Florence’s Food: Monkfish and Chorizo Skewers

Today’s guest post has been sent in by Lynsey and looks like the perfect summer dish for light eating or special enough for entertaining – I reckon these could even go on the BBQ. Thanks Lynsey and if you have anything you would like to contribute to help me while I am on maternity leave, click here to find out how you can get involved (scroll to the end of the post.)

Monkfish and Chorizo Skewers:
400g monkfish
200 g chorizo sausage
2 red peppers
1 tsp paprika
juice of 1 lemon
1 clove of garlic, crushed
1 handful of fresh parsley, chopped finely
2 tbsp olive oil
salt and pepper to season
8 wooden skewers

  • Start off by trimming the monkfish – make sure to remove any skin and grey flesh, and cut into dice approx. 1 inch in size. Monkfish can be quite expensive / tricky to find at the supermarket, but this dish works equally well with chicken. Peel any skin from the chorizo, and cut into smaller dice. Chop the pepper into neat squares. Aim to have approx. 24 dice of each ingredient to make 8 skewers.
  • Mix the olive oil, lemon juice, garlic, paprika and parsley together, and season with salt and pepper. Add the monkfish, and toss thoroughly to coat with the dressing. Leave in the fridge for at least 30 minutes to marinade, and let the flavours infuse into the fish.
  • Once marinaded, thread onto the skewers – alternating with the diced chorizo and pepper. Cook in a frying pan / under the grill / on the BBQ if the weather allows (!) for about 10 – 15 minutes, or until the fish is cooked through and the peppers are starting to blacken slightly. A good rule of thumb is 3 minutes and turn, repeating this about 4 times. I used a George Foreman for mine, as my grill decided to break as soon as I started preparing the fish…, so it really is a versatile dish.

Tabouleh Salad:
200g plain cous cous
20 cherry tomatoes, halved
1/2 cucumber
3 handfuls of fresh parsley, chopped finely
zest and juice of 1 lemon
1 handful of fresh mint, chopped finely
1 small red onion, chopped roughly
2 tbsp olive oil
salt and pepper to season

While the fish is marinading, you can get started on the salad. Cook the cous cous according to packet instructions (usually equal parts boiling water to equal parts cous cous, cover and leave for 3-5 minutes), fluff up with a fork and stir through the olive oil. Place all the chopped vegetables and herbs in a large bowl, add the cous cous, season and mix together well. Serve alongside the skewers and enjoy!

Lynsey

Friday Food: Red Pepper, chilli and Chorizo Pasta

There’s nothing fancy about this week’s Friday Food but as so many of you mentioned quick easy midweek meals I thought I’d share something that we eat nearly every week in the Norris Household. I can’t take any credit for it… it’s Pete who makes it, and I virtually beg him to. It’s not a special dish, I just love the ingredients and the flavours and while I don’t profess to being any kind of whizz in the kitchen, maybe it will inspire you to create something similar. The dish also happens to be made from basic store cupboard ingredients that you’ll often find in your kitchen. I once read the intro to a Delia Smith book in which she said she ‘always had capers in her larder’ and an amorous fan wrote in to say she could come and caper in his larder anytime! Well, I always keep a chorizo in mine and this is often what it turns into…

Ingredients
Red and/or yellow peppers, sliced (I prefer the long sweet ones)
Half a Chorizo sliced
2 tins of chopped tomatoes
1 carton of pasata
A handful of sliced mushrooms
1 onion, sliced
1 red chilli, chopped and with or without the seeds, to taste.
1 stick of celery
2 garlic cloves
We also had some bacon lardons that needed using up that got thrown in, and if I ever make this dish, I add a couple of drained dessert spoons of capers, just because I like them!
A handful of basil leaves is also good, if you have them in, but it’s just as good if you don’t.

Method

  • Start off with the chorizo and on a medium heat brown it and release the fat with all the flavours.
  • Add in the peppers, onions, celery, chilli and later the mushrooms. Sweat them down on a lower heat with the pan lid on, stirring occasionally, allowing them to sweeten and soften.
  • Add the chopped tomatoes and pasata and allow to thicken slightly whilst you are cooking the pasta.
  • Serve the sauce with the pasta mixed through it, piled high in warmed pasta dishes and with a few shavings of fresh parmesan on top.

What are you making this weekend readers?

Love,
Rebecca
xo

Friday Food: CHORIZO SCOTCH EGGS WITH PEPPER CHUTNEY

Hi guys, Gemma here, with another installment of thank-god-it’s-Friday food. And actually, I can’t really take personal credit for these recipes and I wouldn’t even want to, seeing as they’re the product of Simon Rimmer (yes, from the tele Simon Rimmer) using super exciting Onebrand ingredients.


Simon Rimmer, all images courtesy of OneBrand

I was lucky enough to be able to head along to a Onebrand bloggers event a couple of weeks ago on behalf of Florence Finds and learn the upcoming recipes from the master himself, and I have to say there’s a reason I’m laughing in each and every photo – I had a ball. Pop back on Monday for a more indepth look at Onebrand, a company who are supporting communities in the developing world through their products, which are available here in the UK and make it ridiculously easy to consume ethically and ‘give back’ as a part of your routine trip to the supermarket. Not only that, once you crack a Onebrand egg, you’ll never switch. Honestly, they have such an intense, glossy yellow yolk and if you whisk one up in a cup with a pinch of salt, pepper and fresh basil and then toss it, with a knob of butter, through steaming fresh tagliatele…. ahem. Sorry about that.


Chorizo Scotch Eggs with pepper chutney, by Simon Rimmer for OneBrand

But speaking of phenomenally delicious things you can do with eggs, here is Simon Rimmer’s twist on the Scotch Egg, accompanied by a chutney that is so zesty and rich it’s like a sock to the head. Except, you know, awesome and not at all painful.

CHORIZO SCOTCH EGGS WITH PEPPER CHUTNEY
Created by Simon Rimmer especially for the One Brand

Ingredients

6 hard boiled One Good Eggs – cooked 6 mins max
175g sausage meat
75g finely diced/blended chorizo
tbs chopped parsley
tbs finely chopped chives
Plenty of salt and white pepper

75g breadcrumbs
75g polenta

Vegetable oil to deep fry


Another blogger and his giant scotch egg

Pepper chutney – 1 red onion, sliced
4 red peppers, finely sliced
Clove sliced garlic
8 gherkins, chopped
tbs capers
100g demarera
100ml red wine vinegar
1 finely chopped birds eye chilli


Gemma enjoying the class 🙂

Method

  • Mix the sausage meat, chorizo, herb, chives and plenty of seasoning
  • Divide into 16, press flat, then flour each egg, then egg wash and wrap the meat around.
  • Deep fry at 180c for 4 mins, turning regularly
  • CHUTNEY – fry onion, garlic, chilli for 3-4 mins to soften
  • Add peppers, cook 2 mins
  • Add sugar and vinegar, boil 10mins, take off heat, add capers, gherkins, season and cool. Serve with scotch eggs and a little pretty salad garnish

So findettes, who’s tempted? Has anyone eaten at a Simon Rimmer restaurant (Greens, Didsbury & Earle, Altrincham) or already discovered the Onebrand range?

As always we love to hear your comments,
Love Gemma C-S

Ps. The reason we’re laughing in the photo? Weeeeell, I may have been a little over-enthusiastic in coating my egg with the sausage mix. To the point, actually, where it looked like a dinosaur egg about to hatch. And where it looked like picking it up would have snapped my wrist. But in the interests of honest reporting I have to admit I scoffed the lot 😉

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