Recipe courtesy of Mike Susser. You can read more about Mike in our Lifestyle Magazine.
Mike says, “The EGG opens up a completely new and tasty world that brings people together, again and again!” His Surf & Turf Rolls with Passion Fruit Mayo and Corn on the Cob are definitely a tasty dish that will have people gathering around your EGG again and again.
Ingredients
- 1 lb (450 g) beef tenderloin
- 8 shrimp or prawns (size 8/12 count)
- 1 clove of garlic, peeled and finely chopped
- Olive oil
- 2 1⁄2 cups (40 g) rocket (arugula)
- 3 oz (85 g) dried tomatoes
- 7 oz (200 g) pig caul, thoroughly washed*
- Lime juice
For the Corn Ingredients
- 4 Cobs in Husks
- Butter
Mayonnaise Ingredients
- Finely shredded zest of 1⁄2 lemon
- 2 egg yolks
- 2 tbsp (30 ml) wholegrain mustard
- 1 dash white balsamic vinegar
- 3.5 oz (100 ml) vegetable oil
- 1.75 oz (50 ml) olive oil
- 1 passion fruit
- 1 tablespoon sour cream
- Juice of 1⁄2 lemon
Instructions
Set EGG for direct cooking (without convEGGtor) at 210°F/100°C with a Cast Iron Grid.
Cut the beef tenderloin into four equal portions. Wrap each piece of meat in plastic wrap and flatten with the underside of a frying pan.
Peel the prawns, remove the intestine and rinse with water. In a bowl, coat the prawns with some olive oil, plus the garlic and salt and pepper to taste. Wash the rocket and slice the tomatoes.
Remove the meat from the wrap and distribute the rocket and tomato slices over the meat. Place 2 prawns in the center of each piece of meat, roll up tightly and wrap in a piece of pork caul or secure with toothpicks. Put the rolls on the cooking grid, close the lid and cook for 20 minutes.
Remove the rolls from the grid and cover with foil. Using a Pit Mitt or barbecue mitt, carefully add the convEGGtor and replace the Cast Iron Grid; heat the EGG to 350°F/177°C.
Take the cobs and the rolls off the EGG. Remove the husk and silk and spread the cobs immediately with butter.
Cut the rolls into slices and drizzle with lime juice. Divide across the plates and serve with the mayonnaise and a delicious rocket salad.