Lemony Surf and Turf

by Jax on October 19, 2012

Adapted from Jamie Oliver’s Lemony Surf & Turf, (jamie Apr/May 10)

This dish is one of our favourites, it’s easy to prepare, all in one pan and so tasty with the zingy lemon marinade, sticky chicken, juicy prawns, piquant chorizo and roast tomatoes – something for (almost) everyone.

For the marinade I used our Chefn VeggiChop Vegetable Chopper which effortlessly chops pieces of veg, fruit, nuts, herbs, boneless meats etc by hand with just a few pulls of the handle. It doesn’t need any electricity, is compact, tough, easy to store, is just as good as an electric food processor, so is ideal for the boat. I use it for making all kinds of marinades, salsas, humous, guacamole etc. (View a video).

It’s best to use a pan or dish that you can use on the hob and then put into the oven as well (can be done transferring from pan to oven dish but creates unnecessary washing up).

The quantities for the marinade are enough to marinade ingredients for 6, so you may want to use less (it’s a bit too much lemon for a small amount of ingredients)
Increase the amount of other ingredients for more people (or hungrier people).

This works well for us as the geek eats the chicken and the chorizo and I eat the prawns and tomatoes (ok, and the occasional piece of chorizo). I usually serve it on a bed of couscous, or sometimes just with bread to mop up the juices.

Lemon marinade:
Zest of 1 lemon, juice of half
2 tbsp olive oil
1 large tomato quartered
Half an onion, peeled and quartered
4 garlic cloves
1 red chilli, deseeded and chopped (or chilli flakes)
A few sprigs basil and oregano (fresh is best, but I usually have to use dried)

Chicken pieces (wings or thighs work best, 2 per person)
Chorizo (about 150g cut into pound coin thick slices)
1 or 2 lemons halved (or quartered if they’re large)
A good handful of cherry tomatoes (about 250g)
3 or 4 large prawns each (best raw and shells on, but whatever’s available)
A small bunch of fresh thyme (if available, dried if not)
Handful of asparagus or green beans (the asparagus roasts from raw, the beans may need to be pre-steamed)

Preheat the oven to 200°C/gas 6. Blitz the marinade ingredients in a food processor (or VeggiChop) until you have a thick paste, then put to one side.

Place a large baking tray on a medium-high heat and add a splash of olive oil. Fry the chicken for 5-8 minutes or until it starts to go golden. Add the marinade, stir and cook for a further 1-2 minutes, or until the sauce begins to thicken. Add the lemon halves and tomatoes and roast in the oven for 40 minutes. During cooking, give the tray a shake to move things around if they are colouring too much. Add the chorizo. Add the prawns, take the roasted lemons and squeeze over everything. Add asparagus or green beans, scatter over the thyme, then cook another 10 minutes, until the marinade is sticky and the wings and prawns are cooked

{ 1 comment… read it below or add one }

Shelley van Loen October 24, 2012 at 13:11

This is a yummy scrummy dish that Jacqui cooked for us in Spain, if you like chicken prawns and wonderful chorizo you must make this yourself. I will be doing it this weekend. Thanks Jacqui…looking forward to the next time. Love Shelley X


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