Enjoy oysters at home with this simple and traditional Australian Oysters Kilpatrick recipe (also known as Oysters Kirkpatrick). Pick up some freshly shucked oysters and top them with crispy smoked bacon, Worcestershire sauce, balsamic vinegar and butter for a lip-smacking appetizer. There are countless variations on this theme, some involving cheese!
The derivation of the name of the dish also has countless versions. One involves an Irish fisherman whose daily catch of oysters caused a deadly heart attack when he tried to lift it into his boat. Thus, “Oysters Kill Patrick” appeared in the next day’s news headlines. Or so they say.
Just remember that the oysters are only as good as your source and only need a little less than a minute under the grill so keep an eye on them and enjoy. Here’s what to consider when selecting oysters. Once you have the perfect oysters, here’s how to shuck them.
- In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter and Tabasco sauce, stirring until combined, then remove from the heat and set aside.
- If your bacon is very lean, heat 1 tablespoon oil in a frying pan and fry the bacon slices until crispy. Transfer to a paper towel to drain. When the bacon has cooled, dice it.
- Set the oven to “Broil” and heat. Line a baking sheet with scrunched-up foil to make pockets for the oyster shells to lie in without toppling over. Arrange opened oysters on the foil-lined sheet pan. Place the oven shelf in the topmost position under the broiler.
- Top each oyster with a spoonful of sauce. Scatter with diced bacon and broil for about 50 or 60 seconds. Remove from broiler immediately and arrange on serving platter. Serve immediately.