Surf and Turf Combo
Servings 4
Difficulty Intermediate
Total Time 1 hour COOK MODE
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INGREDIENTS
- 500g rump steak, cubed
- 2 Tbsp (30ml) Hinds Spices Barbeque Spice
- 1 Tbsp (15ml) Olive oil
- 400g uncooked calamari strips
- 1 egg, beaten
- 100g Hinds Southern Coating Lemon and Herb
- 100g Hinds Southern Coating Breadcrumbs
- 1 cup (250ml) oil, for frying
- 2 cups (500ml) basmati rice
- 2 Tbsp (30ml) Hinds Spices Spice for Rice
- 500g frozen chips
- 1 Tbsp (15ml) Hinds Spices Chip Seasoning
- ½ cup (125ml) Tartar sauce
- 1 lemon, cut into wedges
METHOD
- Cube the steak and place into a bowl, sprinkle over Hinds Spices Barbeque Spice and olive oil. Toss and marinade for 30 minutes. Skewer the cubes onto 4 kebab sticks. Place onto a hot griddle pan and grill for 3 minutes on each side for medium rare. Set aside.
- Dip the calamari strips in the beaten egg. Mix the Hinds Southern Coating Lemon and Herb and Hinds Southern Coating Breadcrumbs together and dip the egg-dipped calamari into the crumb mixture and coat evenly. Repeat.
- Heat the oil in a large frying pan and shallow fry the calamari over a medium heat for 3 minutes. Drain and set aside on paper towel.
- Place the basmati rice into a pot and pour over 4 cups of boiling water, add the Hinds Spices Spice for Rice. Bring to the boil, turn down the heat and gently simmer with the lid on for 10 – 15 minutes (until the water has absorbed and rice is soft and fluffy).
- Cook the oven chips in an air fryer at 180°C for 20 minutes, sprinkle over Hinds Spices Chip Seasoning.
- Serve the steak kebabs, fried calamari, rice and chips together with the tartar sauce and lemon wedges.
