Get ready for the festive season with this delicious Christmas Day Menu!
Fresh seafood and seasonal fruit with a sweet treat to end the meal. Looking for the perfect, easy to prep menu? We've got you girl!
Fresh seafood and seasonal fruit with a sweet treat to end the meal. Looking for the perfect, easy to prep menu? We've got you girl!
Ginger, Soy & Chilli Oysters
INGREDIENTS
12 oysters, freshly shucked
1 teaspoon fresh ginger, minced
1 small red chilli, deseeded
6 tablespoons apple cider vinegar
1 tablespoon coriander, chopped
1 teaspoon honey
1 garlic clove
DIRECTIONS
1. Place the ginger, chilli, vinegar, coriander, honey and garlic
in a food processor and blitz until thoroughly combined.
2. Place the mixture evenly over the freshly shucked oysters
before serving in their shells.
Tomato & Pine Nut Atlantic Salmon
INGREDIENTS
Salmon
1 Atlantic salmon fillet, whole side and bones removed
1⁄2 cup spring onion, finely chopped
2 garlic cloves, minced
1⁄2 cup mint leaves, finely chopped
1⁄2 cup flat-leaf parsley leaves, finely chopped
1⁄2 cup fresh dill, finely chopped
1⁄2 cup capers, drained and finely chopped
1⁄2 cup tomato, deseeded and finely chopped
1⁄4 cup pine nuts
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Himalayan salt and pepper to taste
Sauce
1 cup natural yoghurt
1 garlic clove, minced
1⁄4 cup fresh dill, finely chopped
1⁄4 cup fresh lemon juice
DIRECTIONS
1. Preheat a fan-forced oven to 180°C.
2. Using a lined baking tray, place the pine nuts in
the oven until roasted ensuring you move the tray
around for an even roast (approximately 190°C
fan-forced for 5-10 minutes).
3. Remove and allow the pine nuts to cool.
4. Line a baking tray with foil.
5. Using a bowl, combine the spring onion, garlic
cloves, mint leaves, parsley, dill, capers, tomato,
pine nuts, lemon juice, olive oil and salt and
pepper together.
6. Place the salmon skin side down on the baking tray.
7. Top the salmon with the mixture immediately
prior to cooking.
8. Cook the salmon in the oven for 15-20 minutes.
9. In a clean bowl, mix together the dill, yoghurt,
lemon juice and garlic together and serve with
the salmon.
Prawn, Chilli & Mango Salad
INGREDIENTS
Salad
2 mangos, peeled, seeds removed
and chopped
2 avocados, peeled, seeds removed
and chopped
2 cups fresh iceberg lettuce, shredded
1/3 cup fresh coriander, finely chopped
4 spring onions, finely chopped
400g cooked prawns, peeled with tails on
Dressing
1⁄4 cup olive oil
1 garlic clove, minced
1 red chilli, deseeded and finely chopped
1⁄4 cup fresh lime juice
1 tablespoon honey
DIRECTIONS
1. Combine all of the salad ingredients into a
large serving bowl.
2. Using an airtight jar, combine the dressing
ingredients together and shake well.
3. Pour the salad dressing over the salad prior
to serving and toss well.
Rocky Road
INGREDIENTS
1 cup coconut oil
1 cup cacao butter
1 cup pure maple syrup
1 tablespoon hulled tahini
1 pinch cinnamon
1 pinch Himalayan salt
1 teaspoon vanilla extract
1 tablespoon cacao powder
1 tablespoon shredded coconut
1⁄4 cup fresh cherries, pitted and chopped
1⁄2 cup pistachio kernels
DIRECTIONS
1. Using a food processor, blitz the cacao
butter, coconut oil, maple syrup, tahini,
cinnamon, salt, vanilla extract and cacao
powder together until smooth.
2. Combine the mixture with the cherries,
coconut and pistachios in a bowl.
3. Line a tray with baking paper and carefully
pour the mixture out evenly or use a mould.
4. Freeze the chocolate for 20 minutes until set.