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.

Salmon en croûte

Salmon en croûte

Salmon en croûte © dan & tuesy

This is a Jamie Oliver recipe from the BBC GoodFood magazine (December 2009). Elisabeth at work loaned me the magazine and it is filled with wonderful recipes including the florentines I made yesterday.

But I won’t talk about the florentines just yet. Maybe next post. So about the salmon en croûte, you’ll need big piece of salmon fillet. I am lucky that I live just a couple of minutes walk to the central market in Cardiff which has a fishmonger. I asked for a piece of fresh salmon fillet and they cut me a lovely piece.

Black olive tapenade on salmon fillet © dan&tuesy

Black olive tapenade on salmon fillet © dan & tuesy

You need:

  • 500g all-butter puff pastry
  • about 800g salmon fillet
  • black olive tapenade paste
  • bunch of fresh basil
  • 2 ripe tomatoes, sliced
  • 150g mozzarella cheese
  • 1 large free-range egg
  • olive oil
  • salt and pepper

Tools:

  • rolling pin
  • 2 large baking tray
  • baking sheet
  • pre-heated oven at 200˚C
Salmon en croûte © dan & tuesy

Salmon en croûte © dan & tuesy

What to do:

  1. Drizzle olive oil on the salmon fillet and sprinkle some freshly ground pepper and salt.
  2. Flour a work surface and then roll out the puff pastry about the size of the large baking tray. Dust the large baking tray with flour then place the puff pastry on the baking tray.
  3. Put the seasoned salmon fillet on top of the pastry, skin-side down.

    Working the pastry © dan & tuesy

  4. Spread black olive tapenade on top of the salmon then the basil and tomatoes. Tear the mozarella into pieces and put it on top, too! Season with salt and pepper and drizzle with olive oil.
  5. Gather the sides of the pastry. Beat an egg and brush the pastry with egg.
  6. Put the baking tray at the bottom of the preheated oven. Put a baking tray on the shelf above so that the pastry is not getting too much heat.
  7. Cook for about 35-40 minutes and then serve with vegetables. We like roasted baby potatoes, steamed brocolli, and peas.

More photos here.

Salmon en croûte © dan & tuesy

Sausage Hash Browns

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350g medium-sized potatoes

Pork sausages (as many as you like, I’m going to have three)

A large knob of butter

1 small onion

2 small red onions or one big one

200g small vine-ripened tomatoes

Since Tuesy is away on a series of globetrotting work trips (follow her progress in the Flickr photos you’ll find in the right-hand column on the main page of this blog), I have to do all the cooking for myself. And with nobody to cook for and impress, I might just slack off and eat a lot of processed food. But I’ll try to keep up with the home cuisine and learn a few new things, sometimes involving meat, which I don’t cook for Tuesy. I’m starting with something easy – hash browns with sausage. Seems simple, but in my recipe book, there are no pictures, so I’m not sure exactly what it’s supposed to look like. It won’t look like the delicious monolith-shaped frozen potato cakes that normally get sold as “hash browns”, unfortunately. So, let’s get started. I’ll write as I go. I’ve begun by putting about 700g of medium-sized potatoes into a pan of cold salted water and started them heating up. I’ll parboil them for about 10 mins, then drain them and chop them into 2cm cubes. I’m using King Edwards. There’s no need to peel them.

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Melt the butter in a heavy-based frying pan, and add the onion, chopped into little bits. Fry for a couple of minutes, then add the potatoes and fry it all up together for about 25 minutes, or until it’s nicely browned. Meanwhile, start grilling the sausages until they’re cooked all the way through.

Chop the red onions into rings, brush them with sunflower oil and add them to the grill pan with the sausages. You can also halve the tomatoes and throw them in, too. One that’s all cooked You can serve the contents of the grill pan on top of the has brown potatoes. Very easy, and a reminder that the best kind of junk food is the stuff you make yourself.