Posted by: spottedpufferfish | May 4, 2010

The recipes have landed!

You asked for it, and you got it! (This one’s for you TruffleMe and Kwokmun) Here are the recipes from our long weekend dinner, with special guest writer N a.k.a Mr Spotted Pufferfish.

Braised squid stuffed with chorizo and pine nuts
Serves 6

Braised squid

Braised squid

The key to this dish is to cook the squid for a sufficient time that the squid is tender. Try not to be tempted to remove the squid too early. As noted in Stephanie Alexander’s The Cook’s Companion, squid and calamari needs to be either cooked very quickly at high temperatures (e.g. stir-frying, deep-frying) or very slowly at temperatures, as in this dish. There is no ‘middle-ground’, as this will result in tough squid.

• 3 medium-large squid hoods, cleaned

• 1 brown onion
• 1 clove garlic
• 2 chorizo sausages, diced
• ½ cup breadcrumbs (fresh, if possible)
• 3 tbsp fresh oregano, chopped
• 3 tbsp flat-leaf parsley
• ½ cup pine nuts
• Zest of 1 lemon

• 1 punnet cherry/grape tomatoes, halved
• ¼ cup dry white wine

• Olive oil
• Flat-leaf parsley, to serve
• Salt, pepper to taste

• To serve: crusty bread

1. Preheat oven to 160 degrees celcius. Remember if you are using a fan-forced oven, it is likely to be stronger – it is probably better to have the heat lower, rather than higher.

2. In a bowl, mix the onion, garlic, chorizo, breadcrumbs, oregano, pine nuts and lemon zest until well combined. Season with salt and pepper. Note, the chorizo is naturally quite salty, so best be conservative with the salt.

3. In a pan, fry the mixture in 1 tbsp of olive oil for 4-5 minutes, or until onions are soft.

4. Spoon chorizo mixture and stuff into squid, ensuring hood is tightly packed.

5. Place stuffed squid hoods in a baking tray. Drizzle 4-5 tbsp of olive oil over squid. Add wine, parsley and cherry/grape tomatoes. Season well with salt and pepper.

6. Bake in oven for 45-60 minutes, or until squid is tender.

7. Slice squid in half, and spoon over sauce in a shallow bowl, and sprinkle with extra parsley. Serve with crusty bread.

Braised squid stuffed with chorizo

Baked mullet with lemon and oregano
Serves 6

Baked mullet

Baked mullet

Baked mullet
• 6 mullet fillets
• 3 tbsp fresh oregano
• 1 tbsp flat-leaf parsley
• Zest of 1 lemon
• 2 cloves garlic
• Olive oil
• Salt, pepper
• Lemon wedges, to serve

Salad of rocket, persimmon and pomegranate
• 2-3 good handfuls of rocket
• 1 persimmon, peeled and sliced into ’50-cent’ sized discs
• Seeds of 1 pomegranate
• Olive oil
• Salt, pepper to taste

Warm salad of green beans and cherry tomatoes
• 100g green beans, topped and tailed
• 1 punnet cherry tomatoes
• 1 clove garlic, finely chopped
• Olive oil
• Salt, pepper to taste

Pickled cucumber
• 1 telegraph cucumber
• 2 tsp caster sugar
• 2 tbsp white wine vinegar
• Salt, pepper to taste

1. For the warm salad of green beans and cherry tomatoes, preheat oven to 220 degrees celcius. Place halved cherry tomatoes and garlic in ovenproof dish. Drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes. Meanwhile, blanch green beans in boiling water for 30 seconds, and refresh in iced water. Remove tomatoes from oven. Drain beans and combine with tomatoes and return to oven for 4-5 minutes or until beans are tender.
2. To make pickled cucumber, ‘shave’ cucumber with a vegetable peeler or mandolin, creating long strips of cucumber. Combine cucumber with some salt to draw out excess moisture, and stand in a sieve for 10 minutes. Squeeze out liquid, and combine with caster sugar and white wine vinegar. Season to taste, and set aside.
3. For the rocket salad, combine all ingredients in a bowl. Drizzle with olive oil and season to taste.
4. Combine the oregano, parsley, lemon zest, garlic and sea salt in a mortar and pestle. Grind until in a paste-like consistency.
5. Rub marinade/paste over mullet fillets. Season with pepper.
6. Place mullet fillets (skin-side up) in oven (still at 220 degrees). Bake for 7 minutes, taking care not to overcook.
7. Serve mullet with a drizzle of olive oil, lemon wedges and the three salads above.



  1. Thanks for the mullet recipe. I’ve been cast netting for mullet since I was a teenager and cooked it about any way possible…except this one.

  2. No problems! Let me know how yours goes, if you ever bake them this way. My boyfriend will be so chuffed to hear that someone digs his recipe (either that, or I can tell him if the recipe needs some tweaking!)

  3. Chorizo and squid are two of my favorite ingredients. Thanks for the recipe! Will try that sometime soon.

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