Main content
Sorry, this episode is not currently available

Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 14 Jul 2016 17:05
大象传媒 Radio 2

More episodes

Previous

13/07/2016

Next

All Request Friday!

See all episodes from Simon Mayo Drivetime

Music Played

  • The Foundations

    Build Me Up Buttercup

    • Million Sellers Vol.12 - The Sixties.
    • Disky.

  • Electric Light Orchestra

    When The Night Comes

    • Alone In The Universe.
    • Columbia.

  • Tom Petty

    Into The Great Wide Open

    • Tom Petty - Anthology.
    • MCA.

  • Phil Harris, Scatman Crothers & Liz English

    Ev'rybody Wants To Be A Cat

    • Absolutely Disney (Various Artists).
    • Walt Disney Records.

  • Harry Chapin

    Cat's In The Cradle

    • Behind The Music The Harry Chapin Collection.
    • Elektra/Rhino.

  • Rod Stewart

    The First Cut Is The Deepest

    • The Best Of Rod Stewart.
    • Warner Bros.

  • New Order

    People On The High Line

    • (CD Single).
    • Mute.
    • 1.

  • Fleetwood Mac

    Albatross

  • Frank Wilson

    Do I Love You (Indeed I Do)

    • The Best Northern Soul All-Nighter (V.
    • Virgin.

  • Jodie Abacus

    She's In Love With The Weekend

    • (CD Single).
    • Household.
    • 001.

  • ABBA

    Eagle

    • ABBA - More ABBA Gold.
    • Polydor.

  • Passenger

    Somebody's Love

    • Somebody's Love.
    • Black Crow Records.

  • Madness

    Baggy Trousers

    • More Greatest Hits Of 80's (Various).
    • Disky.

  • Ricky Martin

    Livin' La Vida Loca

    • (CD Single).
    • Columbia.

  • Ward Thomas

    Carry You Home

    • (CD Single).
    • Sony Music.

  • Bobbie Gentry

    Ode to Billie Joe

    • 20 Big Country Classics Vol.8.
    • Trax Label.

Pan Fried Monkfish Satay with Shallot, Chilli & Cucumber salsa

by Preechaya Phetprasert of The Coconut Kitchen.co.uk

听

This is a great summer dish you can also grill the monkfish on the BBQ instead of panfrying. I think you will love the really easy method of making a great tasting satay sauce using our seasoned Thai Massaman Paste.

A lot of people think that satay sauce just goes with chicken or pork but it鈥檚 great with prawns & seafood too. In fact when the mackerel come in July & August it鈥檚 definitely worth substituting the monkfish for fillets of mackerel. It鈥檚 also really good with, scallops, langoustines or even lobster too!

听

Serves 2

听

Prep time: 25mins

Cooking time: 30mins

Marinade ingredients for the monkfish:

2 fillets of monkfish tails (250g each)

4 garlic cloves, crushed

2 red chillies, de-seeded & finely chopped

Small handful fresh coriander, finely chopped

Zest & juice of 1 lime

1 tsp ground turmeric

1 tsp ground coriander

Salt & pepper, a pinch

Knob of butter for frying monkfish.

听

Ingredients for the Satay Sauce:

1 x 125g jar of The Coconut Kitchen Easy Thai Massaman Curry paste, or any commercial Thai Massaman curry paste, or Red Curry Paste recipe below.

200ml or 陆 tin of coconut milk

100g of ground salted peanuts or cashew nuts, crushed quite fine

1 tsp turmeric

2 fresh or dried kaffir lime leaves, finely chopped

听

<?xml:namespace prefix = "u5" />

听

Ingredients for the Salsa:

录 of a cucumber

陆 a shallot

陆 a fresh red chilli, de-seeded

陆 a small carrot

(Cut all the above ingredients into a small dice about 4-5 mm)

听

Ingredients for the syrup for the salsa

120ml white wine vinegar

180g granulated sugar

10g salt

听

Ingredients to Serve:

A crisp herb salad, coriander & lime. Steamed jasmine rice or noodles.

听

Method

1. Marinade the monkfish

Mix all the marinade ingredients together with the monkfish & chill for at least 20 mins.

2. Make the satay sauce

Fry the Easy Thai Massaman Curry Paste with the turmeric & lime leaves over a gently heat for 5 mins, add the coconut milk & simmer for 8-10 mins, stirring well. Then add the peanuts & cook for another minute & its ready to use.

3. Make the salsa听 Put all the syrup ingredients in a pan & bring to the boil, simmer for 2 mins then leave to cool down. Once cool mix in a bowl with all the diced vegetables.

4. Fry the monkfish Fry the monkfish in a pan on a medium heat with a knob of butter for about 2-3 mins each side depending on how thick the fillets are then put in an oven at about 180C for 3-5 mins.

5. Serve the dish Serve the monkfish on a plate with 2-3 spoons of the satay sauce & top the fish with 2 spoons of the salsa. Serve with salad & rice or noodles on the side. Garnish with fresh coriander & a wedge of lime.

Broadcast

  • Thu 14 Jul 2016 17:05
    大象传媒 Radio 2