ASIAN-STYLE PRAWN SLIDERS
Preparation time 10 mins
Cooking time nil
Makes 10
¼ cup Kewpie mayonnaise
2 tsp Sriracha, or to taste
3 tsp lime juice
Sea-salt flakes and freshly ground black pepper, to season
500g cooked tiger prawns, peeled and deveined, roughly chopped
1 small Lebanese cucumber, halved lengthways, deseeded, cut into 1cm dice
2 shallots, thinly sliced
½ cup roughly chopped coriander, plus extra sprigs, optional
10-pack brioche sliders, halved
STEP 1 Combine mayonnaise, Sriracha and juice in a bowl. Season to taste. Add prawns, cucumber, shallots and coriander, then mix to combine.
STEP 2 Toast buns, if desired. Divide filling between bases. Top with extra coriander, if desired, and bun lids. Serve.
ELDERFLOWER GIN AND TONIC
Slice 1 Lebanese cucumber into ribbons and thinly slice 1 lemon into rounds. Divide between 6 tall glasses. Add ice and 30ml elderflower cordial to each. Divide five 375ml cans gin and tonic between glasses. Serve immediately.
POTATO ROSTI CHRISTMAS TREE
Preparation time 40 mins
Cooking time 1 hour
Makes 22
2kg Dutch cream potatoes
2 tsp sea-salt flakes
250g unsalted butter
¼ cup cornflour
2 Tbsp finely chopped chives
1 Tbsp finely chopped dill or tarragon
1 Tbsp finely chopped parsley
½ cup crème fraîche
100g hot smoked salmon, flaked Juice of ½ lemon
⅓ cup tomato relish
6 prosciutto slices, torn into half lengthways
Shaved parmesan
Sea-salt flakes and freshly ground black pepper, to season
STEP 1 Preheat oven to 190°C fan-forced (210°C conventional). Line 11 holes in each of two 12-hole muffin trays with 12cm squares of baking paper (roughly scrunch paper to help it sit in holes). Finely grate half of the potatoes and coarsely grate remaining half. Put in a
