Squid, pine nuts and parsley

Squid on the gridle © dan and tuesday

Squid on the gridle © dan and tuesday

Since Dan is working from home getting his syllabus ready before the academic year starts, he is also the designated cook. He makes such lovely dinner that I don’t complain when I do the tidying up after. It’s only fair, I guess.

Today’s special is doing something with the squid in the freezer. I wish I know how to make adobong pusit so I can give Dan the recipe. The truth is that I am probably one of the few Filipinos who cannot adobo anything.

Squid on the gridle © dan and tuesday

Squid on the gridle © dan and tuesday

Back to the squid. Dan prepared the squid by removing the tentacles and opening it up. Dan marinated it in olive oil, freshly ground cumin, cumin seeds, lemon zest, salt and pepper for about 2 hours.

squid on the gridle © dan and tuesday

squid on the gridle © dan and tuesday

Lay the squid flat but after a couple of minutes, they start to curl. Nice!

dicing cucumber © dan and tuesday

dicing cucumber © dan and tuesday

Dan served the squid with a lovely low-carb version of tabbouleh. It’s from The Low-Carb Gourmet cookbook by Karen Barnaby. It lemon-y dressing really complements the squid.

dry roasted pine nuts © dan and tuesday

dry roasted pine nuts © dan and tuesday

For the salad:

  • 125 g of fresh flat-leaf parsley, finely chopped
  • 60 g fresh mint leaves, chopped
  • 60 g fresh tomatoes, chopped
  • 40 g cucumber, diced
  • 2 spring onions, chopped
  • 75 g pine nuts, dry roasted
freshly squeezed lemon juice © dan and tuesday

freshly squeezed lemon juice © dan and tuesday

Dressing

  • 2 tbsp lemon juice
  • 1/2 tsp garlic, finely chopped
  • 1/4 tsp salt
  • 5 tbsp extra virgin olive oil
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cinnamon

What you need to is to combine the salad bits in a big bowl, combine the ingredients in another bowl, and then dress the salad. That’s it! A nice and light dinner that’s perfect for a summer evening.

Moroccan fish tagine

Moroccan fish tagine © dan & tuesday

Moroccan fish tagine © dan & tuesday

This is another recipe from our favourite recipe book, Hamlyn Cookery School. If you want easy to follow recipes, get yourself a copy here.

We used monkfish for this dish but you can also use seabass or cod or any other firm fish. Serve your tagine with couscous and a slice of lemon.

You need:

  • 750g skinned, firm white fish (try seabass, cod, or monkfish) – cut into large chunks, about 2 inches (5 cm) square, then season
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 5 pcs of cardamom pods
  • 4 tbsp olive oil
  • 2 small onions, slice thinly
  • 2 garlic cloves, crushed
  • 1/4 tsp ground turmeric
  • 1 cinnamon stick
  • 40g sultanas
  • 25g pine nuts, lightly toasted
  • 150 ml fish stock
  • finely grated rind of 1 lemon
  • 1 tbsp juice
  • salt and pepper
  • chopped parsley

Cooking tools:

  • mortar and pestle
  • Dutch oven or ovenproof casserole dish
  • Preheated oven at 160˚C
mixing spices © dan and tuesy

mixing spices © dan & tuesday

What to do:

  1. Using a pestle and mortar to crush the cardamom pods and cumin and coriander seeds. Take out the cardamom husks, leaving the seeds.
  2. Heat the olive oil in a shallow frying pan and gently fry the onions until golden. Then add the garlic and spices and cook for another 2 mins.
  3. Add fish to the pan. Turn gently, making sure that they are coated with oil.
  4. Transfer the fish and onions to an ovenproof casserole dish. Scatter the sultanas and pine nuts.

    tagine on Dutch oven © dan and tuesday

    tagine on Dutch oven © dan & tuesday

  5. Add the stock, lemon rind, lemon juice to the frying pan and bring to the boil. Then pour the mixture around the fish, cover with a lid, and bake in the oven for 40 mins.

Dan ~ Best thing about this recipe, aside from the undeniable awesomeness of its flavour, is the way it looks. You’re really just throwing a bunch of stuff into a pot, but it looks like “proper” food without too much effort on the presentation front. There’s quite a bit of preparation (or maybe I’m just slow at crushing spices and things like that), but it’s well worth it, and very impressive for your guests…

tagine on couscous © dan & tuesday

tagine on couscous © dan & tuesday