I have recreated this from Master Chef a while back. I also change some ingredients. This is my first time trying out fennel. Love stuffed food.
You can stuff your vegetables instead of squid tubes. I love seafood so I am using squids. This method is using microwave to cook potatoes, hot boiling water to cook squids tubes a bit, skillet to cook the stuffing ingredients, pureed in blender and oven.
This is comfort, simple and delicious you can enjoy eating anytime or for occasion. Enjoy!!!!
4 medium squid tubes, cleaned inside, washed, pat dry
1 Tbsp clove of garlic (finely chopped)
1 packet tomatoes medley
1 medium chorizo, thinly slice
1 cup of finely chopped cup mushrooms
1/2 cup finely chopped portabelo mushroom
2 packets of baby spinach, washed, drained
250 g ricotta cheese
1 egg, lightly beaten
1/2 pineapple, skin removed, seeds cored, cut into bite pieces
hot boiling water
salt and black pepper
Potatoes and fennel puree
1/2 baby fennel, cut off the end and top, thinly slice
4 medium cream potatoes, peel skin, cut into half
1 Tbsp garlic, finely chopped
5 Tbsp double thick cream
salt and pepper
Preheat oven 160 degree C.
To make the stuffing: Heat a large skillet, add chorizo to brown it both side, remove and set aside. Heat the same skillet with a bit of oil and put in spinach in two batches and gently fry the garlic until fragrant, spinach wilted.
Removed and add to the chorizo. Lightly beat egg and pour into the spinach mixture with ricotta cheese lightly smashed. Using the same skillet fry the mushrooms until brown and soft. Season with salt and pepper; add to the spinach. Set aside to cool a bit. Place potatoes in the microwave cooked for 18 – 20 minutes, until soft. Drained water and cool a bit for use later.
In the meantime, cook squids in hot boiling water for 1-2 minutes, cool. Once cool spoon the mixture into the squid tubes and close with a toothpick across the opening. Do not fill too much as it will burst. Place the squid in a baking tray lined with foil. Brush it with a bit of oil then place it in the oven second shelf, bake it for 20 – 25 minutes until tender.
To make the puree: Heat skillet with oil. Fry garlic until fragrant, add fennel, stirring occasionally until tender and cool. Place potatoes, double thick cream, salt, pepper and fennel in a blender. Blend until smooth. Taste the seasoning. Warm up if too cold in microwave.
To assemble: place the cut tomatoes, pineapple along with the puree and the cut up squids on 4 individual plates. Before serving drizzle some oil on the squids. Have it with a glass of wine.