I have just confirmed that I will be performing a second Barbecue Master Class on Sunday June 3rd at Barnett Hill Garden & Leisure Centre.
I will post more details in the next couple of days.
So.if you can't make it to show in Shropshire perhaps you can come to the Worcestershire show which I'm told also include a live band.
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kevinwilson
Pro - 2007-05-23 @ 13:50:15
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WannabeTVChef
Pro - 2007-05-23 @ 13:53:48
Hence the handsome...portly photo huh Kev?
Warm Regards
chefKev
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tobstv
- 2007-05-27 @ 01:56:03
I just tagged you, you need to read my blog titled se7en
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Sheffstox
- 2007-05-31 @ 00:45:48
Clicked on your Ask the Chef but zilch.
Need to know, apart from salad, what to use with tinned squid and tinned octopus with ink included. I've seen a few Greek recipes but nothing that appealed to me.-
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WannabeTVChef
Pro
- 2007-06-01 @ 03:00:57
Sorry that the link did not work I will get it fixed.
I’ve never used tinned octopus before but I guess it the same texture as cooked octopus?
I prefer squid to octopus in various calamari dishes,
My favourite calamari dishes are usually breaded or battered and served with tomato based dipping sauces of one kind or another.
I do however occasionally use either in pasta dishes and I think this seafood makes a great contrast to the various textures of pasta.
You could make a ravioli, if your into making pasta and make the ravoli stuffing from octopus and raw shrimp. Then make a sauce from the ink,
Less labour intensive you could just chop up the octopus and make the following recipe
Octopus Linguini with squid ink sauce
Ingredients:
1kg (2lb) Squid or Octopus
Salt and Pepper
2Tbsp olive oil
1 Onion
1/2 Cup Dry White Wine
2 Garlic Cloves
1 Sweet Red Pepper finely chopped
25g Chopped Flat Parsley
1 Lemon
*Pasta I usually allow between 50g-75g per person raw weight
*I like to use a soft pasta such as spaghetti or a linguini with octopus or squid.
Method
Prepare the squid by removing the head with a sharp knife. Open the body and discard the internal organs, retain the ink sac.
Cook the pasta al dente then cool down well and drain.
Crush the garlic, add the diced onion and cook gently in one Tbsp of olive oil and cook until the pepper is tender.
Add the sweet pepper and the ink-sak to the pan. Stir well, cook for a further 10 minutes, until the pepper is quite tender.
When the sauce is almost done sauté the octopus in a hot nonstick saute pan with a little olive oil and season with sea salt and black pepper.
Add the pasta, sauce and parsley to the octopus and serve as soon as the pasta is hot, garnished with lemon wedges.
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Sheffstox
- 2007-06-07 @ 23:49:26
Sounds ok. As ah lass is half Indonesian we tend to use a tiny pinch of trassi as additional flavouring in seafood dishes and I think this recipe is ideal for a load of seasoning.
Thanks -
it's high time you made an appearance on the isle of kevin!
our cuisine needs some improvement.
restaurants here tend to be remembered for their generous portions!