All posts tagged: Oysters Kilpatrick

Learning to shuck oysters and a recipe for Oysters Tamarind Kilpatrick

From my father, I inherited a fierce love for fresh oysters. If there was ever a moment I didn’t love raw oysters, I don’t remember it. As a kid, I ate my weight in oysters and any buffet worth visiting had fresh oysters in it’s offerings. Those in our family who loved them would eat a plate piled high. As a young adult, I once (or twice) turned up to family gatherings armed with several dozen shucked oysters on a polystyrene box, knowing they would go down a treat. Oysters are cheaper and fresher if you shuck them yourself but I’d never shucked oysters before. I vaguely remember my uncle wrestling with oysters but that didn’t interest me as a kid – I just wanted to eat them. In anticipation of the Te Matuku Oyster Festival on Waiheke this Saturday, I had the opportunity to shuck and cook up some plump Waiheke oysters. I’m no pro yet, so I won’t be sharing any shucking tips but I watched a bunch of Youtube videos (including this …

Oysters Hong Kong

  Since we’re messing around with oysters this week, I figured I could mess around with Oysters Kilpatrick. My asian-inspired version uses ingredients like lap cheong, spring onions and black vinegar which you can find in any Cantonese kitchen. I’ve named it Oysters Hong Kong. From a previous post:  “Chinese dried sausages or Lap Cheong are dry cured sausages normally made of pork and fat. These are smoked, sweetened, seasoned and taste like awesome. The sausages I buy from my local are vacuum packed and hail from Canada. You might like these if you like streaky bacon cooked in maple syrup.”   Oysters Hong Kong Ingredients 12 fresh Pacific oysters (opened) 2 Chinese sausages (Lap Cheong) 3 tablespoons black vinegar 3 tablespoons spring onion, chopped Preparation Turn on grill to 200°C. Slice the Chinese sausages into thin rounds and fry until brown. Set the oysters on an oven tray lined with foil. Bunch up the foil so they oysters have a nice bed to lay upon. Top with the cooked sausage and black vinegar. Grill for 2-5 minutes. …

Make Oysters Kilpatrick

I usually prefer my oysters fresh and unmolested, but things have changed since trying Oysters Kilpatrick for the first time at Mikano in April. They were Bluff and they were divine, but at $5 each, they are a special occasion treat. Oysters Kilpatrick is a dish from Australia and this 70’s retro-to-the-gills recipe isn’t for the faint hearted. Can you taste the oysters at their full potential? Maybe not. Are they delicious? Yes sir! I’ve always said Worcestershire rather awkwardly and today I noticed this month’s edition of Taste Magazine sorts me right out: How do I say…Worcestershire? The famous secret-recipe sauce named for its English home county has lost a syllable over time: ‘Wuss-tuh-shuh’ or just ‘Wuss-tuh’ for short. I’ve been ordering my oysters from New Zealand Seafoods (www.nzseafoods.co.nz) for years. They own oyster farms in Mahurangi Harbour and offer fresh, shucked Pacific oysters for $50NZ (about $40US) for 5 dozen. It’s about $6 to deliver which I consider money well spent. The oysters are always well packaged (export quality) and ready to eat. Oysters Kilpatrick …