Matariki Surf 'n' Turf Platter
Māori-Style Smoked Beef and Crayfish
8
Serves
50 mins
Prep Time
45 mins
Cook Time
Recipe author
Rex Morgan and Lyall Minhinnick
Matariki, the Māori New Year, is a wonderful time to celebrate the amazing produce we have available in New Zealand. Chefs Rex Morgan and Lyall Minhinnick have created a Māori-style Surf 'n' Turf recipe which utilizes both Māori ingredients and cooking methods.
Manuka smoked beef rib, Horopito crust roasted bone marrow, Urenika Smash, beer-battered Paua chips, crayfish, and root vegetables - this recipe is a real winner.
Serve your Surf 'n' Turf on a serving board or platter large enough to hold all the dish components and garnish with the lemons, herbs, and watercress. Enjoy sharing with family and friends.
Matariki, the Māori New Year, is a wonderful time to celebrate the amazing produce we have available in New Zealand. Chefs Rex Morgan and Lyall Minhinnick have created a Māori-style Surf 'n' Turf recipe which utilizes both Māori ingredients and cooking methods. Manuka smoked beef rib, Horopito crust roasted bone marrow, Urenika Smash, beer-battered Paua chips, crayfish, and root vegetables - this recipe is a real winner. Serve your Surf 'n' Turf on a serving board or platter large enough to hold all the dish components and garnish with the lemons, herbs, and watercress. Enjoy sharing with family and friends.
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Ingredients
Beef Rib
Approximately 500g Quality Mark beef short ribs
i
canola oil
for cooking
salt
to taste
black pepper
to taste
Horopito Crumble
½ medium-sized onion
finely diced
1 garlic clove
finely chopped
25g butter
25ml canola oil
25g panko crumbs
½ Tbsp Horopito
dried
½ Tbsp parsley
chopped
Marrow Bone
2 beef bones
i
split down the centre and approximately 3 inches long
Horopito crumble
see recipe above
salt
to taste
black pepper
to taste
Vegetables
200g pumpkin
diced
250g Agria potatoes
par cooked (boiled or steamed), cut to same size as pumpkin
100ml olive oil
1 tsp kawakawa
dried
salt
to taste
black pepper
to taste
Crayfish Mornay
1 whole crayfish
halved and the tail meat pulled and diced
⅓ onion
finely diced
2 garlic cloves
finely diced
50g butter
100g white flour
2 Tbsp crayfish mustard
300ml cream
200ml milk
100g cheese
plus extra to top for grilling
10g fresh herbs
to garnish
Paua Beer Battered Chips
1 paua
cleaned, gutted and sliced into chip shapes
25ml oil
to fry paua
1 cup white flour
½ cup cornflour
250ml beer
i
2 Tbsp baking powder
2 Tbsp smoked paprika
1 lemon
zest and juice
500ml oil
for deep frying beer batter paua
1 cup white flour
i
salt
to taste
black pepper
to taste
Urenika Smash
500g Urenika potatoes
i
150ml cream
50g butter
salt
to taste
black pepper
to taste
To Serve
watercress
fresh
lemon
quartered for garnish
fresh herbs
to garnish
Method
Vegetables
Beef Rib
Bone Marrow with Horopito Crust
Crayfish Mustard White Sauce
Urenika Smash
Paua Beer Battered Chips
1
Combine pumpkin, par cooked potatoes, olive oil, dried kawakawa, and salt and pepper.
2
Place into a roasting tray and roast at 190˚C for 15 – 20 minutes.
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