Christmas Day Special

Prawn skewers

Ingredients

1kg cooked prawns peeled

200g fetta cheese cubed

200g watermelon cubed

1 x packet bamboo skewers

 

Marinade

¼ bunch coriander

¼ bunch mint

¼ bunch basil

1 x lemon juice

100ml raspberry vodka

3 tbl spoons extra virgin olive oil

Salt and pepper

 

Method

Firstly skewer prawns, fetta and watermelon cubes repeat process and set aside

 

In a blender place all ingredients and blitz until smooth, then brush over skewers and place in fridge for 1hr. Serve as a cold starter to start the party

 

Prosciutto wrapped turkey breast

Ingredients

1 turkey breast

1kg thinly sliced prosciutto

½ bunch sage

250g unsalted butter

2 cloves garlic

1 small onion

Salt and pepper

 

Method

To make butter roughly chop garlic, sage and onion and combine with softened butter season well with salt and pepper

 

Carefully place fingers under skin of breast and spoon butter mix under ensuring it covers full surface area set aside

 

On a board roll out glad wrap and lay down prosciutto overlapping to make a large square, place turkey breast skin side down in the middle and use glad wrap to fold prosciutto around entire breast place on plate in fridge for 1hr to set

 

Preheat bbq plate to a medium heat, seal turkey breast on both sides shut lid and cook for 60 minutes then rest for 30 minutes carve and serve

 

Summer chilli mud crab

 Ingredients

3 x mud crabs

1 x onion

3 x cloves garlic

8 x large red chilli

2 tbl spoons tomato paste

100ml veg oil

½ teaspoon shrimp paste

100ml soy sauce

50ml white vinegar

750ml Napoli sauce

 

Method

Break down and clean mud crabs and place into medium sized baking dish. In a blender place oil, garlic, chillies and blitz until smooth now add the rest of ingredients and blitz until combined, poor over the top of the crabs and bake on barbecue with lid down for 20-30 minutes depending on the size of the crab pieces, eat with fingers and a nice bit of bread.

 

Pork stuffing

Ingredients

1 x tank loaf

4 x whisked eggs

1 x tin corn kernels drained

½ bunch flat leaf parsley

½ cup grated cheese

½ kg pork mince

 

Method

Remove crust and dice tank loaf into small cubes, place in mixing bowl and combine all other ingredients get your hands in and mix well.

 

Lay out a sheet of foil 45cm by 45cm then a piece of grease proof 45cm by 45cm on top place mix in middle and make a sausage shape roll up and twist ends. To cook simply place in pre heated oven 200 degrees Celsius for 30minutes, then carve and serve as a side dish with roasts.