Friday, 13 June 2008

Surf and Turf Barbeques and Bordeaux Red Wine

The classic combination of Surf and Turf recipes is beef and oysters but you can make super Surf and Turf Kebabs using beef and king prawns. The origin of Surf and Turf recipes isn't actually from the New World no matter how American or Australian they sound – Bing Crosby may have coined the phrase in his song Where the Turf Meets the Surf. Combining food from the sea and the land has been practised for centuries and is fully embraced in Asian and European cooking eg Paella.

Surf and Turf Kebabs

24 king prawns, peeled with the tails left on
800g beef steak, cut into cubes
12 skewers
2 garlic cloves, finely chopped
2 tbsp honey
4 tbsp soy sauce
4 tbsp olive oil
1 tsp chilli oil

Mix the marinade ingredients together in a bowl. Place the marinade in two separate bowls and place the king prawns in one bowl and the beef in the other. Cover the bowls and place them in the refrigerator for 1-3 hours to marinate.

Place 3 pieces of meat and 2 prawns on each skewer. Place the kebabs on the hot barbecue and cook them fro 5-7 minutes on each side.


Clos Bernasse (£4.75) is a lovely wine from Bergerac which lies either side of the Dordogne, extending eastwards from St. Emilion and Cotes de Castillon. Cotes de Bergerac Reds are well structured with aromas of preserved fruit such as prunes. Their strong, structured tannins give them great ageing potential and Clos Bernasse is no exception. This wine is incredibly good value and comes from the 1999 vintage.

Clos Bernasse is a rich deep red and is a full bodied wine made from 50% Merlot and 50% Cabernet Sauvignon. It has flavours of ripe blackberries and blackcurrants and a perfumed plum and eucalyptus smell with a hint of figs. The aromatic sweet flavours will compliment the prawns and the beef beautifully.

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