Monday, June 15, 2009
I bagged a medium sized cuttlefish yesterday whilst freezing my butt off all day in a spearfishing competition. All was not lost however as I'd picked up a tasty delight for tonight's dinner.
Again, I wont go into all the detail, as I'd be here for ever. I will go through however the essentials for all the bits and pieces, I stole little bits from here and there when googling for ideas of what I wanted.
Once your Cuttlefish is cleaned and you have a big slab of meat, cut it into big rectangles so you can roll up the stuffing and shove some skewers through it to hold it all together. I scored the outside in a diamond pattern to help get the flavour through it and I also marinate in kiwi fruit first for about an hour as this really helps marinate the flesh, so the scores allow for kiwi juice to get right in there. The rectangles for this were about 10cm X 25cm.
For the stuffing, I nicked a bit from master chef and whizzed up some sour dough bread for crumbs and diced up all the off cuts (also tenderised) from the cuttlefish, two shallots, one garlic clove and three anchovy fillets (even if you think you don't like em, put them in, they lend such an important part of the flavour) fry this off in a good helping of olive oil until the cuttle goes opaque and put in a mixing bowl, oil and all. Add the rind of one lemon and the juice of half it, a handful of chopped parsley, mix and season to taste, should be tangy with a good seafood flavour from the anchovy and cuttle.
Lay the cuttle out flat with scored side down and place a few heaped tablespoons of stuffing inside, then roll it and prop it like a barrel, put one skewer in the bottom and keep spooning mixture in the top, gently push down to make sure its all firm but don't over stuff, put one more skewer to hold it in place and leave to sit for a bit.
The salad was easy, chop up the chorizo, fry it off in some olive oil (again, a good helping) and when they start to go golden add the chick peas to get some heat through them and turn the heat off, using a slotted spoon, strain out the chorizo and chick peas leaving the oil in the pan and into a mixing bowl, add a handful of chopped coriander, juice of the other half of the lemon, some diced oven roasted capsicum and couscous. Season to taste. And add a dollop of natural plain yoghurt to serve.
Sear all sides of the cuttlefish in the red chorizo oil, this is a bit of an art as you have to move the skewers from side to side to get access to all sides, i didn't really think about it very long so if you figure a better way lemme know, i was going to use kitchen twine but didn't know how that would go in the fry pan. You want heat through the whole thing but just golden on all sides so adjust your heat accordingly.
That's it really, dress with some of the red chorizo oil and enjoy!!