FIRE-SMOKED OYS­TERS WITH ROSA TOMATO CRUSH

Recipe Suzi Holtzhauzen

House and Leisure Food - - CONTENTS -

1 cup baby rosa toma­toes 1 small red onion, peeled

and finely chopped juice of 1 le­mon 30ml olive oil 1t Tabasco sauce 1T Worces­ter­shire sauce 1t red horseradish a hand­ful of fresh

basil leaves sea salt and white pep­per 24 medium fresh oys­ters,

tightly closed

Serves 6

To make a rel­ish, halve the toma­toes and place in a large mor­tar with the chopped onion. Add all the re­main­ing in­gre­di­ents (ex­cept the oys­ters) and crush with the pes­tle.

Place the raw oys­ters rounded-shell down on a grid over hot coals. The liq­uid in the oys­ter will col­lect in the bot­tom of the shell and evap­o­rate as the oys­ter be­gins to smoke. The shells will open – be care­ful as some may pop open with pres­sure. Us­ing tongs, re­move the oys­ters from the fire. Cover your hand with a tea towel and firmly hold each oys­ter, in­sert a knife into the open­ing and slice off the flat part of the shell, dis­card­ing it. Loosen each of the oys­ters and turn them over in their shells. Spoon the rel­ish over each one while still hot and serve.

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