Simmone Logue Christmas Recipes

Eat, Food Recipes / 12 December 2018
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Simmone Logue Christmas Recipes

Eat, Food Recipes / 12 December 2018

Chef Simmone Logue shares her tips for a perfect (last minute) Christmas feast.

Simmone Logue is the director of Simmone Logue Fine Food Company and an expert when it comes to catering and entertainment, with over 20 years of experience in the industry. Here are some of her favourite, easy and delicious recipes that are perfect for a stress-free summer Christmas.

Photography by Caroline McCredie

Scallops with Green Mango Salad and Nam Jim
(serves 10, two scallops per person)


20 large fresh scallops, roe off
Olive oil spray
Salt & pepper

Green Mango Salad Ingredients

1 green mango, peeled and shredded
¼ bunch coriander, washed and chopped finely
¼ bunch mint, washed, stalks removed and chopped finely
½ red chilli, seeds and membrane removed and chopped finely
¼ cup toasted peanuts, crushed


1 garlic clove, minced
2 tablespoon lime juice
2 tablespoon squish fish sauce
2 tablespoon grated palm sugar
½ red chilli, seeds and membrane removed and chopped finely

  • For the salad, mix all ingredients together and put aside.
  • For the dressing, mix all ingredients together and refrigerate. This can be done in advance.
  • Dry the scallops on absorbent paper and season with salt and pepper.
  • Place a large non-stick fry pan on the stove on medium to high heat and spray with olive oil.
  • When the pan is quite hot, add 10 scallops and cook for one minute. It is very important that the pan is not over crowded or the scallops will not caramelise properly.
  • Check for caramelisation and turn over to cook for one minute on the other side. Place the scallops on absorbent paper to rest and release their milky juices.
  • Place the scallops on prepared spoons and top with the salad. Dress with a teaspoon of nam jim and a sprinkling of toasted peanut.

Photography by Caroline McCredie

Kale, Green Pea, Faro, Mint and Feta Salad


2 bunches kale, washed and roughly chopped
2 cloves garlic, chopped
2 tablespoons olive oil
500g green peas
250g feta
1 bunch fresh mint, chopped
1 lemon, juiced
500g faro, cooked al dente
Salt & pepper

  • Heat the oil in a wok or large fry pan. Fry the garlic until aromatic and a bit nutty. Add the kale and cook until softened with bright green.
  • Cook the peas in boiling salted water for 3mins and drain. Refresh in cold water.
  • Cook the faro until al dente.
  • Place the kale, faro and peas in a bowl and squeeze lemon over the top. Season with salt and pepper. Toss together and crumble the feta on top. Add the chopped mint.

Photography by Caroline McCredie

Orange, Seeded Mustard and Thyme Glaze


4 oranges, juice and zest
2 cloves garlic, crushed
2 heaped teaspoons seeded mustard
½ bunch fresh thyme, chopped
2 cups brown sugar
2 teaspoons salt

  • Combine all ingredients in a saucepan and simmer over low heat. Reduce for 10mins.
  • The glaze will last for a couple of weeks in the fridge before use.

Simmone Logue cake

Simmone’s Victoria Sponge 


4 eggs, beaten
200g caster sugar
200g self-raising flour
1 teaspoon baking powder
2 tablespoon milk
200g butter, softened


1 vanilla pod
150ml double cream
1 tablespoon caster sugar
250g fresh strawberries
300g jar Simmone Logue home made strawberry jam (available in store)

Icing sugar, for dusting

  • Pre-heat oven to 190C. Butter two 20cm round cake tins and line with baking paper.
  • In a large bowl, beat all the cake ingredients together until smooth. Divide the mixture between the two tins and smooth the surface with the back of a spoon. Bake for 20mins until golden. Turn onto a cooling rack and leave to cool completely.
  • For the filling –
    Hull and slice the fresh strawberries. Score the vanilla pod and scrape out all the seeds.
    In a bowl, mix the cream, caster sugar and vanilla seeds. Whip until you have soft peaks.
  • Place the bottom sponge in the middle of your serving platter or cake stand. Smear over the jam, then spread the cream over the top, top with the fresh strawberries.
  • Place the second sponge over the top, decorate with fresh strawberries, and top with icing sugar.

Photography by Caroline McCredie