📝 About This Recipe
A quintessential Victorian-era delicacy, Angels on Horseback features succulent, briny oysters wrapped in crisp, smoky streaky bacon. This sophisticated pub snack offers a masterful contrast of textures—the crunch of the golden bacon giving way to a warm, velvet-like center that tastes of the deep sea. Perfectly seasoned with a hint of cayenne and citrus, it remains one of the most elegant 'savouries' in the British culinary canon.
🥗 Ingredients
The Angels
- 12 pieces Fresh Oysters (shucked, liquor reserved)
- 6 rashers Smoked Streaky Bacon (halved crosswise to make 12 shorter strips)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Cayenne Pepper (for a subtle heat)
- 1 teaspoon Worcestershire Sauce (for depth of flavor)
The Horseback (Toast)
- 4 slices White Sourdough or Pullman Loaf (crusts removed, cut into 12 small rectangles)
- 50 grams Unsalted Butter (melted for brushing)
Garnish and Finishing
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 whole Lemon Wedges (cut into small segments)
- 1 pinch Flaky Sea Salt (to taste)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F/Gas Mark 7) and line a small baking sheet with parchment paper or a wire rack set over a tray for maximum crispness.
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2
Shuck the oysters carefully over a bowl to catch their liquor. Pat the oyster meats dry using a paper towel; this is crucial for ensuring the bacon adheres and crisps properly.
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3
In a small bowl, whisk together the lemon juice, Worcestershire sauce, and cayenne pepper. Lightly toss the dried oysters in this mixture to marinate for just 2 minutes.
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4
Prepare the bacon by laying the strips on a cutting board. Use the back of a chef's knife to gently stretch each piece of bacon slightly—this makes it thinner and easier to wrap.
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5
Place one marinated oyster at the end of a bacon strip. Roll the bacon tightly around the oyster, ensuring the seam is on the bottom.
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6
Secure the bacon wrap by piercing it through the center with a wooden toothpick that has been soaked in water (to prevent burning).
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7
Repeat the process for all 12 oysters and arrange them on the prepared baking tray or wire rack.
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8
Place the oysters in the top third of the oven. Bake for 8 to 10 minutes, or until the bacon is golden-brown and sizzling. Do not overcook, or the oysters will become rubbery.
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9
While the oysters are baking, prepare the toast. Brush your bread rectangles generously with melted butter on both sides.
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10
In a separate frying pan over medium-high heat, fry the bread pieces until they are golden and crisp on both sides. Alternatively, toast them in the oven for the last 5 minutes of the oyster cooking time.
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11
Remove the oysters from the oven and let them rest for 60 seconds. This allows the juices to settle.
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12
Carefully place one bacon-wrapped oyster onto each piece of fried toast. The toast acts as a 'horse' to catch any delicious salty juices.
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13
Garnish with a sprinkle of fresh parsley, a tiny pinch of flaky sea salt, and a crack of black pepper.
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14
Serve immediately while piping hot with fresh lemon wedges on the side for squeezing.
💡 Chef's Tips
Always use the freshest oysters possible; if they don't smell like a clean ocean breeze, don't use them. Stretch your bacon with the back of a knife to ensure it cooks at the same rate as the delicate oyster. Soak your toothpicks in water for 15 minutes before use to prevent them from charring in the hot oven. If you prefer a smokier flavor, use pancetta instead of traditional British streaky bacon. Avoid over-marinating the oysters in lemon juice, as the acid will begin to 'cook' them like a ceviche before they hit the oven.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Chablis or a dry Champagne to cut through the richness of the bacon. Serve alongside a pint of traditional British Stout or Porter for a classic pub experience. Arrange on a silver platter as a sophisticated 'savoury' course following a heavy roast dinner. Offer a small bowl of spicy English mustard on the side for those who enjoy an extra kick. Serve as an elegant pass-around appetizer at a cocktail party or holiday gathering.