Summer is around the corner me beauties – and while little miss sunshine flirts shamelessly with us, flashing her sexy long legged rays knowing full well that she’s working us up into a vitamin D challenged frenzy, we are starting to stock up on summer accoutrements. We braai’d last Sunday – we just couldn’t actually wait any longer for a good inhalation of braai fumes and some potato bake.
Trickyricky is going fishing tomorrow morning which is great, for it leaves my morning free to explore the new Chinese Centre at Springfield Park as I promised and let’s hope Tricky comes home with a few nice grunters to pop on the braai. I am praying that The Chinese Centre is going to provide me with an Asian food supply store that is clean, organised, has sales people who speak English and that said salesperson know their products. Asian Ingredients Nirvana which will position itself right next to my Jarvana in my fabulous little world.
My ‘Weekend Special’ today is a recent cook off between Trickyricky and I, Surf & Turf with Parmesan Mash. Tricky took care of the prawns and I took care of the meat and mash … I feel that this dish offers the promise of summer. You can either cook both the prawns and the meat on the braai or in the oven – depending on the weather.
And Ciao to Aaron, the gibbering idiot, who survived elimination Way longer
than anyone thought he would – talk about fly under the radar …..
Check ya later Aaron!
Surf & Turf with Parmesan Mash
Now – you can make any number of different mash’s to accompany a Surf & Turf,
or you could make chips or a nice rice instead of mash. I happen to love mash – so mash it was!
4 large potatoes – peeled & quartered
1 cup of full cream milk
Salt & Pepper
Nutmeg – fresh would be great but bottled, powdered is fine about 1/2tsp is plenty.
1/2tsp of cayenne pepper for a little heat or some paprika is fine if you don’t like the heat
2 chicken stock cubes
Peel and quarter your potatoes – put into a pot with 2 chicken stock cubes and a little extra salt. Cover with water bring to the boil and cook until tender all the way through.
Drain and put through a Ricer – or mash with a potato masher
Heat the milk and butter together with the nutmeg and cayenne pepper and add to the mash.
By heating the milk and butter you should be able to avoid any lumps in your mash.
Season with salt and pepper, whisk in the parmesan cheese, cover and set aside.
If you are not in the mood for parmesan mash you could
Click here for my Mustard & Lentil Mash recipe
And if you are just not in the mood for mash at all – Click here for
Savoury Rice/ Riso Saporito recipe
At least 3 King prawns per steak portion
Plenty of chopped garlic – at least 5 cloves
Salt & pepper
Cut the prawns open and under running water and remove the vein that runs down the back.
Place on a tray sprinkle over the chopped garlic
and season with salt, pepper and paprika
and squeeze over the juice of one fresh lemon
Melt some butter and pour it over the prawns.
Cover and set aside for half an hour to marinade.
Pre-heat your oven to 200d.
Just before you start preparing the mushroom sauce – put the prawns into the oven for
approx. 20 minutes to cook. If you are Braaing on a gas braai just pop the tray onto the
grill covered with foil for about 10 minutes – and if you are braaing
on a coal fire give them to hubby or the braaier to pop onto the fire –
they will be cooked in a flash – like 2 minutes on each side –
so keep an eagle eye on them.
1 Fillet Steak Per Person
The Mushroom Sauce
1 large punnet of chopped mushrooms
A good slosh of brandy – approx 100ml
Salt & Pepper
4 cloves of chopped garlic
Melt a good knob of butter in a frying pan
Add the garlic and fry until starting to colour up
Add the mushrooms and fry them on a high heat until they are caramelised all over
Season with salt and pepper
Once all of the liquid from the mushrooms has evapourated and they have browned
pour in a good glug of brandy – about 100ml set it alight with a match.
Remember that brandy has a high content of alcohol so the flames will
Be VERY high
STAND BACK and let all the alcohol cook off
As soon as the flames die down – add in the 500ml of cream
And cook for about 10minutes until the cream has thickened slightly
Test for seasoning.
Now it’s a case of
cooking the meat
I cooked my steaks in the kitchen in a griddle pan –
Heat the pan to smoking hot
Rub a little oil onto the meat and season both sides well – lots of black pepper is really
nice with this sauce so go for it.
Cook your steaks as you like them and then assemble the dish.
On each plate place a bed of mash
Top with a steak
Smother with the mushroom sauce
And top with a couple of prawns.
Have the best weekend