Surf and turf mix with rosemary potatoes and mushy peas

Ingredients for 4 servings:

• 4 steaks, approx. 250 g each
• 12 prawns, peeled and deveined
• 4 half chicken breasts
• 100 g herb butter
• 1 kg potatoes
• 900 g peas, frozen
• ½ bunch of spring onions
• 1 bulb(s) garlic
• 5 lemons
• 500 g yogurt, 10% fat, Turkish
• 1 m.-sized carrot(s)
• 6 sprigs of rosemary
• 10 stalks of thyme
• olive oil
• salt and pepper
• Pul Beaver
• vegetable broth
• 200 g crème fraîche
• 1 tbsp, levelled honey
• 1 shot of white wine

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 30 minutes

For the yogurt sauce, mix Turkish yogurt, 4-5 crushed garlic cloves, honey, salt, and, if desired, a little oregano, dill, and pul biber. Set aside to cool and let it infuse. If the spice isn’t quite right, add a little pepper later. For the pea puree, chop 4-5 garlic cloves (do not press them). Lightly brown the garlic in melted butter, add the peas, and sauté. Add about 200 ml of vegetable stock and cook uncovered for about 5 minutes, until the peas are completely thawed and have a bite. Drain the peas and collect the stock. Mash 2/3 of the peas using a hand blender or Thermomix, according to taste. Return the pureed and remaining peas to the pot and adjust to the desired consistency with the remaining stock. Then set aside. Later, when reheating, season with crème fraîche, salt, and pepper, and garnish with carrot strips and basil when serving. Slice the chicken breast into 1-1.5cm-thick medallions. Marinate with pepper, salt, thyme, and 4 squeezed lemons for about 2-4 hours. Then pat the steaks and chicken dry and roast in a grill pan. Chop half of the rosemary sprigs and add them to the casserole dish along with olive oil. Halve the potatoes, place them cut-side down in the casserole dish, and brush with olive oil. Place the remaining rosemary sprigs on top of the potatoes. Place the potatoes in the oven on the middle rack at 180°C (fan oven) for about 35-45 minutes. Then keep the potatoes warm. Brown the garlic in olive oil, add the thawed and thoroughly dried shrimp, and roast them with the shrimp. Use a little Pul Biber to season. Deglaze with a splash of dry white wine to taste. Keep the prawns warm on the stove. Now for the steaks: They need to be at room temperature. Preheat the oven to 100°C fan/convection oven. Preheat the grill pan to full power without any fat, oil, or similar. Sear the steaks for 1.5 to 2 minutes on each side. Then place the steaks in the oven for 10-12 minutes and increase the temperature to 150°C. The cooking order again: First add the chicken breast. This is best done 2-4 hours or a day in advance. Then prepare the yogurt sauce and mushy peas. At the same time, warm the steaks. Then prepare the rosemary potatoes. Cook the prawns on top. Now fry the steaks. Fry the chicken in the steak pan while the steaks are in the oven. Then arrange as shown in the picture.