Festive feast

Often it’s the planning that is the hardest part of preparing something special to eat on Christmas Day. So here’s a handy shortcut: a fabulous Christmas menu all ready to go, with choices of starter, main and dessert, allowing you to tailor it just as you desire. There are three main courses to select from – cranberry-glazed turkey, lemon and olive-stuffed chicken or rosemary beef fillet – or do them all and really push the boat out!

Seafood platter

Serves 8-10

MINI CRAB CAKES

Ready in 35 minutes | Makes about 30 | DF | GF

450g crabmeat
1 spring onion, finely sliced
1 small bunch coriander, finely chopped
1 chilli, seeds removed, finely sliced
1 Tbsp grated lime zest
1 egg
¼ cup mayonnaise*
Sea salt
Oil and butter, for frying
Micro greens or chopped fresh herbs, to garnish

1 In a food processor combine crabmeat, onion, coriander, chilli and zest and pulse until finely chopped. Whisk egg and mayonnaise together and season well with sea salt and cracked pepper. Add to processor and blend until well mixed.

2 Heat a little oil and butter in a nonstick frying pan and cook small spoonfuls of mixture, flattening slightly with the back of a spoon. Cook for 1-2 minutes on each side until golden and puffed. Keep warm while cooking remaining mixture.

3 Serve the little crab cakes with the dipping sauce and garnish with micro greens of fresh chopped herbs.

Tip

> The addition of mayonnaise keeps these little fritters moist and light.

SEAFOOD DIPPING SAUCE

Ready in 5 minutes | DF |