serves
4
prep
10 minutes
cook
2:40 hours
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
2:40
hours
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 3 cups (750 ml) olive oil
- 1 bunch spring onions, sliced 1 cm thick
- 2 potatoes, cut into a 1 cm dice
- 1 celery stalk, cut into a 1 cm dice
- 1 carrot, cut into a 1 cm dice
- 150 g green beans, cut into 1 cm pieces
- 1 small bunch silverbeet, leaves roughly chopped, stalks finely chopped
- 4 bay leaves
- 1 cup frozen peas
- 1 can four bean mix, drained
- 6 sprigs thyme
- 1 sprig rosemary
- Salt and black pepper
- 1 whole squid, cleaned
- 1 tbsp finely sliced parsley
- Crusty baguette, lemon wedges, to serve (use gluten-free bread to make this a gluten-free meal)
Instructions
- Preheat the oven to 100°C. Heat a large oven-proof saucepan over high heat, then add a small drizzle of olive oil. Add the spring onions, potatoes, celery, carrot, green beans, silverbeet and bay leaves to the pan. Fry until fragrant, then add the peas, bean mix, thyme and rosemary to the pan. Season well with salt and pepper, stir, then pour over the remaining olive oil. Cover with a paper cartouche, then bake for 2½ hours.
- Remove the pan from the oven and return to the heat on the stove. Slice the squid, then stir through the confit vegetables. Cook for 5 minutes, or until just cooked through, then remove from the heat.
- Sprinkle the spring vegetable confit and squid with parsley. Serve with bread and lemon wedges on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
