Win tickets to see Michelin Chef Glynn Purnell at BBC Good Food Show Winter! love Angeli

September 29, 2015 • Food & Interiors, Kids • Views: 1651

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!

Angeli xx

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.

Serves 4

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)

25g butter

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

salt

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

To serve

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.

To serve:

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.

Glynn Purnell - Monkfish[1]

 

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32 Responses to Win tickets to see Michelin Chef Glynn Purnell at BBC Good Food Show Winter! love Angeli

  1. Petra Hora says:

    Because he is hot!

  2. Karen S says:

    Because he comes up with combinations that I could never dream of but actually sound amazingly delicious. For instance – Roast pork with carrots cooked in toffee, cumin and passion fruit with smoked salt! That is crazy but still makes me go “mmm”.
    He seems quite fond of fish as well which is great as I consider this a healthy option. i am definitely going to try the recipe above and another of his that I have found – One-pot pollock with chorizo, butterbeans and goats’ cheese 🙂

    • admin says:

      sounds Amazing! good luck Angeli x

    • Samantha Potter says:

      I love Glynn because he is very imaginative with his flavours and combinations. He seems to think outside the box and isn’t scared to try new and maybe obscure food combinations. He is a local person who always promotes Birmingham and what is on offer here.

  3. Margaret says:

    Both Glynn and his dishes are tasty!

  4. Zoe goodwin says:

    He has put Birmingham on the map! He produces food you want to eat. We have been to gingers and tried stuff we have never had before and never be disappointed. A great chef that has stayed true to his roots

  5. Emma Ellams says:

    Such beautiful recipes. Such a beautiful face. What’s not to love. Tried lots of new things since the first time I saw his food 🙂

  6. natalie zindani says:

    It is great to see someone brought up 10 minutes away from me doing so well for himself and changing the culinary face of Birmingham

  7. Chjristine Turnill says:

    Anybody serving Brummie Tapas definitely gets my attention.

  8. Helen B says:

    A man that can cook well – what’s not to love??!!

  9. He’s an inspirational self-starter, moving from the council estate in Birmingham, where he grew up, to proprietor of a Michelin-starred restaurant in central Birmingham – what’s not to admire? And he doesn’t put boundaries on what can be done with food. “There’s no such thing as a cheap cut of meat, just an interesting one” – is one of my favourite Glynn quotes.

  10. angela evans says:

    glynn first came to my attention on the great british menu , i liked him straight away , he was a true professional but at the same time he had a twinkle in his eye and was ready for a laugh. he’s a master of spice , i would happily eat anything he cooks as it all looks delicous. he’s a great chef and an all round nice guy.

  11. lyn Burgess says:

    Because he’s a Brummie and proud of it, like my family. It’s great to hear our accent relating to something so positive, rather than the put-down it usually gets.

  12. Margaret says:

    He’s dishy.

  13. Chris Sparey says:

    That picture of the Monkfish Masala is reason enough!

  14. Gemma Holland says:

    Glynn Purnell, our yummie Brummie
    Puts delicious food in our tummy
    He’s honest & driven & keeps it real
    With an extra helping of sex appeal
    So now I’ve shown my love for Glynn
    Please be kind and let me win ❤️

  15. Sal Whitehead says:

    Working hard leads to success and Glynn has proved just that. He knows we want good produce, well sourced, that is value for money. He is an inspiration to others. Birmingham should be proud.

  16. Di says:

    He’s a local chef and believes in his art of making good look and taste great.

  17. Di says:

    He’s a local chef who believes in the art of making food look and taste good.

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