Surf & Turf Box Recipes

To celebrate the introduction of our new meat box - The Surf & Turf BBQ Box - we have compiled a selection of recipes and side dishes so you can enjoy the box to its maximum. 

Salt 'n' Pepper Sweet Potato Fries (Delish)

Surrey Butchers - Camberley Butchers

Great with both the Chicken and Steaks.

Ingredients (6 servings)

  • 6 large sweet potatoes, sliced into fries
  • 3 tbsp. extra-virgin olive oil
  • 1 1/2 tbsp. cornstarch
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper

Method

  1. Preheat your oven to 200C. Place sweet potatoes in a large bowl and cover with cold water. Let soak for 30 minutes, then drain and dry well with paper towels.
  2. On baking sheets, mix sweet potatoes with cornstarch, oil, garlic powder, salt and pepper.
  3. Bake until crispy, roughly 40-45 minutes. Flip halfway through. 
  4. Serve.

Coriander Lime Rice (Simply Recipes

Surrey Butchers - Camberley Butchers

Enjoy with the Cajun Chicken.

Ingredients (4 servings)

  • 1 clove garlic, minced
  • 2 1/4 cup water
  • 1 1/2 cups basmati long grain white rice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 3 tablespoons lime juice
  • Zest of one lime
  • 1 cup lightly packed chopped cilantro, leaves and tender stems

Method

  1. Brown the rice. Heat the olive oil in a medium size saucepan on high heat. Add the uncooked rice and stir to coat in olive oil. Cook until brown, add the garlic and cook for a further minute. 
  2. Add salt, water, and zest to the water and bring to the boil. Once boiling, cover and lower the heat to maintain a simmer. Cook for 15 minutes (check rice package instructions), then remove from heat and let sit for 10 minutes. Now fluff the rice with a fork.
  3. Stir in the lime juice and coriander and serve. 

Loaded Grilled Cauliflower (Delish

Surrey Butchers - Camberley Butchers

To be had with the steaks.

Ingredients (4 servings)

  • 2 large heads cauliflower
  • 1/4 c. extra-virgin olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. shredded cheddar
  • Ranch dressing, for drizzling
  • 8 slices cooked bacon, crumbled
  • 2 tbsp. finely chopped chives

Method

  1. Remove and discard leaves from each cauliflower head, then trim stem so that the cauliflower can lie flat on cutting board. Leaving the core intact.
  2. Cut each cauliflower into thick “steaks” about 3/4" thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, garlic powder, and paprika. Season mixture with salt and pepper.
  3. Heat a grill or grill pan to medium. Brush one side of each steak with olive oil mixture and place the brushed side down on the grill. Brush the top sides with olive oil mixture and cook until tender and both sides are charred in spots, about 8 minutes per side. Top each cauliflower with cheese and cook until melted.
  4. Toss any extra florets in the olive oil mixture and grill, turning often, until charred and tender, about 6 minutes.
  5. Drizzle cauliflower with ranch dressing, then sprinkle cooked bacon and chives on top.

Balsamic Roasted Baby Carrots (Delish)

Surrey Butchers - Camberley Butchers

Ingredients 

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. maple syrup
  • 1/2 tsp. crushed red pepper flakes 
  • 1 1/2 lb. baby carrots
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for serving

Method

  1. Preheat your oven to 200C. In a bowl, mix together the vinegar, oil, syrup, and red pepper flakes. Add carrots, season with salt and pepper and toss. Place the carrots on a large baking tray. 
  2. Roast for roughly 30 minutes, or until carrots are slightly charred. 
  3. Garnish with parsley and serve.

Simple King Prawn, Garlic & Chilli Linguine (Taste)

Surrey Butchers - Camberley Butchers

Ingredients 

  • 340g Linguine
  • 5 garlic cloves, thinly sliced
  • 1tsp dried red chilli flakes
  • 80ml extra virgin olive oil
  • 1tsp finely grated lemon zest
  • Large pinch of salt
  • Tiger King Prawns
  • 60ml White wine
  • 1tbs lemon juice
  • 1 large bunch rocket

Method

  1. Cook the linguine in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.
  2. Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the garlic, chilli flakes, lemon zest and salt, cook stirring for 30 seconds or until aromatic. Add the prawns and cook stirring occasionally for 2 minutes or until golden brown and just cooked through. Add wine, simmer until reduced by half. Remove from heat.
  3. Add the prawn mixture to the hot pasta with the lemon juice, remaining olive oil and rocket, toss until well combined. Serve immediately with freshly ground black pepper.
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