Surf And Turf Recipe

Cooking Directions

1. 1

   Prepare the Pork Belly

   Season the pork belly with salt, black pepper, and cinnamon, then place it in a preheated oven at 300°F (150°C) for about 2 hours until tender. Allow to rest before slicing.

2. 2

   Make the Parsnip Puree

   Boil the parsnips in salted water until tender, about 15 minutes. Drain and blend with heavy cream and butter until smooth. Season with salt and pepper to taste.

3. 3

   Cook the Shrimp

   In a skillet, heat some butter over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Season with salt and black pepper.

4. 4

   Prepare the Chutney

   In a separate pan, sauté the onion in butter until translucent. Add the diced apple, golden raisins, and cook until softened. Season with cinnamon and a pinch of salt.

5. 5

   Assembly

   On a plate, place a generous spoonful of parsnip puree, top with sliced pork belly, and arrange the shrimp beside it. Add a spoonful of chutney on top and garnish with microgreens.