King prawn and crab cocktail

1 tablespoon olive oil

Small cup raw king prawns (per person)

1 tablespoon crab meat (per person)

½ teaspoon lemon juice

½ teaspoon worster sauce

1 tablespoon tomato puree

5 tablespoons mayonnaise

Seasoning



Salad leaves

4 x tomatoes (skinned seeded and chopped finely)

Tablespoon finely chopped parsley

Teaspoon brandy

Pinch cayenne pepper



1. Fry king prawns in oil, until cooked and then allow to cool in fridge

2. Make the sauce - Mix the lemon juice, worster sauce, tomato puree, mayonnaise, salt and pepper, and brandy in a small bowl

3. Mix the crab meat with ½ the chopped tomatoes , salt and pepper, lemon juice and teaspoon of olive oil and parsley

4. Dress the leaves with dressing, place in the middle of a plate. Mix a little sauce with the prawns and place on top of the leaves, adding a spoon of crab meat

5. Sprinkle with cayenne pepper and drizzle sauce around the plate, sprinkle with parsley and finish with lemon



Xmas pudding filo parcel

Teaspoon cooking oil

1x Christmas pudding

Filo pastry sheets

Icing sugar for dusting

2 cups cream

3 tablespoons brandy

Small cup corn flour mixed with small amount of water

½ cup castor sugar



1. Make brandy sauce – gently heat cream and sugar, add the brandy and then whisk in cornflour, allow the mixture to thicken and allow to cool in the fridge

2. Slice xmas pudding into ½ inch thick triangle, and remove a small amount from the centre to allow space for brandy sauce

3. Place flio pastry sheet in half and long ways, brush with melted butter

4. Place pudding on top end of filo pastry and pipe brandy sauce in the centre of the hole made previously. Fold filo over from the top corner over and over until a parcel shape is formed. Brush with butter and cook on a greased tray at 180 C for 15 to 20 minutes

5. When cooked dust with icing sugar and serve with extra brandy sauce and ice cream


Merry Christmas from Paul Walker & Richard Morton