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MEDITERRANEAN STUFFED SQUID – SILWOOD KITCHEN

April 20, 2010

As mentioned in my previous post here is the first recipe from my cooking evening with Le Creuset and Silwood Kitchen – this recipe for Mediterranean Stuffed Squid is easy to do (and fairly quick if you have your rice already cooked & your peppers roasted) and it makes a lovely starter or main meal. I would love to play around with this and make it to suit my low GI lifestyle by subbing the rice with either wholewheat couscous or better still the fabulously healthy quinoa.  I think that it would make a great substitution.

MEDITERRANEAN STUFFED SQUID

MEDITERRANEAN STUFFED SQUID (Silwood School of Cookery)

600g Squid Tubes – cleaned

1 Onion – peeled & finely chopped

Olive Oil – for frying

200ml Spinach – washed  (it must measure 200ml once wilted dried & chopped)

125ml Cooked Rice

40g Feta Cheese – crumbled (or cream cheese)

2 Lemons

For the paste

1 Red Pepper – roasted, skinned and deseeded

1 Tomato – skinned, deseeded and roughly chopped

Smoked Paprika – small pinch

10ml Paprika

1/2 Red Chilli – seeds removed and chopped

Pinch of Sumac

1 Clove Garlic – crushed with some sea salt flakes to make a paste

5ml Runny Honey

30ml Lemon or Lime Juice

65ml Extra Virgin Olive Oil

A few sprigs of Parsley, Origanum & Basil

Maldon Salt – or any other coarse sea salt

Cracked Black Pepper

15ml Almond Flakes – toasted

Preheat oven to 160deg Celcius (you can either bake or fry this dish)

1. Make a paste by blending all the ingredients for the paste (except the nuts) together using a food mixer or stick blender. Add the almond flakes and blend again just briefly. Season well and set aside

2. Sweat the onion in a little olive oil (dont use extra virgin oil for frying) until soft then add to the rice in a mixing bowl

3. Wilt the spinach leaves in a pan for 2 minutes, squeeze the liquid out then chop finely and add to rice mixture

4. Mix the cheese into the rice mixture

5. Add enough of the paste mixture to the rice mixture to bind it all together

 6. Spoon the stuffing mixture into a medium sized plastic bag, snip off the point to make a hole just large enough for the stuffing to be squeezed out then pipe into the squid tubes, being careful not to overfill the tubes as the stuffing expands with cooking. Secure the open ends of the squid tubes with toothpicks

7. Place snugly into an ovenproof baking dish, squeeze over some lemon or lime juice, drizzle with olive oil & season to taste

8. Bake at 160deg C for approximately 20 minutes until the squid is just cooked through (We used the stove top for this dish – just frying the squid tubes in a little oil in a hot pan until done – about 3 minutes or so)

Transfer to a serving bowl, sprinkle with some freshly grated lemon or lime zest and garnish with some flat leaf parsley and a light drizzle of extra virgin olive oil

We got to take all the food that we cooked home with us with instructions to heat the oven and warm the squid very briefly before serving. I served mine simply with a light mixed salad and a wedge of lime

Very delicious!!

The class was introduced to a very trendy “new”  (to SA) ingredient for this dish – SUMAC – a tart spice that is used in Middle Eastern, Turkish (think doner kebab) and Mediterranean dishes. I had read so much about it and when I found it at Giovanni’s in Seapoint last year I was quick to buy some but haven’t yet used it in actual cooking. It is simply delicious sprinkled on top of hummus or a softly poached egg :o) Find it at specialist deli’s or food stores.

Photo borrowed from here

Colleen xx

10 Comments leave one →
  1. sideview permalink
    April 20, 2010 10:51 PM

    looks great

    • April 20, 2010 11:00 PM

      Sidey, good to see you babe, Im excited about my new blog site and I am hoping that all my old friends will be as well. Thanx so much for that. Hugs xx

  2. April 21, 2010 12:04 PM

    I’m not a squid lover, but the stuffing looks amazing!
    What a wonderful blog Colleen, very exciting to see!

    • April 21, 2010 12:38 PM

      The stuffing is awesome Nic and it will go very well with chicken breast fillets as well. Or thin pork schnitzels rolled up!! Lots of possibilities here. I have only just started eating squid hehe. Thank you so much for the visit and comment. Much appreciated. I am excited to be here!

  3. April 21, 2010 12:15 PM

    A Lebanese friend of mine has been talking about Sumac and I have been dying to try it – and as always, the elusive ingredient available from our trusty Giovanni’s.

    This squid looks wonderful and easy to make.

    Thanks

    • April 21, 2010 12:42 PM

      Thank you Sam. It was easy to make. Just be aware of not overfilling the stuffing bag or the squid tubes. Big mess hehe! Sumac is fabulous. I just heard from my friend Nicola on twitter that she found it this week at a spice shop in Kenilworth Centre called Simply Rice xx

  4. April 21, 2010 1:07 PM

    Oh oh Oh! I’m loving the new site! My favorite part- It’s super easy to comment!!!

    I love your Mediterranean stuffed squid. My dad’s really good friend in Lebanon lives on the sea and actually made something quite similar to this last year when I was visiting. It was outrageously good!

    • April 21, 2010 1:47 PM

      Thank you so much Beth. Appreciate your comment and encouragement. The stuffing here was really outrageously good. A meal on its own and really good in the squid but the possibilities of using it are great 🙂 xx

  5. April 21, 2010 1:10 PM

    Congrats on the spanking new look Colleen and the brave cut over to WP! Do you enjoy it. I hear that it is much more functional than Blogger. I am still tossing coins, but like the clean look you got!

  6. April 21, 2010 1:49 PM

    Welcome Deeba, good to see you. Thanx very much. I’m loving it so far. I also love the clean minimalistic look. There are many to choose from and I might change it again as newer ones arrive 🙂 I tossed coins for awhile but then decided why the heck not hehe..xx

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