Christmas Menu for the Seafood lovers
Packed with festive flavours of orange and cranberry, these seafood recipes will bring some festive spirit to the dinning table. If you’re looking for a seafood alternative to your turkey this year, then look no further.
What’s on the Copper Bay Seafood Christmas Menu...
Sticky and Spicy Cranberry Prawns
Tangy with a slight kick of spice, these sticky cranberry prawns make the perfect festive starter. A great alternative to the usual prawn cocktail.
- 65g cranberry sauce
- 1 jalapeno, chopped
- 1 tbsp fresh ginger (peeled and minced)
- 1 lime, juiced
- Zest of 1 lime
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 450g of prawns, thawed
- 3 garlic cloves, minced
- 4 tbsp cranberry sauce for serving
- Extra lime wedges for serving
- Mix together all the ingredients except the prawns and 4tbsp of cranberry sauce.
- Pour the marinate over the prawns. Set aside in the refrigerator for two hours.
- Heat a pan on a medium heat and add a drizzle of oil. Pour the cranberry prawns into the hot pan. Cook the prawns for two to three minutes, flip and proceed to cook on the other side for a the same time.
- Brush the prawns with the remaining 4 tbsp of cranberry sauce and serve with lime wedges.
Smoked Bacon Oysters
There really is no better time to put on a luxurious spread than at Christmas - a time of peace, good will and plenty of delicious food! We believe oysters are amongst the most grandeur of shellfish and deserve to be featured on a luxury menu. Tuck into fresh oysters served with a smoky bacon dressing for a Christmas day treat.
- 24 oysters
- 100g streaky bacon, thinly sliced
- 1 shallot, finely diced
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Juice of 1/2 a lemon
- Combine diced shallot and vinegar in a bowl and set aside.
- Heat oil in a frying pan over medium-high heat. Add bacon and cook until crisp, approximately 3 minutes each side.
- Remove the bacon and place on paper towel to drain any excess fat. Chop into small pieces.
- Add lemon juice and paprika into the used pan on a low heat. Cook, stirring, for 30 seconds or until fragrant. Remove from heat.
- Drain the shallots from the vinegar bowl.
- Arrange oysters on a serving platter or onto separate plates.
- Top with the paprika and lemon mixture, crispy bacon pieces and pickled shallots.
Lobster Thermidor with Cranberry and Walnut Brussels Sprouts
Perhaps the king of all seafood, it seems only right to add lobster to our seafood menu. Deliciously sweet, this lobster thermidor recipe is creamy and succulent, served with cranberry and walnut to transport your usual lobster thermidor into Christmassy goodness.
- 4 lobsters
- 250g Parmesan cheese
- 100g shallots
- 15g fresh parsley, chopped
- 20ml olive oil
- 10g ginger paste
- 15g English mustard
- 150ml cream
- 250ml hollandaise sauce
- 75ml of white wine
- 10g ginger paste
- A pinch of black pepper
- 5g of paprika
- 500g brussel sprouts
- 500g asparagus
- 5g vegetable powder
- 50 ml olive oil
- 25g walnuts
- 25g dried cranberries, chopped
If using frozen lobster, make sure it is thawed before cooking.
To serve cooked lobster twist off the lobster claws and break into sections. Crack the claw shell and scoop out the flesh. Remove the legs from the body, flatten remove the flesh. Place the removed meat into the tail of the lobster.
- Preheat the oven at 180C.
- Heat a pan with a drizzle of oil. Add in shallots and fry until translucent.
- Add in garlic paste and ginger. Pour in white wine to and reduce the sauce by half.
- Pour in cream and hollandaise sauce.
- Add in the English mustard, paprika, black pepper, and parsley.
- Evenly spread the sauce over the lobster and top with a sprinkle of parmesan cheese.
- Bake in the oven for approximately 8 minutes, until lobster is heated.
- Half the brussel sprouts and season with pepper, vegetable powder and a drizzle of olive oil. Add the chopped dried cranberries and walnuts and put on a baking tray.
- Place the asparagus in a tray, drizzle with olive oil and season with salt and peppers
- Roast vegetables in the oven.
Orange and Cranberry Salmon
Something to rival your usual Yuletide turkey. Our orange and cranberry side of salmon packs a truly festive punch with its Christmassy flavours. It’s perfectly paired with your usual Christmas Dinner trimmings of roast potatoes and steamed veg, we’d even enjoy it with some pigs in blankets - but maybe hold off on the gravy this time though!
- 1 side of Scottish salmon (or four salmon fillets)
- 4tbsp cranberry sauce
- 2tsp sweet paprika
- 2tbsp honey
- 2tbsp olive oil
- Juice of 1 orange
- Remove any skin on your salmon using a sharp knife and season with salt and pepper.
- Make the sauce by mixing the honey, orange juice and olive oil. Cover the salmon in the marinade and leave to rest for 30 mins.
- Heat the oven to 210C. Place slices of orange on top of the salmon fillets. Bake in the oven for 20 mins.
- Serve topped with the cranberry jam, traditional roast potatoes, and steamed vegetables.
Will you be adding some seafood to your Christmas dinner this year?