It is no secret that I love oysters and that I love my oysters served in the nude. However, we’ve been eating so many oysters of late, that it was time to master something different – Oysters Kilpatrick. I have a killer recipe for you below.
We’ve recently discovered that oysters along the Eyre Peninsular in South Australia are unbelievable – in flavour, freshness and price. They are super sweet and creamy. You can buy directly from the oyster farmers, collected fresh that day. And, at around $8 a dozen, it is a reasonably priced luxury.
When I first met Adrian, he would only order Oysters Kilpatrick and wasn’t so keen to try my nudes, on the rare occasions that he took me to fancy restaurants. I quietly thought it very uncivilised, or at least uncultured, of him. But, you see, he is very tall, so I overlooked this matter and worked on him gently over the years. He now embraces his oysters nude, all the way, I’m happy to say. But after the glut we’ve had nude recently, we thought some Oysters Kilpatrick would keep our oyster passion alive. Every now and again, some artful clothes can be even sexier than a nude… wouldn’t you say?
I admit, these are bold flavours to partner with the delicacy of an oyster, so I find that less is more in terms of how much sauce I put on my oyster and how long I leave them under the grill. I don’t like my oysters to cook, just to warm, really. As soon as the cheese on top has bubbled up and melted, providing a cheeky textural crunch, I take them out of the grill. If you like your oysters cooked through, you could leave them under the grill for 10-15 minutes in total.
- a knob of butter (approx 15g)
- 1 rasher of bacon, diced
- a few glugs of worcestershire sauce (approx. 1/4 cup)
- one glug of chilli sauce (approx 1 tablespoon, or more to your taste if you like it spicy)
- a squirt of smokey bbq sauce (approx 1 teaspoon, or more to your taste if you like it sweet)
- a couple of shakes of smoked paprika
- just enough sherry to deglaze the pan (white wine or verjuice would also work)
- a handful of tasty cheese, grated
- 12 freshly shucked, plump and delicious local oysters
Melt butter in small frypan over medium heat. Add diced bacon and fry in the butter until bacon fat renders and bacon begins to go crispy. Add worcestershire, chilli and smokey bbq sauce. Add smoked paprika. Fry until sticky. Deglaze the pan with a bit of sherry and cook until sauce is thick and a good consistency for spooning over oysters. Taste the sauce to make sure it has the right balance of salty, sweet, smokey and spicy for your tastes. Adjust as required. I added a bit of salt and pepper at this point. Don’t forget that your oysters will give a bit of sweetness themselves.
Empty the oysters of excess sea water to make room for your sauce and so that the oysters aren’t too salty. Make sure the bottom muscle of the oyster is cut from the shell, for easy eating. Spoon the sauce over the open oysters and top with grated cheese.
Place under the grill until cheese is bubbling and lightly browned.
Well, it wasn’t nude… but it tasted good!
What is your favourite way to eat oysters? Or, if you don’t fancy oysters, what is your favourite seafood dish?
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