{"id":36932,"date":"2016-07-14T18:31:03","date_gmt":"2016-07-14T17:31:03","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=36932"},"modified":"2016-07-14T18:37:17","modified_gmt":"2016-07-14T17:37:17","slug":"nigel-barden-pan-fried-monkfish-satay-with-chilli-and-cucumber-salsa-recipe-on-radio-2-drivetime","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/36932\/nigel-barden-pan-fried-monkfish-satay-with-chilli-and-cucumber-salsa-recipe-on-radio-2-drivetime\/","title":{"rendered":"Nigel Barden Pan Fried Monkfish Satay with Chilli and Cucumber salsa recipe on Radio 2 Drivetime"},"content":{"rendered":"

Nigel Barden served up a tasty Thai pan fried monkfish satay with shallot, chilli and cucumber salsa on Radio 2 Drivetime with simon mayo.<\/p>\n

Marinade ingredients for the monkfish: 2 fillets of monkfish tails (250g each), 4 garlic cloves, crushed, 2 red chillies, de-seeded and finely chopped, Small handful fresh coriander, finely chopped, Zest and juice of 1 lime, 1 tsp ground turmeric, 1 tsp ground coriander, Salt & pepper, a pinch and Knob of butter for frying monkfish.<\/p>\n

For the Satay Sauce: 1 x 125g jar of The Coconut Kitchen Easy Thai Massaman Curry paste, or any commercial Thai Massaman curry paste, 200ml or \u00bd tin of coconut milk, 100g of ground salted peanuts or cashew nuts, crushed quite fine, 1 tsp turmeric and 2 fresh or dried kaffir lime leaves, finely chopped.<\/p>\n

For the Salsa: \u00bc of a cucumber, \u00bd a shallot, \u00bd a fresh red chilli, de-seeded, \u00bd a small carrot, (Cut all the above ingredients into a small dice about 4-5 mm)<\/p>\n

For the syrup for the salsa: 120ml white wine vinegar, 180g granulated sugar and 10g salt.<\/p>\n

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