Put in your order to your fishmonger early, then create these platters filled with lavish seafood morsels that set the scene for a classic SUMMER CHRISTMAS spread.
Lightly battered and fried, these succulent oysters are the perfect mouthfuls to share around pre-feast. Spoon over the ZINGY AND ZESTY chilli dipping sauce to really make them sing.
Small and inviting, starters designed for sharing allow guests to eat and mingle. Serve up BITE-SIZED PORTIONS and delectable dips that bring the flavour without spoiling appetites.
STUFFED AND BAKED MUSSELS WITH PARSLEY AND PECORINO
SERVES 4
1kg debearded mussels
½ bunch flat-leaf parsley, finely chopped
2 garlic cloves, crushed
1 long red chilli, finely chopped
200g fine sourdough breadcrumbs
¼ cup (20g) finely grated pecorino
⅓ cup (80ml) extra virgin olive oil
Lemon wedges, to serve
Preheat oven grill to 250ºC. Line a large baking tray with foil. Steam mussels in a large saucepan over high heat until just opened (about 3 minutes). Drain, discard any unopened mussels, then cool. Using a sharp paring knife, open mussels. Discard empty half shells.
Place parsley, garlic, chilli, 1 tbs salt flakes, breadcrumbs, pecorino and oil in a bowl. Season with freshly ground black pepper, then mix until you have a wet mixture. Set aside.
Top mussels in remaining half shells with heaped tablespoons of filling and press down slightly. Place on prepared tray and grill for 4-5 minutes until golden. Serve with lemon wedges alongside.
KINGFISH CRUDO WITH PROSECCO VINAIGRETTE
SERVES 4
100ml prosecco
¼ cup (60ml) extra virgin olive oil
½ tsp caster sugar
Juice of 1 lemon
250g skinless sashimi-grade kingfish, cut into 3-4mm thick slices
3 baby cucumbers, sliced into rounds
3 zucchini flowers, stems thinly sliced, flowers pulled apart
½ radicchio, leaves separated
Chilli flakes, to serve
To make the vinaigrette, combine prosecco, oil, sugar and lemon juice in a bowl. Season to taste. Set aside.
Arrange kingfish on a serving platter. Drizzle with half of the vinaigrette. Top with cucumber, zucchini stem and flowers and radicchio. Drizzle with remaining dressing. Sprinkle with chilli flakes to serve.
ROAST VEGETABLE HUMMUS, MACADAMIA DUKKAH & LEMON
SERVES 4-6
650g roast vegetables, at room temperature (we used carrot, pumpkin and parsnip)
¼ cup (70g) hulled tahini
2 tbs Greek yoghurt
1 garlic clove, crushed
½ tsp ground cumin
Juice of 1 lemon
1 tbs extra virgin olive oil
Lavosh, to serve
MACADAMIA DUKKAH
40g toasted macadamias, chopped1 tbs toasted1 tsp toasted black sesame seeds1 tsp toasted cumin seeds, crushed
