Thursday, 2 January 2014

Surf and Turf Salad

Ok, so it has been a horribly long time since I have written anything at all on this blog! The festive season kind of got the better of me, and time just kept running out…

My New Years Resolution is to spend more time on the blog, tidy things up a little, and put a little more effort in overall. I really enjoy writing (and more importantly creating and eating!) the recipes that I put on here, and I get such a thrill when anyone likes what a recipe I have posted. Mu youngest daughter starts her long days at Montessori this term, and my husband is currently between jobs, so I am hoping to have a little more time to devote to making this thing a bit more of a focus in my life.

On another note, we are currently holidaying on Waiheke Island and have just had the best day! The kids spent most of the day playing at the beach, digging massive holes in the sand and 'surfing' (being pulled through the shallows on boogie boards), which results in loads of laughs from them, and gives hubby and me a great workout!!!

We forgot the buckets and spades - amazing how much fun kids can have with some plastic containers from the kitchen!

Morning cuppa in the sun with a view! Bliss!

Isn't technology a wonderful thing?! I'm currently sitting here in the middle of the lounge with my laptop 'tethered' to my phone using my phone wi-fi connection to connect to the net. Didn't know you could do that! My hubby is the technical brains behind everything I do on here, and his knowledge comes in handy every day for some technical issue or other!

One of the best parts about being on holiday is that we just eat easy meals and keep things pretty simple. Last night I made a very simple 'Surf and Turf Salad' which was a yummy green salad topped with prawns and steak. Being away from home, there was not the usual array of flavorings available for the meal which is not always a and thing - I had bought a knob of fresh ginger, some garlic and a fresh lime with us, and there was paprika and salt and pepper in the pantry so I kept the flavours very light and summery with no option of over complicating things.




As you can see in the picture, I slightly overcooked my steak (to our tastes anyway) - using an unfamiliar oven can wreak havoc on meal timings, not to mention the excitement of everything happening around here means that I keep forgetting food in the oven anyway! So, my apologies for the photo, but I'm sure anyone reading this will understand that although the meat here is medium, you can just cook it a little less and get a rare or medium-rare fillet which will be divine on the salad.

This meal is of course gluten-free, dairy-free, grain-free, nut-free, soy-free, and sugar-free. Quick, simple, fresh and delicious, this is a great option for a summer evening and can easily be made on the BBQ.

Surf and Turf Salad

Gluten-free, dairy-free, grain-free, soy-free, nut-free, sugar-free

Ingredients:
1/2 head lettuce (Cos works well), roughly shredded
2 cups baby spinach
1 cup cherry tomatoes (halved)
1/2 telegraph cucumber, cut in half lengthways, then sliced diagonally
handful of snow pea shoots, cut in half
1 cup broccoli florets, blanched
2 large carrots, blanched
2 avocados, diced

800g eye fillet beef (or steak of your choice)
500g raw prawns
juice of half a lime (or lemon)
2cm knob of ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 tsp paprika
salt and pepper
1 tbsp butter (or coconut oil)
1 tbsp coconut oil

Directions:
1. Place ginger, garlic, salt, pepper and paprika in a small bowl. Mix well
2. Rub the dry mix into the steak and allow to sit for 30 minutes. Preheat oven to 220C
3. Add all of the vegetables (lettuce, spinach, tomatoes, cucumber, shoots, broccoli, carrots and avocado) to a large bowl and toss to combine
4. Pan-fry steak in a large frying pan over a high heat for a couple of minutes on each side until browned. Place in the oven on a baking tray and cook to your preference. Remove from oven and rest for at least ten minutes before slicing.
5. While the steak is cooking, place prawns in a large bowl. Squeeze lime juice over, and add about 1 tsp black pepper. Allow to sit for 15 minutes.
6. In a large pan over high heat, heat coconut oil and butter (or 2 tbsp of coconut oil if you prefer a dairy free option) and cook prawns until just cooked (they should have just turned orange and white instead of brown and clear).
7. Slice the beef and place on top of the salad. Arrange prawns on the plate and drizzle the pan juices from the prawns over the salad.
8. Squeeze the other half of the lime over the whole salad and season with salt and pepper to taste.


Note: For the salad, you can use any combination of vegetables you like. The vegetables I used were what I had bought over with us, but you may have other preferences, or other options available to you! You can also choose to cook the steak and prawns straight away if you don't have time to let them sit and marinate.

Enjoy!

x