THREE BIRDS FESTIVE FEAST MENU 2021
After another crazy year, we’re planning on bringing back cheer and joy this Christmas with bright, bold styling and colourful, fresh festive food to match. What’s NOT in our plans is slaving over a hot stove for hours on end on Christmas Day! Simple and delicious is on the menu this year, perfect for a warm and sunny summer Christmas, down under.
If you want to ditch your usual Christmas dinner dilemma this year, we’ve got your menu sorted for you! #yourewelcome #eatdrinkandbemerry
Pull on a festive frock, pop on an apron (we chose these gorgeous ones from Bonnie and Neil)… and let’s get down to business…
THE MAIN AFFAIR
Aussies love their seafood on Chrissy day but rather than throwing another shrimp on the barbie, this year we’re bringing out the big guns! Lobsters and prawns are bound to be crowd-pleasers…
GARLIC BUTTER LOBSTER
Boom! We’re starting the menu as we mean to go on… and it doesn’t get much better than fresh, juicy lobster on the Christmas dinner table. Your guests won’t be able to resist throwing their tastebuds around this delightful dish.
SHOPPING LIST
8 tbsp unsalted butter
A handful of parsley, roughly chopped
4 cloves garlic, finely chopped
Zest of 1 lemon
2 lobsters cut in half lengthways
1⁄4 cup olive oil
Salt flakes & cracked pepper to taste
READY, STEADY, COOK!
Melt butter in a small saucepan. Add garlic and cook for 1 minute.
Add lemon zest and stir. Remove from heat. That’s your garlic butter done!
Heat a large pan over medium-high heat for 4-5 minutes. While it’s heating, brush the garlic butter over the flesh of the lobsters.
Cook cut-side down for 2-3 minutes (salivating yet?) Flip and baste again with more garlic butter.
Continue to cook for an additional 3 minutes, for a total of about 1-2 minutes per side.
Remove from heat and sprinkle with minced parsley and salt and pepper.
Serve immediately (preferably with a glass of Chardy in hand) and enjoy!
BON’S PRAWN PASTA
Bon’s bonza prawn pasta has gained cult status amongst her friends and fam and we finally got her to spill the recipe.
SHOPPING LIST
175g garlic king prawns from your local deli or seafood market
200g linguine
Finely grated zest 1 lemon, cut lemon into wedges
A handful of parsley, roughly chopped
100ml organic white wine
Chilli flakes
Grated parmesan
Salt flakes & cracked pepper to taste
READY, STEADY, COOK!
In a large pot, boil the pasta following the pack instructions.
Add the prawns, butter and white wine to a large pan and cook until the prawns turn pink.
Remove from the heat and stir in the lemon zest & chilli flakes.
Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed.
Divide between two of your prettiest serving bowls and garnish with the lemon wedges, a sprinkle of parmesan, more parsley and salt & pepper.
Bon appétit!
