This Chorizo Oysters Kilpatrick recipe is our spin on an Aussie classic recipe Oysters Kilpatrick. The Skinnymixer’s community has a love affair with retro recipes – so we thought this recipe was perfect for Valentine’s Day!
I’m sure you will agree that if you walk into most pubs and restaurants that serve oysters in Australia, the odds are in your favour that you will find Oysters Kilpatrick on the menu.
I know that there will be a few Skinnymixers having a romantic night in this year for Valentine’s Day (some with their Valentine’s or others like me at home with the kids!), so we thought a special date night recipe was in order.
This is an extremely quick recipe but you could also make the chorizo mixture ahead of time, then spoon onto the oysters and grill when ready to serve.
Don’t forget you can get different levels of spiciness in cured chorizo, some will be hotter than others. You can easily purchase chorizo from your local supermarket in the deli section.
The rock salt is purely for serving, so don’t stress if you don’t have any!
A special thank you to the wonderful Liz Wallis from our Recipe Development Team for allowing us to use her gorgeous photo of the Oysters. You may have seen some of Liz’s incredible food photography in Skinnymixers before, we are so lucky to have her on our team!
skinnymixer's Chorizo Oysters Kilpatrick
Print Pin Rate Add to CollectionIngredients
- 1 Doz Oysters - fresh, shucked, clean
- 100 g cured chorizo - roughly chopped (1 small)
- 10 g spring onion - roughly chopped
- 20 g olive oil
- 30 g Worcestershire sauce
To Serve
- 1 tsp balsamic vinegar
- spring onion - finely chopped
- rock salt
Instructions
- Add chorizo and spring onion to mixer bowl. Chop for 3 sec/speed 7/MC on, scrape mixer bowl down and repeat.
- Add olive oil and cook for 4 min/steaming temp/speed 1/MC off. Scrape mixer bowl down.
- Cook for a further 3 min/steaming temp/speed 1/MC off. Scrape mixer bowl down.
- Add Worcestershire sauce and mix for 3 sec/speed 3/MC on.
- Arrange oysters in rocks salt to ensure they balanced, spoon over mixture and garnish with finely chopped spring onion - alternatively spoon over mixture and grill for 5 min before serving for a Kilpatrick style oyster. Finish with two drops of balsamic vinegar each oyster.
