La Mariana surf and turf combo

  • For the ginger sauce
  • 240ml dry white wine
  • 30g grated or chopped fresh ginger
  • 475ml clam juice
  • 1 tbsp clam base, optional
  • 500ml cream
  • 225g butter
  • 225g plain flour
  • For the burgundy sauce
  • 475ml burgundy wine
  • 8 whole black peppercorns, crushed
  • 2 cloves shallot, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp tomato puree
  • 475ml beef stock
  • 225g butter
  • 225g plain flour
  • For the onaga (Hawaiian red snapper, ula 'ula)
  • 4 (115g) fresh onaga, skin on (substitute pink snapper, opakapaka)
  • 120ml olive oil
  • Salt
  • Freshly ground pepper
  • For the New York steak
  • 4 (115g) premium New York steaks
  • Salt
  • Freshly ground pepper
  • Baby fresh vegetables, recipe follows
  • Garlic mashed sweet potatoes, recipe follows
  • Julienned fried ginger or paper-thin fried onion rings, for garnish
  • For the baby fresh vegetables
  • 225g assorted baby fresh vegetables
  • 60g butter, melted
  • For the garlic mashed sweet potatoes
  • 6 medium Okinawan sweet potatoes (purple)
  • 1 whole garlic bulb, roasted to a golden brown
  • 60 to 120ml double cream
  • 30 to 60g butter
Ginger sauce:

1) In a saucepan, simmer the white wine and fresh ginger over medium heat until the reduction is almost dry. Add the clam juice, clam base and cream. Bring to a boil.

2) In a separate saucepan, make a roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the ginger cream sauce into the roux. Strain the hot mixture into a bowl.

Burgundy sauce:

1) In a saucepan, simmer the burgundy wine, black peppercorns, shallots and garlic over medium heat until the reduction is almost dry. Add the tomato puree and beef stock, bringing to a boil.

2) In a separate saucepan, make a roux by melting the butter then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the burgundy sauce into the roux. Strain the hot mixture into a bowl.

Onaga:

Brush the fish with olive oil and sprinkle lightly with salt and pepper. Barbecue over medium-hot fire for 4 minutes on each side until opaque throughout.

New York steak:

Remove all excess fat from the steak. Season, to taste, with salt and freshly ground pepper. Barbecue over medium-hot fire to desired doneness.

Baby fresh vegetables:

1) In a large pot, bring 2.5cm of water to a boil. Place the vegetables into a steamer basket and cover for 5 to 6 minutes or until you reach desired tenderness.

2) Lightly toss vegetables in melted butter and sprinkle with salt and pepper, to taste.

Garlic mashed sweet potatoes:

1) Peel, slice and steam the Okinawan sweet potatoes until tender. Remove to bowl.

2) Mash the roasted garlic.

3) Add desired amount of double cream and butter to the potatoes and mash. Add mashed roasted garlic and stir. Season to taste.

To serve:

1) On a hot plate, spoon the garlic mashed sweet potatoes onto the centre of the plate. Pool burgundy sauce and ginger sauce on the plate on opposite sides.

2) Place the New York steak and onaga partially upon the sweet potatoes and on their respective sauces. Dribble additional burgundy sauce on the steak and ginger sauce on the onaga.

3)Place steamed fresh vegetables on the side and garnish the plate with julienned fried ginger or paper-thin fried onion rings.

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