Christmas IN THE summertime

SEAFOOD PLATTER

Preparation time 1½ hours plus 4 hours chilling

Cooking time 50 mins

Serves 8

24 Sydney rock oysters
200g smoked salmon slices
2kg cooked king prawns
Aioli, to serve
Lemon wedges, to serve

ROMESCO SEAFOOD SAUCE

(makes 1½ cups)

2 large red capsicums
⅓ cup chopped cornichons
2 Tbsp capers, drained
½ tsp lemon juice
½ tsp smoked paprika
⅓ cup aioli
2 Tbsp toasted slivered almonds

PROSCIUTTO SOURDOUGH

CRUMBS (makes 1½ cups)

¼ cup olive oil
1 Tbsp Dijon mustard
1 clove garlic, crushed
2 tsp thyme leaves
3 slices sourdough, torn
6 thin slices prosciutto
¼ tsp chilli flakes

CHILLI MANGO SALSA

(makes 2 cups)

2 firm ripe mangoes (400g each), finely chopped
½ small red onion, finely chopped
2 medium red chillies, seeded, finely chopped
2 small cloves garlic, crushed
2 tsp finely grated fresh ginger
1 Tbsp fish sauce
2 Tbsp lime juice
¼ cup finely chopped coriander leaves

STEP 1 To make seafood sauce, preheat oven to 200°C fan-forced (220°C conventional). Put capsicum on an oven tray. Cook for 25 minutes, or until blistered. Cover with plastic wrap. Cool. Peel. In a food processor, process capsicum, cornichons, capers, juice and paprika until smooth. Cover and refrigerate. Just before serving, set aside ¼ cup and add aioli to remaining puree. Spoon into a serving bowl. Top with reserved puree and almonds.

STEP 2 To make prosciutto crumbs, reduce oven to 180°C fan-forced (200°C conventional). Combine oil, mustard, garlic and thyme in a small bowl. Line 2 oven trays with baking paper. Put sourdough on 1 tray, spoon over oil mixture and toss to coat. Cook for 20-25 minutes, turning once, or until golden and crisp. Cool. Put prosciutto on other tray in a single layer. Cook at same time for 15 minutes, or until crisp. Cool. In a food processor, pulse bread, prosciutto and chilli into a coarse crumb. Store in an airtight container until needed.

STEP 3 To make salsa, combine all ingredients except coriander in a