I enjoy making canapés. They are served with cocktails before the meal and are intended to give your guests an idea and taste of what is to come. They can be complex or simple and easy to prepare. This particular recipe has a few elements, but is not difficult to cook and assemble.
For the Chorizo:
slice 6 small chorizo sausages and follow the cooking guidelines below:
Place your chorizo on a baking tray and pour a generous amount of red wine over. Bake on 200C for 20 minutes until piping hot.
Cut 2 monkfish fillets into squares and follow the below cooking guidelines.
Use plenty of oil in the pan
Get the oil really hot
Season the skin of the fish with a generous pinch of salt (or both sides if using skinless fish)
When the oil is starting to smoke, pop the fish- skin side down into the pan
Check after approximately 3-4 minutes
You are looking for the skin to be golden brown and crispy (or the meat if using skinless cut)
Flip the fish over and finish cooking
To check if fish is cooked, check the flakes are defined, you do not want them to be
falling apart, and the flesh is firm
You can also bake your fish- just place on a baking tray, seasoned skin side up and
pop into a hot oven (190C) for 10-15 minutes- depending on the size
2 mild chillies, finely chopped
Bunch of coriander, chopped
1 tomato, finely chopped
Salt to taste
1/2 red onion, finely chopped
Juice of 1/2 lime
2 ripe avocados
In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste.
Cube the avocado flesh and keep in a bowl with the lime juice to prevent the avocado from discolouring
Place the chorizo slices on a platter, top with the fish and guacamole and use a skewer to hold them together.
Enjoy at room temperature!