This is one of our classic dishes in the restaurant and has been on the menu since day one. We thought it could make a great dish for New Year’s Eve at home, so head chef Kimberley Hernandez has kindly offered up her recipe for you to cook, broken down into three parts. Firstly, make the fresh chorizo meatballs, then braise roasted Piquillo red peppers, sweet onion, plum tomatoes and spices to create the sauce; and finally put together to create this restaurant dish.
250g Minced Pork
5 g Ground Cumin
2g Chilli Flakes
2g Ground Black Pepper
7g Minced Garlic
Using a Stand Mixer with a paddle attachment on low/medium speed, mix together all ingredients for approximately 5 minutes to allow for the proteins of the pork to stretch. Likewise can be kneaded by handed for about 10 minutes to achieve similar results. Let marinade for minimum 30 minutes.
Portion into 8 pieces- (30g) meatballs.
Braised Red Pepper Sauce
250g Thin Sliced Peeled Roasted Piquillo Red Peppers
125g Thin Sliced Sweet Onions
12g Thin Sliced Garlic
250g Crushed Plum Tomatoes;
20g Sweet Smoked Paprika
20g Sherry Vinegar
50g Olive Oil
In a pan on medium low heat, combine onions, garlic in olive oil until pale and transluscent.
Add Piquillo Red Peppers, Paprika, Salt and Pepper to the pan. Gently stir together to deepen paprika flavor until fragrant, approximately 4 minutes.
Add Crushed Tomatoes. Lower heat and slowly braise together for approximately 10 minutes. Season with red wine vinegar.
100g Torn Day Old Bread
1 Recipe Pepper Sauce
1 Recipe Fresh Chorizo
Salt and Pepper, to taste
Preheat Oven to 180C.
Season fish on both sides with salt and pepper.
Using a pan on medium high heat, drizzle oil on hot pan and add Fresh chorizo meatballs to sear. Once seared on all sides, lower heat to a medium low setting and gently lay fish.
Sear monkfish approximately 45 seconds on each side.
Add torn day old bread pieces to fry and absorb any excess drippings from chorizo and monkfish then place in oven for approximately 5 minutes.
Remove from oven check internal cooking temperatures of fresh chorizo (73C), Monkfish (63C). Once reached, remove monkish from pan and then add Braised Red Pepper Sauce to pan. Gently stir sauce in with the fried bread, and chorizo.
Once sauce is hot and combined with bread and chorizo, place on serving dish.
Slice monkfish into large chunky cuts. Assemble on top of braised pepper sauce.
Garnish with flat leaf parsley and enjoy!