Roast South Coast Hake, Chorizo Crust,
Red Pepper, Tomato, Chickpea & Potato Stew,
For the Hake: (serves 4)
4 x 250g Hake portions 100g cooking chorizo
100g stale bread (cubed) rapeseed oil
For the Stew:
1 Spanish onion (sliced) 2 red peppers (sliced)
250g cherry tomatoes (halved) salt & pepper
1 can chopped tomatoes 2 cloves garlic (chopped)
1 can chickpeas (or dried, soaked overnight and boiled)
400g Jersey Royals (washed & sliced in ½” slices)
300ml fish or vegetable stock 2tbsps tomato puree
For the Stew
Heat non-stick frying pan. Add a tablespoon of rapeseed oil and sliced onions & peppers. Cook for 5 minutes until starting to soften. Add garlic and fry for a further minute. Add halved tomatoes & chickpeas. Stir to combine and cook for a further two minutes. Add tinned tomatoes, tomato puree & fish stock. Bring to a medium boil and add sliced potatoes. Taste and add seasoning. Cook for 15-20 minutes until potatoes are cooked through and sauce is slightly thickened.
For the Crust
Fry chorizo in a little rapeseed oil until it releases the chorizo oil then add cubed bread and fry until golden and crisp. Set aside, cool a little then pulse in a processor until you have a crumb consistency.
For the Hake
Place hake portions on a nonstick baking sheet skin side down. Season, drizzle with a little rapeseed oil. Roast in a medium hot oven (170°C) for 8-10 minutes. Remove and add the crumb patting down gently to form a crust. Return to the oven for 3-5 minutes. Check it is cooked (it should be firm and the flakes should be slightly parted)
Place the stew in the middle of a bowl. Put the hake on top. Add the dressed peashoots and drizzle with a little rapeseed oil.
High St, Culworth, OX17 2BD 01295 760050
Click on this link to download a pdf version for you to print off. Bonne appetit!
PAN FRIED MONKFISH WITH CHORIZO, BASIL, SHERRY & TOMATOES SERVED WITH GARLIC
& ROSEMARY ROASTED POTATOES
For the Monkfish: (serves 4)
1kg Monkfish tail skin removed (leave on the bone)
250g cooking Chorizo • 250g cherry tomatoes
Handful of Basil • 100ml Amontillado Sherry (not a dry sherry) 150g Salted Butter • Salt & Pepper • Rapeseed Oil
Flour for dusting • 125ml fish stock
For the potatoes:
1kg peeled Maris Piper potatoes (boiled & drained)
6 cloves of garlic • Handful of Rosemary
Rapeseed Oil • Salt & Pepper
Heat large frying pan, cut Monkfish into 2 ½ inch chunks across the bone. Dust with seasoned flour. Fry monkfish in the rapeseed oil (cook in batches) until golden brown. When fish is browned return to pan and add chorizo fry for a couple of minutes & add cherry tomatoes & half the basil + the stock, season and place in oven or cover & cook on the stove top for 12- 15 minutes. To check Monkfish is cooked it should come away from the bone & be firm.
Remove Monkfish from the pan and set to one side. Return pan to the heat, add sherry and flame reduce by half, add basil (tear – don’t chop) add butter small amounts at a time until sauce thickens, return Monkfish to pan, coat in sauce, season to taste & serve.
Place potatoes in a pan of water with 2 garlic cloves & half the rosemary & salt, bring to the boil and simmer until just cooked. Drain & cool. Cut potatoes in 1 ½ inch chunks. On a flat tray add 3 tablespoons of rapeseed oil, heat in the oven, crush the garlic and pick the rosemary add to the diced potatoes & place on the preheated tray. Cook in the oven for 30-40 minutes until golden, season before serving.
Click on the link below to download a pdf version for you to print off. Bonne appetit!