If you love the primal rawness of cooking over an open fire, and aren't faint of heart, there's a piece of kit to add to your arsenal of grilling tools. It's ideal for perfecting some incredible flavours and crisping up skin, and it's called a flambadou.
Preparation Time: none
Cooking Time: 10 min
100g Beef Tallow
8 Oysters, shucked
1 Apple, micro-diced
1 Shallot, micro-diced
1 Sprig Fennel Fronds, chopped
1 tbsp Sherry Vinegar
Prepare your embers and place your flambadou in your fire with the handle hanging clear of the heat.
Place your oysters in a cast iron pan or a heavy bottom griddle and nestle in the fire. Spoon the tallow into the flambadou and place back into the fire to allow it to render and melt. Once smoking hot, drip a little of the tallow into each oyster shell. Remove the fish from the fire and top with an even amount of sherry vinegar and diced apple, shallot and fennel.
We love this recipe at Woodsmith as the tallow picks up hints of the fire taste and the delicate dressing brings out the taste of the sea within the oysters.