Mushroom Stuffed Squids

Mushroom Stuffed Squids

300 g button mushrooms
900 g cleaned squids
1 large onion, sliced
3 cloves garlic
3 Tbsp bread crumbs
2 Tbsp flour
2 Tbsp tomato puree
2 Tbsp white whine
1 bundle fresh parsley leaves, finely chopped
Vegeta seasoning
ground black pepper
oil for frying
some flour for coating stuffed squids

Heat some oil in a pan and fry slices of onion and pressed garlic on it. Add finely chopped squid tentacles, sliced mushrooms, Vegeta and black pepper. Saute until all the liquid from mushrooms evaporates. Remove from heat and let cool. Add bread crumbs, parsley, flour, tomato puree and wine. Taste and if you feel like it, add some more Vegeta and/or pepper. Stuff squids with this filling and “close” them with toothpicks. Coat stuffed squids with flour and fry on oil. When I fried them, I heated that much oil that the squids were soaked in it to the half. Also, be careful when frying as the oils splashes a lot.

Mushroom Stuffed Squids

Chicken Breast Roll

Rolled Chicken Breasts

600 g chicken breasts in one piece (without skin and bones)
200 g fresh sausage (casing removed)
20 g dried porcini mushrooms
20 g dried chanterelle mushrooms
40 g toasted hazelnuts
a little dried thyme and rosemary
1 clove garlic, pressed
250 ml beer
olive oil
salt
ground black pepper

Soak mushrooms in warm water for about 15 minutes, strain, squeeze out the water and chop. Heat some oil in a pan. Add mushrooms, sausage, garlic, coarsely ground hazelnuts, salt, pepper and herbs and fry for about 10 minutes, until sausage is done.

Butterfly the chicken breasts making it one piece of meat equally thick all the way, then flatten it with a kitchen hammer (do not cut the breasts into two pieces!). Rub it with salt and pepper and spread some oil over. Spread filling equally over the meat, roll and tie tightly with a kitchen rope.

Fry in a pan on all sides until crust begins to form, then transfer into a baking pan, pour the juices from frying and beer over and bake in a preheated oven on 190°C for about 50 minutes, occasionally poring the sauce over the meat. If you want to, you can bake some potatoes with the roll (about 2 medium sized potatoes per person cut into pieces).

Note: I made this for Sale & Pepe Serbia magazine tasting team, for November 2009 issue.

LOGO SALE&PEPE

Baked Feta Pumpkin

Baked Feta Pumpkin

about 800 g cleaned and peeled pumpkin, cut into thin wedges
salt
ground black pepper
powdered coriander seeds
dried coriander leaves
about 150 g feta cheese
about 3 Tbsp butter

Dry pumpkin wedges with a paper towel. Line oven pan with baking paper and place pumpkin wedges on it. Season with salt, pepper and coriander seeds. Squash cheese with a fork and evenly distribute over the wedges. Toss tiny butter cubes over the cheese and sprinkle with coriander leaves. Bake in a preheated oven on 180°C for about 15-20 minutes or until pumpkin is soft.

Baked Feta Pumpkin

Note: Ovo je moja ulaznica za ajme koliko nas je!, koju je osnovala Monsoon. Domaćica je Gaga, a tema bundeva.