Stuffed Calamari

[Angus]

What a good dinner.

5 fressh arrow squid.

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[Angus]

Making the stuffing.

Rice, diced winter whiting, diced squid heads, chilli, garlic, herbs, onion.

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[Angus]

Fry it all off and stir the rice through.

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[Angus]

Stuff them good.

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[Angus]

All done ready for the oven.

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[Angus]

Add some tinned tomato's and balsamic vinegar.

A good idea to mix a little bit of sugar into the tinned toms as well to cut the tartness.

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[Angus]

Half an hour in the oven later.

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[Angus]

Done deal.

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[tugger]

you've done it again angus my mouth is watering and i had salt and pepper squid for lunch at the pub today mmmmm

[Travis]

asparagus.........

[straddiebrad]

makes you hardy travis not brewers if you have to much :laugh:

[Travis]

bit of a location joke that one..... every recipe ive seen Gus post has either beans or asparagus garnish :laugh: im just jealous

[Davo_Dinkum]

looks real nice

bar the asparagus,yuck veggie's.

there is some veggies i just don't like .

go them jammed down my throat as a kid.

and just a meat and 3 veg kid of guy or seafood and salad .

but the bread and squid look great .

i will have to try and cook some of your creations 1 day gus they look and sound tops.

[FREEWILLY]

I'm more worried about the New Zealand champaigne :laugh: :silly:

[Davo_Dinkum]

champagne is ok

on new years after 1/2 of harn ice a carton it goes down real well :laugh:

[ryanyoung]

Quite the cook Gus, along way from my humble 2 minute noodle cheffing! Cam do toast too.

[Angus]

FREEWILLY wrote:

I'm more worried about the New Zealand champaigne :laugh: :silly:

Its a New Zealand Pinot Noir. Red Wine dude

[Travis]

Was down at scarb harbour 4 am sunday morning Gus, some big ass arrows down there stalking the waters edge......