{"id":1256,"date":"2014-10-08T23:13:06","date_gmt":"2014-10-08T23:13:06","guid":{"rendered":"http:\/\/rosemarycottageclinic.wordpress.com\/?p=1256"},"modified":"2019-06-09T11:29:40","modified_gmt":"2019-06-09T11:29:40","slug":"five-spice-squid-with-roast-aubergine","status":"publish","type":"post","link":"https:\/\/rosemarycottageclinic.co.uk\/blog\/2014\/10\/08\/five-spice-squid-with-roast-aubergine\/","title":{"rendered":"Five Spice Squid with Roast Aubergine"},"content":{"rendered":"Read Time: <\/span> 3<\/span> min<\/span><\/span>

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If you have not yet discovered what a versatile addition to your diet squid can be I urge you to try it soon. Although there are many ways to use it, one of the best has to be as a pasta substitute<\/strong>. Yes, its mild flavour and nice ‘al-dente’ bite, combined with\u00a0convenient two minute cooking time, mean it can be substituted for the inferior grain-based variety\u00a0in almost any pasta recipe. What’s more it will be a\u00a0more-than-acceptable\u00a0substitute for all but the fussiest of kids that have grown up with pasta as a mainstay of their diet. Getting the whole family and sceptical\u00a0guests to eat grain-free just became that little bit easier.<\/p>\n

By the way, if you have been put off by those\u00a0horrible breaded calamari rings served up in pubs which taste mainly of oxidised vegetable oil and batter\u00a0surrounding a gelatinous mush in the middle you have my sympathies. Fresh squid on the other hand, cooked lightly and simply, has a great mouth feel, carries other flavours well, and is very satisfying without being heavy on the stomach.<\/p>\n

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Even more\u00a0convenient, however,\u00a0are frozen squid tubes (the main body sans<\/em> tentacles). Waitrose sells these for a very reasonable \u00a33.99 for 400g – enough for 3 or 4 persons. They are succulent and tender and defrost in warm water really quickly. In many ways they are a must-have for the freezer as they are so quick, easy and versatile.<\/p>\n

Nutritionally they are high in protein (16g\/100g), almost zero carb and\u00a0just a trace of\u00a0n3-PUFA.<\/p>\n

The recipe below is leaning towards Thai style, with the anchovy paste and five spice flavourings. However, the sun-dried tomatoes, bell peppers and tomato puree are more Mediterranean.\u00a0Authentic provenance, however, was never the aim. This dish is just super-tasty and easily varied to suit what you’ve got at hand. When we cooked this dish this evening, the aubergines, bell peppers, sun-dried tomatoes\u00a0and onions all came from our kitchen garden. (Smug smile)<\/p>\n

Recipe ‘Five spice squid with roast aubergine’ (serves 2-4)<\/strong><\/p>\n

Aubergines – 2 large, sliced thickly
\nGhee and\/or olive oil and\/or dripping and\/or lard
\nSalt – 1-2\u00a0teaspoons<\/p>\n

Squid tubes – 400g, cut into thin (quarter inch)\u00a0rings or strips
\nBell peppers – 2 or 3\u00a0large, chopped fine
\nRed onion – 2 or 3\u00a0large, chopped fine
\nSun-dried tomatoes (in olive oil) – 4 to 6 large, chopped fine
\nCoconut oil – 2 tablespoons
\nFive spice – ground, 2 teaspoons
\nTomato puree – double concentrate, 50-75g
\nAnchovy paste –\u00a02 teaspoons<\/p>\n

The aubergines take longer (45+ minutes), than the main dish (15 minutes), so get them started before preparing any of the other ingredients.<\/p>\n

Place the aubergine slices in a large roasting tin, preferably in one layer,\u00a0lightly sprinkle with salt, and drizzle liberally with olive oil and\/or\u00a0ghee. Place in the oven at 180 C for approx. 45 minutes to 1 hour, until soft all the way through when tested with a fork.\u00a0Check half way through and rearrange or turn slices to ensure they are soaking up the oil on both sides.\u00a0(Note: The aubergine will absorb lots<\/span> of oil and will not soften down well into creamy-deliciousness with insufficient oil!<\/em>)<\/p>\n

In a large frying pan, gently fry the onion, bell peppers and five spice in coconut oil, slowly on a low heat so they soften without burning; stir occasionally to mix the spices evenly. Once the vegetables soften, add the chopped sun dried tomatoes, tomato puree and anchovy paste. Stir in\u00a0thoroughly and continue to cook for a few minutes. Drag the vegetable sauce to one side of the pan\u00a0in a pile so they stay hot and moist.<\/p>\n

Prepare the squid as\u00a0rings or strips and gently fry in the clear area of the pan for a few minutes, turning so they don’t burn on one side.\u00a0When thoroughly heated through, combine them with the vegetable sauce.<\/p>\n

Serve.<\/p>\n

(Very) Approximate Macronutrients<\/strong> (whole dish)
\nP: 67g\u00a0 C: 22g\u00a0\u00a0\u00a0 F: 90g\u00a0<\/strong><\/p>\n

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Sustainability of Squid
\n<\/strong>Squid is one of the most sustainable foods you can eat. Here is a humorous look at why…<\/p>\n