• Bacon Wrapped Monkfish With Chorizo Beans And Greens

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    • 400 gm dry cannellini beans soaked overnight in cool water
    • 3 x bay leaves
    • 2 x onions both peeled 1 finely minced
    • 4 sm chorizo sausages
    • 4 Tbsp. extra virgin olive oil dry oregano
    • 1 tsp smoked paprika
    • 400 gm minced plum tomatoes
    • 1/2 x lemon juiced
    • 4 Tbsp. breadcrumbs
    • 2 x filleted monkfish tails (to make 4 portions) Sea salt and black pepper
    • 8 x rashers bacon Extra virgin olive oil for roasting and stirfrying
    • 4 x young red or possibly green brussels tops or possibly head of spring greens coarse stems removed blanched for 30 seconds in boiling salted water
    • 1/2 Tbsp. balsamic vinegar


    1. Put the soaked beans into a large pan with the whole onion and the bay leaves cover with plenty of water and simmer gently for 1 1/4 hrs or possibly till tender.
    2. Add in the chorizo sausages to the pot after 45 min.
    3. Add in salt for the last 15 min of cooking time only.
    4. Leave the beans to cold in their cooking water.
    5. Drain the beans (keeping a cupful of the water) put the sausages on one side and throw away the onion.
    6. Soften the minced onion and garlic in a wide shallow pan with 2 tbsp of extra virgin olive oil and seasoning.
    7. Stir in the paprika and oregano and cook for about a minute.
    8. Then add in the minced plum tomatoes remaining extra virgin olive oil and the cooked beans and bubble gently for about 20 min.
    9. Add in the reserved cooking water if the mix gets dry.
    10. Stir in the lemon juice taste adding salt and pepper if necessary.
    11. Divide between 4 individual cooking pots or possibly ceramic pie dishes and press a sausage into each.
    12. Sprinkle with breadcrumbs and bake at 200C/400F/Gas Mark 6 for 40 min. Meanwhile lightly season the monkfish fillets wrap in bacon and secure with cocktail sticks.
    13. Place in a roasting tin and brush with extra virgin olive oil.
    14. Turn up the oven to 230C/450F/Gas mark 8 (leave the beans in to brown) and roast for 8 to 10 min.
    15. If the bacon still looks pallid place under the gall.
    16. To serve reheat the blanched brussels eaves by quickly stirfrying them with a lash of extra virgin olive oil and balsamic vinegar.
    17. Slice the two monkfish tails in half and lace the portions on top of the beans long with some balsamic greens.
    18. If youre pushed for time you could use precooked canned beans for this but they wont take on the deep smoky flavour of the chorizo.
    19. Serves 4

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