Surf & Turf
Surf & Turf
Try this quick and easy seafood-inspired dish recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 12 hours 10 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
As seen on Back to the Streets
Ingredients
  • Gratinated Clams
  • 4 medium size fresh Manila clams
  • 200 grams grated Parmesan cheese
  • 200 millilitres Cream
  • 200 millilitres Milk
  • 20 grams Butter
  • 20 grams Plain flour
  • Chicken Wings
  • 4 Chicken wings
  • 2 tablespoons Honey
  • 1 tablespoon Hoisin sauce
  • 1 teaspoon Sesame oil
  • 1 tablespoon Soya sauce
  • 2 stalks Ginger torch
  • 2 Lime
  • Couscous
  • 150 grams Couscous
  • 1 Red pepper
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 stalk Spring onion
  • 400 millilitres Chicken stock
  • 200 grams room temperature Butter
Method
  1. Gratinated Clams:
  2. Boil the clams until they open
  3. Cook the butter and flour together for 5 minutes
  4. Add in the milk and cream and simmer until thick
  5. Add in the parmesan cheese and season to taste
  6. Spoon into the clam shells
  7. Top with more cheese and bake in the oven at 1700C for 5 minutes
  1. Chicken Wings:
  2. Debone the chicken wings
  3. Marinate with the honey, hoisin sauce, sesame oil, soya sauce and the juice from 2 limes overnight
  4. Bake the chicken wings at 160°C for 8 minutes
  1. Couscous:
  2. Boil the chicken stock
  3. Immediately pour over the couscous in a bowl and quickly cover with tin foil and leave for 10 minutes
  4. Meanwhile, dice the peppers and slice the spring onions
  5. Fold in all the vegetables into the cooked couscous
  6. While still warm, incorporate the butter and season to taste

Tagged Under

Recipes to consider

Trending