For most of us, oysters are a special-occasion treat, so what better way to greet your guests on Christmas Day than with a champagne cocktail and a big platter of succulent oysters on the half shell.
This is my take on the classic dish Oysters Kilpatrick. So I'm not fussing in the kitchen at the last minute, I like to get them ready well in advance of my guests arriving. I'll arrange the oysters on an oven tray or heatproof serving platter, scatter crispy lardons of bacon over the top then spoon on a flavoursome worcestershire sauce, lemon juice and butter topping. Then I'll keep them in the fridge until my guests arrive, when I'll blast them under the grill for just two or three minutes until just warmed through.
Click here for the full recipe. This recipe is for two dozen oysters, but if you know you have oyster fiends in your family the quantities are easy to double.
PS. If you prefer your oysters raw, try this one instead...
Countdown to Christmas dinner Each day for the next 11 days I'll be posting a new recipe to my blog, so check back here each day. To be notified by email when I've posted a new blog, click on the RSS Feed tab on the right of this page. Or if you'd prefer you can like my Facebook page or follow me on Twitter to be the first to hear when each new recipe goes live. On the last day I'll post a Menu Planner to help you prep ahead as much as possible and make your Christmas Day a stress-free zone.
Here's a sneak preview of what's on my Christmas Day menu:
Bella's Pink Fizz
To nibble while your guests arrive:
Oysters with Kilpatrick Topping
Sesame Prawn Toasts
Salmon and Avocado Towers
The main event:
Spicy Barbecued Beef
Roast Turkey with Cider Gravy
Bacon, Herb and Hazelnut Stuffing
Trio of Vegetables
Pawpaw Spinach Salad
Chocolate Sponge Roll with Figs
Raspberry Ripple Ambrosia
Prune, Pistachio and Hazelnut Log