SEAFOOD
TREAT YOUR TRIBE TO A VERY SPECIAL LOBSTER SPAGHETTI, ON A BED OF ROASTED TOMATOES AND HERBS, FOR A CHRISTMAS LUNCH TO TOP ALL OTHERS
WANT A CLEVER NEW TAKE ON SURF AND TURF? PAIR TENDER BRAISED OCTOPUS WITH CRISPY PORK CRACKLING AND SERVE WITH A ZINGY SALAD TO FRESHEN IT ALL UP
SCALLOPS WITH HAZELNUTS AND GREEN BEANS
SERVES 4 AS A STARTER
150g green beans, trimmed
2 small heads of witlof, trimmed, leaves separated
1 eschalot, finely chopped
½ tsp caster sugar
2 tbs sherry vinegar or balsamic vinegar
2 tbs walnut oil, plus extra to drizzle
¼ cup (60ml) grapeseed oil
20 scallops, roe removed
1 handful of snow pea tendrils
40g roasted hazelnuts, chopped Crusty baguette, to serve
Bring a medium saucepan of salted water to the boil over high heat, add the green beans and cook for 2-3 minutes until just tender but still with a bite. Drain and refresh in cold water. Halve lengthwise then transfer to a large bowl with witlof.
Place eschalot, sugar, vinegar and walnut oil in a bowl, season to taste and whisk to combine. Pour over the beans and wilof, and toss to combine. Set aside.
Heat a large non-stick frypan with half the grapeseed oil over high heat. Sear scallops for 20-30 seconds on each side or until lightly golden. Repeat with remaining oil and scallops. Season lightly. Arrange the dressed beans and witlof on a serving platter and scatter over the tendrils. Top with scallops and sprinkle over hazelnuts. Drizzle over extra walnut oil and serve with crusty baguette.
LOBSTER SPAGHETTI WITH BLISTERED TOMATO AND BASIL
SERVES 4-6
1.5kg live lobster (substitute cooked lobster or prawns)Lemon-infused olive oil, to drizzle1kg cherry truss tomatoes, 500g halved400g spaghetti2 tbs extra virgin olive oil, plus extra to drizzle80g unsalted butter, chopped4 eschalots, shaved (we used a mandoline)3 garlic cloves, thinly sliced1 baby fennel bulb, finely chopped2 tsp toasted fennel seeds, crushed1 bunch basil, leaves picked, half finely chopped, whole leaves to serve1 cup (250ml) white wine2 tbs tomato pasteReserved lobster mustard from lobster head (if using live lobster)2 cups (500ml) good-quality fish stock or vegetable stockZest and juice of 1 lemonFinely grated parmesan, to serve
