For Surf and Turf or garlic prawns
Funny enough I picked up this recipe during my waitressing days, where a chef on a quiet night taught me how to make it.
Since I have moved down South (of Australia) from the sunny north a good Surf and Turf (or Reef and Beef) is something I have really, really missed. Up North it is found on almost every menu, but down here (and I'm not sure why) it really isn't something I have seen very often.
A lot of people might think it is really hard to make at home. After you find out how to make the garlic sauce that completes this dish you will be amazed why you haven't had it more.
Creamy garlic sauceServes 4
As a rule of thumb, use 1/2 cup of cream, 1/2 teaspoon of garlic, parsley and chives for each serve of steak you are making. This makes a generous amount of sauce for each steak.
2 cups of thickened cream
2 teaspoon garlic
2 teaspoons of chopped fresh parsley or dried parsley
2 teaspoons of chopped fresh garlic chives (optional - you can leave this out if you don't have it)
1 teaspoon of butter
|Once the sauce is thick and a|
creamy yellow colour your know the
sauce is done.
And you're done.
I know right - so simply it's not funny!
If you are making Surf and Turf, I always start cooking my steak first then go straight into my sauce so it can simmer away. Then with your prawns and calamari I always put them in the pan with the steak just to get a little bit of colour on them before adding them into the sauce to finish cooking - I think this adds the most flavour.
If you are making garlic prawns that you are going to be serving with rice I would make 1 cup of cream per person so that you have extra sauce for your rice.
I also love this sauce for chicken breast, and for a creamy mushroom sauce simply cut down the amount of garlic and fry off mushrooms and a little onion with before adding the cream.
This isn't a recipe that I tell you to make but don't have it myself ... I just made this tonight! And if you know my facebook page well, you will know that I have made this garlic sauce many times ... I. Love. Garlic - what can I say?!