Oysters with Kilpatrick Topping December 13, 2016

Annabel Langbein’s recipe can be found on her website here…

Prep time:5 mins   Cook time:5-8 mins   Serves:6-10   Makes:24

• 4-6 rashers streaky bacon, very finely diced
• neutral oil, for frying
• 24 oysters on the half-shell
• 2 tbsp worcestershire sauce
• 4 tbsp melted butter
• 2 tsp lemon juice
• 1 tsp finely chopped parsley leaves
• salt and ground black pepper

Fry bacon in a little oil until very crispy, then drain the bacon and discard the fat. Place the oysters in their shells in a shallow baking dish and scatter the bacon over the top.

Mix together all other ingredients. Spoon about ½ tsp mixture over each oyster. They can be prepared ahead until this point and stored, covered, in the fridge for up to 4 hours until needed.

When ready to serve, place the tray of oysters under a preheated grill until just warmed through (about 2-3 minutes). Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

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