Aussie Farmers Direct has teamed up with Maggie Beer to release a collection of Easter seafood recipes as part of a move to encourage Australians to include more seafood in their diet this year!
To make the Verjuice Mayonnaise:
Combine the egg yolks, Verjuice and mustard to emulsify in a food processor.
Slowly add the Extra Virgin Olive Oil, and then the vegetable oil, and take to the desired thickness.
Season with sea salt and cracked pepper.
Check for acidity, adding a squeeze of lemon juice if needed.
Maggie's Tip: Do be patient and just add the oils, olive oil first, drop by drop for at least one third of it. Once you see it's emulsified then you can add it in a thin steady stream.
To make the Prawn Cocktail:
Place the Verjuice into an 18-centimetre saucepan. Place over medium heat and bring to a simmer with the sprigs of herbs.
Poach the prawns in their shells in the Verjuice.
When cooked, take the prawns out of the poaching liquid and allow to cool.
Make the Verjuice mayonnaise as per instructions.
Peel and de-vein the prawns.
Place lettuce in the bottom of the serving glass.
Add a good dollop of Verjuice mayonnaise, top with the prawns, drizzle with Extra Virgin Olive Oil and garnish with herbs and a wedge of lemon.
This Easter, Aussie Farmers Direct will be delivering a range of freshly caught seafood. To enjoy a wholly Australian Easter this year, visit AussieFarmers.com.au
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