Wednesday, May 21, 2014

My Kitchen Rules

Happy Hump Day Peeps,

I have a recipe share for you all today. Once a month (well whenever we can co-ordinate it) we have a themed dinner party with our awesome neighbours, everybody cooks a dish that fits the theme and we share the dishes between us - it usually works out to be a 3 course meal.
The last theme we decided on was

As much as I hate watching people eat I do love the show for it's recipes and techniques. Normally I wouldn't have blogged this recipe but it is not available on the MKR website anymore and I just had to share because it is really flavoursome and filling. It is called " Squid Hood Stuffed with pork with Asian Greens and Sweet Chilli Sauce"


4 Squid Hoods, cleaned
1 Egg, Lightly Beaten
3/4 cp Breadcrumbs
Peanut Oil, For Deep Frying

Pork And Prawn Filling
150g Pork Mince
150g Prawns, Peeled and Chopped
2 Cloves Garlic, crushed
1 Red Chilli
1 Spring Onion
1 tbs Coriander
3 tsp Fish Sauce
1/2 tsp Sesame Oil
1/2 tsp Castor Sugar
1/4 tsp Pepper and 1/4 tsp Salt

Green Chilli Sauce
6 Green Chillis, Deseeded
3 Garlic cloves
1/2 cp Rice Wine Vinegar
1/2 cp Caster Sugar

Asian Vegetables
1 tbs Peanut Oil
1/2 tsp Dried Red Chilli
1 Garlic Clove, crushed
150g Snow Peas, shredded
150g Mushrooms, thinly sliced
2 Shallots
2 Baby Bok Choy
2 tbs Soy Sauce

1. To make pork and prawn filling, using your hands, combine all ingredients in a large bowl
2. Stuff squid with filling (Do Not Overfill). Secure ends closed with a toothpick. Refrigerate until required
3. To make chilli sauce, blend chillies and garlic until chopped. Add 60ml vinegar and blend until finely chopped. Transfer mixture to a medium saucepan, with remaining ingredients and bring to boil. Simmer for about 15-20 min or until thickened. Cool
4. Meanwhile, steam stuffed squid for 5 min. Cool
5. Place flour, egg and breadcrumbs on separate plates. One at a time, dust squid hoods with flour, dip in egg, roll in breadcrumbs
6. Deep fry for about 2 min or until golden. Drain on absorbent paper
7. To cook vegetables, heat oil in a wok. Stir fry chilli and garlic for 20 sec. Add vegetables. Stir-fry for 2 min or until tender. Stir in soy sauce
8. Serve sliced squid with vegetables and sauce

I hope you get a chance to give this a go - it's a challenge but it's definitely worth it. Let me know if you give it a go and don't forget to leave a comment if you drop by
Have a great day


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Creative Scrappers

Creative Scrappers

Josie Lowe

Josie Lowe

Sunshine and Happiness Always - RIP Leonie Kaye Maurer

Sunshine and Happiness Always - RIP Leonie Kaye Maurer
04.12.79 - 29.09.10