"I worked in Australia 25 years ago where oysters are hugely popular. I recall a delicious dish called Oysters Kilpatrick. All the elements of that dish are included in this recipe - shellfish, bacon, Tabasco, Worcestershire sauce and others, but it’s my own take on it. It doesn’t really need much else, even lemon isn’t required, but a big Bloody Mary or a Guinness would be amazing…"
Image: Paul Johnston, Copper Mango
Serves 4
Prep time 20 minutes, cooking time 10 minutes
INGREDIENTS
Allow 3 to 6 oysters per person as a starter, 12 for a main course
150g piece of good air-dried bacon, cut into very small lardons
2 tablespoons of cold-pressed rapeseed oil
3 to 4 tablespoons of Worcestershire sauce
2 to 3 teaspoons of Tabasco sauce
A twist of pepper
Course salt to rest the shells on
METHOD
Have a go at shucking the oysters yourself. Go online and watch a tutorial, or ask your fishmonger to do it for you. Retain each oyster in half the shell.
Next, add the oil to a solid frying pan and bring to a moderate heat. Add the bacon and fry until just starting to crisp up, keeping it moving all the time. It’ll take 5 minutes or so.
Whilst the bacon cooks, turn the grill on full heat. Top each oyster with bacon and place in an oven-proof dish. To make the sauce, combine the Worcestershire sauce and Tabasco and drizzle over each oyster and place under the hot grill for 3 to 5 minutes until the bacon is crisp and the oysters are just cooked.
Serve at once on plates of course salt alongside a big salad and bread.