Grilled Squid with Chickpeas, Roasted Red Peppers and Chermoula Sauce

Grilled Squid with Chickpeas, Roasted Red Peppers and Chermoula Sauce
Adapted from Diana Henry

This healthy and hearty dish is full of fresh flavours and just a hint of heat. Feel free to play with the sauce by adding different herbs and adjusting the heat. Grilled shrimp would make an excellent substitution for the grilled squid. Enjoy!

Serves 8

Ingredients:
5 roasted red peppers, stemmed, seeded and cut into strips
2 x 14 oz cans chickpeas, drained and rinsed
2 1/4 lb squid, cleaned, keep body and tentacles

Chermoula Sauce
1-2 tablespoons lime juice
zest of half lime
1 red chili, stemmed, seeded and sliced thinly
1/2 cup extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Directions:
1. In a large bowl, whisk together ingredients for the Chermoula Sauce.

2. Add the red peppers and chickpeas to the sauce. Toss to coat.

3. Score the squid bodies and dry them with paper towels. Brush the squid bodies and tentacles with a little olive oil and season with salt and pepper to taste.

4. Heat a grill pan over medium high heat for 1 minute to get it very hot. Add the squid and grill for approximately 25-30 seconds on each side.

5. Add the squid to the red peppers and chickpeas. Toss to combine. Serve warm or at room temperature.

Port Caramel Sauce

Port Caramel Sauce

Recipe by Dragon

There is something so comforting and dreamy about a homemade caramel sauce. It makes a great topping for ice creams, cakes and even donuts. I gave this classic recipe a Portuguese twist with the addition of Port. Add as much or as little Port as you like. My favouite way to use this caramel is with my Sonhos "Dreams" donuts. Enjoy!

 

Makes: 1 cup

 

1/2 cup heavy cream

2 tablespoons unsalted butter
1 cup sugar
1/4 cup water
1 tablespoon corn syrup
1 teaspoon vanilla extract
Pinch salt
1-2 tablespoons Port

Directions:

1. In small pan over medium high heat, add cream and butter. Heat until the butter is melted and cream is hot. Keep warm.

2. In a medium heavy bottom pan over medium high heat, combine sugar, water and corn syrup. Without stirring, allow the sugar mixture to boil until the sugar had reached a deep amber colour.

3. Remove caramel from the heat.  Using a wooden spoon, slowly stir the reserved cream into the caramel. The caramel will bubble up so be careful.

4. Stir the caramel until it is smooth. After a couple of minutes, add the vanilla, salt and port.

5. Allow the sauce to cool (to warm or room temperature) before using. It will thicken as it cools.

Bacalhau com Natas

Bacalhau com Natas "Cod with Cream"

Recipe by Dragon

They say that the Portuguese have 365 recipes for cod; one for every day of the year. We do love our cod and especially salt cod. This dish takes salt cod and combines it with fried potatoes, onions and a rich cream sauce. This is one of my favourite ways to prepare cod.

Salt cod is cod preserved in salt. It lasts a long time and is very portable but you must prepare it before using it. The first step in using salt cod is to soak it for at least 24 hours in cold water to remove the salt and plump the fish up. Change the water every 8 hours. The only way to make sure you don't have salty cod is to taste it. If it tastes too salty than keep soaking if for another few hours. There are some recipes that suggest you soak the salt cod in milk but I find that uncessary and a waste of good milk. Soak the cod in plenty of cold water and it will be fine.  Enjoy!

Serves: 6

Ingredients:

Béchamel Sauce:

 3 tablespoons butter

 4 1/2 tablespoons flour

 3 cups whole milk, hot

 1 teaspoon salt

 1/4 teaspoon pepper

 1/8 teaspoon grated nutmeg

Main:

 1 pound salted cod pieces (soaked in water for at least 24 hours)

 Vegetable oil for frying

 1 1/2 pounds potatoes, cut into small cubes

 Salt and pepper to taste

 1 tablespoon olive oil

 1 tablespoon unsalted butter

 2 onions, peeled and finely chopped

 2 cloves garlic, peeled and minced

 1/8 teaspoon cayenne

 2 bay leaves

 1 teaspoon grated lemon zest

 2 tablespoons fresh lemon juice

 1/4 cup dry white wine

 1/2 cup heavy cream, room temperature

 1/4 - 1/3 cup panko breadcrumbs

 1/4 cup chopped fresh parsley

Directions:

1. First make the béchamel sauce. In a medium sauce pan over medium heat, add butter and let it melt. Using a wooden spoon, stir in the flour and keep stirring for 2 minutes.

2. Add the hot milk and stir to combine. Keep stirring as the mixture thickens. Take off the heat

3. Add salt, pepper and nutmeg. Adjust seasoning with salt and pepper, if necessary. Keep warm.

4. Pre-heat oven to 400°F.

5. In a large pot over medium high heat, add cod and enough water to cover the cod by 2 inches. Remove the cod and bring the water to a boil. Add the cod and boil it for 3-5 minutes. Drain the cod and let it cool for 5 minutes or until you can handle it with your hands. Remove and discard the skin and bones. Flake the remaining cod flesh and reserve.

6. In a deep frying pan over medium high heat, add 2 inches of vegetable oil. Bring the oil temperature up to 360°F. Adjust the heat to keep the temperature at 360°F while frying. When the oil is ready, add the potatoes and fry (in batches) until they are golden. They don't need to be fully cooked because they will finish cooking in the oven. Transfer the potatoes to a paper towel lined tray to absorb any excess oil. Sprinkle potatoes with a little salt and pepper.

7. In a large skillet over medium heat, add olive oil and butter and heat for 30 seconds. Add onions and cook for 5 minutes or until they are softened. Add garlic, cayenne, bay leaves, lemon zest, lemon juice and wine. Cook for 5 minutes then add the reserved cod. Remove bay leaves. Season with salt and pepper but remember the cod is salty so you won't need much.

8. To a medium casserole dish, spread 1/2 of the cod mixture onto the bottom. Cover cod with 1/2 the fried potatoes.  Repeat with another layer of cod followed by another layer of potatoes.

9. Pour the warm béchamel over the top. Make sure that the top is completely covered with the béchamel. Pour the cream over the top and sprinkle with breadcrumbs.

10. Bake for about 20-25 minutes or until the casserole is golden. Allow casserole to cool for 10 minutes and top with chopped parsley. Serve with a green salad.