Alternative surf and turf

Alternative surf and turf


Pork surf and turfI must confess that I have no idea where surf and turf originated. As if a steak dinner wasn’t expensive enough, why not throw in half a lobster to bump up the price a bit. I would be inclined to agree that it’s not exactly a match made in heaven, nor is it one that fights with itself. I had a load of enormous prawn shells frozen in the freezer, ready for abisque one day. This was it. Rather than do the usual I  tried this pork dish instead.

A bisque is usually has a wonderful fishy and tomato taste to it. I love pork with tomato based sauces and hence came up with this slow roasted pork leg and prawn bisque. The pork is cooked in chicken and apple stock. This creates a wonderful sticky glaze, which goes together wonderfully with the bisque and pork flesh. I doubt this will be winning any awards, but its certainly different and delicious.


  • 1kg Pork Leg/loin/shoulder
  • 1 each Carrot/onion
  • 2 Bay Leaves
  • 1 Star Anise
  • 250ml Apple Juice
  • 1l Chicken Stock
  • Prawn Bisque

  • 500g Prawn shells
  • 1 of each, finely chopped Onion/fennel/carrot
  • 75ml Brandy
  • 50g Tomato Puree
  • 50ml Cream
  • 1, cut into batons. Granny Smith Apple


  1. Seal the pork in a large pan and remove. Soften the vegetables, then return the pork to the pan with all the other ingredients. Cook slowly on a simmer for 3 hours. Drain the sauce and reduce it until it becomes quite thick and sticky.
  2. Cook the prawn shells in a dry pan until they turn pink with all the vegetables. Add the brandy and tomato puree, then 1 litre of water. Cook for 30 minutes. Drain the sauce and reduce until thick. Season to taste and the cream to give it a little more body.
I've served this with some simple crushed potatoes and saute leek. Feel free to do the same or whatever else takes your fancy.

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