Surf and turf is a popular American dish which combines seafood and meat. The ‘surf’ part can refer to lobster, prawns, or shrimp, which may be grilled or breaded and fried. The ‘turf’ part refers to a beef steak. This particular dish is an all-time favourite for meat lovers as it gives them the choice of enjoying their two favourite meats in one plate together with pasta and crispy fried potatoes. I sometimes replace the steak with chicken breast for guests who like chicken and prawns.
Surf - N - Turf
Ingredients
(For steak)
Tenderloin steak 2 no (200- 250g each)
Garlic cloves 3-4 no
Black pepper to taste
Salt to taste
Olive oil 2 tbsp
(For prawn)
Jumbo prawn 2 no
Salt to taste
Black pepper to taste
Olive oil 1 tbsp
(Side dish)
Spaghetti pasta 200g
Pesto cream 4tbsp
Parmesan cheese to sprinkle
Spinach leaves few nos
Asparagus sprig 2-3 nos
French fries 150g
Brown sauce ½ cup
Method
Marinate tenderloin and prawn separately with olive oil, chopped garlic clove, crushed black pepper and salt.
Refrigerate the marinated meats for 1 hour.
Boil spaghetti pasta in salted water till al dente and keep aside.
Heat oil in a pan and add some chopped garlic and sauté.
Add the blanched pasta and pesto cream sauce and spinach leaves.
Toss gently so that the pasta doesn’t break, adjust the seasoning.
Meanwhile grill the marinated meats on griddle.
Cook the tenderloin to desired doneness and prawn to well done.
Place the prepared pasta on the plate and arrange prawn on top and tenderloin on side.
Serve along crispy fried French fries and asparagus spear.
Profiteroles
A profiterole or cream puff is a chouxpastry ball filled with whipped cream, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. It is a classical French dessert which finds its way in fine dining European restaurants. In some areas, the term profiterole is used for small versions filled with whipped ice cream and topped with chocolate although the usage varies and can include other fillings depending on chef’s choice.
There is a story about the origin of profiteroles, it is thought that one chef named Popelini who worked for French King Henri II was the first to come up with the idea to fill vanilla ice cream and dip in hot chocolate sauce. This was later modified by various chefs who added savoury fillings, whipped cream, and topped with hot chocolate topping.
Ingredients
Yield 800g mixture
Water 250ml
Butter 125g
Flour 150g
Salt a pinch
Sugar a pinch
Egg 5no
Vanilla essence few drops
(For custard cream)
Milk 500ml
Sugar 50g
Butter 2tbsp
Custard powder 40g
(For garnish)
Icing sugar to sprinkle
Or sugar ½ cup
Method
In a heavy bottom sauce pan, boil water with butter.
Add sugar and salt to the boiling mixture.
Gradually add flour stirring the mixture continuously to avoid lumps.
Pour the hot mixture into a mixing bowl and add eggs one by one.
Turning the mixture continuously using a spatula or a paddle.
The consistency of the batter should be piping consistency.
Pour the mixture in a piping bag and pipe balls in a greased tray.
Bake in a pre-heated oven at 170o C for 35 – 40 minutes.
Once baked remove and allow to cool and make custard cream.
For custard cream, boil milk and sugar and dissolved custard powder and butter.
Stir to avoid lumps, remove from flame and allow to cool.
Using a piping bag fill the prepared pastry balls with custard cream.
Garnish with icing sugar or caramelised sugar threads.
Note: when you place the baking tray in the oven do not open the oven door to check for at least 15 minutes or else the profiteroles with sink as the temperature of the oven goes down. Also while piping the drops you can use a star nozzle to give some attractive outer layer. Using the same mixture if you pipe them into 2-3” long sticks you get éclairs which can be filled with custard cream and dipped in melted dark chocolate.
* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]
Surf - N - Turf
