Monkfish French Radish and Wild Garlic Kebab by Balgove Larder in St Andrews
Balgove Larder is a farm shop, butchery and cafe near St Andrews, supplying top quality, local, seasonal produce as well as meat direct from the farm through its traditional butchery. Balgove Larder aims to highlight the very best food and drink that Scotland, and Fife in particular, have to offer.
They’ve just opened a brand new Flower Shed selling local and home-grown plants and herbs. Throughout the spring and summer months, Balgove Larder’s famous Steak Barn is open Wednesday through to Sunday serving their own barbequed steaks, burgers and more.
Their online shop and home delivery service allows food-lovers across the UK to enjoy produce from their award-winning butchery, deli and ready-meal range.
With local and home-reared produce at its heart, Balgove Larder is to host a feast of local food and drink to celebrate Scotland’s Year of Innovation, Architecture and Design.
The event on July 20 features a standout menu and a series of talks and demonstrations from the Master Butcher at Balgove Larder, Colin Nicoll, and Fife Food Ambassador Christopher Trotter.
Ingredients:
4 collops (chunks) of Monkfish
6 fresh radishes
Marinade:
100ml olive oil
20 g wild garlic
½ lemon juiced
salt & pepper
METHOD
1 Mix together all the ingredients for the marinade.
2 Marinade monkfish for 3½ hours.
3 On a kebab, skewer radishes and monkfish alternately.
4 Cook on BBQ or under the grill for approximately 10 minutes turning occasionally. Serve with Wild garlic mayonnaise.
In association with Taste Communications.
www.tastecommunications.co.uk
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