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Oysters Kilpatrick

Oysters Kilpatrick cooked in convection oven

My family eats Oysters Kilpatrick for all our major parties. It is an essential part of our Christmas Day in Australia.

Christmas Lunch is at my parents with all our family where we eat about 10 dozen Oysters between us. We also enjoy prawns (shrimps) and fish.

For Easter, we have Oysters Kilpatrick, however we replace the bacon with prawns because mum says we can’t eat bacon!

If there is a big family get together, we have to make this recipe.

It’s also my ‘spoil yourself’ dinner when I’ve had a good week. In fact, if oysters are in season and I can find an excuse, I make this favourite meal.

So I hope you enjoy my version of Oysters Kilpatrick, please try them.

Oysters Kilpatrick 

(Serves 2)


  • 12 oysters in their shell
  • 2 – 3 rashers of bacon (diced)
  • Worcestershire Sauce
  • Shredded Cheese
    (I like to use a combination of 3 or 4 cheeses like Mozzarella, Cheddar, Parmesan etc)
  • BBQ Sauce
  • Cheese

Note: Make sure to put down a sheet of aluminium foil at the bottom of the convection oven to catch any drips.


Place the oysters on a high shelf in your convection oven.

I just rest them on the shelf, and assemble them together in the oven. No need to transfer them for cooking.  The rack makes a great place to balance them.

 Splash Worcestershire and BBQ sauce into the oysters. It’s a personal choice. I like more BBQ then Worcestershire so that’s how I do it. You put in as much as you like of each.

 Place some of the diced bacon in each oyster, again, as much or as little as you like. I pile it into each oyster.

 Sprinkle the shredded cheese over the Oysters.

I often splash over some extra Worcestershire sauce over the cheese.  

 Bake at 360o F / 180o C for about 10 – 15 minutes.

Watch whilst cooking the last 5 minutes because you want a golden top, not burnt.  

If it’s not golden enough, put the temperature at it’s highest and watch it.  Don’t walk away or you will burn them.

Once you have worked out your timing, you can put these on and “wait for the ding” to know they are cooked perfectly. 

 You can eat these with a salad or baked vegetables, but my family just eat them straight out of the shell as an entree.


This is ridiculously easy to make.  

My fish monger shucks the oysters, I buy pre-shredded cheese and I can even get my local butcher to dice the bacon for me.  Then it’s just assembling it inside the oven.  Put on the timer and 10 – 15 minutes later, you have these delicious oysters.  

I hope you enjoy this recipe, I know I do.


Tania Shipman

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Lamb Shanks with Sauteed Potato and Onion

Lamb Shank Recipe

This is a new recipe for me.  

I just love lamb shanks and my favorite butcher prepares them so they are very lean.  

This is a money saver because I’m not paying for extra bones and fat that you would normally have to cut off.

I used my tagine base to cook the lamb shanks in, however any shallow dish will do.  You want the heat to be able to get around the meat and vegetables.

I added in potatoes and onions just to see what would happen.  They were delicious. 

This was so simple it’s almost a crime for how good they turned out.  This was a one dish recipe.  

Lamb Shanks with Sauteed Potato and Onion


  • 2 Lamb Shanks
  • 4 Small Potatoes
  • 4 Small Onions
  • 2 tsp Olive Oil
  • Pinch of Salt
  • Black Pepper
  • Water


  1. Cut up the onions and potatoes into wedges or small cubes.  Place in the base of the dish.
  2. Place the shanks on top.  
  3. Add the oil, salt, pepper and a splash of water to keep it all moist.
  4. Cook at 320o F or 160o C for about 1 hour.
  5. I set my timer for 15 minutes each time, so I could turn the meat over and mix the onions and potato around.

The temperature slow cooks the lamb shank and keeps the vegetables moist and ready for the final 15 minutes when they will crunch up.

Let the lamb rest whilst you get your plates ready to serve.

I love lamb shanks with mint jelly, however if you want a gravy, the cooking process provides enough oil and flavoring to make it easily.

The meat was so tender it was almost falling off the bone.  

Next time I’m going to add in minted peas to round out the meal.  

I think I’ll also add in mushrooms to the sauteed mix adding them about 15 – 30 minutes before the end of the cooking time.



Add in spices such as cumin, coriander, saffron or a Moroccan spice mix.  Use a tagine for this and cover the dish to get the authentic taste.  

I would add in other vegetables like sweet potato, zuchini, more water and serve with couscous.


For the final 15 minutes, add in pureed tomatoes, Italian Herbs, garlic and parsley.

You could serve with pasta to soak up all the juices or a salad in summer.


Marinate the meat in garlic, mint and rosemary.

Add in more vegetables or serve with a salad.

I’m going to be testing all the variations above over the next few weeks.

What’s your favorite lamb shank recipe?  Let me know in the comments below.



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