We have a lovely recipe for Squid with Fennel…. 10yo LOVES it and requests it ALL the time. Trouble is, last time we made it together, 8yo cried the whole way through the meal… So, 10yo and I have come up with a compromise, and have replaced the fresh fennel, and fennel seeds with rocket. So cooking with kids has a new recipe for you….And 8yo was so delighted by this option, he offered to make it all himself!…. Using his beloved Sheeplands Farm Bamboo chopping board (his favourite Christmas pressie can you believe?) check out this speedy easy recipe:
INGREDIENTS: (serves 4)
400g dried tagliatelle
600g frozen squid rings (calamari)
couple of handfuls of rocket leaves
3 cloves garlic (finely chopped)
2 tablespoons fresh parsley (finely chopped)
Heat the olive oil, and gently fry the garlic. Meanwhile, pop the pasta on to cook in a large pan of water. Add the squid rings to the fried garlic (make sure they are defrosted) and the zest of the lime, and half of the lime juice, and the chopped parsley. Drain, and add the cooked tagliatelle pasta, and the rocket too, and give it a good stir.
Season to taste, adding a little more of the lime juice if needed.
We like to grate some parmesan over it to serve (although, according to the OH, this is ‘against the law’ of no cheese with seafood… don’t ask) which is delicious!
Want a speedy pancake pud to follow? Click here for the quickest pancakes in the history of the universe.
This one’s great for the school dinner packed lunch flasks for the next day if there are any leftovers!
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Ali also writes over on AGreenerLifeforus.com