0
0 ITEM(S) - £0.00 GO

Menu

    • Slow-Cooked Cuttlefish in Red Wine

    Mark Sharron
    Easy
    45 minutes to 1 hour
    4
    Amount Per Serving: Calories 67.1; Fat 0.6g; Cholesterol 95.2mg; Sodium 316.2mg; Potassium 300.9mg; Carbohydrates 0.7g; Protein 13.8g
    Slow-cooked cuttlefish in red wine is a simple recipe that uses ingredients found in almost everyone's kitchen.
    1 rating
    layout 0 comment

    Ingredients

    • 4 tablespoons olive oil
    • 2 onions, finely sliced
    • 8 peppercorns
    • 3 bay leaves
    • 3 cloves
    • 1 cinnamon, broken into two
    • 4 garlic cloves
    • 1kg prepared cuttlefish, cut into 1cm strips
    • 200 ml red wine
    • 2 teaspoons red wine vinegar
    • 1/4 teaspoon cuttlefish or squid ink
    • 1 lemon, juiced
    • 3 tablespoons fresh parsley, chopped
    • Lemon wedges

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Cook the remaining liquid down and stir in squid ink.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.