Island Life Magazine Ltd April/May 2017 | Page 105

Food and drink
WHAT WAS YOUR MOST MEMORABLE MEAL?
Mum’s stew and dumplings has to be my most memorable
meal, I love it!
WHY DID YOU BECOME A CHEF?
When I was a toddler, I used to help my grandma cook, and
afterwards used to create my own kitchen. Getting all her pots
and pans out, making a huge mess and pretending to run the
restaurant. So it went from there, I didn’t have my mind set on
anything else... apart from being a professional football player!
MONKFISH WITH WILD
G A R L I C , PA R M E S A N &
LOCAL CLAMS
WHAT IS YOUR FOOD HEAVEN?
Food heaven has to be something sweet. I’m a big lover of
biscuits, so yeah, biscuits...
WHAT IS YOUR IDEA OF FOOD HELL?
I don’t really have a food hell, as a chef I’ll eat anything, just so I
can experience the flavour. But if I had to choose something it
would be sardines.
WHAT’S GOING TO BE BIG IN 2017?
In 2017 I’m looking to expand my knowledge, as well as my
menu, work with more local suppliers, etc. I also have a couple
of events coming up that will be showing the more ‘fine
dining’ side of my cooking. Watch this space...
Recipe by Kynges Well
Ingredients
200g fresh clams 30g diced onion
500ml fish stock Tsp unsalted butter
300g fresh monkfish
tail 30g Parmesan cheese 30g fresh dill
100ml double cream 30g breadcrumbs
100g wild garlic 100ml white wine Olive oil
Preparation time: 20 minutes. Cooking time: 30 minutes
Method
1. Wash & dry wild garlic, add
to food processor along with
Parmesan cheese, breadcrumbs
& fresh dill. Leave some wild
garlic aside for later. Blitz to
form a nice crumbly mixture
and leave aside.
2. Cut monkfish into two equal
portions, place on a baking tray
lined with parchment paper,
drizzle with a little olive oil, place
monkfish on and top with the
wild garlic crust. Leave to chill in
fridge for 10-15 minutes.
4. Fry finely diced onion till golden
brown, add white wine, reduce
for 1 minute, then add fish
stock and double cream, reduce
for 5 minutes.
5. Add the remaining wild garlic,
butter & fresh clams, cover with
a lid and cook for 2-3 mins until
all clam shells have opened.
6. To serve, get a deep plate, place
your clams and sauce in and sit
your monk fish on top, garnish
with some fresh dill and a drizzle
of olive oil. Works brilliantly with
a glass of Adgestone Vineyard
dry white wine. Enjoy!
3. Pre-heat oven to 180 degrees
Celsius, and then place
monkfish in for 15-18 minutes.
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