Recept — №
Flambéed Oysters with Crispy Bacon and Parmesan
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These oysters are heated briefly on the kamado so they stay warm and juicy while the topping gratinates beautifully. A quick flambé gives that characteristic light caramelisation and balances the cheese and herbs perfectly against the brininess of the oyster. The result is a small, luxurious bite with real depth of flavour and a touch of theatre. Ideal for dinners where you want to impress without spending hours in the kitchen.
Steps
Light the Shichirin table grill 45 minutes ahead so the charcoal can come up to temperature properly. Using Binchotan charcoal? Read the instructions carefully first.
Chop the parsley and finely dice the shallot.
Mix all the ingredients together thoroughly, except the oysters. Hold back a little Parmesan and parsley for later.
Shuck and clean the oysters. Divide the mixture over the oysters and place them on the barbecue.
Let them cook for a few minutes until the butter melts and forms a layer. Use a blowtorch to gratinate the tops. Take the oysters off the barbecue.
Garnish the oysters with the reserved Parmesan and parsley. Serve immediately. Enjoy!