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Matariki Surf 'n' Turf Platter

Māori-Style Smoked Beef and Crayfish

4

Serves

50 mins

Prep Time

45 mins

Cook Time

Rex Morgan and Lyall Minhinnick

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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Beef,

Barbecue,

Special Occasion & Entertaining,

Family Favourites,

Lunch,

Dinner,

Ingredients

Beef Rib

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Approximately 500g quality mark beef short ribs

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canola oil

for cooking

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salt

to taste

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black pepper

to taste

Horopito Crumble

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½ medium-sized onion

finely diced

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1 garlic clove

finely chopped

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25g butter

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25ml canola oil

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25g panko crumbs

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½ tbsp Horopito

dried

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½ tbsp parsley

chopped

Marrow Bone

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2 beef bones

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split down the centre and approximately 3 inches long

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Horopito crumble

see recipe above

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salt

to taste

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black pepper

to taste

Vegetables

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200g pumpkin

diced

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250g Agria potatoes

par cooked (boiled or steamed), cut to same size as pumpkin

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100ml olive oil

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1 tsp kawakawa

dried

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salt

to taste

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black pepper

to taste

Crayfish Mornay

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1 whole crayfish

halved and the tail meat pulled and diced

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onion

finely diced

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2 garlic cloves

finely diced

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50g butter

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100g white flour

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2 tbsp crayfish mustard

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300ml cream

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200ml milk

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100g cheese

plus extra to top for grilling

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10g fresh herbs

to garnish

Paua Beer Battered Chips

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1 paua

cleaned, gutted and sliced into chip shapes

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25ml oil

to fry paua

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1 cup white flour

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½ cup cornflour

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250ml beer

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2 tbsp baking powder

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2 tbsp smoked paprika

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1 lemon

zest and juice

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500ml oil

for deep frying beer batter paua

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1 cup white flour

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salt

to taste

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black pepper

to taste

Urenika Smash

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500g Urenika potatoes

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150ml cream

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50g butter

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salt

to taste

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black pepper

to taste

To Serve

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watercress

fresh

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lemon

quartered for garnish

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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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