Oysters Kilpatrick recipe
Bacon and oysters are a match made in culinary heaven.
Ingredients
- 300 g rock salt
- 24 oysters
- 2 tbsp Worcestershire sauce
- 2 rashers of streaky (lean) bacon, finely diced
- 1 tbsp finely chopped flat-leaf parsley
- 6 lemon wedges, to serve
- 10.6 oz rock salt
- 24 oysters
- 2 tbsp Worcestershire sauce
- 2 rashers of streaky (lean) bacon, finely diced
- 1 tbsp finely chopped flat-leaf parsley
- 6 lemon wedges, to serve
- 10.6 oz rock salt
- 24 oysters
- 2 tbsp Worcestershire sauce
- 2 rashers of streaky (lean) bacon, finely diced
- 1 tbsp finely chopped flat-leaf parsley
- 6 lemon wedges, to serve
Details
- Cuisine: Australian
- Recipe Type: Oysters
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 8 mins
- Serves: 4
Step-by-step
- Preheat a grill to high. Divide the rock salt on two round, heatproof trays and arrange 12 oysters on each tray.
- Spoon a small amount of Worcestershire sauce on each oyster and top each with bacon.
- Cook under the grill for 6–8 minutes until the bacon is golden and starting to crisp.
- Sprinkle over the parsley and serve with lemon wedges on the side.
This recipe is from Australia: The Cookbook by Ross Dobson, published by Phaidon, £35. Photography by Alan Benson.
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