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Festive Favourites for Your Christmas Spread

 

manettas.com.au

by manettas.com.au

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Seafood and Christmas have gone hand-in-hand in Australia for some time. Festive Christmas spreads might include freshly shucked oysters, prawn cocktails, or buttery lobster rolls. We’ve compiled a few of our favourite holiday recipes to make your Christmas feast a certain success.

1. Lobster Roll Sliders

INGREDIENTS

 

Lobster Roll Sliders

  • 2 cooked lobsters 
  • 1 celery stalk, thinly sliced
  • 2 tsp finely chopped chives, plus extra to serve
  • 30g butter, coarsely chopped
  • 4 brioche rolls, split in half

Lobster Dressing

  • 300g mayonnaise
  • 1 tbsp lemon juice
  • 2 1/2 tsp each Tabasco & Worcestershire sauce 
  • 1 garlic clove, finely grated

METHOD

 

Step 1

Remove cooked lobster meat by cutting the underside of the lobster, removing the meat and discarding the intestinal tract. Coarsely chop lobster meat.

Step 2

Combine ingredients for lobster dressing in a large bowl.

Step 3

Combine lobster, lobster dressing, chives and celery in a large bowl; season and refrigerate for 1 hour to allow flavours to develop

Step 4

To serve, melt butter in a saucepan over medium heat. Roll around brioche rolls in butter until lightly toasted, then add lobster mixture into rolls. Top with a few of your favourite potato chips then sprinkle with remaining chives.

2. Prawn Cocktails with a Twist

INGREDIENTS

 

Prawn Cocktail

  • ¼ ripe rockmelon, peeled and thinly sliced on a mandolin
  • Juice and finely grated rind of 1 lime, plus wedges to serve
  • 2 tsp extra-virgin olive oil
  • ¼ iceberg lettuce, cut into 6 wedges
  • 18 cooked prawns, peeled, deveined, tails intact
  • Poppy seeds and torn mint, to serve

Cocktail Dressing

  • 1 tbsp crème fraîche
  • 1 tsp Worcestershire sauce
  • 150 gm (½ cup) mayonnaise
  • 1 tsp finely grated horseradish
  • Tabasco, to taste
  • 1 tbsp tomato ketchup
  • 1 tsp lime juice

METHOD

 

Step 1

Whisk together ingredients for cocktail dressing

Step 2

Combine rockmelon with lime juice & rind, season and refrigerate for 2 hours, then add olive oil and toss.

Step 3

Present lettuce and melon in each bowl, top with prawns, drizzle with dressing, and sprinkle with poppy seeds and mint. Serve with lime wedges.

3. Oysters Two Ways

INGREDIENTS

 

Fennel Mignonette

  • 1 tbsp finely chopped fennel
  • 1 tbsp finely chopped golden shallot
  • Finely grated rind and juice of 1 orange
  • Finely grated rind and juice of ½ lemon and ½ lime
  • ½ tsp crushed fennel seeds

Wasabi Mignonette

  • 2 tbsp brown rice vinegar
  • 1 tbsp tamari
  • 1 tbsp thinly sliced spring onion
  • 2 tsp finely grated ginger
  • 1 tbsp mirin
  • 2 tsp tsp wasabi paste
  • Wasabi tobiko, to serve

METHOD

 

Step 1

For both recipes, simply combine all ingredients in a bowl and refrigerate until served.

Step 2

Serve oysters with both sauces, adding a bit of wasabi tobiko onto the oysters dressed with the wasabi mignonette.

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