An Australian Christmas just isn’t complete without a terrific seafood dish. Here are two more recipes we think will be a hit with your Christmas guests this year.
Grilled seafood platter
(Photo by Brett Stevens & Ian Wallace, Recipe by Valli Little)
Prep: 30 Cook: 10 Ingredients: 19 Difficulty: Easy Servings: 6
- 1 cup extra virgin olive oil
- 2 garlic cloves, finely chopped
- 2 tablespoons chopped basil
- Zest and juice of 2 lemons
- 4 blue swimmer crabs, halved, claws cracked
- 4 lobster tails or small whole lobsters, halved, cleaned
- 24 scampi, peeled (tails intact), deveined
- 32 green prawns, peeled (tails intact), deveined
- 350g clams (vongole)
- 12 scallops in the half shell
- 2 tablespoons chopped flat-leaf parsley
- 2 ripe avocados, peeled, stoned, roughly chopped
- 1/2 cup thickened cream
- 1 garlic clove, chopped
- Juice of 1 lime
- 200ml whole-egg mayonnaise
- 1 small lime, zest grated, juiced
- 1 tablespoon sweet chilli sauce
- 1 tablespoon tomato sauce
Combine the oil, garlic, basil, lemon juice and zest in a bowl, then season. Brush the marinade over the seafood.
Heat a barbecue hotplate to medium-high. Cook the crab and lobster for 2 minutes, then add the scampi and cook for a further 2 minutes. Add the prawns and clams, and cook for 3-4 minutes, then add the scallops. When the clams open and the prawns and scallops are opaque, transfer all seafood to a platter. Serve with parsley, avocado and seafood sauces.
To make the avocado cream: Pulse ingredients in a food processor until smooth. Season to taste with sea salt and freshly ground black pepper.
To make the seafood sauce: Whisk the ingredients together. Season with salt and pepper.
Note: This seafood platter is not for the dainty. Make sure you have finger bowls spread over the table and plenty of napkins. Invest in a seafood cracker (it can double as a nut cracker) so you can get to every sweet and juicy morsel.
Moreton bay bug & avocado salad
(Photo by Ben Dearnley, Recipe by David Prior)
Prep: 15min Cook: 10 min Ingredients: 9 Difficulty: Easy Servings: 6
- 12 green Moreton Bay bug tails (see note), peeled
- 2 tablespoons olive oil
- 2 baby cos, outer leaves discarded
- 3 avocados, halved
- 1 bunch watercress, sprigs picked
- 1 garlic clove
- 1/4 cup (60ml) lemon juice
- 1 teaspoon wholegrain mustard
- 1/4 cup (60ml) extra virgin olive oil
Preheat a barbecue or chargrill pan to medium-high heat. Brush bugs with oil and season with salt. Cook, turning once, for 6-8 minutes until just cooked through and golden on the outside. Rest, loosely covered with foil, while you make dressing.
For the dressing, pound garlic with a pinch of salt in a mortar and pestle until a paste. Add lemon juice and mustard, then slowly add oil, stirring, until combined. Season with pepper.
Halve the bugs lengthways, then toss in a large bowl with the dressing. Add the lettuce and toss to combine. Spoon in the avocado flesh, add watercress and toss gently with your hands. Divide salad among 6 plates and serve.
Note: Moreton Bay bugs are from fishmongers. I used Wurtz avocados from near Gympie.
We hope we’ve given you some inspiration for the table and we wish you all a Happy Christmas and a prosperous New Year!