Thursday, August 27, 2009

Grilled Cuttlefish with Ratatouille and Beans

Ingredients :

600 gm , 12 fillets and 12 head fresh cuttlefish (1lb 5z)
275 gm Broad beans, shelled (9 1/2lb)
70 gm Spring onions, chopped (2 1/2oz)
70 gm Mixed peppers, finely chopped (2 1/2oz)
70 gm Aubergine, finely chopped (2 1/2oz)
85 gm Courgettes, finely chopped (3oz)
115 gm Tomatoes, skinned seeded and chopped (4oz)
1 tsp Dried thyme
2 tbl Fresh rosemary, chopped
2 tbl Fresh dill, chopped
3 tbl Olive oil

Method :

Pre-heat the grill until hot.
Toss the cuttlefish with 1 tbsp of olive oil, thyme and rosemary and season
with salt and pepper. Place on the grill pan under the grill for 10 minutes,
turning half way through.
Meanwhile, heat a large frying pan until hot and add 1 tbsp of olive oil and
half the spring onions. Cook for 2 minutes before adding all the vegetables,
except the broad beans. Cook for 5 minutes until tender. Remove from the pan
and keep warm.
Heat a medium frying pan until hot then add the remaining olive oil, spring
onions and broad beans. Stir fry for 2-3 minutes until hot. Add the dill and
season with salt and pepper. Divide the broad beans amongst 4 plates, place
the cuttlefish on top with the ratatouille spooned over.

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