Cuisinart Mini Prep Pro ECH4 Series, User Manual

Page: 26 / 32

26
Skewers
750g Monkfish tail
50ml Olive oil
Juice of 1 lemon
1 chilli
1 garlic clove
Salt and pepper
8 bamboo skewers
Mango & Walnut Chutney
2 ripe mangoes, peeled & diced
100g walnuts
1 chilli
40ml cider vinegar
40g brown sugar
Juice of 1 lemon
2cm piece of ginger, finely grated
2 cloves of garlic
1 tbsp mustard seeds
1 tbsp coriander seeds
4 green cardamon pods, crushed
1 cinnamon stick
2 cloves
Pinch of salt
80ml water
Mint Raita
250ml greek yogurt
3 tbsp lemon oil
Zest of 2 lemons
Small handful of mint leaves
Kachumber
150g cucumber
1 small red onion
Small handful of mint leaves
Small handful of flat parsley leaves
Small handful of coriander leaves
3 medium tomatoes
80g pomegranate seeds
50ml olive oil
Juice of 1 lemon
Salt
&
pepper to taste
Monkfish Skewers with Kachumber Salad
Serves 4
Mango & Walnut Chutney (This can be made in advance to improve the flavour)

Toast the mustard seeds, coriander and crushed cardamom pods in a saucepan for a
minute.

Place the garlic and chilli in the processor and press ‘Chop’ until there are no large
pieces remaining, scraping down the sides if necessary.

Place all the ingredients (except for the walnuts) into the saucepan with the toasted
spices and cook over a low heat for around 30 to 40 minutes until most of the liquid
has evaporated.

Allow to cool to room temperature.

Place the walnuts in the processor and press ‘Grind’ until well ground.

Mix the processed walnuts into the cooled chutney.

Refrigerate until required.