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andys kitchen links photoblog grow your own about vw t25 blog home contact log in jun 29 confit cornish sardines with black garlic risotto recipes , main courses , seafood send feedback » confit cornish sardines with black garlic risotto i like to confit fish as it keeps it nice and moist and is just a different way of cooking fish. butterflied cornish sardine fillets work really well cooking confit style although i do like to crisp up the skin afterwards with a blowtorch, or just pop under a hot grill just to crisp up the skin to add a bit of texture. black garlic is available at many places now and has a fantastic taste, which really compliments the sardines very well. serves 4: ingredients: 4 cornish sardine fillets – butterflied 500ml olive oil 5-6 black garlic cloves 1 onion, finely chopped 1 litre of vegetable stock, i use a vegetable stock pot, you could also use a vegetable stock cube 300g risotto rice a small knob of butter seasoning method: in a processor add the black garlic cloves and a little bit of the oil and blitz until all chopped up, if you don’t have a processor then just chop nice and fine, and set aside for later. add the remainder of the oil to a saucepan and warm to 52˚c, once at the desired temperature place in 2 of the fillets, if you have room for more then add all 4. cook at that temperature for 10-15 minutes, you are looking for a change of colour in the fillets until they are opaque and no longer translucent. once cooked remove from the pan and leave to drain on kitchen paper. lightly fry the onion in a heavy based pan until it is translucent and then add the rice and stir until all the grains have taken on the oil. add a ladle off the stock and stir over a medium heat until all the stock has been absorbed and then add another ladle of stock, keep repeating this process until the rice is nice and creamy, but still firm, at this point add the black garlic and cook for a further 3-4 minutes. once the rice has reached the right texture check the seasoning and adjust as needed, add the small knob of butter and stir, if you find while you are waiting the rice becomes stodgy you can always add some more stock just before serving to loosen the risotto up. now crisp up the sardine skin under the grill or with a blowtorch and serve on top of the risotto. i hope that you enjoy this dish as much as we did. full story » tags: black garlic , cornish sardines , fish , garlic , recipe , risotto , sardines , uk seafood mar 03 oven baked squid rings recipes , starters , main courses , seafood send feedback » oven baked squid rings as much as i enjoy deep frying certain foods, there comes a time to seek out an alternative healthy option, and this recipe is one of those such times. when i first mentioned to my friends and colleagues about oven baking squid rings (calamari), the first thing that was said, was that they would end up being too chewy and tough, which was my main concern, because the beauty of deep frying is that it is quick, but this was going to take 20-25 minutes cooking in a hot oven. but you need not worry as the squid comes out lovely and not chewy at all, and i now prefer cooking these squid rings this way to deep frying them. but did you know that squid has many health benefits, as most seafood does. but you could also use cuttlefish when it is in season, as a great alternative. health benefits of squids squids contain sufficient copper that fulfils the 90% of the body’s requirement. copper, being a trace mineral, is essential for absorbing, storing and metabolizing iron and stimulating the formation of red blood cells. individuals suffering from rheumatoid arthritis are often found to have low selenium levels in their blood. since squids have an abundance of this mineral, it helps in relieving symptoms of arthritis and controlling damage caused by free radicals. proteins, found in squids, are extremely beneficial for the healthy functioning of the human body. consumption of snails is highly recommended in keeping the skin, muscles, hair and nails, in good shape. frequency and duration of migraines are lowered due to the presence of vitamin b2 (riboflavin) in plentiful quantities, in squids. research indicates that riboflavin supplements are a good remedy for the prevention of migraines. squids contain large amounts of phosphorus, similar to fish and shrimps. this mineral is necessary for stimulating calcium and building the bones and teeth. a great source of vitamin b12, squids are known to lower homocystein levels in the body, which can otherwise increase the rate of strokes and heart attacks. squids help in stabilizing sugar levels in the blood due to an increased supply of vitamin b3 to the body. deficiency of zinc can lead to a range of infectious organisms damaging the body. however, squids which are rich in this component strengthen the immune system. source: http://www.foodofy.com/squids.html and so to the recipe, which is really easy and you can play around with the different spices, perhaps go down a cajun/jamaican/italian/indian route…..there are so many options. ingredients: 300g squid rings or cuttlefish, fresh or frozen (but defrosted) 150g panko breadcrumbs 250g plain flour 2 eggs, beaten 1 tbsp garlic powder 1 tsp sweet paprika 1 tsp chilli powder 50g flaked coconut seasoning method: firstly, preheat your oven to 200c. now give your squid rings a quick rinse and then pat dry. now this bit i find easy if you use a large ziplok freezer bag as it keeps it nice and clean, but if not just add the following ingredients to a large bowl. so, whether you are using a bag or a bowl add the flour, garlic powder, paprika, chilli powder and seasoning, and then toss in your squid rings and give them a good mix up so they are all nicely coated. now you need a little production line, and the way i do it is to have the floured squid on the left, then the bowl with the beaten eggs, then get a plate and tip the panko and coconut onto it and mix, and then finally put a roasting tray covered in greaseproof paper, so now you should be ready. so, are you ready to go? right then take out a few of the squid rings and shake off the flour, dip them in the egg so they are coated and then toss into the breadcrumb and coconut mix, carefully pressing the crumbs into the squid, make sure you get them on the inside as well, as you want them fully coated, and then place on the tray. carry on until you have finished, if you need another egg then just add another egg. now roast in the oven for around 20-25 minutes until golden in colour, turn them over half way through cooking. you want to eat these almost immediately, and serve with lemon wedges and a nice dip, i find a sweet chilli sauce goes well. i hope you enjoy this recipe, and please let me know other flavour combos that you try. full story » tags: calamari , coconut , cuttlefish , healthy , healthy food , panko , seafood , squid , squid rings , starters feb 11 banana pancake recipe recipes , banana , pancake day , breakfast send feedback » banana pancake recipe now this recipe is embarrassingly easy and it only consists of 2 ingredients, although if you would like your pancakes a bit lighter and fluffier just add a small amount of baking powder to the mix, taking the ingredient count up to a whopping 3. i love having these for breakfast with some fresh fruit, some natural yoghurt and a drizzle of honey, but there are lots of different flavours and textures you could add, please let me know what works for you. this makes around 6 pancakes/fritters depending on how big you make them. ingredients: 3 medium sized eggs, beaten 2 ripe bananas, mashed up with a fork method: warm a non stick frying pan over a medium heat, and spoon a tbsp of the mixture in, now add another 2, but dotted around the pan. use the back of the spoon to manoeuvre each one into a circle. after a minute or so, using a spatula slowly lift one up to have a look underneath. you want a nice colour and for the bottom t

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