Tag Archives: breadcrumbs

Italian pork patties with potato wedges

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As part of my aforementioned “using the BBC Good Food” site to help me sort out new dinners in the week, I chose this recipe and really, really liked it. The only thing different I did was to add more herbs (in ours I put some sage, thyme along with the parsley). I also fried them on each side for about 4-5 mins until deep golden brown, then popped them into the oven @ 180 for a further 10 mins (just to make sure as they were quite thick, about 1″)

These are VERY filling, so 2 each is plenty (yeah I realise the recipe is for 4 people, but that would be ok for a lunch!)

Hope you enjoy them as much as I did, here’s the link to the full recipe

Crumb topped Chili squid on bruschetta

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What do you do with left-over squid? My recipe of course! It’s a quick and tasty lunch, and really hits the spot.

Ingredients

  • 1 Bruschetta (enough for 2 people)
  • 1 Garlic clove
  • Leftover squid (we had 2 large whole squid portions left over)
  • Crumb topping (recipe below)
  • Pesto (make your own, or use the jar variety)
  • 1 chili
  • 2 tablespoons olive oil
  • Zest of 1 small Lime
  • Juice of 1 small Lime

For the crumb topping

  • 50g breadcrumbs
  • grated zest of 1 lemon
  • 25g grated parmesan
  • 2 tbsp chopped parsley
  • salt and pepper

Time to make this

  • Marinade time about 15 minutes
  • Griddled Bruschetta – 5 minutes
  • Sauted squid – 3-5 minutes
  • Under the grill for about 2 minutes

How to make it

Cut the squid along one side to open it, then cut it in half.

Lay the 2 halves on top of each other and slice strips, about 1cm wide.

De-seed the chili and chop as finely as you can.

Pop the squid, chili and lime zest into a bowl and mix the olive oil in – add some seasoning.

Leave this to marinade for about 15 minutes.

While the squid is marinading, cut the bruschetta into quarters (half vertically and then horizontally)

Drizzle olive oil over the 4 slices

Heat the griddle pan until it’s nice and hot

Place the bruschetta in, inner side face down. Push down slightly with a fish-slice or something, so the griddle can mark the bread.

Take the bread out of the pan once it’s golden and has the dark griddle stripes (about 5 minutes or so)

Rest to one side. Once cooled rub the garlic clove over the bread

Spread pesto onto each slice of bread

To cook the squid simply heat a frying pan until hot (no need for oil in the pan!)

Drop the squid into the pan, making sure each bit is touching the surface

Saute for a couple of minutes (the squid will start to curl, depending on the thickness)

Once cooked, spoon onto each slice of bread

Spoon the crumbed mixture onto each slice of bread

Place the 4 slices under a pre-heated grill

Keep an eye on the topping – once it starts to golden take it out (probably 2 mins max)

Put the slices onto a plate and squeeze some of the lime juice over each one

Serve with a side-salad – hope you enjoy it!