smoked oysters
it can be as simple as buttered white bread with a dab of mayonnaise, or straight from the shell with a little shallot in Leonardi white balsamic…they are just delicious!
you need a good exhaust system to smoke inside your home. My favourite domestic option is to smoke outside
pictured right starting the smoke mix
All you need is a hooded barbecue and a rack that stands about 5cm above the grill or if you are a master with charcoal even better.
for the smoke mix
200g brown sugar
50g Black China or Jasmin tea
rind of 2 mandarins
20g whole cloves
20g fennel seeds
pre heat the barbecue for 15 minutes
Working quickly, cover the grill with a double layer of foil spread the sugar on top and then the tea and finally the other ingredients.
Close the hood and set a timer for 8 minutes. In the meantime set the oysters on the rack. When the timer goes, and as long as the smoke mix has started to smoke put the rack on top of the smoke mix and close the hood. Set a timer for 15 minutes if you have just shucked the oysters 20 minutes if they have been shucked and in the fridge for a few hours. When the timer goes, turn off the heat and let stand for another 15 minutes.
Make sure that the oysters are level in your improvised smoker because you want to harvest the smoked oyster liquor. If you don’t want to use it straight away weigh it and freeze it to use at another time. ALWAYS boil the liquor after your have thawed it before you use it.
pictured left, the oysters before covering with a wok lid…and above the finished smoked oysters
This recipe comes from the wonderful Australian recipe writer, and Middle Eastern aficionado, the late Greg Malouf, first drawn to my attention by my friend and marvellous cook Diana Hetzel.
Since that time, we have turned it into multiple incarnations, white sandwich loaf, so brilliant I prefer it to my Japanese sando bread, fabulous focaccia, crispy and crunchy with loads of our best extra virgin salt and spices or salt and herbs. We also roll/push it out very thin and make a crunchy sort of flat bread.
This is a very wet sticky dough and handling it with wet or oiled hands is helpful, and it does require a bit of extra flour if your shaping it.
I’m certain we haven’t exhausted the incarnations of this wonder ful bread.
FIRST PUBLISHED 2008 galaxy guides – AO 20 NOVEMBER 2024
ingredients
makes 2:4 medium loaves
8g:16g dried yeast
20g:40g caster sugar
375g:750g warm water
50g:100g EV olive oil + extra for finishing
480g:960g strong flour + about another 100g – 150g for kneading
5g:10g fine sea salt, or poppy, fennel or onion seeds
PICTURED LEFT the fully risen pide dough
super sticky
Weigh the yeast, sugar and water into the large bowl of your electric mixer and whisk it until the yeast is dissolved, then whisk in the oil. This is a very wet dough so you will use your k-beater or creaming beater and not your dough hook. Add about half of the flour mix well, add the salt and remaining flour and work until smooth. Cover and leave in a warm place until doubled in volume.
Dust your work surface with flour and scrape the dough into the middle of the flour. Using a bowl scraper work the dough until it no longer sticks to the board.
Divide into 4:2, shape into the proper shape and place them well apart on a silicon sheet or baking sheets covered with baking parchment.
Working with clean hands, pour some olive oil over the top and with your fingers press hard against the dough pushing right to the tray to make deep indentations.
Scatter salt or seeds over the top and allow to prove again.
preheat oven to 220°C
Bake until golden brown on the tops and bottoms of the bread. Cool on racks.
PICTURED ABOVE….scraping the dough onto a work surface
PICTURED LEFT….THE DOUGH, PORTIONED AND READY FOR SHAPING INTO INTO TRADITIONAL PIDE LOAVES BELOW LEFT
PICTURED BELOW THE TRADITIONAL PIDE BREAD SHAPING
OTHER INCARNations
PICTURED BELOW….THE TRADITIONAL PIDE BREAD SHAPING
PICTURED BELOW….TRADITIONAL LOAVES
PICTURED BELOW….THE TRADITIONAL PIDE BREAD SHAPING
PICTURED BELOW….toasted TRADITIONALly shaped pide brea
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