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Seafood Christmas Platter

All I want for Christmas…is this utterly irresistible Seafood Christmas Platter! Made using Gourmet the Garden lightly dried herbs and cold blended pastes range.

Prawns with Basil and Caper Tartare Sauce

Ingredients

500g whole cooked King Prawns 

1 cup mayonnaise 

2 tbsp capers, finely chopped

2 tsp lemon zest, grated 

2 tbsp lemon juice 

2 tbsp Gourmet Garden Lightly Dried Basil 

Method

STEP 1: In a small bowl, mix together the mayonnaise, capers, lemon zest, lemon juice and the Gourmet Garden Lightly Dried Basil. 

STEP 2: Spoon the Basil and Caper Tartare Sauce into a serving bowl. Then serve with cooked prawns. 

Oysters with Lime and Ginger Dressing

Ingredients

1 dozen oysters, shucked 

120ml lime juice 

2 tbsp Gourmet Garden Lightly Dried Coriander

1 tsp Gourmet Garden Ginger Cold Blended Paste 

2 tsp sesame oil 

2 tbsp light soy sauce 

1 tsp sugar 

Method

STEP 1: In a small bowl, mix together the lime juice, Gourmet Garden Lightly Dried Coriander, Gourmet Garden Ginger Cold Blended Paste, sesame oil, soy sauce and sugar. 

STEP 2: To serve, drizzle dressing over freshly shucked oysters. 

Garlic Parsley Butter Lobster Tails

Ingredients

2 lobster tails, halved 

100g butter, softened

1 tbsp Gourmet Garden Lightly Dried Parsley

1 tbsp Gourmet Garden Garlic Cold Blended Paste 

1/4 tsp salt 


Method

STEP 1: Preheat the oven to 200°C. Line a baking tray with baking paper. 

STEP 2: In a small bowl, mix together the butter, Gourmet Garden Lightly Dried Parsley, Gourmet Garden Garlic Cold Blended Paste and salt. 

STEP 3: Place the lobster tails on the lined tray, then spread a spoonful of the butter mixture over each tail. 

STEP 4: Place the lobster tails into the oven to cook for 12 - 15 minutes, or until the lobster is fully cooked. 

STEP 5: Place the lobster tails onto a serving plate, and serve warm. 

Scallops in Burnt Chilli and Lemon Butter

Ingredients

8 scallops, cleaned, shells set aside

100g butter

2 tbsp olive oil 

2 tsp Gourmet Garden Chilli Stir In Paste 

2 tbsp lemon juice 

1 tsp lemon zest, grated 

1/4 tsp salt 

1/4 tsp pepper 

1/4 cup micro herbs 

Method

STEP 1: Place a large pan over medium-high heat and add the olive oil. 

STEP 2: Add the scallops to the pan and cook for two minutes on each side, or until light golden brown. 

STEP 3: Remove scallops from the pan and set aside. 

STEP 4: Add the butter to the pan and cook until it turns a golden brown colour. 

STEP 5: Turn off the heat and stir through the Gourmet Garden Chilli Stir In Paste, lemon juice, lemon zest, salt and pepper. 

STEP 6: To serve, place the scallops back into the shells and onto a serving plate. Spoon the butter sauce over each scallop. Garnish the scallops with micro herbs. 

Seafood Christmas Platter Assembly

Ingredients

1 batch Prawns with Basil & Caper Tartare Sauce 

1 batch Oysters with Lime and Ginger Dressing

1 batch Baked Lobster with Garlic & Herb Butter 

1 batch Scallops in Burnt Chilli and Lemon Butter 

1 lemon, sliced into wedges 

1/4 cup micro herbs 

2 cups rock salt 


Method

STEP 1: Divide the rock salt into two quadrants of a large platter board and spread over evenly. 

STEP 2: Place the bowl of Basil & Caper Tartare Sauce into the middle of the board. 

STEP 3: Arrange the Cooked Prawns onto a quadrant of the board. 

STEP 4: Arrange the Oysters onto quadrant of the board covered with rock salt. 

STEP 5: Arrange the Lobster Tails onto a quadrant of the board. 

STEP 6: Arrange the Scallops in their shells onto a quadrant of the board covered with rock salt. 

STEP 7: Decorate the Seafood Platter with the lemon wedges and rock salt.