Oysters with charred finger lime

Oysters with charred finger lime

Oysters, charred finger lime, pepperberry smoked vodka recipe

Finger limes

26 January, Australia Day is almost here.

To many Joe Blow’s out there it means an esky filled with VB (or craft beer for the Inner City folk), lamb chops on the bbq and being reminded that we live in a damn beautiful and lucky country.

What’s my contribution to our national day? Aussie-fied oysters. And no, not topped with Vegemite, grated cheese and grilled.

I grabbed some freshly shucked Pacific oysters from the Fish Market and decided to top them with a couple of native ingredients. One of the finger lime trees in my back garden has three fruit on it; pretty good going seeing that nothing happened last season.

The little dears aren’t quite ripe yet so I dug into my stash in the freezer*, defrosted a handful and threw them on the bbq. Yep, no lamb chops here folks. What happens to the pulp is quite delicious. You get that typical finger lime bite, but it takes on a caramelised marmalade flavour.

So what of the smoked pepperberry vodka? Where do you buy it? You don’t. You make it.

I’ve taken some vodka and smoked it with pepperberries, infusing the booze with its unique flavour and gorgeous colour. I probably should have chosen an Australian voddy rather than a Canadian one, but I kind of fell for the shape of the bottle. Hickory chips give it a beautiful smokiness, and together with charred finger lime pulp and briny oysters, it’s adult snackage with serious pow.

Smoked pepperberry vodka

Smoked pepperberry vodka

Oysters, charred finger lime, pepperberry smoked vodka recipe

Charred finger lime

Charred finger lime

Oysters, charred finger lime, pepperberry smoked vodka recipe

 

Print Recipe
Oysters with charred finger lime
Fresh oysters tricked up with charred native Australian finger lime and smoked pepperberry vodka.
Oysters, charred finger lime, pepperberry smoked vodka recipe
Servings
servings
Ingredients
Vodka
Finger limes
Oysters
Servings
servings
Ingredients
Vodka
Finger limes
Oysters
Oysters, charred finger lime, pepperberry smoked vodka recipe
Instructions
Vodka
  1. Pour the vodka into a shallow dish (this allows for more surface area), add the pepperberries and place onto the rack of a hot smoker - see notes.
  2. Cover and smoke for 15 minutes. Remove from the smoker and allow to cool completely before decanting back into the bottle from which it came.
  3. You could probably leave it there to age indefinitely, but why wait, right?
Finger limes
  1. Heat a bbq or char grill over high heat. Lay the finger limes on the grill and allow to cook until slightly blackened on bottom. Turn over and cook the other side. Remove from heat and allow to cool completely before cutting open and scraping out the pulp. Remove any seeds, as well.
Oysters
  1. Scatter the rock salt (or ice) onto a serving platter and top with the oysters. Pour over ½ teaspoon of the smoked pepperberry vodka, then top with a little of the finger lime pulp. Serve immediately.
Recipe Notes

If you don't have a hot smoker, simply use my wok method.

Finger limes store very well in the freezer. Simply keep them in a sealed plastic container. Once defrosted, the skin is still firm and the pulp is just as it was when fresh. Mine have kept well even after a year in the freezer.

Share this Recipe
  • I have never tried finger limes. Will keep an eye out for them, as I have never seen them in my usual market/grocery shops. Sadly, I have tried that vodka and it’s pretty bad.

  • Wow, this looks great. I’ll take your Australia Day contribution any day… am very tempted to get a smoker…

  • You know, I just happen to have some pepperberries… Finger limes, alas, I don’t have. Will have to figure out what to sub for the finger lime. These look great, John – Happy Australia Day!

    • Geez! You must have a fab pepperberry supplier in Tucson, David. I look forward to what you end up doing with them. 😉

  • Barry Ozmo

    funny that, i have 3 finger limes on my plant as well.think they will be turning pink like yours.good they freeze cause they ain’t cheap to buy.next year i’m expecting many more.looking forward to your grilling idea too.

    • Apparently epsom salts help with the newly forming fruit. I tried this method and it helped “set” the fruit when it starts to develop. Was wondering why they kept falling off. 2 teaspoons watered into the soil around the stem.

  • Um this looks kinda amazing, and not just because you’ve gotten the smoker out again.

  • Barry Ozmo

    thanks for the tip.unfortunately some pesky small ants have taken up residency.i will win the battle.a chop stick is handy tool to avoid the thorns.

  • Sara (Belly Rumbles)

    I have never thought of putting finger limes on the BBQ. I have said it once and I will say it again, I love how your mind works. And then there is the pepperberry vodka…. awesome

  • AmandaChewTown

    Glad to see that smoker is still getting a work out. What an incredible dish, you really are the king of flavours!

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  • MontyPython

    Craft beer for the inner city folk and VB for the rest of us? Shudder! I worked for CUB for years and would rather lick the sweat off a gorillas buttocks than touch any of their ‘beers’ especially as they should be prosecuted for even calling their swill beer. I’ve seen urine specimens with less chemicals. Give me a well crafted non mass produced beer any day. As for your recipe? Awesome.

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