Nov/Dec 2023 Edition
It’s that time of year again, ‘Fishmas’ is just around the corner! We’ve been out on the water chasing different species to pop in the freezer, in preparation for Christmas lunch.
Are you gearing up for a seafood Christmas feast? Seafood is the perfect way to celebrate the festive season. It’s light, fresh, and bursting with flavour that’s sure to satisfy your taste buds and most disconcerting guests (yes, most families have at least one! Ha!).
Whether you’re having a small gathering or a grand feast, there are plenty of ways to make your seafood Christmas lunch or dinner perfect.
Ingredients
MEthod
Choose your seafood carefully. If you have time, get out there and catch your own, what’s more impressive than a catch and cook Christmas table?! However, itis a busy time of year so if you are time poor, look for fresh, high-quality seafood that’s in season and readily available.
Once you’ve selected your seafood, it’s time to plan your menu. Decide on the dishes you want to serve; remember to consider any dietary restrictions your guests may have. To add variety to your meal (as well as clever time management so that you too enjoy the day) prepare both hot and cold seafood dishes. Endeavour to have a balance of flavours and textures and remember to include some simple and elegant dishes that showcase the natural flavours of the seafood, often less is more.
Preparation is key to a successful seafood Christmas feast, let’s face it, you want to be sipping on champagne, not running around like crazy with a long list of prep on the day! Start by making a shopping list and gathering all the ingredients you need. Where possible, prep some of the ingredients in advance, such as chopping vegetables or making marinades and sauces. This will save you time on the day of the event and allow you to focus on the presentation and cooking of the seafood.
When it comes to cooking seafood, timing is everything. Overcooking can ruin the delicate texture and flavour of seafood, while undercooking can lead to food poisoning - and that’s definitely not the Christmas gift you want to give! Follow the cooking instructions carefully and precisely.
The presentation of your seafood Christmas meal is just as important as the taste. Create an eye-catching display by arranging your dishes on large platters. Use garnishes such as lemon wedges, fresh herbs such as mint, dill and parsley or you could even use edible flowers to add colour to your dish. Plate your seafood with care, using beautiful plates and serving utensils that complement the dishes.
Finally, it’s time to serve your guests. Keep it simple by letting guests help themselves to a buffet-style lunch or serve plated meals for a more formal feel. Serve your seafood with a variety of wines and beverages that complement the seafood you have prepared (a quick google search will help with this).
And last but not least, don’t forget dessert – a light and refreshing fruit or citrus dessert is the perfect finish to a seafood Christmas meal.
Christmas Menu Suggestion
Buffet style
Thai salmon and pineapple skewers
Dessert
This menu has been curated as it will impress your guests and provide an array of different flavours and textures. The best part being that it is not over complicated and is achievable with any skill set! You won’t be held up in the kitchen all day and can prep many dishes in advance. The Yuzu slice will finish off the day perfectly, with a lovely citrus punch that will complement the seafood.
CHRISTMAS MENU PREP PLAN
- The spring rolls can be made anytime, and you can freeze them. To reheat from frozen, place on an oven tray and bake for 10min on 200 degrees celcius.
- Bao buns - you can make the mayo the day before, so it's ready to go. This dish is quick and easy so best to prepare fresh when ready to serve.
- Crayfish pasta salad - another great dish that can be made the day before and stored in an airtight container in the fridge. You might prefer to hold off adding the cray meat until ready to serve to protect its delicate flavour.
- The Thai salmon skewers you can have prepped the day before, thread them on the skewers and cover with cling wrap. The dressing can also be made prior. Cook the skewers fresh on the day when ready to serve.
- The macadamia crusted flat head is one to be made on the same day. You can pre toast the macadamias, to save a little time. This dish is quick so won’t take up too much time.
- To get the timing right for serving, the spring rolls and macadamia flat head can go in the oven together whilst the salmon skewers are on the BBQ.
- Dessert can be made 1-2 days prior and is best stored in the fridge. If you can’t get your hands on yuzu juice, lemon or lime can be easily substituted.
Here’s to hoping the festive season is one to remember, be safe, be merry and may your lines be tight!
From river to plate or sea to fork,
Cara
Meet Cara
When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.
Cara can be found on Instagram and Facebook.
