Dish Name : Roast Calamari Stuffed with Chilli & Garlic and Pork with Chard and Tomato & N’Duja sauce
Preparation time: 1 hour
Cooking time: 20 minutes
List of Ingredients:
1 large onion
5 cloves of garlic
1 red chilli
1 sprig of thyme
100ml white wine
400g pork mince
1 bunch of parsley
Zest of 1 lemon
4 calamari tubes/mantles
Tomato & Nduja sauce
10 cherry tomatoes
100ml white wine
300ml chicken stock
30g n’duja paste
1 small bunch of chard
1 small bunch of fresh basil leaves
Method of Preparation:
- Finely dice the onion, garlic, and chilli and sweat on a low heat until soft.
- Add in the pork and turn up the heat.
- Cook until lightly browned.
- Add in the wine, lemon and thyme and reduce until almost gone.
- Finely chop the parsley and add this into the mix with the breadcrumbs. Season and set aside to cool. In the meantime, finely shred the chard and wash thoroughly.
- Finely dice the shallots and garlic and sweat over a low heat until soft, halve the tomatoes and add them to this pan, cooking for a few minutes until they begin to break down.
- Add the n’duja and use the back of a spoon to break it down with a spoon. Deglaze with the white wine, and stock. Reduce until the sauce is thickened slightly. Season with salt and black pepper.
- Score the outside of the squid tubes very gently – do not cut the whole way through. Fill each tube with the stuffing, and using a toothpick, seal the opening.
- Preheat the oven to 200°C, place the stuffed tubes onto a tray lined with parchment. Brush the top of the tubes lightly with olive oil and season with good quality sea salt.
- Bake for 15 minutes or until beginning to brown slightly.
- Add the chard into the sauce and warm through slowly.
- Divide the sauce into the 4 bowls and make a ‘bed’ with the chard.
- Cut the stuffed squid into even slices and arrange onto the chard.
- Garnish with some fresh basil leaves.
Alice Jary is a graduate of the Galway International Hotel School where she completed a BB in Culinary Arts Management. She is the Head chef & co owner of Rúibín bar & restaurant in Galway, which she owns and runs with her partner Richard.
Their ethos is to cook with influences from around the globe, using the best of seasonal, local produce.