Home Cooking Everyday
Barbecued oysters ‘Broiled’, baked, grilled or barbecued oysters is a trend that’s found its way over here from the US, where it’s not considered sacrilegious to apply heat to these meaty molluscs. I had my first taste in New Orleans, where they’re a speciality, and was amazed by how the oyster flesh becomes more meaty and robust with a little heat. Creole-inspired chef Tom Browne felt the same way. His Decatur (www.pamelabar.com), in east London, has garnered a following serving up barbecued oysters with garlic-pecorino butter and Cajun spices. Inspired by his signature dish, I’ve created a version that’s easy to do on a barbecue (p69). When I was testing it, I became very popular with my neighbours!
September 2016 BBC Good Food Middle East 65