June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
    Read more…

November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
    Read more…

How to eat oysters New Orleans style

By
Eve O'Sullivan
Added
29 June, 2016

Once you've tried this recipe, oysters straight up with a little lemon will never be on the menu again.


Serves 4-6

TABASCO®  sauce, to taste

12 oysters

10g parsley, chopped

200g Parmesan cheese, grated


For the garlic Butter:

2 garlic cloves, minced

125g butter


Make the garlic butter by melting the butter over a medium-low heat and then adding the garlic. Cook for 3-4 minutes but do not allow the butter to brown. It should bubble and give off a pleasant aroma of roasted garlic.


Prepare the grill.


Shuck your oysters, saving the topside of the shells for presentation later.

Place the oysters evenly onto the hot grill, making sure the outer shell is facing down. This will preserve their juices. As they warm, brush them with the garlic butter and top with an even amount of Parmesan. Continue to grill until the cheese has melted and begins to caramelise around the edges. Top with chopped parsley.

Serve immediately and finish using TABASCO® Sauce liberally as a condiment (if using a large platter, you can counterbalance your finished oysters over the shell tops to keep them level and ensure you retain all the cooking juices).



Brad McDonald is working with TABASCO® Brand on the TABASCO® Better BBQ Campaign this summer, for more info visit Facebook.com/TABASCO_UK


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