HASN'T it been a bit chilly lately? It has always struck me as a bit curious that, when we think of cold weather casseroles, we tend to not think of one of the tastier, more nutritious sources of flavour. You guessed it! I'm talking about seafood – the differing tastes, flavours, textures and abundance of seafood that is available to us makes the preparation of seafood casseroles a delight.

MEDITERRANEAN CASSEROLE
Ingredients:
2 tablespoons Bertolli olive oil
1 onion, sliced
2 cloves garlic, crushed
500gms squid, cleaned and cut into rings*
500gms baby octopus
1 cup white wine
1 cup fish stock
1/4 teaspoon chilli flakes
6-8 leaves fresh basil, shredded not cut
1 tablespoon tomato paste
400gm tin tomatoes
*Note: If you’re cleaning your own squid, use the tentacles as well as the body in this casserole.

PREPARATION:
• Heat the olive oil in a heavy-based pot and gently fry the onion and garlic until softened. Add the squid rings, tentacles and octopus to the pan, increase the heat and cook for a further ten minutes.
• Pour the wine and fish stock into the pan and stir thoroughly, before adding the chilli flakes and basil. Bring to the boil, reduce the heat, cover the pot and simmer for about forty-five minutes.
• Add the tomato paste and tomatoes to the pot and continue to simmer for another forty-five minutes, uncovered, to reduce the liquid in the casserole and concentrate all the seafoody flavours.
To Serve:
• Serve the Mediterranean Casserole with heaps of crusty bread to mop up the delicious juices.

CRAB CASSEROLE

A deliciously rich and creamy casserole and so easy to make.

Ingredients:
1 tablespoon butter
1 tablespoon flour
1 onion, finely chopped
1/4 teaspoon chilli powder
375mls milk
500gms crab meat
2 tablespoons chopped fresh parsley
2 shallots, finely chopped
1/2 cup dried breadcrumbs
1 teaspoon Masterfood Cajun spice
1 cup cheddar cheese

PREPARATION:
• Preheat the oven to 400°F/200°C.
• Combine the butter and flour in a heavy-based frypan over a medium heat. Stir for a few minutes until the mixture is well blended. Add the onions and chilli powder and continue to cook until the onion is softened.
• Add the milk and stir well. The sauce will thicken slightly. Add the crab meat, parsley and shallots to the sauce and cook for a minute. Remove the pan from the heat and pour the mixture into an ovenproof dish.
• Mix the breadcrumbs, Cajun spices and cheese then sprinkle generously over the top of the crab casserole. Bake in the preheated oven for about ten minutes or until the top is golden brown.

The seafood used in these recipes was supplied by Sams Seafood, Hamilton Ph (07) 3268 7088.