Easy oysters kilpatrick
- Set oven to 180⁰C (fan) or 200⁰C (conventional).
- Prepare 2 serving plates or shallow bowls by placing a handful of rock salt in the centre of each - helps keep the oysters flat.
- Chop the bacon rasher into small rectangles (approx. 1cm x 0.5cm). To make it easy cut it into thin strips, then cut across the strips.
- Place the oysters on a baking tray. If they do not sit flat, spread another handful of rock salt across the tray to help position them.
- Lift each oyster to put just a few drops of Worcestershire sauce underneath each oyster, in its shell.
- Share the chopped bacon between the 12 oysters, spreading evenly across each oyster, so they are covered with bacon pieces.
- Sprinkle a little more Worcestershire Sauce on top of each bacon-covered oyster – it's up to you how strong you want it!
- Place baking tray in oven for 6-8 minutes, until the bacon is cooked and starting to brown.
- Remove the tray with the oyster shells from the oven, and transfer 6 oyster shells to each prepared plate. Use a cloth or tongs to pick them up as the shells will be hot.
- Sprinkle a couple more drops of Worcestershire sauce on top of each one to provide that fresh zing, and serve immediately.
- Baking oysters kilpatrick is so easy, compared to the traditional grill method when they overcook so quickly you have to watch them constantly.
- Lea & Perrins website states their Worcestershire sauce is gluten-free, but many other brands are not. Please check if it is important to you.
- Oysters are a nutrient-rich superfood, but they are a riskier food for people with sensitive stomachs - get your oysters from a good fishmonger, and discard any that do not look and smell fresh.