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Surf and Turf

Surf and Turf

After 60 days and 7 000 kilometres on the road, it’s hard to imagine that the Ultimate Braai Master Season 4, Game On journey —which took 13 teams to some of the country’s most beautiful and remote locations— is finally over. 

Billed as the most combustible season yet, 13 teams faced a range of exceptionally tough challenges from host Justin Bonello and equally rigorous judging courtesy of Executive Chef, Bertus Basson and Chef, Petrus Madutlela, neither of whom did much to pull their punches.

Winning pair John Grundlingh and Piet Marais (Team Weskus Anna’s) weren’t daunted however, choosing instead to focus their efforts on what they do best: make really good food on the braai. Ultimately it was this combination of exceptional braai skills and strength of character that landed them on the winner’s podium.

Surf and Turf

With the Ultimate Braai Master Season 4, Game On journey over, you can try the teams' recipes at your next braai. Try the winning team's Surf & Turf. Food and Wine Surf and Turf European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Spice Rubbed Rib-Eye
  • 1 tbsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. coriander seeds, crushed
  • 1 tbsp. brown sugar
  • 1 tbsp. black pepper
  • 4 tbsp. paprika
  • 2 rib-eye steaks
  • For the Aloo Paratha (Bread Filling)
  • 4 potatoes, peeled and cut into quarters
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp. turmeric
  • ½ tsp. coriander seeds, crushed
  • 1 green chilli, chopped
  • 1 tsp. salt
  • 50 g butter
  • For the Bread
  • 1 cup of flour
  • 50 g butter
  • salt and pepper to taste
  • water
  • 1 green chilli, chopped
  • 1 carrot, julienned
  • 4 spring onions, sliced
  • ¼ cabbage, finely shredded
  • the juice and zest of 2 limes
  • 1 tbsp. soya sauce
  • 2 tbsp. fish sauce
  • 2 tbsp. canola oil
  • salt and cracked black pepper, to taste
  • Curried Mussels
  • 20 ml canola oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 1 leek, chopped
  • 1 thumb of ginger, chopped
  • 1 tsp. mustard seeds
  • 1 tsp. cumin
  • A handful of curry leaves
  • A handful of fresh coriander
  • 1 kg. mussels, cleaned of grit, beards removed
  • a cup of dry white wine
  • A cup of cream
  • 1 tsp. medium curry powder

Instructions

Spice Rubbed Rib-Eye

  1. Mix together the spices, seasoning and sugar then massage the rub into the steaks. Put the steaks in a plastic zip-lock bag and leave in a cool place for half an hour.
  2. In the meantime start work on the potato bread wedges.

For the Aloo Paratha (Bread Filling)

  1. Bring a pot of water to the boil then cook the potatoes until soft. While those are on the go, heat a pan; melt the butter and sauté the remainder of the ingredients and set aside once done. Toss the cooked potatoes in the spiced butter & onion and leave to cool.
  2. To make the bread dough, rub the butter into the flour, season with salt and pepper and add water bits at a time, mixing it until you have a stiff dough. Divide the dough into four equal sized balls, then roll them out into four equal sized disks.
  3. Scoop the potatoes onto two of the disks, then sandwich it together with the remaining two. Place them in a sandwich grill and braai until golden brown on the one side, then flip it over and braai the other side.

For the Slaw

  1. Heat up a pan over moderate coals, add the oil and sauté the vegetables and garlic until soft and fragrant then set aside. Place another pan over moderate coals then dry toast the spices for a couple of minutes but be careful not to burn them. Once they’ve released their oils, remove from the heat and grind them in a mortar and pestle until they’re a powdery consistency. Set aside.
  2. Pop the mussels in a potjie, along with a cup of dry white wine, pop the lid on the pot, and steam the mussels until they’ve opened up. Discard any mussels that didn’t open, and peel off the top shells, leaving the mussels in the other half.
  3. Keep the stock on the fire, add the vegetables and spice mixture and simmer gently until the stock has reduced by half. Add the cream, mussels and curry leaves, squeeze in some lime juice and simmer for a couple of minutes, and serve with fresh coriander over the top.

 

 

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