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This is my take on the classic dish Oysters Kilpatrick.
Oysters with Kilpatrick Topping
4-6 rashers streaky bacon, very finely diced neutral oil, for frying 24 oysters on the half-shell 2 tbsp worcestershire sauce 4 tbsp melted butter 2 tsp lemon juice 1 tsp finely chopped parsley leaves salt and ground black pepper
© Annabel Langbein Media
Fry bacon in a little oil until very crispy, then drain the bacon and discard the fat. Place the oysters in their shells in a shallow baking dish and scatter the bacon over the top.
Mix together all other ingredients. Spoon about ½ tsp mixture over each oyster. They can be prepared ahead until this point and stored, covered, in the fridge for up to 4 hours until needed.
When ready to serve, place the tray of oysters under a preheated grill until just warmed through (about 2-3 minutes). Serve immediately.
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