RECIPE 02: SECOND HELPINGS - SUMMER

A Simple, Retro Recipe for Christmas Entertaining

Wow your guests with our signature prawn cocktail recipe for summer spreads (they’ll never know how easy this classic really is).

Christmas should be simple. Don’t slave away in the kitchen with warm champers to keep you company! So let’s turn off the heat (your oven) but turn it up on the table (mega taste).

This recipe is half prawn cocktail, half summer crudite, and a whole lot of fun.

Wow your guests with this easy-to-prepare retro summer starter — and spend more time laughing with loved ones instead.

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Season & Savour prawn cocktail 

Serves 4

To Assemble

1kg XL cooked tiger prawns peeled & deveined

1 x head radicchio - cut from the stem, leaves separated

1 x head witlof - cut from the stem, leaves separated

1 x avocado - cut into wedges 

2 x baby cucumbers - cut into quarters lengthways 

2 x red radishes - cut into quarters 

For the gilda:

1 x tin Perello olives

1 x jar guandillas (pippara pickles)

4 x skewers

4 x champagne coupes or prawn cocktail glasses 

For the fermented chilli & yuzu cocktail sauce:

250g Kewpie mayo

50g Kanzuri - available at Small Town Provisions* 

60g Tracklements horseradish

1x lemon zest & juice

5 x shakes worcestershire sauce

15ml (½ a shot) of dry brandy 

Pinch of sea salt

Method:

1. Whisk all the cocktail sauce ingredients together in a bowl and reserve. 

2. Thread an olive and a guindilla on each skewer and leave to the side. 

3. To assemble the prawn cocktail, arrange all the prepared veg ingredients into the bowl/coupe/glass (as per the pics). Spoon a good dollop of the cocktail sauce and drape the prawns over the side. 

4. Finish with a squeeze of fresh lemon and pop your gilda on top. Voila, enjoy!

*Kanzuri is a Japanese fermented chilli, koji and yuzu paste. This adds the secret punch to our twist on Thousand Island dressing.