Today, I am sharing with you one of my favourite seafood recipes - Oysters Kilpatrick made with a healthy Worcestershire Sauce.
There's a bunch of stuff in my life that makes me feel very fortunate - having healthy happy kids, living near my family, and getting to "work" on health and wellness every day comes to mind. Something else that makes me feel fortunate is having some (fairly meager) views of both Port Stephens and the Tasman Sea from our balcony.
Apart from the view, and the awesome sunrises we get to see, living close to the ocean means that I have a pretty decent selection of fresh seafood on my doorstep. That said, we haven't always made the most of this, and that is a trend I plan on reversing (if you saw my Grilled Prawns (aka shrimp) recipe, you will know that I am already on the way).
Demand for seafood is at an all time high and as a result, overfishing and damaging fishing practices are depleting seafood stocks. There is also impacting the already fragile marine ecosystem, as often other marine species are harmed in these fishing practices. There is a great website that lists what species of seafood are sustainable and has lots of great tips. It is called GoodFishBadFish and I highly recommend you check it out.
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:
- I don't really like the texture of uncooked oysters (much to the dismay of the rest of my family)
- Mmmmmm bacon
- I can make them Paleo-friendly with my Worcestershire sauce recipe.
I hope you enjoy the 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.
Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.