Simple freshly shucked oysters smoked on the barbecue and served up with gourmet spicy butter. This fabulous starter is ready in just 25 minutes.
* 4 cloves garlic, coarsely chopped
* 2 anchovies
* 1 tbsp lemon zest
* 2 tbsp fresh lemon juice
* 2 tbsp sambal oelek
* 1 1/2 tbsp Sriracha, or hot chilli sauce
* 250g butter, at room temperature
* Rock salt, for serving
* 24 fresh oysters, shucked, shells reserved (see Notes)
* Lemon wedges, for serving
5 Method / Steps
In a small food processor, blend the garlic, anchovies, lemon zest and juice to form a smooth paste. Blend in the sambal and Sriracha. Set aside.
In the bowl of an electric stand mixer that’s fitted with the whisk attachment, whip the butter on medium-high speed for about 10 minutes, or until the butter is pale and white in colour. Switch the whisk attachment for the paddle. Add the anchovy-chilli paste and mix on medium speed for about 2 minutes, or until thoroughly blended. Season the chilli butter to taste with salt and pepper.
Preheat the barbecue to medium-high heat. For a gas barbecue, spread the drained wood chips in the smoker box and enclose. Alternatively, spread the wood chips over half of a sheet of foil, fold the foil over and crimp the edges to form a package. Poke 4 or 5 holes in the foil package to allow the smoke to escape. Place the smoke box or foil package directly on a lit burner. For a charcoal barbecue, sprinkle the drained wood chips over the prepared coals.
Spread about 1 cup of rock salt over a small baking tray. Arrange the oysters in their half-shells over the rock salt, nestling them so they will remain in place. Add 1/2 tablespoon of chilli butter to each oyster. Melt the remaining chilli butter in a saucepan and reserve for serving.
Place the tray with the oysters on the barbecue and close the barbecue lid. Cook the oysters for about 3 minutes, or until the butter is bubbling and the oysters are warm but still soft. Dress the oysters with melted chilli butter, squeeze with lemon, and serve.
source – cooking365.co.za