Fire Feasts by Stevenson (DJ BBQ) Christian;

Author:Stevenson (DJ BBQ), Christian;
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2022-02-04T00:00:00+00:00

WOOKIE SURF & TURF

written with our good friend Nathan Outlaw

There is a man… a gentle giant of a man. A ginga ninja of a chef with a good amount of facial hair. Some would say he looked quite wookieish (word alert!). Weirdly, his favourite film is Star Wars. The dude is considered one of the best chefs on the planet. We ain’t even messing. And his last name is cool as shit! That man is Nathan Outlaw and we teamed up with our hero for easily one of the best recipes in the book, or possibly, in the galaxy…

Serves 6-8 Set-up: Half and half technique, with mega-hot steak heat.

2 monkfish tails on the bone, skin and membrane removed

2 single-bone dry-aged côte de boeuf

Sea salt and black pepper

You can sub the surf and turf in loads of ways:

Fish alternatives

4 mackerel on the bone, gutted

2 sea bream, scaled and gutted

Meat alternatives

Cowboy steak

5cm (2-inch) thick sirloin steak

Mega rump steak

Hanger steak

For the fish marinade

400ml (14fl oz/1⅔ cups) Greek yoghurt

100g (3½oz) ginger, peeled and grated (shredded)

6 garlic cloves, finely chopped

2 tsp sweet paprika

2 tsp ground cumin

1 tsp hot chilli powder

2 tsp ground coriander

For the Outlaw’s green sauce

50g (1¾oz) can of anchovies in oil

1 banana shallot, peeled and finely chopped

3 garlic cloves, finely chopped

3 tbsp capers

2 large gherkins

Wookie* handful of watercress

Wookie* handful of flat-leaf parsley

Ewok* handful of mint

Zest of 1 lemon

2 tbsp cider vinegar

1 tbsp English mustard

100ml (3½fl oz/scant ⅓ cup) olive oil

Sea salt and black pepper

* If you don’t have a WOOKIE or EWOK hand at the end of your arm, just imagine you do.

First, make up the marinade for the fish by mixing all the ingredients together in a large bowl.

Take those amazing monkfish tails and make 3–4 incisions into both sides of each fillet until you hit the bone. The fillets should still all hold together at the bone. You can prepare any of the alternative fish in the same way.

Coat the fish in the marinade – really rub it in to get it into all the nooks and crannies. Then cover and place in the fridge for 6 hours (or minimum 2 hours if you’re short on time).

While you are marinating the fish, make the outlaws’ green sauce. Use a large knife to mash the anchovies, shallots, garlic, capers and gherkins together into a paste, then chuck them in a bowl. Run your light sabre (a knife will do) through the fresh greens to get them super-finely chopped and add them to the bowl. Throw in the lemon zest, cider vinegar, mustard and oil, then season with salt and pepper and give everything a good mix.

FIRE UP THAT GRILL and get it raging hot! As hot as Mustafar on the Outer Rim (sorry about that Anakin).

First, cook the beef. Let the salt clouds rain all over your glorious piece of côte de boeuf, then place it over the coals to get the fats rocking. When you have shown each side of the beef the fire, move it over to the edge and

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