Posted in Fish, Food, Gluten-free, tagged Brandy, Cooking, Fish, Food, Gluten-free, Recipe, Seafood, Slow-cooked squid, Squid on 14 April 2017|
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This is cooked quick and hot, then low and slow. A bit disconcerting if your used to cooking squid quickly to avoid the rubber band effect but have faith the result is tender squid in a rice sauce.
Wine Suggestion: This went perfectly with a Bodegas Tradición dry Oloroso VORS whose very refined character plus muscle and body stood up to the rich brandy, cream and tomato flavour, while the deep nutty flavours complimented the squid. A dry, smooth and round wine with a gentle and persistent texture.
Squid with Brandy & Cream – serves 4
- 50g butter
- 1 large onion, finely diced
- 3 thyme sprigs, leaves stripped
- 2 bay leaves
- 6 garlic loaves, chopped
- 300ml passata
- 1kg cleaned large squid
- sunflower oil
- 125ml brandy
- 4 tbsp double cream
- flat-leaf parsley, finely chopped (to serve)
Melt the butter in a casserole dish, then add the onion, thyme and bay leaves with plenty of black pepper. Fry gently for about 15 minutes or until the onion is soft and golden. Stir in the garlic. Turn the heat off and stir in the passata, then leave to stand while you fry the squid.
Cut the squid in half lengthways, then chop each half widthways into ribbons. Cut the fins and tentacles to a similar size. Dry the squid well with paper towels.
Put a large frying pan over a high heat and wait until it get smoking hot. Add a glug of sunflower oil and about a third of the squid with a good pinch of salt. Fry hard, stirring occasionally, until well coloured. Repeat until all the squid has been browned. Put each batch into the casserole dish with the tomato sauce.
Put the casserole back over the heat and add 100ml water. Stir well and bring to a simmer. Add 100ml of brandy and put the lid back on. Simmer very gently for 40 minutes, then a further 20 minutes with lid ajar so the juice reduces a little. When the squid is tender stir in the rest of the brandy and the cream. Serve with chopped parsley sprinkled over.
(Original recipe by Valentine Warner in BBC Good Food Magazine, March 2010.)
Good Food March 2010
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Chilli & Salt Squid
Inspired by Gok Wan, this works a treat. We always found that getting fresh squid was difficult until we found great frozen ones: flash frozen as soon as they’ve been caught. A spanish chef Jono knows swears by them and we do too! This is a healthier take on the deep-fried salt chilli squid you get in restaurants.
Wine Suggestion: A fresh, light to medium-bodied white with good fruit works a treat here, but just make sure it’s not bone dry as you need to balance the chilli. We’d suggest either a good Albariño / Alvarinho [we drank the Saolheiro Alvarinho from Portugal) which complements the saltiness or a dry German Riesling from a good producer like Leitz in the Rheingau or Dönnhoff in the Nahe which will carry a good level of fruit and taste dry. These really balance fruit with acidity for perception as opposed to an Australian Riesling which really is bone dry and will fight with the chilli.
Chilli & Salt Squid with Cucumber Salad – serves 2
- 2 medium squid (tubes and tentacles), cleaned – we used 500g baby squid
- 2 spring onions, finely chopped
- 2 tbsp groundnut oil
- ½ a red chilli, finely chopped
- 3 cloves of garlic, finely chopped
- salt and ground white pepper
For the cucumber salad:
- ½ a cucumber, deseeded and sliced into thin ribbons
- 4 tbsp rice vinegar
- a pinch of caster sugar
Put the cucumber into a serving dish. Pour over the vinegar and sugar and set aside.
Slice the squid tubes in half lengthways and lay out flat with the inside facing up. Score the tubes at an angle about 5mm apart but take care not to slice the whole way through. Turn the squid 45 degrees and score again at that angle. Once scored slice the squid into 2cm wide strips. Cut large tentacles in half and leave small ones whole.
Heat a wok over a medium to high heat and add the oil. Add the chilli, garlic and spring onions and fry for 4-5 minutes, or until starting to dry out – take care not to burn the garlic. Remove from the pan and drain on kitchen paper.
Put the wok back on the heat and, when hot, add a splash of oil. Wait for the oil to smoke, then add the squid and stir-fry for a minute, or until half cooked and starting to char at the edges. Put the garlic/chilli/spring onion mix back into the pan and stir through, tossing over the heat until cooked through. Taste and adjust the seasoning.
Serve with the cucumber.
(Original recipe from Gok Cooks Chinese by Gok Wan, Penguin Books, 2012.)
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Made for Michael and Ben who don’t like squid …but both asked us to post this recipe, perhaps we have converted them! Chargrilled and smothered in lemony garlic butter and parsley – don’t forget to buy some bread as mopping up the sauce is the best bit!
Calamari with butter, lemon and garlic – to serve 6 as a starter
- 1kg squid (baby squid is best)
- 100g butter
- juice of 1 1/2 lemons
- 3 garlic cloves, finely chopped
- 2 tbsp chopped parsley
- lemon wedges, to serve
If you need to clean the squid yourself, pull the tentacles away from the body. Remove the clear bone from inside the body and rinse the body well under cold water. Hold the tenticles firmly in one hand and squeeze out the little beak and cut it away, leaving the tentacles whole. Rinse the tentacles. Cut the body into rings about 3cm thick, and leave the tentacles whole. Pat dry.
Heat the butter in a saucepan and when it sizzles, add the lemon juice. Season with salt and pepper. Add the garlic and sizzle for a minute or two to flavour the butter but don’t let it burn. Stir in the parsley and take it off the heat.
Heat a griddle to very hot (it should be just smoking). Scatter with some of the calamari in a single layer – you’ll have to cook in batches – and cook over the highest heat. When the squid has darkened in parts on the underside, turn it over with tongs and cook until the other side is darkened – careful it doesn’t burn or it will taste bitter. Move it around the pan and let it cook for another couple of minutes, then add to the warm butter while you cook the next batch. Season to taste and serve with lemon wedges and lots of bread.
(Original recipe from Falling Cloudberries by Tessa Kiros, published by Murdoch Books, 2004.)
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