Surf en turf BBQ box

Name: Surf en turf BBQ box met steak, garnalen, maiskolf en aardappel
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 250 g Potatoes; 1 piece Corn on the cob; White demi-baguette; ½ piece Red onion; 1 piece Bell pepper; 8 milliliters Lemon-flavoured olive oil; 10 g Fresh flat leaf parsley & chives; 100 g Slaw mix; 1 piece Garlic; 50 g Organic sour cream; 2 piece Pork sausage; 2 piece Chicken breast with Mediterranean herbs; 2 piece Marinated steak; 160 g Shrimp; 60 g Cocktail sauce; 1 tablespoon Olive oil; 4 tablespoon [Plant-based] butter; 1 teaspoon Mustard; 2 tablespoon [Plant-based] mayonnaise; 1 teaspoon White wine vinegar; to taste Salt and pepper

met steak, garnalen, maiskolf en aardappel

View our plans

Haal deze zomer met één klik een complete barbecue in huis met de BBQ box. Dit jaar met meer groente! De box bevat 4 soorten vlees en vis, groentespiesjes, bijgerechten en verschillende sausjes voor 4 personen.

Van kipsaté met zelfgemaakte satésaus en garnalenspiesjes tot gegrilde maiskolfjes en gepofte aardappels - het menu van de BBQ box wisselt elke week. Zo geniet jij de hele zomer van barbecueplezier én variatie!

Allergens:

Tarwe

•Gluten

•Rogge

•Melk (inclusief lactose)

•Selderij

•Schaaldieren

•Mosterd

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total1 hour

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

125 g

Potatoes

½ piece

Corn on the cob

White demi-baguette

¼ piece

Red onion

½ piece

Bell pepper

4 milliliters

Lemon-flavoured olive oil

5 g

Fresh flat leaf parsley & chives

50 g

Slaw mix

½ piece

Garlic

25 g

Organic sour cream

1 piece

Pork sausage

1 piece

Chicken breast with Mediterranean herbs

1 piece

Marinated steak

80 g

Shrimp

30 g

Cocktail sauce

Not included in your delivery

½ tablespoon

Olive oil

2 tablespoon

[Plant-based] butter

½ teaspoon

Mustard

1 tablespoon

[Plant-based] mayonnaise

½ teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)7076 kJ

Calories1691 kcal

Fat95.6 g

Saturated Fat31.6 g

Carbohydrate112.1 g

Sugar18.8 g

Dietary Fiber15.2 g

Protein93 g

Cholesterol15 mg

Salt5.7 g

Trans Fat0.1 g

Potassium613.1 mg

Calcium41.3 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Skewers

•Salad Bowl

•Small Bowl

Cooking Steps

Thoroughly wash the potatoes.
Per person, tear 1 sheet of aluminium measuring 30 by 30 cm and place the potatoes on each sheet.
Drizzle with 1/2 tsp olive oil per person and season with salt and pepper. Then, close the foil and roast the potatoes for 50 - 55 minutes on the BBQ (see Tip), turning frequently.
Open the packets carefully, as hot steam may escape! Cut the potatoes in half and top each half with some of the herb butter you made in step 3.

Tip: The potatoes are ready if they're soft when pricked with a fork. Has the skin of the potato turned black? That doesn't matter! The skin burns quickly and you don't have to eat it.

Place one corn cob on a 30 x 30 cm piece of aluminum foil per person.
Spread 1 tbsp butter per person in clumps over the corn cob and season with salt and pepper (see Tip). Then, fold the aluminum foil closed to prevent air from getting in.
Roast the corn cobs on the BBQ for 20 - 25 minutes, turning frequently.
Open the packets carefully, as hot steam may come out!

Tip: Are there still leaves and threads around the corn cob? If so, remove them first.

Preheat the oven to 180 degrees and bake the demi-baguette for 5 - 6 minutes in the oven.
Cut the bell pepper lengthwise into quarters and then into 2 cm cubes. Halve the onion and then cut into quarters.
Arrange the bell pepper and onion alternately on skewers and fry the vegetable skewers on the BBQ for 15 - 20 minutes, turning frequently. Then, drizzle with the olive oil with lemon.
Finely chop the fresh herbs, and, in a small bowl, mix three-quarters of the fresh herbs with the rest of the butter and season with salt and pepper. Save some of this herb butter for the mashed potatoes in step 1.

In a salad bowl, mix the mustard with the mayonnaise and the white wine vinegar to make a dressing. Season to taste with salt and pepper.
Mix the dressing with the white cabbage and carrot.
Crush or mince the garlic.
Mix the sour cream with the garlic and remaining fresh herbs in a small bowl and season to taste with salt and pepper.

Place the sausages on the BBQ and grill for 10 - 12 minutes, turning frequently.
Grill the chicken breast on the BBQ for 4 - 5 minutes per side.
Grill the steak on the BBQ for 2 - 3 minutes per side, and let it rest on the side of the BBQ for 2 minutes. The meat may still be red inside.
Arrange the shrimp onto a skewer, place on the BBQ and grill for 2 - 3 minutes per side, or until nicely pink.