ywurrie

My rule of thumb with squid for a tender result is either to cook it hot for 30 seconds (as you all say) or low for up to 30 minutes in a tomato based sauce (testing with a knife every now and then). I often save the tentacles for pasta marinara style sauces because they braise well and i think have a fishier taste, so they get braised in the base sauce and all other fish/shellfish added last minute.. I tried braising cuttlefish once for a pasta (even made a fancy ink fettucine) and it was horrible, the body meat went grainy and the the skin on the tentacles stayed tough while the inside went

hi guys, thought someine might like to try this.. generally i need to feel a little motivated to make this dish, but its really nice.. mix together- cooked jasmine rice, roughly cut prawn meat, the squid tentacles, diced chorizo (spanish sausage), a little lemon zest and cooked onion/garlic.stuff this inside a few tubes and place in a ceramic baking dish that fits them snugly.pour a good quality tomato pasta sauce over the top and add a few olives then chuck in the oven at 170 for 30-40 mins...the tubes cut on an angle with some sauce aroung and a lemon wedge look fantastic.. just needs salad.

put him on a hook...

if you chuck a handfull of washed coriander (stems and all in the blender with a clove of garlic, half a teaspoon of paprica, juice of a lemon and half its zest, 2 table spoons of olive oil (or veg oil) plus salt and pepper then smother your fish with it then bake or grill it should be pretty good (add a chilli or 2 if you like a bit of boogie in ya woogie)(and if you happen to have some parsley too it works well in there too)

I only got 3 crabs the other day before it blew up so needed to stretch them and i reckon this recipe was pretty good for a cooler day lunch.3 cooked crab - meat picked }600g desiree potato- cooked in skins/cooled/grated }100g baby spinach- pour hot water from kettle over/ } squeeze out/shred } mix the lot2 eggs }1 clove garlic- chopped }1/2 tablespoon horseradish }salt and pepper }spoon onto bre

thanx pellipeeli, a little karma never went astray.. and i reckon abs that have been frozen are better, they tenderise easier imho. as far as the "bush oyster" goes, ive always found that nuts are good with them. i always have a ball cooking those.... but then again i wouldnt know what the flock im talking about, i usually stick to things from the sea-man... boom boom.

may as well be of some use here... im a chef and recently had abalone on my menu.. i was taught this method years ago and it serves me well.1.. while still in the shell scrape the brown off the fleshy "foot" of the abalone until it is clean and white (theres lots of grit in there)2.. shuck and gut by cleaving the muscle away from the shell (save shell and gut for awesome whiting bait and berley!!!)3.. remove gut from meat and trim "skirt" from the edge of the "foot" and feel around the skirt for the mouth which should be cut off too as this has a little cartlidge sort of like a squids wing in