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  • Bacon Or Prosciutto Wrapped Monk Fish


    - 2 6 ounce skinned monkfish tail fillets
    - 8 slices bacon or proscuiutto
    - 1 tablespoon parsley
    - 1 tablespoon oregano
    - 6 tablespoon olive oil
    - 6 sage leaves

    - 1 shallot
    - 1 tablespoon red wine vinegar
    - 1 glass red wine
    - 1/2 pint vegetable stock
    - salt and freshly ground black pepper to taste



    1. Finely chop the parsley and oregano, then mix them toegether with the olive oil to make the marinade, adding salt and pepper to taste 2. Place the monkfish in the bowl and cover with marinade for 20 minutes 3. Arrange 4 slices of the bacon or proscuitto side by side on a work surface and place 3 of the sage leaves along the centre. Place one of the marinated monkfish fillets on the bacon; roll up the sides to enclose the fish. Repeat with the other monkfish and the rest of the bacon and place on a baking tray. Bake in an oven at 4000F for 12-15 minutes. 4. To make sauce, finely chop the shallot and fry in a little oil until soft. Add the vinegar and boil until almost dry, then add the red wine and reduce to above one quarter. Add stock and reduce by about half. Strain through a sieve adn season to taste. 5. to serve, slice the cooked monkfish fillet, arrange the slices on the plate and drizzle with the sauce. Serves 2


    Written on Sunday, 21 May 2017 00:00 in Cooking with Janet Recipes
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  • The Last Four Things

    Death • Judgement • Heaven • Hell

    “Life is short and death is sure,
    The hour of death remains obscure.
    A soul you have and only one,
    If that be lost, all hope is gone.
    Waste not time ‘till time shall pass,
    Eternity will come at last.
    All seeing God your judge shall be,
    And Heaven or Hell Your Destiny.”