Enigin.com – A Major Family Feast Involves Teamwork
It’s the same the world over for those of us that celebrate major festivals…the family appears out of the woodwork including those that have not been seen since the ice age. They suddenly turn up and descend on a single household who are then expected to pull out all the stops and feed and entertain the masses! It’s a little like working at Enigin, only this happens every month when we have an open day for potential Enigin Partners and Distributors followed by a weeklong residential training course at our training centre located in the beautiful County of Cornwall for those that have recently joined the Enigin family.
During the run up to this monthly event one of the key issues for me is that of ensuring that sufficient stocks of product are available through the Enigin Electronic Catalogue Ordering System (ECOS) so that any new requests for products or merchandise can be met. It’s a little like getting the ingredients for a recipe together. Just now its just gone 4pm and the Enigin Business Managers are still enthusiastically talking to interested parties in various parts of the world… The Development team is busy as always answering questions and giving advise to Enigin Distributors and partners and overall the office is buzzing with excitement. The Enigin soup is made up from input/ingredients from the various teams and that goes to make the Company the great team that Enigin is.
This weeks recipe is a nice little fish starter for 4 persons:
Monkfish with Serrano and Sage Skewers (Starter)
Serves 4
Ingredients
For the Salmoriglio:
Juice of 1 1/2 Lemons
Cut 4 wedges from the remaining half lemon.
8 tbsp extra virgin Olive oil
1 tbsp dried Oregano
2 cloves Garlic, crushed
Black pepper
For the monkfish:
700g monkfish fillet, cut into 4cm cubes
150g Pancetta
24 sage leaves
Black pepper
1.Whisk together all the ingredients for the Salmoriglio and spoon half of the mixture over the monkfish. Turn to coat thoroughly, then leave to marinate for at least an hour.
2. Cut the strips of Serrano in half, making sure to leave them long enough to wrap round each cube of monkfish. Remove the monkfish from the marinade and wrap a length of Serrano neatly around each cube. Divide the fish cubes evenly amongst the skewers and carefully slip the fish pieces onto them, alternating with sage leaves.
3. Cook over/under a thoroughly pre-heated grill, turning frequently, for about 8-10 minutes, until the Serrano is crisp and the monkfish just cooked through. Brush the kebabs with leftover marinade every now and then as they cook.
4. Serve with the remaining half of the Salmoriglio with a light Rocket Salad and a wedge of fresh lemon.
Enjoy
The Enigin Chef
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