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Surf & Turf - Rex Morgan

Surf & Turf - Rex Morgan

Macadamia and Prawn Cutlets with Coleslaw and Kumara Crisps,

Roasted Loin of Lamb with a Macadamia and Sweet Pea Crust.


Quantities will vary according to the number of people being served.
de veined uncooked prawns
macadamia nut paste
macadamia oil
or alternatively seasoned flour
a milk and egg wash

Panko & Macadamia Crumb for Prawn Cutlets


1 cup Panko crumbs (Japanese bread crumbs)
1 cup medium grade roasted macadamia slices


Mix together Panko crumbs and roasted macadamia slices, season.
In a bowl, thin macadamia paste with some extra macadamia oil.
Dip each prawn in this, then coat with crumb mixture. Rest in fridge before frying.

Heat oil and shallow or deep fry, drain on paper towel. Alternatively roll in seasoned flour , dip in egg and milk wash then coat with crumbs.

Using a mandolin finely slice peeled kumara and deep fry to make crisps, drain.

Herb, Sweet pea and Macadamia Crust for Lamb


½ cup chopped parsley
½ onion finely diced
2 cloves crushed garlic
1 loaf of white bread crumbed
freeze dried pea powder or crushed peas to taste
1 cup medium grade roasted macadamia slices
unsalted butter melted to moisten, if required

loin of lamb
Maori potatoes


Sear outside of lamb loin and bake to required level. Ideally it should be pink still in the middle. Rest. Prior to serving, slice lamb loin into 2cm slices. Using a mandolin slice Maori potato and then cut into strips. Deep fry as with kumara crisps above. Drain.

Sweat onion and garlic in a little butter, add parsley, bread crumbs, macadamia slices peas and combine. Add more melted butter to moisten if required. Roll out flat between 2 sheets of baking paper and chill. Cut into shapes when needed.

Mint and Balsamic Jus


1 cup of mint chopped
1 litre of balsamic vinegar
½ cup dark muscavado sugar
2 litre of reduced stock
optional: port, corn flour


Combine mint, sugar and balsamic and reduce by half. Add stock. Simmer for 10 minutes, sit for 30 minutes and then strain. Thicken with corn flour and port if needed. Add knobs of butter and seasoning just prior to serving.

To serve:

Pile a small quantity of coleslaw on one side of the serving dish. Top with a kumara crisp and then place macadamia coated prawn cutlets on the top. On the other side of the plate place a drizzle of mint and balsamic jus. On top of this place the lamb loin slice top with macadamia and pea crust and decorate with Maori potato strips.

Use tomato oil and herb oil in squeeze bottles to decorate plate.

Note many items in this dish can be prepared earlier such as the kumara crisps, mint and balsamic jus, herb and tomato oils, Maori potato strips, macadamia and sweet pea crust. This then allows you to concentrate on the lamb and prawns.

Youth has no age. Pablo Picasso