Sunday, January 10, 2010

Saturday's Dinner - First Course

Source: David Iliff.

With apologies to vegetarians, it was only the second time we've eaten - knowingly that is - Cuttlefish. After the disappointment and, frankly, oddness of a smoked version, we got some strips a while back. I just marinated them in some oil, garlic, chilli, salt and pepper then cooked them in a dry, hot pan for about 2 minutes in total. They came up nice and smoky and were very tender. The texture was similar to a scallop but significantly cheaper.

Very satisfying on multiple levels, not least of which the feeling you are eating a Doctor Who character.

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