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This surf and turf recipe is an ode to Karen's travels in Canada, where abundant seafood is often found alongside the country's fantastic farm produce.
To begin, make the sauce. Add the berries and sugar to a pan and bring to a gentle boil. Turn the heat down and add the arrowroot mixture and the ice wine – stir until slightly thickened. Set to one side until needed
2
Preheat a deep-fryer to 180°C to cook the prawns
3
Make the tempura batter by beating the beer into the cornflour and adjusting the consistency – the batter should be slightly thicker than single cream
4
Melt the butter in a large ovenproof pan and add the steaks. Place them under a hot grill and keep basting them with the butter until cooked to your liking, turning them over halfway through cooking
5
Whilst the steaks are cooking, dip the prawns into the batter. Add to the hot oil and fry until golden, crispy and cooked through. Remove the prawns with a slotted spoon and drain on paper. Keep warm if necessary
6
Place the cooked steaks onto warm plates, sit the prawns on top of the and serve with the reheated berry and ice wine sauce, along with your choice of seasonal vegetables and a scattering of chives