Surf 'n Turf

By admin
06 August 2010

TARTAR SAUCE

150 ml mayonnaise

2 small gherkins, chopped

1 pickling onion, chopped

1 hard-boiled egg, chopped

salt and freshly ground black pepper to taste

5 ml chopped fresh parsley

MONKEY GLAND SAUCE

100 ml tomato sauce

50 ml apricot jam

80 ml chutney

30 ml mustard

3 ml curry powder

3 ml ground cumin

2 ml salt

1 ml freshly ground black pepper

SURF ’N TURF

4 x 200 g fillet or rump steaks

20 ml olive oil

salt and freshly ground black pepper to taste

oil for deep-frying

60 ml cake flour

5 ml lemon pepper

15 ml fish spice

500 g calamari rings, washed

TARTAR SAUCE 

Mix the ingredients and spoon into bowls.

Cover and set aside until needed.

MONKEY GLAND SAUCE

Mix all the ingredients in a saucepan and boil for 10 minutes over medium heat.

SURF ’N TURF

Brush the steaks with the olive oil, season generously with salt and pepper and cook in a hot griddle pan to the preferred degree.

Meanwhile heat enough oil for deep-frying in a saucepan.

Put the flour, lemon pepper and fish spice in a plastic bag and shake the calamari in the mixture to coat completely.

Fry small batches of the calamari rings in the hot oil for 30 seconds and drain on paper towels.

Serve the steak and calamari with the two sauces.

TIP: A glass of merlot or shiraz is a perfect accompaniment.

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