A traditional Australian way to enjoy oysters and one of our favourites too, especially in the summer when you can make the sauce in advance and then cook them on the BBQ, which is my preferred way to cook them.
Serves 4
INGREDIENTS
- 2 tablespoons Worcestershire sauce
- 60ml balsamic vinegar
- 2 tablespoons unsalted butter
- 1 to 2 dashes Tabasco sauce
- 2 slices smoked, streaky bacon
- 25 Colchester oysters
In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined. Remove from the heat and set aside.
In a frying pan, cook the bacon slices until crispy. Transfer to a paper towel to drain. Once cooled, dice the bacon and set aside.
Place the oven shelf in the top position under the grill and set the oven to grill. On a baking sheet, using aluminum foil, create pockets for the oyster shells to sit in without toppling over.
Arrange the opened oysters in the foil pockets.
Top each oyster with a spoonful of sauce and scatter each with diced bacon.
Grill for about a minute, watching carefully.
Arrange on a serving platter and enjoy.
To cook on the BBQ
You can cook oysters Kilpatrick on a very hot BBQ rather than using your oven's grill. Place the foil nested-oysters on a BBQ-safe pan and top them with the sauce. Cook for 4 to 6 minutes.