Oysters Kilpatrick

• oyster, on the half shellsydney rock if you can24 piece
• bacon, finely diced4 piece
• worcestershire sauce2 tbsp
• ketchup2 tbsp
• lemon, cut into wedges1 piece
• saltrock salt for the tray200g

Method

1. 1

   Preheat the grill (broiler) on high.

2. 2

   Crisp finely diced bacon in a dry pan until just past golden but not hard. Drain on paper towel.

   You want crispy edges, not chewy.

3. 3

   Stir worcestershire sauce and tomato sauce together with a few drops of tabasco.

4. 4

   Arrange oysters on a tray of rock salt to keep them level.

   The salt stops them tipping and losing their liquor.

5. 5

   Spoon a little of the sauce over each oyster, then top with crispy bacon.

6. 6

   Grill close to the heat until the bacon sizzles and the edges of the oysters just curl, about 3–4 minutes.

   Don't overcook — oysters go rubbery fast.

7. 7

   Serve immediately with lemon wedges.

Per serving

145

kcal

12g

protein

6g

carbs

7g

fat