Cuttlefish Koftas (Inspired by Moro)      

  
     
    
       
        
           
                
           
        

        

       
    
     
  


     

  
     
    
       
        
           
        
           
                
           
        
           
        

        

       
    
     
  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      There are 2 reasons why I have chosen this as my first recipe to post:               1   It's easy, pretty delightful and a great starter for a dinner party               2   The story behind this one is quite special  There I was, working away in Annie's kitchen on a rainy day in Vejer de la Frontera (do give my first  post  a read to learn who Annie is). Suddenly Annie gasped and, wide-eyed, said  “Tim, I need to find what's in this dish. We HAVE to make it.”  I didn't dare argue.  What Annie had come across on Instagram was a picture of the Cuttlefish Koftas with Fried Capers being served that week at Moro restaurant in London's Exmouth Market. There's no doubt it looked exqusite, and with the Koftas laid royally on a bed of chargrilled peppers, I too was game.  After trying to locate a recipe without success, Annie said:  “Tim, you're just going to have to call Moro.”  Tim:  “...say what?”  (5 minutes later I was on the phone to Moro). Moro:  “Good morning, Moro restaurant.”  Tim:  “Yes hi, my name is Tim and I am currently living in Andalucía in Spain. I'm mad about food and there's a dish I've seen on Instagram from the restaurant that I really want to replicate. Is there anyway you could help me with this?”    The kind lady completely acknowledged my call and the next thing I knew I was speaking to Sam (the male one from the couple both called Sam) chef and joint owner of Moro restaurant. The two Sams have a cool story, having travelled through Spain, Morocco and the Sahara which -inspired them to open the restaurant. Sam was the nicest gentlemen and it was such a privilege to speak to him. He is (along with the other Sam) a nomadic foodie passionate about Mediterranean and North African cuisine. I keep updated on their weekly changing menu and to me they're heroes. After revealing the ingredients, here's a tried and tested recipe of Cuttlefish Koftas with Fried Capers & Grilled Peppers.  Sam (& Sam), if you happen to be reading this, my first recipe is in your honour.   RECIPE   Serves 6 as a starter  Prep time -  45 mins  Cooking time - 20 mins      INGREDIENTS    Koftas   Cuttlefish - 1kg  Onion - 1 small OR ½ a large  Tomatoes - 200g (Deseeded)  Parsley - Handful and chopped  Bulgar Wheat - 50g  Stock Cube - 1 chicken, lamb or vegatable cube  Lemon Zest - 1 Teaspoon  Salt - 1 Teaspoon  Chilli Flakes - ¼ Teaspoon (This might be a safe measure depending on taste)  Olive Oil   Extras   Capers in brine - 2 Tablespoons (drained and patted dry)  Red Peppers - 2 Large  Parsley      METHOD   Peppers - either barbecue, char on the hob or roast in the oven whole (180°C Fan with 2 tbsp Olive Oil, Salt & Pepper). Whatever the cooking method, you’re looking for the peppers to be nice and soft to be used as a throne for your Koftas while adding a natural sweetness to the dish. Once cooked, remove the peppers, set aside and cover with cling film for 5 minutes. Then drain the juices, slice (to desired size) and deseed  Bulgar Wheat – soak for 30 minutes in boiling water (with stock cube dissolved in) until al dente  Cuttlefish – clean and chop into large chunks. Blitz in a food processor until ALMOST puréed. (If you don't have a food processor, worry not! Simply finely dice the cuttlefish). Add all the fish to a large mixing bowl  Onion – finely chop and place into a frying pan on a medium heat with 1 tbsp olive oil, stirring occasionally until soft and translucent  Tomatoes - wash, dry, core & deseed and finely dice the flesh. Add to the cuttlefish  Parsley – finely chop reserving some for garnish then add to the cuttlefish and tomatoes  Bulgar wheat, Fried Onions, Lemon Zest, Salt and Chilli Flakes - add to the same bowl and mix it all together well  Form fish cake sized Koftas (a few centimetres thick) from the mixture and set aside. (Mine were half the size of my palm, but hey they're your Koftas). At this point the Koftas can be cooked straight away or left to rest in the fridge for later on  With the same pan used to fry the onions, heat another glug of olive oil on a high heat. Once hot, add your Koftas (either all at once or in batches depending on the size of the pan)*. Press each Kofta down to cook faster and turn over once starting to brown. (Each Kofta requires 7-10 minutes on each side)  While frying the Koftas, place another smaller pan on a high heat covering the base with half a centimetre of olive oil. Once the oil is sizzling add your capers (Beware, they do spit oil). Fry them until they become nice and crispy  Time to plate up. First whack the peppers onto a serving platter, place your Cuttlefish Koftas on top followed by the fried capers and sprinkle with the remaining chopped parsley  Que Aproveche    * There are only 2 ways to cook Cuttlefish to avoid toughness: fast or slow. Here we’re cooking fast      

 

   

     
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Cuttlefish Koftas (Inspired by Moro)

cuttlefishkoftas2

There are 2 reasons why I have chosen this as my first recipe to post:

             1   It's easy, pretty delightful and a great starter for a dinner party

             2   The story behind this one is quite special

There I was, working away in Annie's kitchen on a rainy day in Vejer de la Frontera (do give my first post a read to learn who Annie is). Suddenly Annie gasped and, wide-eyed, said “Tim, I need to find what's in this dish. We HAVE to make it.” I didn't dare argue.

