Aussie Seafood Platter and Salads To Impress Your Christmas Guests!

Christmas to us in the southern hemisphere means sun, heat, beach and seafood! For those in the northern hemisphere, this might seem a little strange. My Beetroot and Puy Lentil Salad and Christmas Kale Coleslaw is a great addition to the Christmas table alongside your roast, ham and sides! Mayonnaise ½ cup or 120ml grapeseed oil ½ cup or 120ml extra virgin olive oil 2 egg yolks The juice of 1 lemon ½ clove garlic, finely grated Salt to taste 1 tbsp dijon mustard Method Place everything into a high-walled jar. Place in your immersion blender all the way to the bottom and turn it on. Once the bottom has started to emulsify, slowly bring your immersion blender up until all of the oil is incorporated. Marie Rose sauce 150ml mayonnaise 50ml ketchup 12 dashes of Worcestershire sauce Method Mix everything together well. Mignonette dressing 2 french shallots, finely diced 1 tsp coarse ground black pepper 75ml red wine vinegar 25ml filtered water Method Mix everything together. Mustard and honey dressing (for Beetroot salad) 150ml extra virgin olive oil 1 tbsp dijon mustard Juice of 1 lemon 1 tsp honey Salt to taste Method Place everything into a jar you have a tight lid for and shake. Christmas Kale Coleslaw 1 bunch of kale, washed and chiffonade 1 red onion, sliced very thin 2 carrots, cut into small matchsticks 1 bunch radish, cut into small matchsticks ¼ red cabbage, sliced very thin 180g mayonnaise Method Mix everything well in a bowl and serve. Beetroot and puy lentil salad 200g puy lentils 1 bay leaf 500ml water Salt to taste (pinch) 5 beetroot 200g mung beans 100g pea shoots 150g marinated feta Method Start by washing your lentils under cold running water. Cook the lentils in the water with bay leaf and salt, very slowly over low heat. These should take about 25 minutes. Drain and set aside to cool. To roast the beetroot, season with salt and olive oil, and wrap them in foil. Place in a 180 degrees c oven. Cook for an hour - an hour and a half depending on their size. Let them cool then peel them with your hands and slice them into wedges. Mix your mung beans and lentils together and dress with some of the dressing and season with salt. Dress the sliced beetroot with the dressing and season with salt. To assemble, start by laying down some mung beans and lentils, followed by beetroot, then pea shoots and lastly the feta. Then repeat until all the ingredients are gone. Seafood platter Whatever tickles your fancy. I used: Oysters Lobster Tiger prawns Salmon sashimi Tuna sashimi Mignonette dressing Marie rose sauce Lemons Method It’s imperative that you keep seafood really cold from the moment you buy it, until the moment you serve it. It either needs to be on ice, or on the bottom shelf of the fridge where it’s the coldest. Follow the seafood prep and plating instructions in the video. Serve with your mignonette dressing, Marie rose sauce and lots of lemon slices. Enjoy! FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: It’s coming!