MICHELIN STYLE MONKFISH & VEGETABLE RAGU
The King of the sea! Monkfish. Get ready and buckle up because Poseidon himself couldn't conjure up such a lovely Christmas alternative.
INGREDIENTS
RAGU
PANCETTA ( IF REQUIRED)
SMALL SHALLOTS
CARROTS
PEAS
BABY GEM LETTUCE
SMALL TOMATOES
VEGETABLE STOCK
BUTTER. (UNSALTED)
MONKFISH TAIL
AMOUNT UP TO YOU
METHOD
CUT PANCETTA INTO SMALL CUBES
AND FRY IN A HOT PAN BEING CAREFUL NOT TO BURN
ADD THE ONIONS FRY UNTIL BROWN
ADD THE CARROTS & PEAS
GRADUALLY ADD THE STOCK
500ML UNTIL REDUCED
ADD BABY GEM LETTUCE AT THE END
FRY MONKFISH GENTLY AND ADD LOTS OF
BUTTER UNTIL BROWNED INCLUDE ROSEMARY IN THE PAN
OR HERBS OF YOUR CHOICE
PLACE INTO AN OVEN AT 200°C UNTIL COOKED
UNTIL 130°F
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The Exquisite Birthday Cake for Queen Elizabeth II | Royal Recipes | Real Royalty
Michael is joined by chef Anna Haugh to prepare food cooked for royal birthdays, starting with the 80th birthday celebrations for Queen Elizabeth II. At a family dinner at Kew Palace, Her Majesty enjoyed venison with juniper.
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Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
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Classic Mornay Sauce
Sooooo rich and creamy! Flavored with that delightful nutty Swiss Cheese. This sauce is perfect served over any green vegetable. Try Mornay Sauce over poached eggs on toast or instead of Hollandaise Sauce for Eggs Benedict. Are you serving plain baked fish such as cod or haddock? This wonderfully rich sauce will add a fabulous dimension to your fish.
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.