Christmas at our place is a relaxed affair and the same can be said of the food we like to eat on the big day. Rather than a full-on banquet lunch or extravagant dinner, I prefer a simpler approach to festive fare in the form of a long lazy breakfast after the kids have turned the house upside down.
Crayfish with new potatoes and a chive butter sauce is surprisingly light and will partner well with the bubbles you have just opened. Finish with crisp, flaky Eccles cakes topped with buffalo blue cheese. A match made in heaven and just enough of a festive fruit kick to give a salutatory wave to tradition. As for the rest of the day, some back yard cricket, a swim, an afternoon nap and some time spent with a good book is all that is required for a fantastic day.
Happy holidays everyone!
Ingredients
| 1 large | Crayfish, or 2 small, cooked (Main) |
| 3 cups | New potatoes, cooked |
| 250 g | Unsalted butter, cubed |
| 1 large | Lemon |
| ½ cup | Fresh chives, finely chopped |
Directions
- Remove meat from crayfish body and legs and set to one side.
- Place new potatoes into a small pot with some boiling water and place over a moderate heat to reheat.
- In a small pot bring 2 tablespoons water to the boil, reduce heat to low-medium and whisk in butter, a few cubes at a time, until butter has emulsified into a butter sauce.
- Add crayfish and cook until crayfish meat is warmed through. Be careful not to overheat butter sauce or it will separate. Add lemon juice and some salt and pepper to taste.
- Drain new potatoes well and divide between 4 plates. Spoon crayfish over new potatoes and then spoon over butter sauce. Scatter chives over crayfish and serve immediately.
