Recipe of the Day in association with Encona - Surf and Turf

Recipe of the Day in association with Encona - Surf & Turf

Recipe of the Day in association with Encona - Surf & Turf

Monday, July 18, 2016

Encona are on a mission to Banish the Bland and have teamed up with talkRADIO to bring you the Recipe of the Day!

Tune in to Penny Smith on Saturday mornings from 8am to hear each week's recipe, in association with Encona.

This week Barry Vera made Surf and Turf, a summer barbecue season classic.

Get inspired by the Taste Explorers and discover the full range at the Encona website or on Facebook and Twitter.

See below for the Surf and Turf recipe:

Surf and Turf

'This has been around for years and is a great combination, I remember cooking this when I was 17 in a local gastro pub whilst still at college. Light up the BBQ!'

6 large prawns, peeled and deveined

2 tablespoons extra-virgin olive oil

Juice of 1/2 lime

2 teaspoons chopped fresh thyme

Freshly ground pepper

6 slices pancetta

2 x 200g beef fillet

Sea salt

Herb Oil

2 tblsp chopped fresh parsley

2 tablespoons chopped fresh chives

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground pepper


300g green beans trimmed, blanched & cold

2 tblsp finely chopped shallots

1 handfull picked coriander leaves

Dressing for beans

1 tblsp fresh lemon juice.

1 tsp Dijon mustard.

1 tblsp red wine vinegar.

1 garlic clove, finely minced.

150ml extra-virgin olive oil.


Make the herb oil mix the parsley, chives and olive oil in a mini food processor until smooth. Add 1/4 teaspoon each salt and pepper. Place in a small bowl, cover and set aside.

Mix the prawns, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each prawn with a piece of pancetta.

Preheat the BBQ or griddle pan. Arrange the prawns on a foil-lined griddle pan. Brush the steaks with soft butter and then season with sea salt and pepper heavily, press the thyme sprigs into the meat and set aside.

Make the mustard dressing for the beans and set aside.

Cook the beef until golden brown, about three minutes per side. Using tongs, hold the meat and brown the sides.

Transfer to a cutting board to rest while you cook the shrimp.

Cook the prawn until the pancetta is crisp, about two minutes per side.

Toss the beans, coriander and shallots in the mustard dressing, season with sea salt.

Slice the beef into four pieces. Serve with the prawn, herb oil and green beans

Serve with Encona Brazilian BBQ sauce or Encona West Indian Extra Hot Pepper Sauce.