Tuesday, 1 August 2017

Let The Seafood Platter Be Served

Seafood platter

Being a party host to a house full of hungry, anticipating guests can be quite nerve-wracking! But there’s no need to fret, we have an exquisite and light entrĂ©e for you that your guests will devour in just a few moments!

You can finish off these jewels of the sea with one or all three of these lip-smacking dipping sauces.  Go to town on this seafood platter with some chilled white wine or a bottle of bubbly.

Ingredients:

For the seafood platter:
•1 cooked large lobster (1.2kg)
•2 cooked blue swimmer crabs (650g)
•16 cooked large prawns (1kg)
•12 Frozen Squid Rings
•12 Frozen Scallops 
•3 lemons (420g), cut into wedges

For the mustard mayonnaise:
•1 tablespoon of English mustard 
•1 egg yolk
•1 tbsp of white wine vinegar 
•3/4 tsp of sea salt
•white pepper, to taste
•300 ml of sunflower oil 

For the cocktail sauce: 
•3/4 cup of mustard mayonnaise (from above)
•1/2 cup of tomato ketchup
•1 tbsp of brown vinegar or lemon 
•freshly ground Healthy Alternatives Organic Whole Black Pepper, to taste
sea salt, to taste
•1 tbsp of finely chopped parsley 
•a dash of tobasco 
•Juice of ½ a lemon

 For the cucumber and chilly dipping sauce:
•1/4 cup of rice wine vinegar
•2 tbsp of castor sugar
•2 tbsp of mirin
•2 tsp of fish sauce 
•1/4 Lebanese cucumber, seeded and very finely diced
•1 long red chili, very finely diced
•Juice of 1 lime

Instructions:

For the Platter:
•To prepare the lobster, place the lobster upside-down, cut through the chest and the tail; turn the lobster around and cut through the head. Pull the halves apart; use a small spoon to remove the brain matter and the liver. Rinse the lobster carefully under cold water. Remove the lobster meat from the shell with your fingers; it should lift out easily in a single large piece. Pat dry.
•To prepare the crabs, lift the tail flap with a peeling motion, lift off the back shell. Remove and discard the whitish gills, liver and brain matter; rinse the crab well under cold water. Cut the crab into halves.
•Shell and devein prawns, leaving heads and tails intact.
•Cook the scallops and the squid rings the way you prefer, fry them or grill them up.
•Serve the crabs and the lobsters on a platter of ice and the cooked scallops and the squid rings on a separate dish with lemon wedges and dipping sauces.

For the mustard mayonnaise:
•To make the mustard mayonnaise, combine the mustard, the egg, and the vinegar in a medium-size jug. Season lightly and blend with a stick blender.
•Alternatively, use a large bowl and a hand whisk.
•With the motor running, or whilst continually whisking, gradually add the oil until you have a thick emulsion.

For the cocktail sauce:
•To make the cocktail sauce, combine all the ingredients except the lemon juice in a medium bowl, season lightly and stir well to combine.
•Add the lemon juice to taste.

For the cucumber and chili dipping sauce:
•To make the cucumber and chili dipping sauce, combine the vinegar, the sugar, and mirin in a small saucepan and heat until the sugar dissolves.
•Simmer for 3 minutes.
•Stir in the remaining ingredients and check the balance of the different flavors, adding a little more sugar, lime juice or fish sauce, to taste.

Put together a mouthwatering seafood platter with the freshest ingredients from Nature’s Basket. Get your ingredients from bit.ly/1OBMkoE

Looking for some more party recipes? Check out these 5 Party Perfect Recipes.

1 comment:

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