Surf 'n Turf

By admin
07 June 2011

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 rings 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.

Find Love!