Oysters Tamarind Kilpatrick

On the eleventh day of Christmas, my true love gave to me…… a healthy appetite for oysters, fresh from the sea!

Seafod is practically considered a national fruit of Australia, and this new take on oysters, Kilpatrick style, will get your taste-buds tingling. We're using a recipe from Bunny Eats Design, that uses Tamarind chutnry – but if you can't find it in your local supermarket, a citrus or even mango chutney works a treat as well!

Oysters Tamarind Kilpatrick

Ingredients

•  
• 1 tablespoon oil
• 2 rashers streaky bacon, finely diced
• 2 tablespoons onion, finely diced
• 1 tablespoon melted butter
• 3 tablespoons Jenny’s Tamarind Chutney
• Rock salt or aluminium foil
• 12 half shell oysters
• Black pepper
• Lemon wedges and chopped coriander to serve

Method

1. Preheat grill (broiler) to 200°C.
2. Heat oil in a small frying pan, on medium-high heat. Add bacon and fry for 5 minutes, stirring occasionally, until crisp. Add onion and cook for 1 minute until softened.
3. In a small bowl, melt butter (microwave 10-20 seconds) then add Jenny’s Tamarind Chutney and the bacon and onion. Stir to combine.
4. Lay rock salt or scrunched-up foil on a baking tray to form a stable surface to rest oysters on top in a single layer.
5. Divide bacon and chutney mixture among the shells and grill for 4 minutes.
6. Season with freshly ground black pepper, scatter with chopped coriander and serve with lemon wedges on the side.

If you loved this apricot-stuffed pork loin recipe, check out another 11 in our round-up of Classic Christmas recipes for 2019.