HERB & NUT ROASTED HAKE

Serves 4

Ingredients:

  • · 100g wholemeal bread
  • · 40g pecan nuts, roughly chopped
  • · 3 tbsp chopped fresh flat-leaf parsley
  • · 3 tbsp snipped chives
  • · finely grated rind of 1 lemon
  • · pinch of freshly grated nutmeg
  • · 75g butter
  • · 4 x 175g Hake fillets, skin on with pin-bones removed
  • · 1 egg yolk, beaten
  • · Serve with tender stem broccoli & buttery baby boils

Method:

· Preheat the oven to 200°C (400°F/gas mark 6)

· Line a baking sheet with non-stick baking paper

· Whizz the bread in a food processor to make crumbs. Mix in a bowl with the pecan nuts, herbs, lemon rind and nutmeg

· Heat the butter in a saucepan until just melted, then stir into the breadcrumb mixture

· Mix well and allow to cool

· Place the hake on the lined baking sheet, skin side down, and rub the flesh with salt and pepper

· Brush the top of the hake with the beaten egg yolk, then press the crumbs on top to stick.

· Bake in the oven for 15–20 minutes, until the fish is firm and the crumbs are crisp

Neven's Tip: Place some cherry tomatoes on the vine on the tray with the hake. Drizzle in some olive oil/rapeseed oil. When the cherry tomatoes are cooked and soft it is a good indicator that the hake is also cooked

PIRI PIRI PRAWNS WITH CHORIZO

Serves 4

Ingredients:

For The Dressing

  • 2-3 Grilled Peppers
  • ½ tsp Harissa Spice
  • 1 tsp Smoked Paprika
  • 1 clove garlic
  • 1 tbsp Lemon Juice
  • 1 tsp caster sugar
  • 150ml extra virgin olive oil or the reserved oil from the grilled peppers
  • Fresh basil
  • Seas salt & ground black pepper
  • For The Prawns
  • 16 x jumbo prawns, peeled and with tails still intact
  • 1 x Spanish Chorizo, cut into 1 cm thick slices
  • 2 tbsp olive oil
  • Bamboo skewers

Method:

For The Dressing

In a mini chopper/blender mix all of the dressing ingredients together

Transfer to a kilner jar if not using immediately

For The Prawns

Using the peeled prawns place the tail on the skewer followed by a piece chorizo and then the top of the prawn.

The chorizo should be nestled in the bend of the prawn

Repeat this process so that each bamboo skewer has two prawns and two pieces of chorizo

Heat a griddle pan until smoking hot (cook in batches if cooking large amount)

Gently place the skewered prawns onto the heated gridle pan and drizzle over the olive oil

Cook for 2-3 minutes before turning over

Once turned over, smear a spoon of the prepared dressing over each of the skewers

Turn off the pan to prevent over cooking if needed and continue to turn over to finish cooking

To serve, place the skewers on a serving plate and serve a small dish of dressing alongside

Neven’s Tips: The dressing with keep for a week in the fridge in an airtight container. This dish is beautiful on the BBQ also, if using the skewers on the BBQ ensure they have been soaked in cold water prior to placing the prawns/chorizo on.