STUFFED SQUID BAKE

SERVING : 4

INGREDIENTS
4 large squids, well cleaned, skinned

FILLING
3/4 glass olive oil
1 tomato, peeled, cut into small pieces
1 tablespoon pinenuts, crushed
1 tablespoon currant, crushed
1 and 1/2 tablespoons salt
3 tablespoons sugar
1 tablespoon cinnamon
1 tablespoon allspice
1/2 tablespoon pepper

PROCESSING METHOD
- Cover the rice with lukewarm water and let cool. Pour the water out, wash well and drain.
- Put the olive oil in a large  saucepan and heat. Add the onions, nuts and salt. Brown them on medium heat, stirring constantly for about 20 minutes.
- Add the drained rice and toast them for 10 minutes.
- Add tomatoes, rest of the salt, pepper, sugar and 1/4 glass of warm water. Mix them well and cover.
- Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed.
- Add the spices and herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour.
- Mix well with a wooden spoon before using for filling.
- Stuff the squids with the filling. Don’t push much filling. Stitch each stuffed squids.
- Put stuffed squids onto an oven dish or a high-sided skillet.
- Bake for 20 minutes in a medium oven.

STUFFED CUTTLEFISH FRY

INGREDIENTS
6 large cuttlefish, well cleaned, skinned
1/4 glass oil
4 tomatoes, peeled, seeded, chopped
2 dessertspoons ketchup
1/4 glass dry white wine
1 coffeespoon salt

FILLING
3 soupspoons breadcrumbs
2 soupspoons parsley, chopped
6 soupspoons cheese, grated
6 cloves garlic, crushed
1 egg, beaten
1 coffeespoon salt
1 soupspoon oil
1 coffeespoon black pepper
1/3 coffeespoon red pepper

PROCESSING METHOD
- Chop the arms finely. Put a large bowl. Add breadcrumbs, parsley, cheese, 1 chopped garlic, eggs, 1 soupspoon oil, red pepper, 1 coffeespoon salt and black pepper. Mix well.
- Stuff the cuttlefishes with the filling. Don’t push much filling. Stitch each stuffed cuttlefish.
- Heat remaining oil in a large friyingpan. Add remining garlics, and roast for 5 minutes stirring continually. Discard garlics.
- Add cuttlefishes and fry turning all sides until turn pinky.
- Add tomatoes, ketchup, wine and remining salt. Lower heat and cover. Cook for 20-25 minutes.
- Transfer cooked cuttlefishes with slotted spoon into a large bowl. Unstitch and cut slices.
- Arrange into serving dishes. Pour over the cooking sauce and serve warm.

MARINATED FRESH HERRING FILLET

SERVINGS: 4

INGREDIENTS
4 fresh herrings, cleaned, scaled and backbone removed
2 pickled gherkins, diced
250 gr cooked potatoes, diced
1/2 bunch spring onions, chopped
250 gr cooked beetroot, sliced
A few chives, to garnish

MARINADE
125 gr vinegar
125 gr water
2 tablespoons sugar
1 small onion, chopped
1 bay leaf
A few pinch red pepper
A few pinch allspice

YOGURT DRESSING
6 tablespoons yoghurt
2 tablespoons mayonnaise

PROCESSING METHOD
- Cut herring fillets into 5 cm pieces and put into a glass dish.
- To prepare the marinate, combine ingredients in a saucepan and bring to the boil. Simmer for 1 minute, the leave to cool.
- Pour over herrings, and marinate overnight or for at least 6 hours.
- Drain herrings from marinate and put into a bowl with gherkins, potatoes and spring onions.
- To make the dressing, mix ingredients together, then stir into salad.
- Arrange sliced beetroots around edge of serving dish, spoon salad in centre and garnish with chives.

MARINATED MUSSEL FRY

SERVINGS: 4

INGREDIENTS
28 mussels, cleaned
1/2 glass oil
2 egg yolks, beaten
1 glass flour
1 glass beer

MARINADE
1 lime juice
4 teaspoons light soy sauce
2 teaspoons fresh mint, chopped
3 teaspoons coriander, chopped
1 clove garlic, crushed

PROCESSING METHOD
- Open the mussels by inserting a knife  along the flat side and running it along to the other side. Remove them from their shells.
- To make marinade, mix all ingredients together in a bowl.
- Add the mussels, turn to coat then leave for 1/2 an hour.
- Flour each mussel separately.
- Dip them first into beer, then into the beaten egg.
- Heat the oil in a frying pan. Fry the mussels, until they are golden brown on both sides.
- Drain well. Let cool before serving.

MARINADE FOR CHICKEN SKEWER GRILL

MARINADE
60 ml dry red wine
250 ml water
125 gr butter
2 tablespoons Worcestershire Sauce
1 medium onion, very finely chopped
1 garlic clove, crushed
4 drops Tabasco Sauce
2 tablespoons tomato ketchup
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chilli powderPROCESSING METHOD
- In a medium saucepan, melt butter over low heat. Add onion and garlic and cook until soft, but not brown.
- Add all remaining ingredients and stir well. Bring to the boil, lower heat and simmer for about 15 minutes.
- When cooled, skewer pieces of chicken and place in a glass bowl.
- Cover with marinade and set aside at least 2-3 hours, turning occasionally.

NOTE: Refrigerate in a sealed jar for 2 to 3 weeks.

