Oysters Kilpatrick Food

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!

OYSTERS KILPATRICK

Steps:

• Mix together the Worcestershire and tomato sauces.
• Drizzle sauce on the oysters.
• Top with bacon and place under the grill.
• Grill until bacon is crisp.

AUSTRALIAN OYSTERS KILPATRICK

Steps:

• Gather the ingredients.
• In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined.
• Remove from the heat and set aside.
• In a frying pan, cook the bacon slices until crispy.
• Transfer to a paper towel to drain.
• Once cooled, dice the bacon and set aside.
• Place the oven shelf in the topmost position under the broiler and set the oven to broil. On a baking sheet, using aluminum foil, create pockets for the oyster shells to sit in without toppling over.
• Arrange the shucked oysters in the foil pockets.
• Top each oyster with a spoonful of sauce.
• Scatter each with diced bacon.
• Broil for 50 to 60 seconds, watching carefully.
• Arrange on a serving platter and enjoy.

OYSTERS KILPATRICK

Steps:

• Cook bacon in pan until crisp, drain on absorbent paper.
• Pour rock salt into a couple of oven proof dishes, enough to cover bottom, arrange oysters on top. (the salt helps to keep them in place as the shells are so uneven.).
• Divide bacon between each oyster and pour Worcestershire sauce into each oyster bake in oven 180c for 5 Min's until heated through serve immediately.

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 MORNAY

Steps:

• Prep time is for oysters already halved.
• Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency.
• Add Gruyere and 2 tablespoons Parmesan stir until cheese has melted.
• Pour rock salt into an oven proof dish enough to cover the bottom, helps oysters to sit evenly, place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster (note: 2 Tablespoons approx enough to cover.).
• Grill Oysters until browned and bubbling.