Surf and turf

By admin
15 June 2012

Winter calls for hearty option than chips such as a potato bake.

Preparation time: 15 minutes

Cooking time: about 40 minutes

Serves 4-6


60 g butter

60 ml (¼ c) cake flour

300 ml milk

salt and freshly ground black pepper

10 ml (2 t) wholegrain mustard

3 large potatoes, cut into crisps

125 ml (½ c) grated Cheddar cheese


5 ml (1 t) olive oil

15 g butter

500 g calamari rings

30 ml (2T) Cajun spice

500-600 g pork ribs

salt and freshly ground black pepper

BBQ sauce for basting

Preheat the oven to 180°C.

Heat the butter and add the flour, stirring for about 2 minutes or until a thick paste (roux) forms.

Add the milk and stir until a thick white sauce forms.

Season and stir in the mustard.

Place the potatoes in an ovenproof dish, pour over the white sauce and sprinkle with cheese.

Bake for 20 minutes.

Heat the oil and butter in a nonstick pan.

Pat the calamari dry with kitchen towel and flash-fry small batches at a time on very high heat for 1 minute.

Season with Cajun spice.

Place the ribs in a roasting pan and season with salt and pepper.

Roast uncovered in the oven for 30 minutes.

Remove and brush the ribs with the BBQ sauce every 10 min.

Once the ribs are done, brush it again with the sauce.

Serve the ribs and calamari with the potato bake.

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