Cold oysters Kilpatrick recipe

Name: Cold oysters Kilpatrick recipe
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: ½ cup chilled tomato juice; 1 tbsp extra virgin olive oil; 1 tbsp finely minced red onion; 1 tbsp red wine vinegar; 1 tbsp Worcestershire sauce; 1 tsp Tabasco, or to taste; salt and freshly ground black pepper, to season; 12 oysters, shucked and chilled; 50g very finely sliced lardo or pancetta, cut into thin strips; 1 tbsp finely chopped curly parsley

Adam Liaw

December 19, 2016

easyTime:< 30 minsServes:4

Nobody wants to be slaving over a hot stove when they're having people over during summer. The easiest-ever summer lunch party you can have is one where you can just pull everything out of the fridge and serve. They might not be in fashion these days but I love a Kilpatrick oyster. This chilled version gives them a lighter twist. Add a dash of vodka to the mix and it's nearly a Bloody Mary.

Ingredients

½ cup chilled tomato juice
1 tbsp extra virgin olive oil
1 tbsp finely minced red onion
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp Tabasco, or to taste
salt and freshly ground black pepper, to season
12 oysters, shucked and chilled
50g very finely sliced lardo or pancetta, cut into thin strips
1 tbsp finely chopped curly parsley

Method

Step 1
For the Kilpatrick dressing: combine the tomato juice, olive oil, onion, red wine vinegar, Worcestershire sauce and Tabasco, then stir to combine. Season with salt and pepper to taste.
Step 2
Top each oyster with a few slivers of lardo or pancetta and dress with the Kilpatrick dressing.
Step 3
Scatter with chopped parsley and serve.