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SUE'S CREAMY OYSTERS KILPATRICK

FONDUE & RACLETTE
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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.

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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 (!)

  • 2 rashers of bacon from Eden Smokehouse

  • 3 tbsp mild Worcestershire sauce from Shadrack's Creek Sauces 

  • 5 tbsp double cream from Tilba Dairy

METHOD

  1. Heat grill to hot.

  2. Position oysters on the half-shell in an oyster tray, baking or patty cake tray, so they won’t tip over & spill the sauce.

  3. Dice bacon.

  4. Mix Worcestershire sauce & cream.

  5. Cover each oyster with approx 1-2 teaspoons of sauce mix.

  6. Top with diced bacon.

  7. Grill for 3-5 mins until bacon is just crispy.

  8. Remove from grill & allow to cool for a couple of minutes before serving, so people can handle the hot shells without burning fingers!

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Thanks to Sue McIntyre of Broadwater Oysters for this recipe, which she demonstrated at the 2019 Summer Nethercote Produce Market.

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