBQ and close the lid. Cook for 3 - 4 minutes until the butters have melted and the oysters have plumped up. The breadcrumbs in the miso crumb should also be crunchy at this stage.
To serve you need to set up a platter that will hold the oysters sitting open side up to keep the juice in the shell. Herbs, seaweed, rock salt and even old oyster shells work well. Place them on a platter and serve whilst still warm.
