Our bourbon and chipotle oysters are converters of die-hard Kilpatrick fans and self-proclaimed non-oyster eaters alike. Even purists from The Church of Au Naturel take pleasure in slurping these back by the dozen.
- 250g butter, softened
- 1/8 cup brown sugar
- 1/4 cup your favourite bourbon
- 1/2 head of garlic (6-8 cloves)
- 85g tinned chipotle in adobo sauce (or 1/4 of a 12oz. tin)
In a food processor, combine sugar, bourbon, garlic and chipotle
Blitz until smooth
Add butter and process until combined
Heat the grill to medium. Scrunch up alfoil on baking tray and arrange oysters on top. Place about 1 tsp. of butter mixture on each oyster
Grill oysters until just firm and and butter is caramelised, about 2–3 minutes. Optional: caramelise the surface with a crème brûlée torch
The butter mixture keeps for two weeks in the fridge or up to four weeks in the freezer. This butter is also great on steak or butterflied prawns on the BBQ.