New-style oysters Kilpatrick

Method

1. Combine the vinegar, sugar, chilli and pepper in a saucepan. Bring to the boil over a low heat and reduce to a heavy syrup. Add 100 g of the horseradish and all the Worcestershire sauce. Bring to the boil and reduce to a thin syrup. Pass through a sieve, allow to cool, then add the chopped shallots.
2. In a large frying pan heat 2 tablespoons of the vegetable oil over a low heat, then add the butter and garlic. As the butter melts add the breadcrumbs and fry gently, stirring constantly, until they turn golden-brown and crisp. Remove from the heat and add the parsley, parmesan and remaining 50 g of horseradish. Check the seasoning and keep at room temperature until required.
3. Heat the remaining vegetable oil over a medium heat. Add the kaiserfleisch and fry carefully (as the pork tends to spit). Cook until crisp, drain off any excess oil and season.
4. Preheat the grill. Remove the freshly shucked oysters from their lower shells and remove the firm white muscle carefully with a sharp knife. Clean and dry the 24 shells. Warm the oyster shells by resting them on the rock salt on a tray and placing them under the grill.
5. Once warm, put 1 teaspoon of horseradish dressing into each shell. Add a shucked oyster and top with a little more dressing. Sprinkle fried kaiserfleisch on top and grill for another minute or so. Sprinkle with parmesan breadcrumbs and grill again until the topping is golden and crisp. Serve piping hot with the remaining horseradish dressing on the side.