Christmas Seafood Platter With Chive Dressing & Roasted Garlic Aioli

Christmas Seafood Platter With Chive Dressing & Roasted Garlic Aioli

Serves 8
Preparation time 30 min
Cooking time 30 min


1⁄4 cupExtra Virgin Olive Oil
2 tablespoons lemon juice
2 tablespoons snipped fresh chives
Sea salt and freshly ground black pepper, to taste
16 peeled cooked King prawns, deveined, tails intact
24 shucked oysters
8 cooked moreton bay bugs, halved and deveined
Roasted garlic aioli, for serving

Roasted Garlic Aioli
1 bulb garlic
Extra Virgin Olive Oil, for drizzling 2 tablespoons white wine vinegar
3 egg yolks
1⁄2 teaspoon salt
1 teaspoon sugar
3/4 cup EV Olive Oil, extra

Virgin Olive Oil, lemon juice and chives together in a screwtop jar to make a dressing and season to taste.
2 Arrange seafood on a large platter.
3 Just before serving, drizzle with Chive Dressing and serve with Roasted Garlic Aioli.

Roasted Garlic Aioli
1 Peel away the flaky outer layers of skin on the garlic and, using a sharp knife, cut 1 cm off the top of the bulb.
2 Drizzle with Extra Virgin Olive Oil and roast at 200°C for 30 minutes until soft.
3 Squeeze roasted garlic from cloves and blend with white wine vinegar, yolks, salt and sugar together in a food processor until smooth. Gradually blend in 3⁄4 cup oil.
4 Refrigerate until thick.

The Carousel thanks Squeaky Gate for this recipe.