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    Oysters Kill Bill

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    Oysters Kill Bill

    If you can't face eating oysters raw, then cooked ones are a good introduction. This is my take on oysters Kilpatrick: I find the black pudding goes better with the oysters than the usual bacon.

    • Preparation time: 5 minutes to 10 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes to 20 minutes 20 minutes

    Serves: 4


    • 16 Oysters, opened
    • 225g Black pudding, de-skinned and crumbled or chopped to gravel-like size
    • 75g Fresh white breadcrumbs
    • 3 tbsp Extra virgin olive oil
    • 25g Butter
    • A dash Worcestershire sauce
    • 200ml Double cream


    1. Put the oysters on a heavy baking sheet - a layer of rock salt will prevent wobbling. Mix the black pudding with the breadcrumbs. Heat a large frying pan on a medium heat, then add the oil and butter. When the fat is hot, tip in the crumb mixture and fry it for 3-4 minutes, tossing constantly, until the pudding has coloured and the crumbs are crisp and golden. Remove the pan from the heat and set aside.
    2. Preheat the oven to 230°C/gas 8. Stir the Worcestershire sauce and a generous grinding of black pepper into the cream. Spoon 1 tbsp of the seasoned cream over each oyster, then dredge them with the breadcrumb mixture.
    3. Put the oysters in the oven for 5 minutes, or until they look bubbling hot and golden. Place 4 oysters on each plate and serve immediately.

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    Drinks recommendation

    The black-pudding crumb topping adds richness, but the classic oyster combination with fresh Loire sauvignon blanc is as good as it ever was.


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