SUE'S CREAMY OYSTERS KILPATRICK
FONDUE & RACLETTE
I’ve been making Kilpatrick oysters with cream for over 20 years & it always gets the thumbs up from family & friends. I love being able to use all premium local produce to make this recipe.
INGREDIENTS - Serves 2 as an entree
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2 dozen freshly shucked medium size Sydney Rock Oysters from Pambula Lake, preferably Broadwater Oysters (!)
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2 rashers of bacon from Eden Smokehouse
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3 tbsp mild Worcestershire sauce from Shadrack's Creek Sauces
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5 tbsp double cream from Tilba Dairy
METHOD
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Heat grill to hot.
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Position oysters on the half-shell in an oyster tray, baking or patty cake tray, so they won’t tip over & spill the sauce.
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Dice bacon.
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Mix Worcestershire sauce & cream.
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Cover each oyster with approx 1-2 teaspoons of sauce mix.
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Top with diced bacon.
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Grill for 3-5 mins until bacon is just crispy.
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Remove from grill & allow to cool for a couple of minutes before serving, so people can handle the hot shells without burning fingers!
Thanks to Sue McIntyre of Broadwater Oysters for this recipe, which she demonstrated at the 2019 Summer Nethercote Produce Market.
