I 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
- 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
- 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.
- 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.