Oysters are a very sustainable seafood as they are farmed, which has very little impact on surrounding ecosystems. In Australia there are three common types of oysters – Sydney Rock Oyster, Pacific Oyster and Native Oysters. So it is great to know that oysters are one species of seafood that you can enjoy and know that it is not damaging the marine ecosystem.
Oysters Kilpatrick is my favourite way to have oysters, for a number of reasons:
1. I don’t really like the texture of uncooked oysters (much to the dismay of the rest of my family)
2. Mmmmmm bacon
3. I can make them Paleo-friendly with my Worcestershire sauce recipe.
Serves 2 – 4
2 cups rock salt
24 oysters, shucked (I used Sydney Rock Oysters)
1/2 cup Worcestershire sauce (see recipe below)
100g bacon rashers, diced
Lemon wedges, to serve
Preheat grill on medium high heat.
Place rock salt in a thick layer on a baking tray.
Place the oysters face-up on the baking tray and top each oyster with the Worcestershire sauce and bacon.
Place in the grill and cook for 5-8 minutes, or until the bacon has started to brown on top and is crispy.
Remove from the heat and serve with the lemon wedges
1/2 cup raw, unfiltered apple cider vinegar
2 tablespoons water
2 tablespoons coconut aminos
2 tablespoons coconut vinegar ‘balsamic style’
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
Add all ingredients in a small saucepan and whisk to combine.
Slowly bring to a boil over medium heat, then reduce heat to low and simmer for 2 minutes.
Note: You will have some Worcestershire sauce left over. You can keep in the fridge in an airtight jar or container.
Vanessa Vickery (Ness) is the author of Becomingness. For more on Ness and her recipe range, see her bio and the links below.