Create Your Own Celtic Cook Off 2013 Winning Recipe
The Celtic Cook Off competition took place here at the West Cork Hotel last week as part of the A Taste of West Cork Food Festival and saw 6 chefs from the Celtic region do battle in a ready, steady cook type cookery competition.
A tough battle of the pans and with every chef vying to be the winner, the judging panel, assisted by members of the audience, agreed that Joe Queen from Scotland was this year’s Celtic Cook Off winner.
A worthy winner with an exceptional dish, we are delighted to share his winning recipe with you below….happy recreating
Oven Baked Fillet of Hake with Chorizo and Chick Peas
Multiply the ingredients below by the amount of portions required
- 4x150 g fillet of hake, skin on
- 1 chorizo Gubbeen rosario sausage (diced small)
- 1x 25 grams avrils pancetta (bacon loin)
- 50g tinned chick peas (drained and rinsed)
- 2x tomato (blanched, deseeded and finely diced)
- 1 x finely chopped red onion
- 1x 25gram picked parsley
- 2xTeaspoon tomato puree
- 50ml Vegetable stock
- Teaspoon chopped parsley
- 4 teaspoon x arran mustard
- 4x teaspoon sun blushed tomato pesto
- 4x 15 gram mussel meat butter (iascseafoodlrl
Method
Heat a non stick frying pan and add a dash of sunflower oil and then the hake, skin side down and cook on a moderate heat for 3 minutes. Once well seared, flip over and cook for a further 2 minutes then place on the arran mustard & sun blush tomato pesto mixed together on top of skin for a crust place into a hot oven (180c) for 5-6 minutes or until fish is cooked.
Heat saucepan then add dash of sunflower oil. Add the chorizo, pancetta, and red onion to this pan and sweat gently for 2-3 minutes. Now add the chickpeas and cook for 2 minutes. Add tomato puree and cook out for 2 minutes, then add stock and braise together for 5 minutes. To finish add diced tomato and the parsley, coriander pop a lid on and pull to one side and keep warm.
Serve hake on a bed of the chick pea and chorizo stew. Finish with the mussel meat butter on top of hake and crust.
