Story: Celebrate the Season with Simple Joys
Episode: 1
Presenter: Stuart Laws
Air Date: 1 December 2024

Stuart teams up with Tony Galati to showcase how the humble spud can elevate your family Christmas lunch, all while keeping costs down.

Grilled tiger prawns, lime butter, mango and jalapeno salsa

Ingredients
1kg   Prawns
200gm   Salted butter
1 pinch   Ground allspice
2  Limes
2 clove  Garlic
1 bunch Coriander
1tsp   Smoked paprika
2  Mangos
2   Shallots
1knob   Ginger
2  Jalapenos
100ml   Grapeseed oil
100ml   Sherry vinegar

Method

1. Split the prawns in half and clean out the poop shoot
2. Mix the butter with the coriander stem, lime zest, allspice and smoked paprika
3. Finely dice the mango, jalapeno and shallots, mix with chopped copped coriander and grated ginger
4. Dress the salsa with grape seed and sherry vinegar
5. Brush with olive oil and grill
6. Heat butter in a pan, squeeze in the lime juice and pour over the prawns
7. Top with salsa and garnish with coriander leaves

Potato gratin

Ingredients
1  cup   Cream
½ cup  Chicken stock
2 tsp   Salt
3 cloves Garlic
1 tbsp   Butter
1  Red onion
5 each   Royal blue potatoes
1 cup   Cheese
½  cup   Parmesan
1 tsp   Thyme

Method

1. Preheat the oven to 200 deg C.
2. In a small saucepan add the cream, salt, and garlic. Bring to a simmer on low heat a cook for 5 minutes. This will allow the garlic flavour to infuse the cream. Remove from the heat and set to the side.
3. Thinly slice the potatoes to 3mm thickness using a mandolin.
4. In a cast iron pan, add the butter and shallots and fry on low heat for 5 minutes until the shallots have caramelized.
5. Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots. Pour the cream mixture over top of the potatoes.
6. Cover the cast iron pan tightly with a piece of tin foil. Place the cast iron pan into the oven and bake for 1 hr and 15 minutes.
7. Remove the pan from the oven and turn the oven to high.
8. Cover the potatoes with the grated cheese. Sprinkle with the thyme. Place the cast iron pan into the oven and bake for 5 minutes until the cheese is crispy and bubbling.
9. Remove from the oven and serve warm.
10. It can be stored in the fridge and reheated the next day.

For more information, head to:
https://www.spudshed.com.au/