sesame prawn & squid toastie bites w/ wild garlic
sesame prawn & squid toastie bites w/ sweet chilli sauce
IngredientsMakes: 300g (16)
| 270g | sesame prawn & squid toastie | (recipe below) | |
| 30g | sweet chilli sauce |
| Make sesame prawn & squid toastie and leave in the fridge over night to set. |
| Cut the toastie into 4, then cut each quarter into 4 again. |
| Toast the edges in an oil glazed pan, then drizzle with some sweet chilli sauce. |
sesame prawn & squid toastie
sesame coated french toast stuffed w/ herbs prawns & squid
IngredientsMakes: 540g (2)
| 80g | squid | ||
| 20g | spring onions | ||
| 30g | wilted wild garlic | (recipe below) | |
| 5g | butter | ||
| 60g | (4) | king prawns | |
| 80g | mixed root mash | (recipe below) | |
| 80g | sweated peppers | (recipe below) | |
| 0.5g | salt | ||
| 3g | lemon balm | ||
| 3g | chocolate mint | ||
| 3g | chives | ||
| 1g | black pepper | ||
| 186g | (4) | multigrain sliced bread | |
| 20g | sesame seeds | ||
| 55g | eggs | ||
| 40g | milk |
| Inspired by prawn toast & sweet chilli sauce. |
| The mash and sweated peppers were leftovers to add a little flavour and help the squid bind the contents once cooked. |
| Cut the prawns into thirds, large prawns give a nice texture to the bite! Or use smaller ones but don't cut them up! |
| Whisk the milk into the egg in a bowl large enough to hold the sliced bread. |
| Place the sesame seeds in a similar sized bowl. |
| Blend the squid until smooth. |
| Chop the herbs, and mix everything except the bread, beaten egg & sesame seeds into a thick mash. |
| Take two slices of bread and spread half of the mix onto each. |
| Then squash the other two slices on top to make to sandwiches. |
| Dip each side into the egg then the sesame seeds and place into a medium heat pan for 3 mins on each side. |
| Be patient so the squid and prawn are cooked through, keep going until the sandwiches a re a dark golden brown! |
| Slice into 4 & serve w/ a sweet chiili sauce for dipping! |
wilted wild garlic
IngredientsMakes: 114g
| 200g | wild garlic |
| Wilt the wild garlic & squeeze out excess water once it's cooled a little. |
mixed root mash
mash of parsnips, sweet potato & potatoes w/ milk & butter
IngredientsMakes: 1040g (4)
| 386g | parsnips | ||
| 187g | sweet potato | ||
| 385g | potatoes | ||
| 20g | butter | ||
| 20ml | milk |
| Boil in salted water until soft: 6-8min after water started boiling, depending on chunk size! |
| Drain while still hot, spread out on a tea towel, |
| Allow them to steam until cool. (removes a lot of moisture) |
| Add butter and milk and mash |
| Serve w/ seasoning. |
sweated peppers just cooked peppers
IngredientsMakes: 144g
| 165g | red peppers | ||
| 2g | olive oil | ||
| 0.5g | salt |
| Deseed red pepper & cut into strips as wide as they are thick. |
| Place into a hot oil glazed pan & toss to coat. |
| Put a lid on the pan and turn it to medium. |
| Cook for around 8min tossing frequently |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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