Oysters Kilpatrick is a collection of ingredients that you may think wouldn’t go so well together. However, once you try it you’ll understand that it works. The sweet and tangy broth marries well with the subtly salty oyster meat.
- Shuck your oysters and drain the liquid from them then set aside.
- Cut the bacon into narrow strips and fry on a medium heat until slightly crispy, around five minutes, then place the cooked bacon on some kitchen roll.
- In a pot , mix together the Worcestershire sauce, balsamic vinegar, butter and Tabasco and heat gently until the butter has melted.
- Arrange your oysters on a grill, ensuring they are all secure in position – you don’t want them to fall over while they’re cooking.
- Divide the sauce between all the oysters and then crumble the bacon onto each one.
- Place under the grill (or broiler) and cook for 5 to 7 minutes or until the oysters begin to curl.
- Allow the oysters 3 or 4 minutes cooling time before you eat them – a burnt mouth is never fun!