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Stuffed Braised Squid

Stuffed Braised Squid recipe, eat well on universal credit

OK we have day dyslexia and at Easter we should have done “Fish on a Friday” but let’s not be pedantic. At £1.26 two intact Squid seemed like the foundation of a good meal.

Ingredients:-

2 Whole Squid. To prepare pull the contents out of the body cavity. Cut the Tentacles off the head and make sure you remove the ‘Beak’ in the middle. Also pull out the transparent ‘Quill’ from the body cavity.
25g of Capers
50g of Breadcrumbs ( Gluten free wuzzed up bread works for us)
1 Egg, beaten
3 Tbsp of Olive Oil
15g of grated Italian Style hard Cheese
1 Garlic Clove, chopped
1 Onion, finely diced
10 Cherry Tomatoes, chopped
400g of Passata
2 Sheets of Kelp, steeped in cold Water to rehydrate. Cut into Tagliatelle sized strips
100g of Pickled Cockles
Rice Noodles
1 Tsp of Cuttlefish Paste (Chinese Supermarket gig again, but it’s cheap and lasts for ever in the fridge)
1 Tsp of Red Chilli Pepper Sauce (Home made as we had a few too many Red Peppers in the fridge)
Salt & Pepper to season
Fresh Parsley to garnish (Picked from our balcony plant usually)

Method:-

(1) Add ½ of the Capers and ½ of the Cockles to a bowl with the Breadcrumbs, Egg, 1 Tbsp of Olive Oil and 2 Tbsp of Warter.
(2) Add the grated Cheese, Garlic and Parsley and mix well.
(3) In a large frying pan over a medium heat add the Onions, with the  Red Chilli Pepper Sauce, Cuttlefish Paste, 2 Tbsp of Olive Oil and season with Salt & Pepper. To create the sauce.
(4) Fry until the Onions soften.
(5) Add the Tomatoes & Passata and allow to simmer for a few minutes.
(6) Put the Tentacles to one side.
(7) Stuff the bodies of the Squid with the Breadcrumb mix, so they about ½ filled.
(8) Secure the opening with toothpicks.
(9) Add the remaining Capers & Cockles to the sauce and continue to simmer.
(10) Add the stuffed Squid and the Tentacles to the sauce and simmer over a very low heat for 25 to 30 minutes.
(11) In salted Water boil the Kelp for 10 minutes.
(12) Drain and refresh the water, bringing it back to the boil.
(13) Add the Rice Noddles and cook according to the packet instructions.
(14) Remove the stuffed Squid and after removing the toothpicks, set aside.
(15) Drain the Kelp and Noodles and place on your plates.
(16) Slice each Squid diagonally to reveal the filling.
(17) Add the Squid to the top of the Kelp / Noddles and pour the Sauce over.
(18) Garnish with the remaining grated Italian Style hard Cheese and fresh Parsley.


We got the dried Kelp from a Chinese Supermarket within walking distance (for me). Cut into Tagliatelle sized strips it adds to real “Sea” taste. But next time I might cut it a bit thinner, for various digestive reasons……!

 

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Davy Jones' Locker recipeWe were a bit late for Seafood Week - Sorry. But here is our dinner from last night:-

 

 

Ingredients:-
 
1 Pack of mixed cooked Sea Food (Ours was 400g)
Rice Noodles
White Sauce
Italian Style grated Cheese
Chopped Spring Onion to garnish if you like
Salt
Pepper 
Chilli flakes
 
 
White Sauce Ingredients:-
 
Margarine
Flour
Milk
Salt & Pepper
 
Method - For the White Sauce:-
 
Melt the margarine in a pan.
Add the Flour and mix over a low heat into you have a smooth paste.
Gradually add the Milk a little at a time mixing constantly, until you have a runny constancy.
Season with a little Salt and Pepper
 Add extra milk if the sauce is too stiff and mix thoroughly.
 
Dish Method:-
 
(1) Add the mixed Seafood to the heated White Sauce and season with Salt, Pepper and Chilli flakes.
(2) Boil a pan of water and add your Rice Noodles.
(3) Remove from heat and allow to soften.
(4) Plate the Noodles with tongs, add the White Sauce and Sea Food mix above.
(5) Garnish with Italian Style grated Cheese and Spring Onions.

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Pasta Bolognese(Please excuse the pink plate – it's not in support of Cancer awareness although that is a very worthy cause. We were living in the tent when this picture was taken and using plastic picnic plates!)
 
Pasta Bolognese is a staple in these parts. Mince is often on offer and it's relatively quick, easy and vary tasty.
 
