Entertaining

Celebrate in style with our retro-inspired oysters Kilpatrick

Name: The new oysters Kilpatrick recipe
Yield: 6
Ingredients: 1 eschalot, thinly sliced; 1/2 tsp sea salt flakes; 1/4 cup (60ml) red wine vinegar; 50g cured chorizo, finely chopped; 1 tbs brandy; 2 tbs tomato sauce; 2 tbs Worcestershire sauce; 1/4 tsp Tabasco sauce (or to taste), plus extra to serve; 24 Sydney rock oysters, shucked; Rock salt and lemon wedges, to serve

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by Kirsten Jenkins

Dec 04, 2020

Oysters Kilpatrick are a summer classic, and they're certainly making a killer comeback.

1 eschalot, thinly sliced
1/2 tsp sea salt flakes
1/4 cup (60ml) red wine vinegar
50g cured chorizo, finely chopped
1 tbs brandy
2 tbs tomato sauce
2 tbs Worcestershire sauce
1/4 tsp Tabasco sauce (or to taste), plus extra to serve
24 Sydney rock oysters, shucked
Rock salt and lemon wedges, to serve

Method

1.

Place eschalot in a small bowl and using your fingers, rub in the salt flakes. Stir in the vinegar and set aside at room temperature, stirring occasionally, until ready to serve.
2.

Preheat an oven grill to high and adjust the shelf to the middle of the oven.
3.

Place the chorizo in a small non-stick frypan over medium heat. Cook, stirring occasionally and breaking up pieces with the back of a wooden spoon, for 3 minutes or until golden brown and cooked. Add brandy and cook, shaking pan frequently, for 1-2 minutes or until completely evaporated. Remove pan from the heat and stir through sauces, then season with freshly ground black pepper. Set aside.
4.

Place more rock salt onto a serving platter. Transfer oysters to prepared platter. Serve immediately with the pickled eschalot and lemon wedges alongside.