Over the past 6 months I have been running some Petroc “Tipping the Scales” cookery classes and demonstrations for over 100 people at a time, from 5 to 85 years old, in a wide variety of community settings in North Devon.
Petroc will be arranging more fish cookery demonstrations this month in Holsworthy. If your group would like a local fish demonstration this autumn please contact myself (07918 779 060) or Petroc, tel 01271 852431. It would be good to do some more work in Bideford before this FLAG supported project finishes. I have been pleased and surprised how men and boys have been interested in cooking fish. Many have attended the BBQ. sessions.
There are several easy-to-prepare recipes on the www.brilliantfishonline.co.uk website.
This summer, squid is everywhere in Bideford Bay and the local fishing boats are landing it into the Appledore Fish Dock most days –no need to go to Spain for your calamari!! Here is a BBG recipe for Stuffed Squid.
Calamari with Two Tomato Stuffing.
Ingredients – for cooking on the BBQ or in the oven! (Serves 4).
500gms/1 1/4lb baby squid (you can buy these cleaned).
1 clove garlic, crushed.
3 plum tomatoes, skinned and chopped.
8 sun-dried tomatoes in oil, drained and chopped.
60gm/4tbsp chopped fresh basil.
60gm/4tbsp fresh breadcrumbs.
45gm/3tbsp olive oil.
15gm/1tbsp red wine vinegar
salt and freshly ground pepper.
lemon juice, to serve.
1.-Clean the Squid and chop off the tentacles (keep to add to the stuffing).
2 – Soak the cocktail sticks in cold water before use.
3 – Mix together the garlic, chopped plum tomatoes, chopped sundried tomatoes and breadcrumbs. Stir in the salt and pepper and chopped tentacles. Stir in 1 tbsp. of oil and the vinegar.
4 – With a teaspoon, fill the main part of the squid. Secure with the soaked cocktail sticks.
5 – Brush the squid with the remaining oil and cook over a medium -hot BBQ for 4-5 minutes, turning often, or bake in a medium- hot oven-6/7 gas /200/220C for 10 mins.
6 – Sprinkle with lemon juice and extra basil to serve.
Felicity Sylvester- 07918 779 060