Easy Australian Oysters Kilpatrick Recipes

EASY AUSTRALIAN OYSTERS KILPATRICK

Steps:

• Preheat your oven to 200˚C / 400°F.
• Pop the bacon or shredded ham in a small frying pan and sauté in its own fat until cooked through and crispy. (You can add a dash of oil if needed to give it more colour).
• Mix the tomato sauce, Worcestershire sauce, BBQ sauce and optional liquid smoke in a small bowl.
• Top your oysters with the cooked bacon and and drizzle with lashings of sauce. Bake in the oven for 5-10 minutes until sauce has started to caramelise and oysters are cooked. Serve hot, but be careful not to burn your fingers or your tongue!
• Mix the soy sauce and minced ginger together, then drizzle over fresh oysters. No cooking required, so get stuck in!
• Pour ponzu over fresh oysters, then garnish with lemon thyme and fresh chives. Simple, fresh and delicious!

OYSTERS KILPATRICK (VIDEO)

Steps:

• Preheat grill on high, or set oven to grill.
• In a small bowl, mix together the strips of bacon and Worcestershire Sauce.
• Place the rock salt on a baking tray, deep enough for the oysters to keep level while cooking. Position oysters on the rock salt, and spoon the bacon on top of the oysters.
• Grill the oysters for 5-10 minutes, or until the bacon is cooked and crispy. Serve immediately with a lemon wedge.

OYSTERS KILPATRICK

Steps:

• Preheat the grill to the highest temperature.
• Arrange the oysters on a bed of rock salt in a large, shallow, ovenproof dish.
• Combine the Worcestershire sauce and butter in a small saucepan and heat the butter until it melts and the mixture begins to bubble around the edges of the saucepan. Remove from the heat.
• Spoon a little of the Worcestershire sauce and butter mixture over each oyster, and top evenly with the diced bacon and season with sea salt and freshly ground black pepper, to taste.
• Cook under a preheated grill for 3-4 minutes, or until the bacon is crisp.
• Sprinkle with parsley, and serve with lemon wedges.
• Variation: The recipe for Oyster's Kilpatrick on Huey's website is Cath Claringbold's (from Mecca Bah in Melbourne), and varies from this more traditional recipe by including 100g finely chopped onion which is gently sautéed with the bacon in some olive oil. When the onions and bacon are removed from the stove, 2 drops of Tabasco sauce (this is for 3 dozen oysters) are added along with the Worcestershire sauce. Otherwise, the steps are much the same. I'm including this variation here, because unlike me some chefs I know are always looking for ways to add extra heat!