Surf & Turf Mixed Grill
ID: 39d7fd3d...
A spectacular surf and turf mixed grill cooked on a griddle, capturing and sharing delicious rendered fats from chicken, chorizo, and seafood. Tossed with blistered tomatoes, sweet roasted fennel, French beans, and crispy croutons, then finished with a rich white wine pan sauce.
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🍳 Cooking Flow
Sear seasoned chicken thighs skin-side down under a grill press alongside sliced chorizo to render their flavorful fats. → Cook the sliced fennel and green beans in the rendered fats on the griddle, then toast baguette slices to absorb the pan juices. → Prepare a rich flavored butter with capers, anchovies, garlic, spring onion, lemon zest, and herbs. → Steam clams and mussels under a dome with the flavored butter, then add the prawns and cook until pink. → Mix everything together on the griddle, plate onto a platter, and deglaze the griddle with white wine and butter to create a finishing sauce.
Cooking Steps
Brief Cooking Order
Sear seasoned chicken thighs skin-side down under a grill press alongside sliced chorizo to render their flavorful fats. → Cook the sliced fennel and green beans in the rendered fats on the griddle, then toast baguette slices to absorb the pan juices. → Prepare a rich flavored butter with capers, anchovies, garlic, spring onion, lemon zest, and herbs. → Steam clams and mussels under a dome with the flavored butter, then add the prawns and cook until pink. → Mix everything together on the griddle, plate onto a platter, and deglaze the griddle with white wine and butter to create a finishing sauce.
Introduction
A spectacular surf and turf mixed grill cooked on a griddle, capturing and sharing delicious rendered fats from chicken, chorizo, and seafood. Tossed with blistered tomatoes, sweet roasted fennel, French beans, and crispy croutons, then finished with a rich white wine pan sauce.
Step 1
Heat up the plancha/griddle plate on your barbecue to create hot, medium, and cool zones.
Step 2
Season the chicken thighs generously with sea salt and black pepper on both sides.
Step 3
Place the seasoned chicken thighs skin-side down on the hot zone of the griddle. Press down with a heavy grill press to maximize skin contact and ensure an even sear.
Step 4
Slice the chorizo sausage into 1cm thick rounds and place them on the griddle next to the chicken to render their spicy fat.
Step 5
Trim and slice the fennel bulb in half, then quarters, and then into eighths.
Ingredients List
Important Notes
Plancha cooking is brilliant because it captures and shares all the fats and juices that would normally drip onto the coals, allowing you to build incredible layers of flavor.
If using a meat thermometer, ensure the thickest part of the chicken thigh reaches 75°C (165°F) to ensure it is safely cooked through.
Covering the clams and mussels with a metal dome or bowl is essential to create enough steam to cook them quickly on a flat griddle.
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