Fish Kebabs and Saffron Rice
350g Monkfish Tail (off the bone)
8 Peeled Tiger Prawns
1 Large Mango (peeled and de-pipped)
4 Button Mushrooms
8 Basil Leaves
Olive Oil for Coating
Salt and Pepper
Don't forget the Norfolk Grills Bamboo Skewers!
2 large Shallots
1 Garlic Clove
250g Long Grain Rice
A pinch of saffron infused in 2 tbsp boiling water.
850ml of Chicken Stock
1 Sprig of fresh thyme
2 tbsp chopped tarragon
Sea Salt and Black Pepper
Set your BBQ on high heat.
Prepare the kebab elements in this order.
Monkfish - Mushroom - Tiger Prawn - Mango - Basil Leaf
Brush over with Olive Oil and Season.
For the rice:
Melt the butter in a large pan.
Add the shallots and garlic frying gently until soft.
Stir the rice and saffron then continue to cook for a further few minutes.
Now add 3/4 of the stock, stirring occasionally.
When the rice is nearly cooked, add the kebabs to the grill, close the lid and leave in until cooked through. This won't take long!
Once ready serve along side your saffron rice, and enjoy!