What Annie had come across on Instagram was a picture of the Cuttlefish Koftas with Fried Capers being served that week at Moro restaurant in London's Exmouth Market. There's no doubt it looked exqusite, and with the Koftas laid royally on a bed of chargrilled peppers, I too was game.

After trying to locate a recipe without success, Annie said: “Tim, you're just going to have to call Moro.” Tim: “...say what?” (5 minutes later I was on the phone to Moro). Moro: “Good morning, Moro restaurant.” Tim: “Yes hi, my name is Tim and I am currently living in Andalucía in Spain. I'm mad about food and there's a dish I've seen on Instagram from the restaurant that I really want to replicate. Is there anyway you could help me with this?” 

The kind lady completely acknowledged my call and the next thing I knew I was speaking to Sam (the male one from the couple both called Sam) chef and joint owner of Moro restaurant. The two Sams have a cool story, having travelled through Spain, Morocco and the Sahara which -inspired them to open the restaurant. Sam was the nicest gentlemen and it was such a privilege to speak to him. He is (along with the other Sam) a nomadic foodie passionate about Mediterranean and North African cuisine. I keep updated on their weekly changing menu and to me they're heroes. After revealing the ingredients, here's a tried and tested recipe of Cuttlefish Koftas with Fried Capers & Grilled Peppers.

Sam (& Sam), if you happen to be reading this, my first recipe is in your honour.

RECIPE

Serves 6 as a starter

Prep time -  45 mins

Cooking time - 20 mins

 

INGREDIENTS

Koftas

Cuttlefish - 1kg

Onion - 1 small OR ½ a large

Tomatoes - 200g (Deseeded)

Parsley - Handful and chopped

Bulgar Wheat - 50g

Stock Cube - 1 chicken, lamb or vegatable cube

Lemon Zest - 1 Teaspoon

Salt - 1 Teaspoon

Chilli Flakes - ¼ Teaspoon (This might be a safe measure depending on taste)

Olive Oil

Extras

Capers in brine - 2 Tablespoons (drained and patted dry)

Red Peppers - 2 Large

Parsley

 

METHOD

Peppers - either barbecue, char on the hob or roast in the oven whole (180°C Fan with 2 tbsp Olive Oil, Salt & Pepper). Whatever the cooking method, you’re looking for the peppers to be nice and soft to be used as a throne for your Koftas while adding a natural sweetness to the dish. Once cooked, remove the peppers, set aside and cover with cling film for 5 minutes. Then drain the juices, slice (to desired size) and deseed

Bulgar Wheat – soak for 30 minutes in boiling water (with stock cube dissolved in) until al dente

Cuttlefish – clean and chop into large chunks. Blitz in a food processor until ALMOST puréed. (If you don't have a food processor, worry not! Simply finely dice the cuttlefish). Add all the fish to a large mixing bowl

Onion – finely chop and place into a frying pan on a medium heat with 1 tbsp olive oil, stirring occasionally until soft and translucent

Tomatoes - wash, dry, core & deseed and finely dice the flesh. Add to the cuttlefish

Parsley – finely chop reserving some for garnish then add to the cuttlefish and tomatoes

Bulgar wheat, Fried Onions, Lemon Zest, Salt and Chilli Flakes - add to the same bowl and mix it all together well

Form fish cake sized Koftas (a few centimetres thick) from the mixture and set aside. (Mine were half the size of my palm, but hey they're your Koftas). At this point the Koftas can be cooked straight away or left to rest in the fridge for later on

With the same pan used to fry the onions, heat another glug of olive oil on a high heat. Once hot, add your Koftas (either all at once or in batches depending on the size of the pan)*. Press each Kofta down to cook faster and turn over once starting to brown. (Each Kofta requires 7-10 minutes on each side)

While frying the Koftas, place another smaller pan on a high heat covering the base with half a centimetre of olive oil. Once the oil is sizzling add your capers (Beware, they do spit oil). Fry them until they become nice and crispy

Time to plate up. First whack the peppers onto a serving platter, place your Cuttlefish Koftas on top followed by the fried capers and sprinkle with the remaining chopped parsley

Que Aproveche 

* There are only 2 ways to cook Cuttlefish to avoid toughness: fast or slow. Here we’re cooking fast