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January 27, 2011 / amyjmcintosh

Seafood BBQ menu


Three signs you’re getting old – you no longer listen to the Top 40; you prefer watching the ABC over Channel 10; the idea of staying at home on New Year’s Eve is more appealing than hitting the town and painting it the proverbial red. So, it’s official. I’m getting old. This New Year’s Eve, I battened down the hatches, stocked up on seafood (and mandatory bubbles) and settled in for a night of quality indulgence. Call me boring, but I have to say it was the best New Year’s I’ve had since my brother’s turn of the millennium party.

Our feast kicked off with something that I vow to eat more of in 2011 – scallops. We served the scallops on potato crisps with pea puree which the wonderful Paul made from scratch.

Scallops on potato crisps with pea puree

Scallops on potato crisps with pea puree

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Pimms, anyone?

Scallops on potato crisps with pea puree

With a glass of Pimms in one hand and a succulent scallop in the other, I made a toast to the comfort of our couch as I pictured the crowds of drunken ferals crawling their way through the city streets. The wafter-thin potato crisps added a nice crunch to the scallop canapes, each one lovingly made by hand and cooked in oil until crisp and golden.

Scallops on potato crisps with pea puree

Scallops on potato crisps with pea puree

Pimms

Pimms

The next stop on our seafood indulgence was an Asian-flavoured barbecued king prawns on skewers. I added honey to the marinade as I thought it was too sour on its own. I’d be lying if I told you I was satisfied by these. Two skewers simply wasn’t enough. I wanted more! They were so good, I even ate the tails.

Barbecue prawns in Asian marinade

Barbecue prawns in Asian marinade

Barbecue prawns in Asian marinade

Barbecue prawns in Asian marinade

Continuing with the seafood theme, our main course came in the form of sesame salmon roulades with green apple salad. In other words, rolled salmon on skewers. You may have seen the green apple salad on Amy’s Cookbook previously. It’s crunchy, tangy, fresh and delicious. The salmon roulades are a new recipe that I found in a fabulous cookbook Faking It by Valli Little.

Sesame salmon roulades

Sesame salmon roulades cooking on the barbie

Be sure to ask your fishmonger to pin-bone the salmon fillets for you ‘cos this is really fiddly business and I’m sure you can think of better ways to spend your New Year’s Eve than pulling bones out of a piece of fish. Thank God for Paul. Slice each of the skinless fillets horizontally through the centre, leaving one end intact, then open them out into a long strip. Turn each fillet over and season with salt and pepper and tightly roll and secure each one on a skewer that’s been soaked in water to prevent it from burning on the barbie.

Sesame salmon roulades

Sesame salmon roulades

Sesame salmon roulades with green apple salad

Sesame salmon roulades with green apple salad

Next up, coat the roulades with white sesame seeds and drizzle with olive oil. We seared the salmon skewers for about a minute or so on high heat and then put the skewers on the warming rack, closed the lid and left them on low heat for about 10 minutes until the salmon had cooked through.

Since one bottle of Moet is never enough, for dessert we whipped up some champagne-infused summer fruits. Mango and nectarine compote is a cinch to make, but you’re supposed to let the fruit marinate in sugar and bubbles overnight. We skipped this step and just left it in the fridge for a couple of hours. It seemed to work!

Mango and nectarine compote

Mango and nectarine compote

Like any good New Year’s shindig, the rest of the evening involved watching the fireworks and dancing around the lounge room. And, getting home was easy since we were already there. I think we may have found ourselves a new tradition.

For more entertaining ideas, check out my dinner party menu guide.

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