Stuffed Baby Squid: BOB FRANCIS TALKS TO JOHN PANA "JAM" SESSION 8th DECEMBER. Stuffed Baby squid with fin herbs, green beans, tomato brunoise and seville vincotto.
Ingredients:
1kg cleaned baby squid
600g green beans (topped and tailed)
2 roma tomatos brunoise (small dice)
300g bulgarian fetta
14 kalamata olives
1 lemon
1 bunch chervil
1 bunch dill
1 bunch flat leaf parsley
Cracked black pepper
2.5 teaspoon crushed garlic
1 teaspoon rubbed oregano
5 ml white wine
40 ml Seville vincotto
2 teaspoons white truffle oil
9 tablespoons extra virgin olive oil
toothpicks
3 egg yolks
Method:
Stuffed Squid - Soak toothpicks in a bowl of water (to be used later). Pull the tentacles out of the cavities of the cleaned baby squid and finely dice the tentacles. In a frypan heat 3 tablespoons of olive oil. Once oil is warm add 1 teaspoon garlic and diced tentacles and fry them for 1 minute, allow this to cool. Finely chop the olives and in a large bowl mix it with the fetta and egg yolks until it is a fine paste. To this paste add the zest of the lemon, half of the chervil chopped, quarter of the dill chopped and the now cooled tentacle and garlic mix. Season this lightly with cracked black pepper (salt should not be added due to the salt in the olives and fetta).
Put this mixture into a piping bag with a medium sized nozzle and fill the squid tubes 3/4 full, now put a toothpick through the end of the squid to help hold it shut.
Marinade - In a bowl add 3 tablespoons of olive oil, white wine, cracked black pepper, half of the flat leaf parsley chopped, the rubbed oregano and another teaspoon of the garlic. Marinade the stuffed squids in this mix for 2 hours.
Putting it all together - (This all takes place over about 10 minutes and requires you to cook with several different pans at once, it requires good timing. A kitchen timer set to go off every three minutes may be helpful as you will soon see.) Take the green beans and steam them (3 minutes). On a hot barbeque (or in a pan) chargrill the stuffed squid, this should take about 3 minutes. While the squid and beans cook, in a pan heat the remaining 3 tablespoons of oil. To this oil add the roma tomato, half a teaspoon of garlic, steamed green beans and the now grilled squid tubes. Let all of this fry off for 2 minutes. Turn the pan down to a low heat and add the juice from the lemon and the rest of the chervil, parsley and dill (these herbs can be just ripped with your hands for a rustic look). Take the pan totally off of the heat and drizzle the white truffle oil over the top. Remove the toothpicks from the squids.
Pile the mix neatly in the middle of your guests plates giving about 5 stuffed squids each. Now drizzle the vincotto around the edge of each plate to give the dish an extra zing. A little extra chervil on the top to finish each dish will make it look impressive.
MERRY CHRISTMAS!
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