FOOD
LIVING
FOOD ❘ HOME ❘ CULTURE ❘ TRAVEL
MEZE AND MORE
Made for sharing, these platters with an international flavour from chef Theo Michaels will bring back memories of holidays abroad
FRUITS DE MER PLATTER
Serves 4-6 Takes 25-30 minutes
INGREDIENTS
• 1 precooked lobster (about
600-800g/1lb 5oz-13/4lb)
• 800g/13/4lb precooked mussels
• 800g/13/4lb precooked crevettes or jumbo prawns
• 8 precooked langoustines
• 6 oysters
•1 dressed crab
• 12 whelks in shells
• 90g/33/4oz samphire
• 1 lemon, cut into wedges
• Tabasco sauce or spicy tomato dipping sauce (see recipe, below) For the aioli
• 125ml/41/2fl oz mayonnaise
• 1 clove garlic, peeled and finely chopped
• 1 tsp Dijon mustard
• 1 tsp freshly squeezed lemon juice
For
the
spicy
tomato
dipping
sauce
(makes
200ml/7fl
oz)
• 3 small ripe tomatoes, quartered
• 1/2 clove garlic
• 1/2 tbsp cider vinegar
• 1 tbsp olive oil
• 1 tbsp tequila blanco
• 1/2 tsp Tabasco sauce
• 1 tsp tomato puree
• Agenerous pinch of salt
1. Mix all the aioli ingredients together, decant into a small dipping bowl, cover and set aside.
2. For the spicy tomato sauce, place the ingredients in a food processor and pulse until smooth. Pass through a fine sieve into a small bowl. Taste and add vinegar or salt if preferred. Pour into a small dish, cover and set aside.