I love oysters. A friend of mine has a place across the inlet south of Tuross Heads. This is where the very best oysters come from. Beautiful Sydney Rock oysters. And nothing beats eating them straight off the rocks.
I actually think of my mornay more as a souffle. If you get this recipe right you end up almost with a soft pastry on the oyster that is its own wonderful flavour and texture. My little girl eats the topping and tosses the oyster (to me). You can split this recipe and say just do a platter of the Kilpatrick.
The real trick to great Kilpatricks is the melted bacon fat. Use the really fatty part of the bacon. Nothing beats a Sydney Rock Oyster. Coffin Bay is also a very good product. I avoid using the large NZ or Tasmanian oyster for this recipe. Not the same thing.
Ingredients
18 fresh oysters in the half shell
Lemon
Mornay
2 Tbs Butter
2 Tbs Self Raising Flour
1 Tbs Sherry
50ml Cream
Milk as needed
Kilpatrick
2 Tbs butter
2 Rashers Streaky bacon
3 Tbs Worcestershire sauce
Dashes Tabasco sauce
Parmesan cheese
Method::
Set 12 of the 18 oysters around the perimeter of the tray. I use a ball of aluminium foil to set the Oysters on. Rock salt works and does present better. You waste a lot of salt though.
Mornay Souffle Topping:
Melt 2 Tbs butter in small saucepan and add enough self raising flour to form a thick paste and cook 1 minute.
Let cool 2 minutes. Add 1 Tbs sherry and some pure cream and stir till smooth. Cook till just thickening. Remove from heat and stir till smooth. Add some milk and repeat process till just thickening. This is like the process to make a bechamel sauce but the object is to come up with a thick undercooked pre bechamel paste that rises slightly when grilled.
Top oysters with a spoon of mixture. Sprinkle with parmesan cheese. Grill 5 - 8 minutes.
Kilpatrick Topping:
Add 3 Tbs butter, 4 Tbs worcestershire sauce and dashes of tabasco sauce to a small pan and cook 10 minutes and set aside
Using 2 mostly fatty streaks of bacon chop very finely with 2 tsp of soft butter and set aside at room temperature.
Set half a dozen cold Sydney rock oysters on a tray using rock salt or foil balls. Make sure they are flat and level.
Cover each oyster with the chopped bacon and press down gently. Add 1 tsp or more of sauce and sprinkle with grated parmesan cheese
Grill for 5 - 8 minutes rotating to cook evenly.
I actually think of my mornay more as a souffle. If you get this recipe right you end up almost with a soft pastry on the oyster that is its own wonderful flavour and texture. My little girl eats the topping and tosses the oyster (to me). You can split this recipe and say just do a platter of the Kilpatrick.
The real trick to great Kilpatricks is the melted bacon fat. Use the really fatty part of the bacon. Nothing beats a Sydney Rock Oyster. Coffin Bay is also a very good product. I avoid using the large NZ or Tasmanian oyster for this recipe. Not the same thing.
Ingredients
18 fresh oysters in the half shell
Lemon
Mornay
2 Tbs Butter
2 Tbs Self Raising Flour
1 Tbs Sherry
50ml Cream
Milk as needed
Kilpatrick
2 Tbs butter
2 Rashers Streaky bacon
3 Tbs Worcestershire sauce
Dashes Tabasco sauce
Parmesan cheese
Method::
Set 12 of the 18 oysters around the perimeter of the tray. I use a ball of aluminium foil to set the Oysters on. Rock salt works and does present better. You waste a lot of salt though.
Mornay Souffle Topping:
Melt 2 Tbs butter in small saucepan and add enough self raising flour to form a thick paste and cook 1 minute.
Let cool 2 minutes. Add 1 Tbs sherry and some pure cream and stir till smooth. Cook till just thickening. Remove from heat and stir till smooth. Add some milk and repeat process till just thickening. This is like the process to make a bechamel sauce but the object is to come up with a thick undercooked pre bechamel paste that rises slightly when grilled.
Top oysters with a spoon of mixture. Sprinkle with parmesan cheese. Grill 5 - 8 minutes.
Kilpatrick Topping:
Add 3 Tbs butter, 4 Tbs worcestershire sauce and dashes of tabasco sauce to a small pan and cook 10 minutes and set aside
Using 2 mostly fatty streaks of bacon chop very finely with 2 tsp of soft butter and set aside at room temperature.
Set half a dozen cold Sydney rock oysters on a tray using rock salt or foil balls. Make sure they are flat and level.
Cover each oyster with the chopped bacon and press down gently. Add 1 tsp or more of sauce and sprinkle with grated parmesan cheese
Grill for 5 - 8 minutes rotating to cook evenly.
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