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Seafood Platter With Chimichurri Sauce And Chipotle Mayonnaise

Seafood Platter With Chimichurri Sauce And Chipotle Mayonnaise

Lyndey Milan’s Tasty Seafood Platter With Chimichurri Sauce And Chipotle Mayonnaise is perfect for Christmas. 

Also, you can watch Lyndey’s Cracking Christmas on LifeStyle FOOD on Saturday 16 December, her Classic Christmas at 11.50am and Contemporary Christmas at 12.20pm

 

Serves 6

Preparation 20 minutes plus soaking time

Cooking 4 minutes

 

Oysters with wasabi dressing

1 tablespoon (20ml) lime juice

1 tablespoon (20ml) peanut oil

2 teaspoons wasabi paste

1 green onion (green shallot), finely chopped

1 small clove garlic, crushed

12 freshly shucked oysters, on the shell

 

Seafood Platter With Chimichurri Sauce And Chipotle Mayonnaise 2
Seafood Platter With Chimichurri Sauce And Chipotle Mayonnaise

Combine lime juice, oil, wasabi, green onion and garlic in a small bowl and mix well. Spoon dressing over each oyster to serve.

Saffron prawns

Pinch saffron threads

1 tablespoon (20ml) olive oil

12 (500g) medium/large uncooked prawns, peeled with tails intact

 

Infuse saffron threads in a teaspoon of warm water for at least 15 minutes. Add oil and whisk to combine. Brush prawns with saffron oil and cook prawns on a heated grill pan (or grill or barbecue) for one to two minutes each side or until golden and cooked through.

 

Calamari

12 baby calamari

1 tablespoon (20ml) extra virgin olive oil

Soak 12 bamboo skewers in water, or freeze for at least one hour before using. To clean calamari, pull gently on tentacles to remove. Cut tentacles off below the eyes and reserve; discard eyes, the small black beak in the centre of the tentacles and guts. Remove the clear quill from the body, side flaps and dark membrane. Salt your fingers to remove the skin. If necessary, rinse and pat dry. Brush with olive oil. Thread each calamari with a skewer and cook, with the tentacles on a heated grill pan (or grill or barbecue) for one to two minutes on each side or until golden and cooked through.

Chimichurri sauce

1 eschalot, peeled

5 cloves garlic

1½ cups flat-leaf parsley leaves

1½ teaspoons dried red chilli flakes

1 small lemon, juiced

¼ cup (60ml) olive oil

 

In a blender or food processor, finely chop eschalot and garlic. Add remaining ingredients and process until fairly smooth. Season to taste with salt and pepper.

 

Chipotle mayonnaise

½ cup (100g) good quality whole egg mayonnaise

1 clove garlic, crushed

1 tablespoon chipotle chillies in adobo, finely chopped

 

Mix all ingredients together.

Lyndey’s note: Chipotle chillies in adobo are sold in tins or jars from selected delis. Alternatively substitute one finely chopped red birds-eye chilli and a pinch of smoked paprika.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.

A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.

Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted seven television series including Lyndey Milan’s Taste of Australia currently on 7TWO on Sundays at 1.30pm. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!

Fresh with Lyndey Milan can be heard on 2UE 954’s Lunchtime Lowdown from 2 – 3pm every Thursday.

In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards.

She is also the Food editor of TheCarousel.com

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