Get away for the big day and keep it simple with a seafood spin on the campfire holiday feast.
TOTAL TIME: 30 minutes
- Salt, pepper and garlic powder
- 3 tbsp olive oil
- 4 salmon fillets
- ¼ cup water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tsp cornstarch
- Sesame seeds and spring onions for topping
- Season the salmon fillets with salt, pepper and garlic powder.
- Heat a skillet to medium-high heat then coat the surface with olive oil.
- Sear each side of the salmon fillet for 3-5 minutes.
- Don’t overcook, it should flake easily and be slightly firm to the touch.
- Set the salmon aside to rest.
- Combine the water, soy sauce, mirin, brown sugar and cornstarch in a small saucepan.
- Bring sauce to the boil over medium-high heat, stirring frequently. The cornstarch will thicken the sauce quickly after 2-3 minutes. Remove from the heat.
- Drizzle over the salmon and sprinkle with sesame seeds and chopped spring onions.
Basil, lemon and garlic prawns
TOTAL TIME: 10 minutes
- 500g shelled prawns
- ¼ cup olive oil
- 4 cloves garlic
- 1 cup basil leaves, torn
- Grated rind of 1 lemon and 2 tsp juice
- Devein the prawns.
- Heat the oil in a skillet and add garlic whole. Cook for about 2 minutes so oil is scented with the garlic. Discard the garlic.
- Add the prawns and cook over a high heat until just cooked through.
- Add the basil leaves and grated lemon rind. Season with salt and pepper and serve with juices from the pan, some lemon juice, and pide on the side to mop up the juices.
Christmas spiced pancakes with brandy custard
TOTAL TIME: 20 minutes
- 2 eggs
- 75g caster sugar
- 200g plain flour
- 150ml milk
- 75g butter, plus one tablespoon for frying
- 50g raisins
- 50g mixed peel
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla extract/paste
- Zest of 1 orange
- 400ml ready-made custard
- 4 tbsp brandy
- Melt the butter in a saucepan.
- In a large bowl, beat together the eggs and sugar. Stir through the flour and fruit mixture, then fold in the melted butter and milk.
- Melt the tablespoon of butter in a frying pan or skillet. Wipe out the frying pan and pour in the brandy.
- When the butter is foaming hot, dollop tablespoons of the mixture into the frying pan and cook for 3 minutes each side or until golden brown.
- While they’re cooking, heat the brandy until it boils, then pour in the custard and stir until hot.
- Serve immediately with a dollop of custard and cream on the side. Top with fresh fruit, if desired.