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Foodie Thursday: Monkfish

Top chef, Nigel Barden brings in Monkfish with Chilli Sea Salt, Lime & Coriander for the team to sample. Plus there's the usual travel, sport and business updates from the Bobbie, Matt and Rebecca.

1 hour, 55 minutes

Last on

Thu 8 Jan 2015 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • The Rolling Stones

    It's Only Rock 'n' Roll (But I Like It)

    • The Rolling Stones - Forty Licks.
    • Abkco.

  • Rae Morris

    Under The Shadows

    • (CD Single).
    • Atlantic.

  • Adam and the Ants

    Prince Charming

    • Adam Ant - Hits.
    • CBS.

  • ABC

    All Of My Heart

    • In Touch II (Various Artists).
    • Solitaire Collection.

  • Queen

    Killer Queen

    • Queen - Greatest Hits.
    • Parlophone.
    • 2.

  • U2

    Every Breaking Wave

    • Songs Of Innocence.
    • Universal.
    • 2.

  • Nina Simone

    I Put A Spell On You

    • Melodies Of Love (Various Artists).
    • Global Television.

  • XTC

    Making Plans for Nigel

  • Don McLean

    Castles In The Air

    • Don McLean-American Pie/Greatest Hits.
    • EMI.

  • Olly Murs

    Up (feat. Demi Lovato)

    • Never Been Better.
    • Epic.
    • 004.

  • Bruce Springsteen

    Streets of Philadelphia

    • Bruce Springsteen - Greatest Hits.
    • Columbia.

  • Simple Minds

    Let The Day Begin

    • (CD Single).
    • Caroline.
    • 001.

  • Steve Earle

    Copperhead Road

    • Steve Earle - Toe The Line.
    • MCA.
    • 1.

Monkfish with Chilli Sea Salt, Lime & Coriander

by Lee Maycock from Cornishseasalt.co.ukÌý

The chilli & lime add a real freshness to this dish - it's lovely & light, perfect with a crispy green salad.

Ìý

Prep time 5 mins

Cooking time 8-10 mins

Ìý

Serves 4

Ìý

Ingredients

400g fresh monkfish

1 tsp chilli sea salt

Rapeseed oil

Zest of 1 limeÌý

A handful of fresh chopped coriander

Milled black pepper

Ìý

Method

1. Cut the monkfish into four equal pieces.

2. Sear in the rapeseed oil in a hot pan & then transfer to a 180C oven for 6 mins roasting.

3. Remove from the oven & allow to rest before slicing.

4. Place onto a plate & add the chopped coriander, milled pepper & lime zest.

5. Finish with a sprinkling of Chilli Sea Salt.

Ìý

Ìý

Cauliflower & Peas with Chilli & Coriander

By Dhruv Baker from Spice, Layers of Flavour (Weidenfeld & Nicolson)

Ìý

This is my mother’s fantastic way of cooking cauliflower, light yet deliciously laden with flavour.Ìý Fried with ginger, garlic & spices, it is the perfect accompaniment to any Indian style curry.

Ìý

Serves 4

Ìý

Prep time 5 mins

Cooking time 30 mins

Ìý

Ingredients

2 tbsp vegetable oil

½ tsp brown mustard seeds

½ tsp fenugreek seeds

2 small dried red chillies

1 tsp ground cumin

½ tsp ground turmeric

4cm piece fresh ginger, peeled & grated

1 cauliflower (about 500g) cut into florets

150g frozen peas

4 medium tomatoes, peeled & finely chopped

Small bunch fresh coriander, finely chopped

Juice of ½ lemon

Salt

Ìý

Method

Heat the oil in a large, lidded frying pan over a medium heat & when hot, add the mustard seeds.

As soon as they start to pop add the fenugreek seeds, chillies, cumin, turmeric, ginger & a pinch of salt & stir with a wooden spoon for about 20 seconds.

Add the cauliflower & stir thoroughly to coat the florets with all the spices.Ìý Cook for 5 mins.

Add the frozen peas & tomatoes, reduce the heat to low & cook for 20-25 mins until the cauliflower is cooked through.

Stir through the coriander & lemon juice, taste & adjust the seasoning.

Broadcast

  • Thu 8 Jan 2015 17:05
    Â鶹ԼÅÄ Radio 2