Search

Random Recipe

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……!

 

On Facebook

Details
Category: Recipes
Never just a Stew with Sue! – Beef Stew - Eat well on Universal CreditWe found a reduced piece of Salmon Cut Beef which will easily feed us three good meals. But stewing steak works just as well.
 
Ingredients:-
 
1kg of cubed stewing Beef
1 Onion sliced
2 medium Potatoes
2 Carrots cut into small batons
¼ of a Swede pealed and cubed
½ a Leek sliced across the length
2 Beef stock cubes & ½ pint of water
Gravy granules 
2 cloves of garlic, grated
1 tsp of Paprika
1 tbls Soy Sauce
1 tsp Onion salt
Cornflour
Oil for frying
 
Method:-
 
(1) Fry the Beef in a little oil to seal the meat.
(2) Add the Onion and Garlic and soften.
(3) Add the stock cubes and water.
(4) Season with Salt , Pepper, Paprika, Onion salt and Soy Sauce.
(5) Place in a covered casserole dish and cook in the oven for an hour at 150C.
(6) Add the Potatoes, Carrots, Swede.
(7) Add the gravy granules.
(8) Cook for a further 2 hours at 150C.
(9) Add the leeks.
(10) If the sauce isn't think enough mix a little cornflour and water and add to thicken.
(11) Cook for a further hour at 150C,
 
Serve with Yorkshire Pudding, Vegetables and roast Potatoes maybe?

Details
Category: Recipes
Stuffed and rolled Giant Yorkshire Pudding recipeYorkshire pudding wraps caused a bit of a stir last year with a company in York hitting the national front pages and people queuing outside their shop. They are certainly not a new idea and Sue was making them at the hotel where she worked perhaps 10 years ago. So here is her take on the Yorkshire Pudding Wrap. A good hearty winter warmer.
 
You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot! Sue's Gluten Free batter mix is below.
 
Ingredients:-
 
For the filling:-
 
500g Minced Beef
2 Onions, chopped
2 Carrots, chopped
2 cloves of Garlic, grated
Garlic Salt
Hot Paprika
Chilli Powder
Soy Sauce (Gluten Free is available)
Stock Cube
1/3 of a tube of Tomato Purée
Salt & Pepper
Vegetable Oil
 
For the GF batter mix:-
 
140g of GF plain flour
50g of Cornflour
140ml of semi skimmed Milk
3 Eggs
A dash of cold water
Sat & Pepper
Vegetable oil
 
Method:-
 
For the filling:-
 
(1) Fry to soften the Onion and Carrot in a large pan. Season with Salt & Pepper.
(2) Add the minced Beef and break down until lightly cooked.
(3) Add the Garlic Salt, Paprika, Chilli powder, Soy Sauce, grated Garlic and simmer gently for 10 minutes.
(4) Add the Stock or if you prefer Gravy Mix and stir well.
(5) Add the Tomato Purée and additional water if the mixture seems too dry. Continue to simmer for a further 15 minutes.
(6) Remove from heat to cool.
 
 
For the giant Yorkshire Pudding:-
 
(1) Preheat the oven to 220C.
(2) Place vegetable oil in a baking tray and heat until smoking hot.
(3) Add the Eggs to the Milk and whisk.
(4) Mix the GF Flour and Cornflour and season with Salt and Pepper.
(5) Add the Flour mix a little at a time to the Egg and Milk mix whisking it as you go.
(6) You should aim for a smooth runny texture.
(7) Add straight to the hot Oil and cook until risen, but not as brown as you would expect for Toad in The Hole. It needs to be pliable enough to roll without breaking. 
(8) Remove from the oven and allow to cool slightly.
 
Putting it all together:-
 
(1) Remove your Yorkshire Pudding from the baking trap onto a large piece of baking parchment.
(2) Add the filling so that it is a little below the top of the risen sides.
(3) Using the parchment roll the Yorkshire Pudding as tightly as you can without squeezing the filling out.
(4) Place back in the over on a baking tray to slightly brown the upper side which was previously on the bottom.
(5) Cut across the roll to serve with your choice of vegetables and additional gravy.
 

