John Myers
Surf and Turf
The perfect surf and turf recipe with a picture and simple step-by-step instructions.
- 1 kg Entrecote Dry Aged
- 10 Pc. Argentine red prawns
- 250 g Pumpkin
- 250 g Sweet potatoes
- 250 g Sugar snap
- 400 ml Port wine
- 100 g Dark chocolate
- 1 tbsp Whiskey
- 100 ml Red wine
- 1 tbsp Honey
- 150 ml Cream
- 3 tbsp Sugar brown
- 3 tbsp Coarse salt
- 2 tbsp Pepper
- 150 ml Coconut milk
- 1 tbsp Curry powder
- 2 tsp Cinnamon
- Cover the pumpkin and sweet potato with water and simmer until both are soft. Then add the cream and mash into a platter. Season to taste with salt, pepper and 2 teaspoons of cinnamon.
- Put 2,300 ml of port wine and the red wine in a saucepan and heat. Melt the dark chocolate in it. Reduce everything with the whiskey. Season to taste with salt and pepper.
- Heat a pan, add 100 ml port wine and stir in 1 tbsp honey. Put the snow peas in the pan and heat briefly. They should still be firm to the bite.
- Cut the Dry Aged Entrecote into 5 equal-sized slices and rub on both sides with a pinch of brown sugar and a pinch of coarse salt. Place on the hot grillage and grill on both sides for approx. 3 minutes. Then put in the oven at 50-60 degrees until everything is ready to serve.
- Skin and de-intestine the shrimp. Skewer 2 pieces at a time on a toothpick. Heat a pan, add the coconut milk and curry powder. Let the prawns cook briefly in the coconut milk until they are nice and pinkish-red, but still glassy inside.
- Arrange the mashed sweet potato and pumpkin with a ring on a plate. Cut the meat into small strips and place on top. Put the prawn skewer on top. Decorate all around with the port sugar snap peas. Sprinkle with coarse salt.
Facebook Comments