Lynton’s Christmas Recipes

Heirloom Tomato Carpaccio

Ingredients

  • 500g mixed heirloom tomatoes
  • 1 meyer lemon, frozen
  • 2 tbsp. extra virgin olive oil
  • 1 tsp salt

Freeze the meyer lemon a day ahead of making the dish. Thinly slice the tomatoes crossways into 3mm thick rounds, discarding the top and bottom as this will be a little tougher than the rest of the slices. Randomly place the tomatoes on the serving platter until completely covered. Drizzle the olive oil over the tomatoes, be sure to use the best extra virgin olive oil you can find. Sprinkle the salt over and lastly using a Japanese mandolin or microplane thinly slice the frozen lemon straight on to the tomatoes and serve immediately.

Notes

It is important that you use the best ingredients you can get in this dish as it only has a few of the seasons best ingredients. I like to use sea salt flakes in this recipe.

Grilled Aussie prawns with spicy mayonnaise

Ingredients

  • 50g saukraut
  • ½ bunch parsley
  • 50g gherkins
  • 20ml hot sauce
  • 1 whole egg
  • 350 ml grapeseed oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • Salt flakes, to taste
  • Lemon to taste
  • 12 mini brioche rolls
  • 24 prawns, peeled and deveined

To make the cheats mayonnaise blitz the saukraut, parsley, gherkins and hot sauce with 100ml of grapeseed oil in a small container with a stick blender. Carefully crack the egg without breaking the egg, add the vinegar, Dijon, salt and remaining oil. Place the stick blender with the head encasing the egg yolk. Blitz until the mix is completely emulsified.

Grill prawns and brioche and serve with spicy mayonnaise.

Ginger Bread Loaf with Ice-cream and Treacle

Ingredients

  • 2 cups self raising flour
  • 125g unsalted butter
  • 3 eggs
  • 1 1/2 cups brown sugar
  • 200ml crème fraiche
  • 1 cup treacle
  • 3 tsp ginger
  • 2 tsp cinnamon
  • 2 tsp allspice

In a large mixing bowl cream the butter and sugar, slowly incorporate each egg until fully emulsified. With the mixer still running, whisk in the treacle followed by the crème fraiche. Using a spatula incorporate the spices and flour and spices until mixed. bake in a greased 24cm loaf tin for 50 minutes at 160 degree Celsius fan forced oven. Allow the cake to cool slightly before tipping out of the loaf tin. Cool completely. Slice the loaf to desired thickness and butter and in a hot pan or BBQ grill off until slightly browned and warmed through. Serve with vanilla ice-cream and treacle.