When cooked slowly for an hour the squid totally changes texture and the rubbery collagens in the meat melts and turn into gelatin – and the mouth feel is almost like silken Tofu. But the most amazing transformation is the flavour – quick squid deep fried is almost tasteless by comparison, but when you slow cook the squid it imparts a delicious fresh seafood taste to the stew.
Course: Main Dish
The pork Scotch fillet is a heavily marbled cut of meat from the shoulder and it’s usually cooked slow as a roast because the fat keeps the meat very moist. There is a secret trick to cook it like a steak, it requires several days worth of preparation and some equipment but the end result is totally worth it.