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BBQ Stuffed Squid & BBQ Stuffed Chicken

Summertime is BBQ time! We decided this week that we would jazz up the BBQ food since summer is fast approaching and everyone wanted a few new ideas to cook on the Christmas BBQ. Although after making the decision the weather turn bandit and rained and rained and rained the whole week prior to our class. But in true Auckland style, the weather changed quickly overnight and the sun shone Saturday morning.

I always love squid on the BBQ so I decided to show the girls how to stuff squid and also how versatile the stuffing could be by just changing a few ingredients. The base stuffing for the squid we adding fennel and ricotta to compliment the squid, although we thought feta cheese would go really well too. For the stuffed chicken rolls we added roasted hazelnuts and parmesan cheese. We also grilled some asparagus to create a salad.

Stuffed BBQ Squid – makes 2

  • 2 squid hoods/tubes
  • 1 cup of cooked rice (brown or red has a better flavour)
  • 1 dessertspoon dill or fennel
  • 1 dessertspoon parsley, chopped
  • ½ tsp fennel seeds, toasted & crushed
  • 1 dessertspoon ricotta
  • Zest & juice of 1/2 lemon
  • 1 spring onion
  • pinch of salt & pepper
  • 3 cloves roasted garlic


  1. Place rice, lemon juice & zest, herbs, seeds & salt & pepper in a bowl.
  2. Mash the garlic gloves into the ricotta and add to the rice mix.
  3. Finely slice spring onions and mix with other ingredients
  4. Clean & dry squid hoods.
  5. If narrow end of hood is open close with a tooth pick.
  6. Stuff Squid hood with filling, but not too full or it might burst when cooking. Flatten them so the cook evenly.
  7. Seal end with another tooth pick.
  8. Rub olive oil over outside of squid.
  9. Cook on a medium heat BBQ for 4-5 minutes on both sides, do not over cook otherwise it will become tough.

Herb Stuffed Chicken Schnitzel – makes 2

  • 2 schnitzel (or slice a chicken breast down the centre and flatten each piece out with a pan to make your own)
  • 1 cup of cooked rice (brown or red has a better flavour)
  • 1 dessert spoon thyme
  • 1 dessertspoon parsley
  • 1 dessert spoon roasted, chopped hazelnuts
  • 2 dessert spoon fresh parmesan cheese, grated
  • Zest & juice of 1/2 lemon
  • 1 spring onion
  • 3 cloves roasted garlic
  • salt & pepper


Place rice, lemon juice & zest, herbs, hazelnuts, salt & pepper in a bowl

  1. Finely slice spring onions and mix with other ingredients
  2. Mash garlic cloves and add to the mix
  3. Add parmesan cheese and combine.
  4. Put aside.
  5. Take a chicken breast and slice in half through the breast long ways.
  6. Place a piece of chicken in between Gladwrap and beat gently with a rolling pin to form thin schnitzels.
  7. Scoop half the filling onto one end of the schnitzel and roll up the schnitzel to enclose the filling. Secure with a toothpick.
  8. Cook on a medium heat BBQ till golden on both sides, it will not take too long to cook since the chicken meat is thin.
  9. Serve

Other options: Grated apple & chopped sage for pork schnitzel

2 Comments Post a comment
  1. jo #

    I do know that squid is such a difficult seafood to prepare but I must say that you have done an excellent job with this dish. Love the presentation as well.

    December 10, 2009
  2. I am not an expert in cooking but I can tell you that your photography is creative. I know its always a challenge to shoot white color, and specially food with white/light color. Wondering if using slightly dark colored plate may have helped here?

    Did you shoot this in natural light or was some flash used?

    December 10, 2009

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