Prawns are a great Aussie Christmas tradition. This fine-dining inspired recipe for prawns comes with a velvety smooth Lemon Myrtle and Vanilla Bean Hollandaise sauce, which also goes well with poultry and steak. Prawns can be barbecued, grilled in a pan or even bought cooked and peeled for convenience. Dairy- and gluten-free.
Growing up in a family where cooking for Christmas began a week before the actual Day, seemed quite the norm for me. As meals were planned and prepared in advance, you could smell Christmas in the air days before the actual celebrations began. Then there was carp. Yep, carp. Swimming in the bath tub, waiting to be prepared in aspic or a la Grecque… both very traditional dishes at the Polish Christmas table.
Since moving to Sydney, not much has changed when it comes to my family’s Christmas. The same traditional – quite heavy for the Australian summer, dishes grace the Christmas table.
Whenever I mention these stories to Mr Chipconnoisseur, he shakes his head in disbelief at the amounts of time and effort going into the food. I have to be honest, as much as I love cooking, preparing food for a week prior to any celebration, no matter how significant seems a little excessive.
I am yet to host my own Christmas lunch, but I think that when the time comes, I will mix and match the best of both worlds and traditions. Hassle-free cold seafood will feature prominently on the table with a good serving of this festive and slightly native Lemon Myrtle and Vanilla Hollandaise sauce for dipping.
So, tell me, what unusual Christmas traditions will you be keeping alive or what new ones are you happy to introduce in your own home?
The following recipe was created for Brookfarm, using their wonderful first cold pressed Lemon Myrtle macadamia oil which can be found in many delis and online. Lemon Myrtle powder can be found in most Australian delis and some supermarkets.