I’m a great fan of the Michelin award winning chef Glynn Purnell. I remember loving that heady combination of passion and spice that he brought so charismatically to the screen on Great British Menu…
Glynn has given us his fabulous Monkfish Masala recipe from his latest cookbook Cracking Yolks and Pig Tales to try. Served with pickled carrots, protein packed red lentils and a fancy coconut garnish, this is a delightful dinner that is quick and easy but looks super elegant if you’re entertaining.
Solihull born Glynn Purnell started his career at Jessica’s in Edgbaston Birmingham, which was awarded the first Michelin Star given to a Birmingham restaurant in 2005. Purnell now owns award winning restaurants in Birmingham and will be showcasing his talents at the BBC Good Food Show Winter at the NEC Birmingham on 26-29th November 2015.
We are offering two free tickets £24.75 each for friday or Sunday to go the to the Good Food Show Winter.
Just write below why you love Glynn and the best answer wins! Closing date. 10th November.
Plus you can have 15% off all tickets (any day) . Just use the code MVW13 when you book your tickets between 2nd and 8th November.
And please try the recipe below – and let me know how it goes I’m definitely going to – may even get the kids to try it!
Monkfish Masala with Red Lentils, Pickled
Carrots and Coconut Garnish
Who doesn’t like monkfish?? Really, it’s meaty in a delicate fish form and is used all over with olives, with bacon, the lot. But it’s big and can hold itself too. The next question; who doesn’t like curry?? So, monkfish and curry – two of my favourites together. This dish works as a starter or as the main event, also (now this is swearing or blasphemy) the lentils can
work as a vegetarian option.
For the pickled carrots
3 carrots, peeled and sliced
1 tablespoon fenugreek seeds
1 teaspoon ajwain seeds
1 teaspoon black mustard seeds
½ (half) teaspoon onion seeds
1 teaspoon cumin seeds
1/3 (one third) teaspoon chilli flakes
1 teaspoon salt
vegetable oil – enough to cover the carrots
For the monkfish
300g rock salt
4 x 130g monkfish fillets
4 tablespoons Purnell’s Masala Spice Mix (see page 194)
For the red lentils
splash of vegetable oil
½ onion, peeled and chopped
1 tablespoon mild curry powder
225g dried red lentils
500ml chicken stock
½ red chilli, finely chopped
2 heaped tablespoons chopped coriander
juice of ½ lime
For the coconut garnish
400ml can full-fat coconut milk
1 kaffir lime leaf
pinch of salt
½ fresh coconut, flesh only, thinly sliced into strips on a mandolin
coriander shoots (sprouted coriander seeds), to garnish
For the pickled carrots:
Preheat the oven to 90°C/gas mark ¼, or the lowest setting.
Spread the carrot slices out on a baking tray and put in the oven overnight, or for 8 hours, until dried out. Pack the carrot slices into a sterilised airtight jar.
Mix all the spices and salt with enough vegetable oil to cover the carrots, pour over the carrots in the jar and seal. Leave for a couple of weeks (longer if you can) in a cool place before serving.
For the monkfish:
Sprinkle the salt over the monkfish fillets and leave for 5–6 minutes to draw out the moisture.
Rinse the salt o# thoroughly under cold running water. Wrap the monkfish in a clean tea towel and leave overnight in the fridge.
Spread out the spice mix on a plate and roll the monkfish fillets in the mixture. Seal each fillet in a vacuum food bag and cook for 11 minutes in a water bath at 63°C. Alternatively, wrap each fillet in heatproof Clingfilm. Heat a saucepan of water until it reaches 63°C on a cooking thermometer, add the wrapped fillets and cook for 11 minutes, keeping the temperature constant.
Melt the butter in a frying pan over a medium heat until foaming. Remove the fish from the bags or clingfilm and then sear on each side for 2–3 minutes until golden brown and crisp all over.
For the red lentils:
Heat a splash of vegetable oil in a saucepan and sweat the onion over a gentle heat for 4–5 minutes until softened. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 minutes, or until the lentils are tender.
When the lentils are cooked, stir in the chilli, coriander and lime juice and season to taste with salt. Set aside.
For the coconut garnish:
Pour the coconut milk into a saucepan and add the lime leaf and salt. Simmer over a medium heat for about 15–20 minutes until reduced by half.
Heat a frying pan until hot and toast the coconut strips for about 2 minutes until golden brown and fragrant.
Spoon the lentils onto each serving plate. Carve each monkfish fillet in half and place one piece of monkfish on top of the lentils and the other piece next to them. Drizzle over a bit of the reduced coconut milk, then garnish with the toasted coconut strips, pickled carrots and coriander shoots.