Is it your turn to host Christmas lunch this year? Celebrate the sheer joy of Christmas, an excuse (if we ever needed one?) to eat, drink and be merry, using our breezily modern interpretation of a Christmas feast that guests can munch on in between swims or backyard cricket. Here’s one epic starter – prawns with citrus, mint + verjuice vinaigrette. For more recipes for your Christmas feast see ‘Spread the Cheer’ in Issue 8 of HOORAY!
WHAT YOU’LL NEED
18 king prawns | 1 bunch of mixed coloured radishes, thinly sliced | 1 lemon | 2 ruby red grapefruits | 2 blood oranges | 2 sprigs of mint | 2 tbsp olive oil | Salt and pepper to taste Verjuice vinaigrette: 100ml verjuice | 100ml olive oil | 100ml vegetable oil | Squeeze of lemon | 1 tsp Dijon mustard
WHAT TO DO
- Peel and clean prawns and place in a large bowl. Add radish.
- Peel and segment all citrus fruits, ensuring all pith is removed. Season fruit with olive oil, salt and pepper. Add to bowl with the prawns.
- Combine all ingredients for the verjuice dressing in a bowl and whisk until emulsified.
- Add dressing to the prawns and fruit mix. Toss well.
Pile the prawn and citrus mix into the centre of a serving plate.
Photography Lara Hotz | Styling She Designs Events | Food Styling, Catering + Recipes Violets and Vinegar | Floral Styling Mikarla Bauer | Hair Tash Owers | Make-up Chantel Elliott | Clothing Tigerlily + Vanishing Elephant | Venue Brogers End