Top topic! Here’s a couple…
Braised squid with aubergines
1 kg squid
2 onions
2 celery ribs (optional - I often leave them out)
6 cloves garlic
1-2 tsp cumin
1 bottle tomato passata
half a bottle white wine
3 large aubergines
olive oil
Clean and cut the squid into bite-sized pieces and sear in a frying pan with very hot olive oil. Remove. Slice the onions, celery and garlic, and stew, using the same oil, in a heavy casserole. Add the cumin, squid, tomatoes and white wine and bring to a simmer. Season well, cover and place in a low oven (170C/gas mark 3) for half an hour.
Cut the aubergines into chunks 2cm square. In a very hot pan with plenty of oil, brown the pieces on all sides. Add them to the squid after its first half-hour in the oven, add a little water if the stew is getting dry, and return to the oven for another 20 minutes. The aubergine should then have almost disintegrated and the squid be meltingly tender; if this is not the case, let it cook some more.
Serve in bowls with lots of crusty bread to mop it up with.
Liver and mushrooms in a creamy tomato sauce
400g pig’s liver, cut into bite-sized pieces
250g chestnut mushrooms, sliced
One onion, not too large, sliced
Few cloves garlic, crushed
One tin chopped tomatoes
200-250ml double cream (I use extra thick)
About ¼ - ½ nutmeg
½ teaspoon turmeric
Tabasco, salt and pepper to taste
Sunflower or groundnut oil
Fry the onions in a frying pan on a medium heat till softened. Add the mushrooms, stir and fry till softened. Add the garlic and fry for a couple more minutes. Add the tomatoes, then grate the nutmeg over, add the turmeric and Tabasco, season well. Stir well, simmer for about 15 minutes after which the sauce should be reasonably reduced.
Add the liver, stir again and simmer for 5-10 minutes. Add the cream, stir well and simmer for about five minutes. The liver should be cooked but still soft and pink on the inside.
Serve with boiled rice.