Three seafood recipes using Irish Shellfish Butter.
James Grimes, Co-Founder and Development Chef at iASC Atlantic Seafood Company creates three dishes using Irish Shellfish Butter, a natural product, developed in Ireland and already being used by a number of leading chefs here in the UK. You can source the product through Reynolds and many other leading wholesalers.
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Monkfish and Crab Soup | Chef Tony Clark
Monkfish and Crab Soup | Welcome to The Chef's Kitchen, joining us is Chef Tony Clark of Valley Forge Casino Resort and we will be making Monkfish and Crab Soup.
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Make Every Moment Count - Monkfish Taco Recipe
We're delighted to kick off our 'Make Every Moment Count' campaign by sharing this amazing Monkfish Taco Recipe for The Puppet Chef, Lar Whelan.
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Monkfish recipe (Poor Man's Lobster) with Herb Brown Butter
If you're new to cooking Monkfish, this is a good recipe to try because it's easy and really showcases how good monkfish is, and why it's a firm favourite with fine dining restaurants. With sweet, meaty lobster-like flesh, monkfish is affectionately known as poor man's lobster. But there's certainly nothing poor about this dish!
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We buy a new Life Raft, Will we ever find gas? Cooking a monk fish curry! EP.6 - The Sailing Chef
This week, we go hunting for some gas, fill up the tanks, buy and fit a new life raft and cook a monk fish curry after a viewers request for help!
(You can't say we don't provide variety!)
We recently purchased a new refillable tank as it had been very hard to get the butane gas tanks filled and swapped over the last few months so we wanted a back up and have had our regulators changed so we can now use both.
We also purchased a long over due piece of kit... A life raft, we had been sailing locally recently and had an old back up on board but it was time to bite the bullet, spend the money and get it done.
We take a short motor down the River Orwell to Suffolk Yacht Harbour to fill up the tanks which we got completely stung for.. (£1.56 per litre for red diesel) I hadn't thought to check before filling as our marina charge 67p per litre... Gutted to say the least but a lesson learnt and won't be going back there for fuel again.
Finally we make a monkfish curry! Ingredients below. (I have done a recipe for 2 ppl below so double if making more)
2 x fillets of monkfish (Remove all skin and sinew.. very important) and chop in to chunks.
1 x white onion sliced
4 x garlic cloves thinly sliced
1 x thumb of ginger (fine dice or grated)
1 x small Thai chilli - Diced (or any chilli to your taste, Remember to check for heat)
1 x Tbs tomato puree
1 x Chicken / fish or veg stock
4 x curry leaves
1 x juice of 1 lime
1 x bunch coriander rough chop
1 x bunch of parsley rough chop
1 x Tin chopped tomatoes
Splash of white wine or apple cider vinegar
200 ml water
Salt and pepper
Basmati Rice - 100g per person
Spice Mix (You can switch out seeds for powdered if you have that)
1 x tsp coriander seeds
2 x tsp cumin seeds
1 x tsp fennel seeds
1 x tsp smoked paprika
3 x curry leaves
1/2 tsp cayenne pepper
1 x tsp tumeric (Or freshly grated if you have)
All into a pestle and mortar and grind to a powder.
Method
Prep monkfish.. removing all the skin and sinew and chop into chunks
Use 1/4 of spice mix and season with spices, olive oil, salt pepper and half a lime juice. Leave to one side
Rinse twice and soak rice in cold water, leave in water for 20 mins
Prep veg,
Chop onion, dice, chilli, garlic, ginger, turmeric, herbs.
Sere monkfish in a pan 30-60 second on each side and remove to a bowl keep the juices
Heat pan for curry, butter or olive oil in pan, in with onions to soften, garlic, chilli, ginger, fry for a couple of minutes then add a splash of vinegar, once reduced add tomato puree, rest of the spices, tomatoes, stock cube, water, salt, pepper and simmer for 10 mins,
Boil kettle, drain rice water it was soaking in, then fill with boiling water and boil for 6-8 mins, taste it, it should be just under cooked as it will finish cooking in steam. Drain water and leave to steam for 1-2 mins. Then ready to season and serve.
Whilst rice is on add monkfish to curry for 4-5 mins in simmer add the herbs and squeeze of lime.
Serve and enjoy.
Remember you can add anything to this basic recipe, chicken, veggies, other fish, meats etc...
Any questions please comment below!
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Thank you
Carl & Charlie x
Beer Battered Fish - the lightest, crispiest fish batter ever!
For the lightest, crispiest fried fish, you can't beat Beer Battered Fish. The yeast and carbonation in beer makes the batter delicate and puffy, like good fish 'n chip shops. And the shock of ice cold batter hitting hot oil makes it super crispy - and it stays crispy for far longer than it takes to make, serve and eat it!
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