STUFFED BEEF STEAKS ROAST

INGREDIENTS
8 large beef steaks, forged finely thin
1/4 glass oil

FILLING
4 large beef steaks, forged finely thin
60 gr breadcrumbs
1 dessertspoon lemon rind, grated
2 small onion, finely chopped
2 soupspoons parsley, finely chopped
1 egg yolk
30 gr cream
1 soupspoon flour
250 gr mushrooms, chopped
300 gr cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1 clove garlic, crushed

PROCESSING METHOD
- Melt the butter in a medium size saucepan over moderate heat. Add the onions and roast for 6-7 minutes until soft and golden.
- Add the mushrooms. Lower the heat to low. Cook for 12-15 minutes, stirring often.
- Remove from the heat. Add the flour, stirring slowly with a wooden spoon. Add cream stirring slowly.
- Put over the medium heat. Add salt and peppers. Cook for 2-3 minutes.
- Add breadcrumbs, lemon rinds, parsley and egg yolk, stirring continually.
- Spread the steaks. Pour filling over each steaks.
- Roll and wrap up. Spread oil over rolled steaks.
- Put them on to an oven dish or a high-sided skillet.

STUFFED BEEF RUMP ROAST

FILLING
500 gr rice
4 soupspoons butter
1 small size onion, finely chopped
1/2 coffee cup pine nuts
1 and 1/2 coffee cups almonds
1 coffee cup pistachio nuts
1/2 coffee spoon saffron
2 soupspoons cream
1/2 coffee spoon allspice
1/2 coffeee cup currants
A pinch thyme
1 soupspoon salt
1/2 coffespoon pepper
1/2 soupspoon sugar

PROCESSING METHOD
- Wash the rice thoroughly. Wash and drain the currants and pine nuts.
- Brown a soup spoon of butter in a saucepan and add the pine nuts, almonds, pistachios and onion. Stir and lightly brown. Add the cream.
- Remove from heat. Than add salt, currants, pepper and spices.
- In another saucepan melt the rest of the butter and add the rice and saffron. Stir it constatntly for 20-25 minutes on a medium heat.
- Pour the contents of the other saucepan over the rice and mix.

STUFFED PASTIRMA SKEW GRILL

FILLING
20 slices pastirma, without cummin
120 gr butter
1 medium size onion, chopped
250 gr mushrooms, chopped
1 coffespoon black pepper
1 soupspoon lemon juice
60 gr breadcrumbs
1 soupspoon parsley, chopped

PROCESSING METHOD
- Melt 120 gr butter in a large size saucepan over medium heat. Add onions and mushrooms, roast for 5 minutes, stirring continually, until soft.
- Remove from the heat. Transfer roasted onions and mushrooms with slotted spoon to a large bowl. Add pepper, lemon juice, breadcrumbs and parsley. Mix and press with a fork until returns paste.
- Spread pastirma fillets. Put a dessertspoon mixture over each pastirma fillets.
- Roll up each filled fillet and skewer successively.

STUFFED LAMB FILLET ROAST

FILLING
3 soupspoons cream
4 soupspoons yoghurt
6 soupspoons flour
2 egg yolks
2 large onions, chopped
3 cloves garlic, crushed
1 teaspoon saffroon
60 gr butter
1 coffeespoon black pepper
1 coffeespoon red pepper
1 soup spoons salt
60 gr almond, grated
150 gr tomatoes, skinned, seeded, chopped
1 teaspoon thyme
1 teaspoon mint
1 teaspoon chilli red pepper
1 soupspoon lemon rind, grated

PROCESSING METHOD
- In a large saucepan melt butter over medium heat. Add onion and garlic, roast 5-6 minutes stirring constantly until soft and golden.
- Add tomatoes and lemon, cook 7-8 minutes stirring constantly.
- Lower heat, add almond and saffroon. Stir. Add chilli pepper, black pepper, red pepper and salt. Cook about 3 minutes, stirring constantly. Remove from heat.
- Meanwhile, place cream in a bowl. Add yoghurt, thyme and mint. Whisk with a fork. Pour over saucepan and stir with wooden spoon about 2 minutes.
- Place egg yolks in another bowl. Add flour. Whisk with a fork. Pour over saucepan and stir well with wooden spoon about 3 minutes.
- Pour over the lamb fillet and roll wrap up.

STUFFED MEATBALL ROLL GRILL

INGREDIENTS
750 gr minced veal meat
250 gr sausage, finely chopped
1 dessertspoon olive oil
60 gr butter
2 medium size onions, finely chopped
2 cloves garlic, crushed
125 gr mushrooms, finely chopped
400 gr tomatoes, skinned, seeded, coarsely chopped
6 soupspoons tomato paste
1/2 glass water
1 dessertspoon salt
1 dessertspoon black pepper
1 dessertspoon thyme
1 teaspoon red pepper
90 gr dried breadcrums
2 egg, beaten

GARNISHING
30 gr butters
350 gr fresh beans, stringless
60 gr mushrooms, sliced
375 gr cream
1 souospoon parsley, chopped

PROCESSING METHOD
- Melt the butter in a medium size saucepan over medium heat. Add onions and garlics, roast for 5-6 minutes, stirring often, until soft and golden.
- Add tomatoes, tomato paste and water. Cook for 3 minutes stirring often.
- Add minced meat and sausage and cook for 8-10 minutes, until minced meat turns brown.
- Remove from the heat. Pour into a large bowl. Add salt, pepper, thyme, red pepper, breadcrumbs and beaten egg. Mix well.
- Oil the rounded mould. Pour the mixture to mould. Bake for 1 and 1/4 hours.
- Meanwhile, melt the butter in a medium size fryingpan over medium heat.
- Add green beans and mushrooms. Cook for 6-7 minutes, stirring continually, until beans soft.
- Add cream amd cook for 2-3 minutes, stirring often. Remove from the heat.
- Take off the meatball from the mould. Pour the mixture onto center.
- Serve hot and garnish with parsley springs.