Ingredients
| 3 dozen oysters, shucked | |
| 15 strips streaky bacon | |
| juice of 2 lemons |
Obviously oysters are best served raw, but if you are going to cook them, then doing it with smoked bacon is an utterly wonderful way. Gentle yet flinty, Mahurangi Oysters work well with the Matakana Bacon Company’s dry-cured bacon. The bacon is nitrate-free which means it’s not as pink as you expect bacon to be. Who cares – it’s sensational.
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Instructions
| 1. | Put the shucked oysters into a bowl to drain. |
| 2. | Slice the bacon strips in half. |
| 3. | Place a large frying pan over a medium heat, add the bacon strips and cook until bacon is just starting to turn crispy and the fat has rendered out. You may need to work in batches. |
| 4. | Remove the bacon from the pan onto a plate lined with absorbent kitchen paper and set the pan aside. |
| 5. | Wrap half a slice of bacon around each oyster and secure with a toothpick. |
| 6. | Reheat the pan with the bacon fat in it. |
| 7. | Working in batches, cook the oysters and crisp the bacon, which should only take about 5 minutes, turning them over once or twice to make sure you get a good crispiness on all sides. |
| 8. | As soon as they come off the heat, squirt with lemon juice and serve hot. |
Photography Amber-Jayne Bain
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