Fish Kebabs and Saffron Rice

INGREDIENTS:

KEBABS

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! 

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RICE

75g Butter

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

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METHOD:

Set your BBQ on high heat. 

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Prepare the kebab elements in this order. 

Monkfish - Mushroom - Tiger Prawn - Mango - Basil Leaf

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Brush over with Olive Oil and Season.

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For the rice:

Melt the butter in a large pan.

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Add the shallots and garlic frying gently until soft. 

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Stir the rice and saffron then continue to cook for a further few minutes. 

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Now add 3/4 of the stock, stirring occasionally. 

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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! 

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Once ready serve along side your saffron rice, and enjoy!

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