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Monkfish Tails with Caper Butter Sauce

Monkfish Tails with Caper Butter Sauce

Whole Monkfish tails at a little over £2 each in the discount fridge meant a bit of a treat last night. Probably a little over budget, but yesterdays meal was essentially all leftovers.

Monkfish wrapped in Smoked Streaky Bacon.


Smoked Streaky Bacon
Olive Oil
Fresh ground Black Pepper
Monkfish Tail


(1) Lightly oil the Fish and grind Pepper over the top.
(2) Wrap the Bacon around the fish to make an enclosed package.
(4) Grill on high for 7 minutes on either side.

Caper Butter Sauce.

2 Shallots, finely chopped
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Zest and Juice of a Lemon
1 Tsp Dried Parsley / Savoury
1 Tsp Wholegrain Mustard
Salt & Pepper


(1) Gently fry the Shallots in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley / Savoury.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley / Savoury and drizzle over the wrapped Monkfish.

We served ours with Buttered New Potatoes, Mange out, Baby Sweetcorn, Broccoli and griddled Vine Cherry Tomatoes. Server on a bed of wilted Spinnach.

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Chicken  Chhattisgarh

Just like the recipe the name is made up. I Googled some random India state and hoped for the best!

We had nearly a whole plate of Urad Dah left from Thursday and and half a roasted Chicken left in the fridge from Wednesday. Nothing goes to waste here unless it has taken on a second life. So made up Curry, here we go…

I’ll not even try to list a recipe for this. But basically we blitzed the cooked Urad Dah and added a tin of chopped Tomatoes the make the foundation of the sauce. With the usual fried Onion and spices this made a really robust Curry dish. Once the Curry had simmered and thickened for 45 minutes Sue added the roughly portioned Chicken so that it didn’t deconstruct!

I can at least give our Onion Bhaji recipe:-


2 Onion roughly sliced
100g Gram flour
½ tsp Baking Powder
½ tsp Chilli powder
½ tsp Turmeric
Oil to fry


(1) In a bowl mix the dry ingredients except the Onion with enough water to make a very sticky batter.
(2) Preheat your deep fat fryer to 180c.
(3) Add the sliced Onions and stir so that they are well coated.
(4) With a couple of spoons form rough balls and drop them individually into the hot oil. Shake the basket as they do tend to stick.
(5) Once the Bhajis are golden drown and floating remove and drain on kitchen paper.
(6) When your main disk is ready redunk them quickly to crisp up the protruding Onion.

A few Popadums a sprinkle of Coriander and a mound of home made Onion Bhajis and we slid quietly into a food coma! To be fair this was our only meal yesterday and it was mostly Rice bulking the plates up. Do I sound like I’m making excuses? Perhaps! 


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