| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 4 |
|
Squid; up to 6 |
| 1/2 |
|
Avocado |
| 1 |
|
Pepper; diced |
| 1 |
|
Courgette; diced |
| 1 |
|
Leek; diced |
| 2 |
|
Carrots; diced |
| 1 |
|
Red onion |
| 1 |
tb |
Lime juice |
| 1 |
dr |
Tabasco; up to 2 |
| 1 |
|
Chilli |
|
|
Fresh mint |
| 2 |
tb |
Toasted pine nuts |
|
|
A handful of kale leaves |
|
|
Oil; (to deep fry with) |
INSTRUCTIONS
Place the squid into a pan of boiling salted water for 5 seconds.
Then put into a pan of cold water. Place the diced vegetables in a
pan with some olive oil. Add the Tabasco and chilli, and lightly
brown off.
In another pan, place the diced onion and some more pepper, with a
touch of oil, and lightly saut..
Meanwhile, chop the avocado, and mix in the lime juice, fresh mint and
onion.
Squeeze excess water from the squid and separate the tentacles and
heads. Stuff the squid heads with the avocado mix and lightly baste
the tentacles with butter. Add all to a pan and lightly fry.
Add the toasted pine nuts to the vegetable mix. Pour the pepper and
onion sauce onto a plate. Place the vegetable mixture into a metal
ring, press down, then remove the ring. Arrange the stuffed squid
around the outside of the vegetable mixture.
Deep fry some kale leaves in a pan of vegetable oil for a few
seconds. Add to the top of the dish.
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