Kate Brittan makes her Tea Smoked Oysters
Kate has one of the more unusual titles that you’re likely to see, Senior User Experience Consultant, she has been working in the digital space for over 15 years and is highly sort after for large website and app marketing and development. "For me the digital landscape is a natural place for me to be. I am a creative yet process driven, analytical person who thrives within this exciting environment…” Kate Brittan.
Tea smoked BBQ Wallis Lake oysters
Ingredients: Smoke Mix
1 x cup jasmin rice
1 x cup earl grey tea
1 x cup brown sugar
Or equal parts to suit your oven tray
2 x Dozen Wallis Lake Premium grade oysters
Zest x 1 medium lemon
1/3 x bunch of fresh thyme, leaves only
2 x tablespoons of sesame oil
1/2 x teaspoon of high quality salt – optional. I like to use truffle salt
Microplane for super fine lemon zest – optional
2 x large disposable oven trays. One for the base containing the smoke mix and one acting as a lid
Oven rack large enough to sit in between the base and lid oven trays
Turn BBQ to high, use the flame grill section, not the flat grill.
To prepare the smoke mix, mix all ingredients together then add the mix to one of the oven trays ensuring a thin layer is covering the base of the tray.
The key to making these oysters is; ‘less is more’. You only want to perfume the oysters to accentuate the smoke flavour and complement the oyster.
To prepare the oysters, start by adding a small amount of lemon zest to each oyster, then add about 8 thyme leaves to each one. Next add the sesame oil, dip your fingers into the oil and flick the oil on the oysters. Do not add all the oil, I have only suggested a larger amount so you have enough oil to dip your fingers in. Salt is optional, only add a very small pinch to each oyster.
Next you need to make a bed for the oysters to sit on so they stay upright and don’t move around. Lightly scrunch foil and cover rack making sure the oven tray lid fits over the top. Press the dressed oysters into the foil bed.
Add the oven tray containing the smoke mix to the BBQ, close the BBQ lid. It should start smoking in about 5-10 minutes.
When the mix starts to smoke put the rack holding the oysters on the hot oven tray then put the other oven tray over the top acting as a lid. Close the BBQ lid.
Turn heat down to medium high and cook to rare, it should take about 5 minutes. You want the oysters to be raw and hot all the way through.
Remove from BBQ and eat immediately. YUM.