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Silence Drive System
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No Frost Multiflow
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Spice up the party with this Mediterranean treat from home-chef Sidney Go.
Check out Sidney's culinary exploits on Instagram (@LYCHEE_BOY)
Serves 2 l Prep Time 20 minutes l Cooking Time 2 hours 30 minutes
2 cleaned medium squid, with tentacles
2-3 fresh tiger prawns (cleaned and de-shelled)
3 cups spinach chopped
extra-virgin olive oil
1/2 red onion finely chopped
salt and pepper to taste
2 tsp ground fennel seed
2 anchovy fillets, chopped
2 garlic cloves, minced
1 tsp dried oregano
1/4 cup pine nuts, lightly toasted
1 tbsp lemon zest
1/2 cup dry breadcrumbs (sourdough)
1/4 cup pecorino cheese
2 tbsp parsley chopped, for garnish
- Blanch spinach in boiling water for 1 minute, then drain and cool under running water. Squeeze to completely dry and finely chop.
- Put 3 tablespoons olive oil in a large pan over medium heat. Add onion, season with salt and pepper, and cook until softened and lightly coloured. Add fennel seed, anchovy, garlic, and oregano.
- Roughly chop deveined and deshelled prawns and 1/2 of the squid tentacles (chopped).
- Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, breadcrumbs, cheese and reserved cooked spinach. Mix well. Add chopped prawns and tentacles.
- Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Seal the ends of the squid tubes with toothpicks.
- Lightly salt the squid tubes. Place tubes into a vacuum bag with 1 tablespoon of olive oil, remove as much air from the bag as you can, then seal.
- Cook squid tubes in sous vide machine at 58 deg C for 2 hours. Once cooked, remove from the vacuum bag and pat dry.
- Place squid on a plate, sprinkle with parsley and serve with lemon wedges. Using a blow torch sear and colour the squid tubes. Sprinkle with parsley and serve with lemon wedges.