Surf and turf

 

Surf and Turf 

Method:

Potato chips:

• One whole pealed potato sliced thinly through a mandolin.
• In a bowl of cold water add your sliced potato. 
• Remove and place on a paper towel to dry completely.
• Deep fry and stir once or twice to avoid sticking together. Fry until golden brown and crispy.
• Season immediately with salt.

Cauliflower and mushroom purée

1. 1/4 cauliflower head
2. 50g butter
3. 1/4 chopped shallot
4. Red onion
5. 1/2 chopped garlic clove
6. 100ml beef stock
7. 50ml heavy cream

Salt and pepper for seasoning and a pinch of paprika  

Method:

• In a pot melt butter and add garlic and shallot.  
• Sauté for a minute and add your cauliflower. 
• Season then add your beef stock and cream.  
• Cook for another 8 minutes on low heat. 
• Blend until smooth and set aside. 

Steak

• Fillet steak ( you can use steak of choice) 
• Remove from the fridge an hour before cooking
• Generous amount of salt and pepper 
• Sear on high heat on both sides for 4 minutes  turning every 2 minutes, then turn heat down and  baste with garlic, rosemary and butter. 

Tempura prawns

1. 3 large tiger prawns
2. 1 egg
3. 50g panko bread crumbs( you can crush corn flakes instead)
4. 50g flour
5. 2 tablespoons of Cajun seasoning

Method:

• Clean your prawns by removing the head and the shell. Run a knife onthe back of the prawn to remove a vein. 
• Rinse in cold water and pat-dry. 
• Season the flour with your spice mix.
• Coat the prawns in flour, then in egg and thenbreadcrumbs. 
• Make sure they are well coated.
• Deep fry in oil for 5 minutes( make sure your  oil is not too hot for they will cook only on the outside)