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Strawberry Breakfast Salsa Recipe
| Breakfast
Type: Strawberry Breakfast Salsa Free Cooking Recipe - Breakfast It's ok! Ingredients / Directions 1/3 cup(s) apricot jam3 Tbsp water1 teaspoon cinnamon2 pint basket strawberriesstemmed and diced into 1/4 inch squares In a medium bowlwhisk jamwaterand cinnamon; add strawberries. toss
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Goober
| Drink Master
Cooking receipe to make Goober under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 1 1/2 oz Black Raspberry Liqueur 1 1/2 oz Melon Liqueur 1 oz Triple Sec 1 oz Grenadine 3 oz
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Barbecued Duck with Hoisin-Glazed Recipe
| Barbecue
Type: Barbecued Duck with Hoisin-Glazed Free Cooking Recipe - Barbecue Amazing! Ingredients / Directions 1/4 cup(s) barbecue sauce 1/4 cup(s) hoisin sauce 1 tbsp chopped fresh cilantro 1/2 limejuice only 4 boneless duck breasts Olive oil cooking spray In a small bowlblend barbecue sau
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Cooking receipe to make roast monkfish with roasted tomato coulis under category Aga Recipes. You may find some video clips related to this receipe below.
roast monkfish with roasted tomato coulis
2 monkfish tails on the bone weighing 800g to 1kg
1 clove garlic
rosemary sprigs
4 anchovy fillets freshly ground black pepper
olive oil
Coulis:
8 ripe tomatoes halved
1 onion roughly chopped
2 cloves garlic unpeeled
10 basil leaves
4 sprigs rosemary
salt and freshly ground black pepper
1 to 2 tsp demerara sugar depending on the ripeness of the tomatoes
olive oil
aga equipment:
small roasting tin with high rack on third set of runner in roasting oven.
To make the coulis place the tomatoes in a single layer in the roasting tin. Scatter the onion over then bury the garlic and herbs in the tin.
Season the tomatoes well and scatter the sugar over them then drizzle with olive oil.
Roast the tomatoes for 45 minutes.
Meanwhile pull any skin and membrane off the monkfish then make 3 to 4 small cuts down each side of the bone on both sides of the fish with a sharp knife. Insert slivers of garlic sprigs of rosemary and shreds of anchovy in each one then season the fish with pepper and rub it with olive oil.
Brown the monkfish in 3 tbsp of olive oil in a pan on the boiling platethen transfer it to the high rack.
Place the rack over the tomatoes after they have cooked for 45 minutes pour any oil from the frying pan over and cook for a further 12 to 15 minutes.
Place the monkfish in the simmering ovento keep warm while finishing the coulis.
Remove the rosemary sprigs then turn the tomatoes et al into a food processor and blend to a smooth puree.
Rub the mixture through a sieve into a clean pan using the back of a ladle.
Season to taste then keep warn until required.
Cut the monkfish fillets from the bone then slice them into medallions.
Serve the monkfish on a bed of the coulis or with it spooned over the fish.
Monkfish is a very meaty fish in that it has a firm texture and is very filling. I usually roast it on the bone then carefully fillet it after cooking before serving it sliced. The tomato coulis is utterly delicious and can be used with countless dishes. It freezes well and makes a perfect sauce base so it is an excellent way of using up a glut of garden tomatoes.
Serves 4
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