Name: Seafood platter with dipping sauces
Cook time: 95 min
Total time: 95 min
Yield: 8
Ingredients: 1 kilogram uncooked medium king prawns; 2 teaspoon dried chilli flakes; 2 clove garlic, crushed; 1 orange (240g); 1 lemon (140g); 2 tablespoon olive oil; 1/2 cup (125ml) water; 2 bay leaves; 700 gram cleaned baby octopus, quartered; 2 cooked lobsters (2.4kg); 8 cooked balmain bugs (1.6kg); 24 oysters, on the half shell; Harissa dip; 1/3 cup (50g) drained semi-dried tomatoes; 1 tablespoon harissa paste; 2 tablespoon lemon juice; 1/4 cup (60ml) olive oil; 2/3 cup (200g) whole-egg mayonnaise; 1 tablespoon lemon juice, extra; firmly packed fresh mint leaves; Salsa verde; 1/4 cup (60ml) water; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh mint leaves; 1 tablespoon drained capers, rinsed; 2 drained anchovy fillets; 1/4 cup (60ml) olive oil; 1 tablespoon lemon juice

Seafood platter with dipping sauces

Showcase the jewels of the ocean at your next gathering with this magnificent seafood platter. The spicy harissa and fresh salsa verde dipping sauces provide the perfect accompaniment. Serve with chilled white wine.

Serves 8

Cook

1H 35M

Ingredients

1 kilogram uncooked medium king prawns

2 teaspoon dried chilli flakes

2 clove garlic, crushed

1 orange (240g)

1 lemon (140g)

2 tablespoon olive oil

1/2 cup (125ml) water

2 bay leaves

700 gram cleaned baby octopus, quartered

2 cooked lobsters (2.4kg)

8 cooked balmain bugs (1.6kg)

24 oysters, on the half shell

Harissa dip

1/3 cup (50g) drained semi-dried tomatoes

1 tablespoon harissa paste

2 tablespoon lemon juice

1/4 cup (60ml) olive oil

2/3 cup (200g) whole-egg mayonnaise

1 tablespoon lemon juice, extra

firmly packed fresh mint leaves

Salsa verde

1/4 cup (60ml) water

1/2 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh mint leaves

1 tablespoon drained capers, rinsed

2 drained anchovy fillets

1/4 cup (60ml) olive oil

1 tablespoon lemon juice

Method

Seafood platter with dipping sauces

1.Preheat oven to moderate.

2.Combine prawns, chilli and garlic in large baking dish; cover tightly with foil. Bake, uncovered, in moderate oven about 30 minutes or until prawns are changed in colour. Cool 1 hour.

3.Meanwhile, peel orange and lemon; combine rind in another large baking dish with peeled orange and lemon juices, oil, the water and bay leaves. Add octopus; toss gently to coat octopus in citrus mixture. Cover dish with foil; bake in moderate oven about 30 minutes or until tender. Cool 1 hour.

4.Meanwhile, make harissa dip and salsa verde.

5.Place one lobster upside-down, cut through chest and tail; turn lobster around and cut through head. Pull halves apart; using small spoon, remove brain matter and liver. Rinse lobster carefully under cold water; repeat with remaining lobster.

6.Turn one bug upside-down; cut off head. Using sharp knife, cut bug tail in half lengthways; carefully lift out and discard centre vein from tail. Repeat with remaining bugs.

7.Arrange lobster, bugs, prawn mixture and octopus mixture on large platter. Divide half of the salsa verde among oysters; arrange on same platter. Stir mayonnaise and extra juice into remaining salsa verde in small bowl; serve seafood platter with salsa verde mayonnaise and harissa dip.

Harissa dip

8.Blend or process ingredients until smooth.

9.Transfer to small bowl, cover; refrigerate until required.

Salsa verde

10.Blend or process ingredients until just combined.

11.Transfer to small bowl, cover; refrigerate until required.

Women's Weekly Food

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