Women's Weekly Food

COLD SEAFOOD PLATTERWITH THREE SAUCESPREP TIME1 HOUR SERVES 6OR 8 AS PART OF A BUFFET2 cooked lobsters (2.4kg)4 cooked balmain bugs (800g)2 cooked blue swimmer crabs (650g)1kg cooked medium king prawns18 oysters, on half shell3 medium lemons (420g),cut into wedgesSAFFRON AÏOLIpinch of saffron threads1 tablespoon boiling water1 clove garlic, crushed2 egg yolks1 teaspoon dijon mustard½ cup (125ml) grape seedor rice bran oil¼ cup (60ml) extra virgin olive oil2 tablespoons lemon juiceHORSERADISH COCKTAIL SAUCE2 tablespoons tomato sauce2 teaspoons horseradish cream1 tablespoon lemon juice1½ teaspoons worcestershire sauce2 tablespoons pouring creamCITRUS & ESCHALOT VINEGAR1 eschalot (25g), chopped finely1½ tablespoons sherry vinegar2 teaspoons finely grated lemon rind1 tablespoon lemon juice2 tablespoons orange juice1½ tablespoons finely choppedfresh chives``````1 Make saffron aïoli, horseradishcocktail sauce, and citrus andeschalot vinegar. Cover. Refrigerateuntil required.2 Place 1 lobster, upside−down, onboard. Cut through chest and tail.Turn lobster over and cut throughhead. Pull halves apart. Using a smallspoon, remove brain matter and liver.Rinse lobster carefully under coldwater. Repeat with remaining lobster.3 Turn one bug upside down andcut off head. Using a sharp knife, cutbug tail in half lengthways. Carefullylift out and discard centre vein fromtail. Repeat with remaining bugs.4 Lift the crab tail flap, then, with apeeling motion, lift off the back shell.Remove and discard the whitish gills,liver and brain matter. Rinse crabcarefully under cold water. Repeat``````with remaining crab. Cut crab bodiesinto quarters, then crack claws.5 Shell and devein prawns, leavingheads and tails intact.6 Arrange all seafood on a largeplatter with lemon wedges. Servewith sauces and vinegar.``````SAFFRON AÏOLIPlace saffron and the water ina small heatproof bowl. Stand for5 minutes. Combine garlic, eggyolks and mustard in a mediumbowl. Gradually add oils in a thin,steady stream, whisking constantlyuntil mixture thickens. Stir juiceand saffron mixture into aïoli.Season to taste.``````HORSERADISH COCKTAIL SAUCECombine ingredients in a small bowl.Season to taste.``````CITRUS & ESCHALOT VINEGARCombine ingredients in a small bowl.``````COLD SEAFOODPLATTER WITHTHREE SAUCES``````BRUSCHETTAWITH SALMONTARTARE-P46