British🥩 Meat

Surf & Turf Mixed Grill

Name: Surf & Turf Mixed Grill
Cuisine: British
Ingredients: ~4 thighs chicken thighs, skin-on and bone-in; ~1 tsp salt; ~½ tsp black pepper; ~300 g chorizo sausage; ~2 bulbs fennel; ~300 g French beans; ~2 spring onion; ~1 lemon; ~6 fillets anchovy fillets; ~2 tbsp capers; ~4 cloves garlic cloves; ~10 leaves fresh basil; ~¼ cups fresh parsley; ~100 g butter, softened; ~300 g cherry tomatoes; ~1 baguette; ~500 g mussels; ~500 g clams; ~400 g prawns; ~½ cup wine; ~1 tbsp fresh tarragon

A spectacular surf and turf mixed grill cooked on a cast iron plancha griddle over a barbecue. The dish combines seasoned chicken thighs, chorizo sausage, mussels, clams, and prawns, cooked together with fresh vegetables and finished with a flavored herb butter infused with anchovies, capers, garlic, and lemon. The cooking method captures the rendered fats and creates layers of deep, complex flavors characteristic of outdoor cooking.

High-protein

Adapted from a video by Jamie Oliver

Surf & Turf Mixed Grill | Jamie Oliver

Watch on YouTube

Ingredients

chicken thighs, skin-on and bone-in~4 thighsest.
salt~1 tspest.
black pepper~½ tspest.
chorizo sausage~300 gest.
fennel~2 bulbsest.
French beans~300 gest.
spring onion~2est.
lemon~1est.
anchovy fillets~6 filletsest.
capers

Steps

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1
Set up your barbecue with hot, medium, and cool zones. Place a cast iron plancha or griddle on the heat source. Season the chicken thighs with salt and pepper on both sides.
2
Place the seasoned chicken thighs skin-side down on the hot plancha. Optional: use a grill press on top to maximize surface contact and create a better sear.
3
Slice the chorizo into 1 cm thick pieces and place them next to the chicken on the plancha to cook and render their fat.
4
Cut fennel into quarters and then halves. Place the fennel pieces on the plancha to cook in the rendered chicken and chorizo fats.
5
Add French beans to the plancha, placing them on the rendered fats and caramelized bits from the other ingredients.
6
Prepare a flavored compound butter by finely chopping spring onion, lemon zest, anchovy fillets, capers, fresh basil, and parsley. Mix these into softened butter until well combined, then mold the mixture into a cylinder shape. This can be made ahead and stored in the freezer.
7
Remove the cooked beans from the plancha and set aside. Move the fennel and chorizo to the cooler zone of the barbecue. Move the chicken to cool as well, but keep the flavorful browned bits on the plancha.
8
Add cherry tomatoes to the plancha and let them blister and release their juices.
9
Slice the baguette into 2 cm thick slices and place them on the plancha to toast into croutons.
10
When the chicken reaches 75°C (165°F) internal temperature, place a portion of the flavored compound butter directly onto the hot plancha surface.
11
Add the mussels and clams to the plancha and mix them into the melting butter. Cover with a basting dome or metal bowl to keep the steam trapped and cook the shellfish gently.
12
Add the prawns to the plancha along with additional flavored butter. These cook quickly, so monitor them carefully.
13
Mix all the ingredients together on the plancha—the seafood, chicken, beans, and other cooked items—allowing the flavors to meld and season each other.
14
Transfer all the cooked items to a large serving platter.
15
Deglaze the plancha with a little wine and butter, scraping up all the caramelized bits and fats to create a sauce. Finish this sauce with fresh tarragon, parsley, or other delicate herbs of your choice. Drizzle over the platter before serving.

Surf & Turf Mixed Grill

Ingredients

Steps

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