Stuffed Calamari Salad
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This type of fresh flavoured, spiced dish is perfect for the warmer months
and alfresco dining, it would go exceptionally well with Pinot Gris,
The Mount Vernon Pinot Gris in particular. Try
some today!
(Slice off tentacles and remove the beak just above the tentacles, Discard) A pinch of salt on your fingers will help to grip the skin as you remove it from the outside of the squid. Remove the back bone - squid ink can be produced so rinse well.
1 onion, diced
3 cloves garlic, finely chopped
200 grms Pork mince
1 fennel bulb, diced
Pinch salt
Splash white wine
Breadcrumbs (5 slices one-day old bread, pulsed in food processor)
1/3 cup parsley, chopped
1 sprig rosemary, chopped
1 dried red chilli, finely chopped
Salt and pepper
2 cloves garlic, crushed
Zest from half a lemon
Remaining ingredients
1 tablespoon olive oil
2 medium-sized anchovies
1 teaspoon garlic, chopped
1 cup red wine
2 cans (375g X 2) Italian crushed tomatoes
In a large bowl, add mixture to breadcrumbs, parsley, rosemary, chilli, salt and pepper, garlic and lemon zest.
Place two teaspoons of stuffing into prepared squid. Don't overfill. Leave a finger space inside, as mixture will expand when cooking.
Heat olive oil in a frypan and add anchovies and garlic. When anchovies have infused in the oil, place stuffed squid in the frypan and seal. Add red wine and crushed tomatoes and simmer on low heat for about five minutes. Gently place squid and sauce into a narrow baking dish. If the sauce doesn't cover the squid, add water gently.
Bake in a moderate oven for 40 minutes.
To serve
With rocket salad, drizzle sesame oil and add lemon wedges.
N.b. So many more recipes like this one are available from the HEAT cook book, as launched by Julia Gillard deputy PM and is available for sale now @$24.95 - 100% of sales going to the program.
Ingredients - serves 2 as an entree
4 whole squid, cleaned, skinned and washed(Slice off tentacles and remove the beak just above the tentacles, Discard) A pinch of salt on your fingers will help to grip the skin as you remove it from the outside of the squid. Remove the back bone - squid ink can be produced so rinse well.
For the stuffing
1 tablespoon olive oil1 onion, diced
3 cloves garlic, finely chopped
200 grms Pork mince
1 fennel bulb, diced
Pinch salt
Splash white wine
Breadcrumbs (5 slices one-day old bread, pulsed in food processor)
1/3 cup parsley, chopped
1 sprig rosemary, chopped
1 dried red chilli, finely chopped
Salt and pepper
2 cloves garlic, crushed
Zest from half a lemon
Remaining ingredients
1 tablespoon olive oil
2 medium-sized anchovies
1 teaspoon garlic, chopped
1 cup red wine
2 cans (375g X 2) Italian crushed tomatoes
Method
For the stuffing, heat olive oil in a frypan, add onion and garlic and cook until onion becomes translucent. Add pork and fennel, cook for a few more minutes. Add white wine and simmer until evaporated.In a large bowl, add mixture to breadcrumbs, parsley, rosemary, chilli, salt and pepper, garlic and lemon zest.
Place two teaspoons of stuffing into prepared squid. Don't overfill. Leave a finger space inside, as mixture will expand when cooking.
Heat olive oil in a frypan and add anchovies and garlic. When anchovies have infused in the oil, place stuffed squid in the frypan and seal. Add red wine and crushed tomatoes and simmer on low heat for about five minutes. Gently place squid and sauce into a narrow baking dish. If the sauce doesn't cover the squid, add water gently.
Bake in a moderate oven for 40 minutes.
To serve
With rocket salad, drizzle sesame oil and add lemon wedges.
N.b. So many more recipes like this one are available from the HEAT cook book, as launched by Julia Gillard deputy PM and is available for sale now @$24.95 - 100% of sales going to the program.