Oysters Kilpatrick

Cook time 30 minutes
Servings 2


1 dozen Pacific oysters, un-shucked

2 cups rock salt

3 rashers streaky bacon, finely chopped

1 thin slice of brioche, crust removed and blitzed in blender to form a fine crumb

2 tbsp Worcestershire sauce

2 tbsp tomato sauce

2 drops of tabasco

10g butter, melted

Oysters Kilpatrick


Shuck the oysters and reserve any liquid that renders from the oysters.

Heat a pan over a low heat and add the bacon. Slowly bring the heat up to render as much fat out of bacon as possible. Once starting to go crisp, add the brioche crumbs and keep tossing until golden in colour. Remove and drain on paper towelling.

Combine the Worcestershire, tomato sauce, tabasco, butter and any oyster juices after shucking.

Arrange twelve oysters on a baking tray covered in a bed of rock salt. Top each oyster with a little of the Worcestershire mixture. Cook under the grill for 1-2 minutes until just bubbling (and just lightly warming the oyster through). Remove and place on a plate and top with the bacon crumb.