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MONKFISH, PANCETTA, AND ROSEMARY SPIEDINI WITH LEMON AIOLI
Skewering the pieces of pancetta-wrapped fish on rosemary sticks will infuse the recipe with woody sweetness. The rosemary will be reminiscent of roast potatoes, while the monkfish will provide a welcome break from festive turkey.
Makes 20 View from the smokery
JESSE PATTISSON, OF SOMERSET-BASED SMOKERY BROWN & FORREST
Although we have been thinking about and discussing Christmas here at the Brown and Forrest smokery since late July, I know that it is really upon us when the caravan that will be my home for the next five weeks arrives! It arrived last week meaning I am now fully into the
routine of 4am starts and very late finishes. All of this means we are incredibly busy, for which I am very grateful, and any salmon smokery who wishes for a quiet life at Christmas is definitely in the wrong trade. As well as delivering all our hampers and sides of salmon for our mail order customers we are also supplying all the salmon for Fortnum and Mason hampers this year, which is very exciting. It is a great feeling to know that our absolute insistence on quality is being recognised by such an exclusive brand. Lots of people always assume that due to the nature of my business I must dread Christmas and am desperate for it to be over. Much to my relief this is not the case at all - I love it! My wife often remarks that I look like the wild man of Borneo by the time it arrives, as I get just as excited as my 3 children. My favourite part of the season is Christmas Eve, when I spend my first night in my own bed since November. Having got the children to bed, my wife Charlie and I will drink a glass or three of mulled Borough hill cider, which is the most delicious drink. A festive must in our home, it is made the same way as mulled wine only using cider. We then have a feast of canapés and finger food in front of the fire. The best of these are Charlie’s cheese sables (her great aunt Alison’s recipe) which I would love to share with you but fear I would end up in the caravan permanently! The rest of our Christmas tends to rotate around long
wet family dog walks, sleep and good food. I hope you all have a wonderful gastronomic Christmas however you choose spend it.
350g monkfish tail, boned and skinned
10 long slices thin pancetta 20 rosemary branches (approx. 10cm)
1 tbsp olive oil
For the marinade: 4 tbsp olive oil
Grated zest and juice of 1
/2 /2 lemon
1 garlic clove, finely chopped 1
tsp salt and 1 /2 ground black pepper
1 Cut the monkfish into 20 cubes (2.5cm) and cut each slice of pancetta in half lengthways.
r j tsp freshly
2 To make the rosemary spiedini, strip off the leaves from the rosemary branches, leaving just a few at the top. Reserve leaves. Sharpen the other end into a point with a sharp knife.
3 For the marinade, roughly chop 1 tbsp of reserved rosemary leaves. Combine the rosemary, oil, lemon, garlic, and salt and pepper in a bowl. Add the monkfish and toss to coat fish well. Cover and refrigerate for 30 minutes.
4 Wrap each piece of monkfish tightly with a strip of pancetta and thread 1 piece on to the pointed end of a rosemary skewer.
5 Heat a heavy saucepan with 1 tbsp oil and sear the spiedini for 1 minute on each side. Serve warm with lemon aioli.
Canapés by Victoria Blashford-Snell and Eric Treuille, Published by DK
22 | THE WESTCOUNTRY FOODLOVER
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