Get ready for summer with this mouthwatering braai starter—Smoked Oysters with Peppadews! Freshly shucked oysters are topped with crispy bacon, garlic, and parmesan, then smoked to perfection. Finished with a dash of Rooibaard Tobaardsco Sauce and chopped peppadews.
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Feeds How Many – 4 persons
- Equipment – Hero Smoker and Grill
Ingredients
- 8 Fresh oysters
- Fresh lemons
- Parmesan cheese – grated
- 80g butter – unslated
- 100g streaky bacon – finely chopped
- 1 x shallot – finely chopped
- 2 x cloves garlic – finely chopped
- 2 x tbsp Mild peppadews
- Rooibaard Tobaardsco Sauce
How To Do It:
Summer is just around the corner, and while every day is braai day in South Africa, the amount of outdoor cooking we do definitely ramps up during the warmer months. To kick off those amazing summer days, here’s a mouthwatering starter recipe—Smoked Oysters with a South African twist: Peppadews.
Start with some freshly harvested live oysters. Once you’ve shucked them, give them a quick rinse under cold water to remove any leftover grit.
For the topping, heat a pan with a dash of cooking oil and melt your butter over medium heat. Add finely chopped onions and simmer for about 90 seconds, then toss in your garlic and mix well. Finally, add your chopped bacon bits. Stir the mixture and let it cook until the bacon becomes crisp and golden.
Meanwhile, bring your smoker up to 160°C using the indirect cooking method. Place the oysters on the grid and spoon a teaspoon of grated Parmesan cheese onto each one, followed by a teaspoon of your bacon-garlic topping. Close the lid and let the oysters smoke for about 20 minutes.
When ready, open the smoker, top each oyster with a few chopped peppadews and a dash of Rooibaard Tobaardsco Sauce for that extra kick. Serve immediately, and pair them with a chilled glass of white wine for the perfect summer appetizer. Enjoy!