For the past year I have been taking a lot of inspiration from Jamie Oliver. My daughter gifted me his “15 minute meals” cookbook and we have been progressively trying each recipe.  Putting aside that I can’t make his recipes in 15 minutes ( maybe if I had staff preparing stuff I’d manage) the recipe are fresh, innovative, delicious and reasonably fast to make. The combination of flavours and idea’s have got me thinking differently about meals for the family. The recipes have a lot of blitzing in the food processor instead of chopping… I’m sure you could chop finely if you don’t have a processor.
This is one that I prepared recently and was enjoyed by all plus it’s healthy!
You should try it!

Chorizo & Squid with Greek-style couscous salad
(based on a recipe in Jamie’s 15 minute meals)
For this recipe get beautiful fresh baby squid, gut it and clean it. Also make sure you buy the best chorizo. The recipe asks for 80g of chorizo but I put in quite a bit more as I did with the fetta…I love fetta!
6 spring onions
150g baby spinach
big bunch of fresh mint
300g couscous
1 lemon
Chorizo & Squid
400g baby squid, gutted and cleaned
 3 good quality chorizo sausages
olive oil
2 red capsicum (peppers), deseeded and sliced
1 tablespoon honey
white wine vinegar
2 clove garlic, crushed
12 black olives (stones removed)
100g fetta cheese
2 teaspoons harissa
3/4 cup Greek yoghurt 

Blitz together in the food processor cleaned and trimmed spring onions, spinach, mint and a pinch of salt and pepper. Remove the blade and tip in the couscous and 1 large cup of boiling water. Replace the lid and let it sit. Remove the tentacle of the squid, set aside. Open up the tube and score the inside in a crisscross manner.Cut into pieces. Slice chorizo and fry in a pan with olive oil. Add the capsicum and fry for about 5 minutes. Throw in the squid, toss around then add the honey,  a splash of vinegar, crushed garlic and olives. Stir until the squid is lightly cooked.
Fluff up the couscous and dress with the juice of 1/2 lemon. Taste for seasoning and adjust if necessary. Tip the couscous onto a platter and spoon over the squid mixture. Crumble the fetta over the lot. In a bowl on the side place the yoghurt with the harissa marbled through it. Cut up remaining lemon into wedges to serve on the side.

 The October Daring Bakers’ challenge was brought to us by…
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