search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
LIVE24SEVEN // Wining & Dining K I L P E C K INN – R E C I P E


Monkish in Parma Ham, Crab & Coriander Risotto, Wild Mushrooms


This recipe from the Kilpeck Inn’s head chef Daniel Bowley is a guaranteed show stopper, a luxurious combination of flavours and textures that makes a mouth-watering centrepiece to a fantastic dinner party menu.


INGREDIENTS (SERVES 4): • 4 monkfish tail medallions (either buy a whole monkfish tail or ask your fishmonger to prepare these for you, including removing any sinew or connective tissue)


• 4 slices Parma ham or prosciutto crudo • 200g arborio rice • 1 shallot, finely chopped • 500ml hot vegetable stock • 50ml white wine • 1 knob of butter • A handful of chopped coriander • 100g crab meat • 100g grated Parmesan • A handful of mixed wild mushrooms, sliced


METHOD: • Wrap each piece of monkfish in a slice of ham then wrap tightly in clingfilm, tying each end in a knot


• Soften the diced shallot in a pan with a little oil, then add the rice and cook gently for another minute. Pour over the white wine and enough vegetable stock to cover the rice then cook on a low heat, stirring constantly, for around 20 minutes until the rice is cooked, adding more stock as necessary


• Bring a pan of water to the boil and add the monkfish parcels, poaching for around 5-6 minutes. Take them out of the pan and remove the clingfilm and transfer to a hot frying pan with a little oil and cook for a minute or two, turning, until the ham is coloured and starting to crisp. Take the monkfish out of the pan and add the mushrooms, together with a knob of butter, and cook until soft


• Add a knob of butter to the risotto and stir in the crab, the Parmesan and half the chopped coriander. Check for seasoning


• Ladle the risotto into bowls. Slice the monkfish and place on top of the risotto, then add the mushrooms and garnish with the remaining chopped coriander and serve


The Kilpeck Inn, Kilpeck, Hereford HR2 9DN Tel: 01981 570464 www.kilpeckinn.com


/ 74


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84