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  • The Australian Women's Weekly

    Maggie’s Christmas table

    Dec 02, 2020 6 minutes
    “When you order a goose from your poultry supplier, ask the age of the goose. The older the goose, the longer the cooking time.”

    Yabbies with verjuice mayo and bitter salad greens

     SERVES 8 PREP AND COOK TIME 45 MINUTES

    (+ FREEZER TIME)

    24 live yabbies (3 per person)
    4 lemons
    1 tablespoon fennel seeds
    2 baby cos hearts, leaves separated, washed and dried
    2 red witlof, leaves separated, washed and dried
    2 white witlof, leaves separated, washed and dried
    1 bunch watercress, washed and dried
    ¼ cup (60ml) extra virgin olive oil
    1 lime, juiced

    VERJUICE MAYONNAISE

    2 egg yolks
    ⅓ cup (80ml) verjuice
    1 teaspoon finely grated lemon zest
    ½ teaspoon Dijon mustard
    1 tablespoon chopped French tarragon
    1¼ teaspoons sea salt
    ¾ cup (180ml) extra virgin olive oil
    ¾ cup (180ml) grapeseed oil

    1 Stun the yabbies by putting them into the freezer in a tightly covered container for 20 minutes. The RSPCA recommends that the yabbies are split or spiked after being stunned in the ice before cooking.

    Slice 2 of the lemons thickly and put into a large pot

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