Ingredients:-
 
500g on minced Beef (Beef & Pork mince is as good and costs less)
1 large Onion, chopped
Salt, pepper and Onion Salt to season
2 cloves of Garlic, crushed
½ a tube of Tomato Purée
1 tin of chopped Tomatoes
1 tsp of mixed Herbs
1 tsp of Oregano
2 Bay leaves
Italian style grated Cheese
Pasta of your choice
Oil to fry
 
Method:-
 
(1) Fry the Onion in a little oil until soft.
(2) Add the mince and gentry brown.
(3) Season with Salt, Pepper and Onion salt.
(4) Add the crushed Garlic.
(5) Add the tinned Tomatoes and Tomato Purée and simmer for about 10 minutes.
(6) Add a little water if the sauce seems too thick.
(7) Add the mixed herbs, Oregano and Bay leaves and simmer for a further 30 minutes
(8) Boil your pasta and drain once it is cooked to your liking.
(9) Serve the sauce over the pasta and sprinkle with grated Italian style Cheese. 
 

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Chicken, Chorizo & Leek Pie recipeAs is usually the case when we have a Chicken, we had left-overs. We've done Curry dishes. We've done Pasta dishes. So we thought a Pie was in order!

 

Ingredients:-

  • Cooked Chicken, cubed
  • ½ a stick of Chorizo, cubed
  • 1 Onion, chopped
  • 1 Leek, cut into rings
  • 1 Carrot, diced
  • A handful of button Mushrooms, sliced
  • Oil and margarine to sauté
  • 1 Clove of Garlic, grated
  • Salt & Pepper
  • Chicken stock. Either DIY stock or from a stock cube
  • Italian style grated Cheese
  • Pre-rolled puff Pastry

 

White Sauce Ingredients:-

  • Margarine
  • Flour
  • Milk
  • Salt & Pepper

 

Method:-

 

For the White Sauce:-

  1. Melt the margarine in a pan.
  2. Add the Flour and mix over a low heat into you have a smooth paste.
  3. Gradually add the Milk a little at a time mixing constantly, until you have a runny constancy.
  4. Season with a little Salt and Pepper
  5.  Add extra milk if the sauce is too stiff and mix thoroughly.

 

Build your Pie:-

  1. Sauté the Vegetables and Chicken in a frying pan with the Oil and Margarine.
  2. Add the Chicken Stock,add the gated Garlic and simmer for 15 minutes.
  3. Add the Vegetables and Chicken to the White Sauce in a large pan and mix well.
  4. Add the Italian style grated Cheese.
  5. Move the Pie filling to a Pie dish and cover with the pastry. Glaze with a beaten egg if you wish.
  6. Cook in the oven at 180C until the pastry is golden brown.

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Lacto fermented ckled Beetroot recipe - Eat Well on Universal CreditWe've tried some odd things by way of pickles. Most worked, just one jar of Caulifrower that went really - really bad!

So Beetroot, it's a classic really.

Total cost for 2 jars? £1 or so!

The basic recipe is here for all the Lacto-Fermented pickles - http://www.eatwellonuc.org.uk/index.php/recipes/9-lacto-fermented-cauliflower-recipe

But realistically add 6 heaped table spoons of salt to 1L of water and bung in any old vegetables in. Leave for 3 weeks, let the gas out once in a while and enjoy. If it works it works, if not you'll certainly know about it when you open the jar!

Method:-

  • Skin the Beetroot with a potato peeler.
  • Slice.
  • Add to jar.
  • Pour brine solution over to cover.
  • Seal and put away for 3 weeks.
  • Enjoy!

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Spachcock Chicken recipe - Eat wel on Unoversal CreditOK let's dispense with the myths. Yes you can buy a Spachcock Chicken for £7 in the Supermarket. It's be nicely presented with a couple of sticks crossed through it and an oil and herb marinate. But it will generally be the size of a Sparrow!
 
So why bother? Don't!
 
Spachcock is an old Saxon word which basically means spread-eagled. Realistically if you have a pair of kitchen scissors and any bird you are good to go.
 
Birds , fowl, whatever you choose to call them, are basically an empty box with the good stuff on the outside. The ancient Greeks, the Romans, the.... well everybody before us knew that this is not the best physical structure for roasting. You know that Christmas Turkey with the dried breast meat and the thighs and wings which were always the best bits? There is a reason for that. Even in the best fan assisted oven and covered with foil the top of the bird is going to cook quicker than the parts in the tray and doubtlessly dry out.
 
So the fix?
 
Method:-
 
Get a cheap Chicken (Ours was £2.59 for nearly 2Kg).
With a pair of kitchen scissors cut from the rear to the front, taking out the spine. 
Now think of somebody you don't really like and spread the bird out. You might hear a few little bones breaking. Just continue thinking about that person you don't like!
Lay in a baking tray and oil well. Add Salt and Pepper and seasoning to your choice. We used Chilli flakes and Garlic salt.
Roast as you would normally but for about 10 minutes less, depending on the weight.
Remove from the oven, cover and let  rest for 10 minutes or so.
 
Serve with..... Well whatever you have really. Your Chicken will be the star of the show anyway. Moist, succulent and evenly cooked.
 
We'll probably get 3 meals out of this Chicken, for two humans and Buster The Dog! 
  1. Gluten free DIY Bread Buns
  2. Mackerel & Chickpea Risotto
  3. Salami Pasta
  4. Home made Quince and Lime Pickle

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