Oysters Three Ways is our go-to for a quick 5 minute party starter – Kilpatrick, Ponzu with Lemon Thyme and Soy with Ginger. Entertaining done, and just in time for Christmas!
Oh my gosh, I can’t believe it’s three days til Christmas already…???? But it’s actually perfect timing, since today we’re sharing our Oysters Three Ways!
Every Christmas for as long as I can remember, my parents have celebrated Christmas with a seafood and sparkling wine brunch, which is just what you need before a massive roast feast.
(P.S. If you’re looking for Christmas deliciousness, check out our list of Edible Christmas Presents!)
Alongside Wanderdad’s beloved king prawns mum would serve up her piece de resistance – smoky Oysters Kilpatrick straight from the oven. The smell of that heady mix of Worcestershire sauce, barbecue sauce and bacon always evokes those special mornings; torn wrapping paper strewn around the room, laugher and cheers and fun.
Since then our wandering adventures have led us experiment with the humble oyster, so today without further ado, let us present three of our favourite oyster recipes from our trip!
This is a classic Australian recipe for preparing oysters. Head to almost any restaurant or pub that serves oysters and you’re guaranteed to see Kilpatrick on the menu.
Kilpatrick is pretty much the only way I used to eat oysters – and that’s probably because with all the bacony/bbq’y/smoky goodness going on in this mix you really can’t taste the oysters themselves at all. If you’re not yet a fan of natural oysters, or even oysters at all, I can guarantee you will LOVE Oysters Kilpatrick!
So often as a kid I remember pinching mum and dad’s Oysters Kilpatrick and just eating the bacon and sauce straight off the top, leaving the oysters behind for mum and dad to eat.
There are many variations to the recipe for Oysters Kilpatrick, and today we’re adding a new Wandercooks creation to the mix. The biggest difference? We’ve added one of our favourite quirky ingredients to the mix: Liquid Smoke.
I’ll admit – as I watched Sarah add drop after drop of liquid smoke I thought it would be way too intense – but you’d be surprised at how subtle the liquid smoke is compared to how it smells straight from the bottle.
Soy & Ginger
Neither of us were big fans of fresh/natural oysters – until this simple soy and ginger combo entered our lives, that is. These classic Asian ingredients blend perfectly to give a huge dose of flavour to the oysters without being overpowering.
Using freshly minced or sliced ginger will give you a more intense flavour than store-bought minced ginger, but either way will work fine. Be sure to give it a taste and adjust the flavours accordingly.
Ponzu & Lemon Thyme
Ponzu is an amazing little Japanese ingredient. It’s basically soy sauce with a citrus zing and a little dashi stock for flavour. You can buy bottled ponzu online or from Asian groceries (and even some bigger supermarket chains) or easily make it at home yourself. On top of oysters it is divine! Citrus, of course, goes hand in hand with seafood like natural oysters, but the added flavour from soy and dashi gives an umami zing you’ll quickly become addicted to.
The lemon thyme was a nice surprise – we found it in our new home’s herb garden and it brings such a deliciously soft, fragrant note to the flavour.
P.S. from Sarah: How awesome that we actually have a herb garden at our new place! We’re talking oregano, mint, thyme, lemon thyme, chives and basil. So many wins and fresh produce to kick up our meals. 😀
Oysters Three Ways
Oysters Three Ways are the perfect little celebration for Christmas or just any day you want a splash of decadence. They’re quick and easy to prepare, and super delish!
The only part that really takes time/patience is waiting for the Oysters Kilpatrick to cook. Because once those aromas start filling the kitchen, tummies will start grumbling.
Do you love oysters? What’s your favourite way to eat them? Do you love natural oysters with a splash of lemon, love to mix and match with crazy combinations like us, or is Kilpatrick still the only way to go?
Soy & Ginger
- 1 tbsp soy sauce
- 1 tsp minced ginger
Ponzu & Lemon Thyme
- 1 tbsp ponzu
- 1 tsp fresh lemon thyme
- 1 tsp fresh chives chopped (optional garnish)
For the Kilpatrick
- First up: Preheat your oven to 200˚C / 400°F. Pop the bacon or shredded ham in a small frypan and sauté in its own fat until cooked through and crispy. (You can add a dash of oil if needed to give it more colour). Meanwhile, mix the liquid ingredients in a small bowl. Top your oysters with bacon and and drizzle with lashings of sauce. Bake in the oven for 5-10 minutes until sauce has started to caramelise and oysters are cooked.
- Serve hot, but be careful not to burn your fingers or your tongue!
For the Soy & Ginger
- Mix the soy and ginger together, then drizzle over fresh oysters. No cooking required, so get stuck in!
For the Ponzu & Lemon Thyme
- Pour ponzu sauce over fresh oysters, then garnish with lemon thyme and chives if you're using them. Simple, fresh and delicious!
- Using freshly minced or sliced ginger will give you a more intense flavour than store-bought minced ginger, but either way will work fine. Be sure to give it a taste and adjust the flavours accordingly.
- Ponzu: You can buy bottled ponzu online or from Asian groceries (and even some bigger supermarket chains) or easily make it at home yourself.