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Archive for May, 2009

CALAMARI FETTUCCINE

May 21st, 2009 No comments

This is a new recipe that we picked up from the May 2009 edition of Delicious Magazine (page 61 for those playing at home). I made it a couple weeks ago and it was divine, and I tried it again last night and is was fantastic again. this is sure to be a new favourite in our house. I have never cooked with squid before really, I know if is yummy, and love salt and pepper squid, I just guess that is reminds me of baiting hooks on Zinkwazi or something. I have tried this with both fresh and frozen squid, and both work well, but of course try get fresh squid if possible.

1/4 cup olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 medium sized red chilli
1 tbs chopped coriander leaves (plus extra sprigs to serve)
1 cup flat-leaf parsley, chopped
1/2 cup tomato paste
200ml dry white wine
2 (500ml) cups fish stock
2 squid tubes, cleaned
500g fettuccine
lemon wedges to serve

Cut the squid tubes in half and then cut the flat halves into 3cm square pieces. Place each piece on a choppin board with the outside of the squid facing down. On the bias score 2mm strips into the squid, not cutting all the way through, do the same in the opposite direction to create a hatched pattern. Set the squid aside.

Heat half th oil in a frypan over a medium heat. Add garlic, onion and chilli and cook for 3-4 minutes until the onion is translucent. Add herbs and cook for further 3-4 minutes until onion is golden. Add tomato paste and cook stirring for 2 minutes or until the tomato paste deepens in colour. Degalze the pan by adding the wine and allowing it to reduce for 3-4 minutes. Add the fish stock the season with sea salt and freshly gound black pepper. Set aside and keep warm.

Heat the remaining oil in a separate fry pan over medium-high heat. in 2-3 batches cook the calamari until golden. I find that adding it skin-side down helps, and the hatch pattern scored into the calamari causes them ro roll up into cute little twists. Drain the cooked calamari on a paper towel.

Add calamari to the sauce and simmer for 30 minutes over a medium-low heat for 30 minutes until calamari is tender and sauce is reduced.

Meanwhile cook the fettuccine according to packet instructions in boiling salted water. Drain, then return the pasta to the pan and stir though 2-3 spoonfuls of the sauce. Divide the pasta among bowls, top with a generous spoonful of sauce, then serve with coriander and lemon wedges.

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DIRTY RICE

May 12th, 2009 1 comment

This is a rich rice dish, like a pilaf. Cooked with chicken livers and pork mince, and the Creole base of onions, celery and capsicum. It’s a one-pot spicy dish found throughout the south of the USA. More often than not New Orleans cooks would use lard, but I this version uses Ghee. The ‘dirty’ in the recipe name comes from the brown look that the rice takes on. The ratio of mince to livers can be adjusted to taste

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300g pork mince
300g chicken livers, cleaned and coarsely chopped
2 tablespoons ghee (or butter)
1 small onion finely chopped
2 stalks celery, finely chopped
1 green capsicum, cored and finely chopped
1 red capsicum, cored and finely chopped
1 cup long grain rice, rinsed and drained
500ml chicken stock
few sprigs fresh thyme, chopped
1 bay leaf
1 tsp Worcestershire sauce
salt and freshly ground black pepper
tabasco sauce to taste
Small bunch parsley, finely shopped

Preheat oven to 180°C. Sauté the pork mince in a non-stick frying pan until browned then add the livers and continue cooking gently until they are no longer pink. Tip off any excess fat and set the meat aside.

In the same pan melt the Ghee, then add the onion, celery, capsicum and garlic. Stir over a gentle heat for about 4 minutes until softened.

Mix the meat and vegetables together in a large ceramic oven-proof dish, then add the rice, stock, thyme, bay leaf, Worcestershire sauce, and a little salt. Cover with a lid and cook for about 20 minutes, give the mixture a good stir, then return to the oven for another 20 minutes, or until the rice has absorbed the liquid and is soft.

Remove the bay leaf, season with salt, pepper and Tabasco and stir in the chopped parsley.

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