Details
Category: Recipes
Smoked Sausage, Marrow and Gourd stir-fry recipeThere are allotments nearby and sometimes people leave vegetables out to take. On this occasion there was a Marrow and Gourd, so we based this meal around them.
 
Ingredients:-
 
Salami / Chorizo / Smoked Sausage cut into lumps
1 large white Onion, finely chopped
4 Mushroom, quartered
2 red Chillies, sliced
Soy Sauce (GF if available if required)
2 cloves of Garlic, grated
1 Gourd pealed and cut into pieces
A similar quantity of Marrow, slices with the skin left on
Onion Salt
Garlic Powder
Paprika
Oil for frying
 
Method:-
 
(1) Fry the Onion until the Onion is softened.
(2) Add the Mushroom, chilli and grated Garlic and fry for a further minute.
(3) Add the Sausage.
(4) Add all the remaining ingredients and fry until the Gourd is soft but remove from the heat before it starts to break down.
 
We served ours on a bed rice boiled with a Stock Cube.

Details
Category: Recipes
Hand pressed BLT burger with CheeseThis is Sue's take on a BLT Burger. There are many many myths about the contents of a Beef Burger. But the hint is in the name. They really don't need Potato starch, breadcrumbs, Mono and Diglycerides of fatty acids ( I mean really?) or any of the other obscure additives you'll find in the ingredients of some low cost burger. All you actually need is Beef mince and a little Salt and Pepper. You don't need any fancy gadgets or burger presses, just your hands. 
 
So the BLT with  Cheese
 
Ingredients:-
 
Beef mince
Salt and Pepper
Bacon
Lettuce
Grated Cheese
Cherry Tomatoes
Mayonnaise
Oil to fry
 
Method:-
 
(1) Add a little Salt and Pepper to your mince and mix well.
(2) From fist sized balls of mince flatten out your burgers.
(3) Fry two rashers of Bacon per burger and set aside.
(4) Cut your buns in half and spread Mayonnaise on both top and bottom.
(5) Add Lettuce and a halved Cherry Tomato to the bottom slice of each bun.
(6) Fry your burgers turning over once, until cooked through. Don't cook for too long as they will dry out.
(7) Add your Bacon and grated Cheese and cover the pan with a large lid while still on the heat.
(8) Once the Cheese has melted place the burger on the bun and add the top of the bun. We used a knife to stop the whole thing collapsing, but you can be a bit more elegant with a burger skewer if you prefer! 
 
We served ours with dreaded oven chips as we weren't allowed a frying pan at the time (Long story) but hand cut chips would make a great accompaniment. 

Details
Category: Recipes
Swineherd Pie recipeYou've heard of Cottage Pie and Shepherds Pie? Well our take on it is Swineherd Pie, mainly because minced Pork is generally cheaper....
 
Ingredients:-
 
500g of minced Pork
2 large Onions, finely chopped
Soy Sauce (GF if required)
2 Carrots, finely chopped
Potatoes, boiled and mashed
Gravy Granules (Bisto Best are GF)
Cheese, grated to top
Vegetables of your choice
 
Method:-
 
(1) Heat a little oil in a large pan. Add the pork and fry to brown all over, stirring to break up any large chunks. Set aside.
(2) Add a splash more oil to the pan, Carrot and Onion and fry until the Onion is softened.
(3) Mix the Gravy Granules with boiling water to make sufficient to moisten the mince in a casserole dish.
(4) Preheat the oven to 180c.
(5) Add the mince to the Onions and Carrot and stir in the gravy and a good dash of Soy Sauce.
(6) Transfer to a large casserole dish and add the mashed Potato to the top to cover.
(7) Place the casserole in the oven uncovered for 30 minutes or until the Potato has a golden brown top.
(8) Sprinkle with grated Cheese and place back in the oven until the Cheese has melted and crisped a little.
 
We enjoyed ours with Carrots and Savoy Cabbage.
  1. Basic Chicken Curry
  2. Coriander & Garlic Flatbreads
  3. Camp Salami and Potato Frittata
  4. Cane Toad In The Hole

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News