Ingredients:
150g chicken mince
100g white fish, minced
4 egg whites, lightly beaten
1 Tablespoon Cracked Black Pepper
1 Tablespoons Lemon Pepper
2 Tablespoons Sea Salt
Rind of ½ lemon, finely grated
¼ cup cream
1kg baby squid tubes
Directions:
Combine all ingredients well, except the squid tubes, in a food processor. The mixture should be still moist but able to hold a shape. Pipe or spoon the mixture into the tubes leaving a 1cm gap at the end of the tube as the stuffing will expand when cooked.
Place the stuffed squid into a deep tray (a cake tin is perfect) and add enough water to cover the bottom to about 1cm deep. Bake in oven for 10-15 minutes at 180ºC.
The squid will feel quite firm when ready. Try replacing the lemon pepper with some lemon myrtle instead.
Recipe Submitted by
Matt Clark
Culinary Madness
Matt Clark Culinary Consulting Services
