Oysters Kilpatrick Recipe

SpotX Wild Foods Recipe from Callum McCullum
Prep:10 minutes Cook:10 minutes Difficulty:1
  • 12 oysters in the half-shell.
  • 1 clove garlic, crushed.
  • 3 rashers bacon, chopped.
  • ½ cup grated cheese.
  • ½ teaspoon cayenne pepper.
  • Black pepper, ground.
  • 3 teaspoons Worcestershire sauce.
  • 3 teaspoons tomato sauce.
  • Mix all the ingredients together.
  • Spoon over oysters in the shell.
  • Bake in a hot oven, 200°C for 8-10 minutes.

Oysters For centuries oysters were the food of the ‘common man’. Throughout Europe and England history tells us they were everyday fare, fed to cats, and not considered the delicacy they are today.
A recently published history of commercial fishing in New Zealand records oysters being dredged in Wellington and shipped alive as deck cargo to the markets in Australia. The oysters were kept under tarpaulins with fresh seawater regularly pumped over them. While the Wellington beds were soon depleted, Nelson and Bluff beds were fished for the local and export markets.

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