Ingredients
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250 g cuttlefish, in strips, from Blue Island Fish Markets
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125 g olive oil and some extra for greasing
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500 g water
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2 g broccoli florets
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4 g potatoes, cut in slices
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2 garlic cloves, cut in thin slices
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4 shallots, cut in thin slices
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2 tps tomato paste
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1 cinnamon stick
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2 bay leaves
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2-3 thyme sprigs (leaves only)
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1 tsp sea salt
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1 pinch fresh ground pepper
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125 g white dry wine
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1 tbsp balsamic vinegar
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20 cherry tomatoes, halved
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250 g orange juice
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1 bunch chard
Instructions
- Get 1000 g cuttlefish, in strips, from Blue Island Fish Markets.
- Preheat oven to 200 °C. Grease a baking tray and set aside.
- Place 250 g water into mixing bowl, set simmering basket into position, weigh in 125 g broccoli florets, set Varoma dish onto position, place in 1000 g cuttlefish in stips, set Varoma tray onto position, place in 500 g potatoes cut into slices and steam 15 min/Varoma/speed 1. Remove simmering basket,with aid of spatula and Varoma and set aside. Empty, rinse and dry mixing bowl.
- Transfer half-cooked potatoes onto prepared baking tray, smear potatoes with some more olive oil, season with salt and bake (200°C) or until golden brown.
- Place 85 g olive oil, 2 garlic cloves, cut in thin slices and 4 shallots, cut in thin slices into mixing bowl and sauté 5 min/120°C/speed 1. Insert butterfly whisk.
- Add half-cooked cuttlefish into mixing bowl, 2 tbsp tomato paste, 1 cinnamon stick, 2 bay leaves, 2-3 thyme sprigs (leaves only), 1 tsp salt, and 1 pinch pepper and sauté 5 min/120°C/speed 1.
- Add 125 white dry wine, 1 tbsp balsamic vinegar and saute, with Varoma dish onto mixing cup position 4 min/Varoma/reverse mode/speed spoon.
- Add 20 cherry tomatoes, halved, 250 g orange juice and steam 15 min/Varoma/reverse mode/speed spoon, with Varoma dish onto mixing cup position.
- Add 1 bunch chard, cut in pieces and steam 5 min/Varoma/reverse mode/speed spoon. Transfer into a deep dish, add cooked broccoli, slightly stir, with spatula and serve with potatoes.
Note: You can use spinach instead of chard.
Recipe from chef Noel Christo Bassil
