Martin & Paul's Surf 'n' Turf by Martin Shanahan and Paul Flynn

  • Crab claws, lemon, chilli and basil cream (page 11)

    from Martin & Paul's Surf 'n' Turf Martin & Paul's Surf 'n' Turf by Martin Shanahan and Paul Flynn

    • Categories: Appetizers / starters
    • Ingredients: crab claws; lemons; sweet chilli sauce; basil
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Notes about Recipes in this book

  • Slow-roasted pork shoulder with soft pears, cinnamon and thyme

    • Thermomixit on February 08, 2026

      I had a piece of pork shoulder that weighed 900g and used that. Not sure what the standard weight of a shoulder is. I didn't have time to marinate overnight, so did it in the morning and placed in the oven in the afternoon. Really delicious flavours and I'd make again!

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Reviews about this book

  • Bibliocook

    While the surf versus turf debate gets a little tired – just give me the lot! – Martin and Paul have a great air of mischief about them and there’s no shortage of quick, snappy recipes here.

    Full review
  • ISBN 10 1849492220
  • ISBN 13 9781849492225
  • Published Jul 05 2012
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries Ireland
  • Publisher Quadrille Publishing

Publishers Text

In this great new series from RTE Martin Shanahan and Paul Flynn take to the road in a mobile kitchen to tour the Irish coast, comparing the culinary traditions and beautiful produce of the landscape as they go. Stopping in villages in the counties of Clare, Cork, Donegal, Kerry, Louth and Wexford, as well as Dublin, Martin and Paul meet both fishermen and producers and source the best they have to offer before cooking rival dishes -- surf 'n' turf -- for local consumption and competition. This exciting book contains all those dishes plus a host more -- 80 in all -- divided into chapters on Starters & Soups, Salads, Quick, Slow & Easy, Comfort Food and Food to Impress. Martin's fresh, modern seafood dishes include Rock Salmon Tempura, with Smoked Paprika and Sweet Garlic Aioli; Crispy Fried Sea Bass with a Green Olive, Red Pepper Tapenade and Pan-Fried Brill with Sugar Snap Peas and Hazelnut Butter; whilst Paul's dishes from the turf feature the rich tastes of Slow-Roasted Pork Shoulder with Melting Pears, Cloves and Thyme; Twice-Baked Cashel Blue Souffle with Beetroot and Ginger Chutney and a Warm Corned Beef Sandwich with Celeriac and Raisin Relish to eat on the hoof.

All the recipes are easy to cook in a domestic kitchen and the book is packed with hints and tips on how to make the best of good local produce.

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