Bbq stuffed squid & bbq stuffed chicken

Ingredients

1) Stuffed BBQ Squid :

• 2 squid hoods/tubes
• 1 cup of cooked rice
• 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

2) Herb Stuffed Chicken Schnitzel :

• 2 schnitzel
• 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

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Preparation

• 1) Place rice, lemon juice & zest, herbs, seeds & salt & pepper in a bowl. Mash the garlic gloves into the ricotta and add to the rice mix.
• Finely slice spring onions and mix with other ingredients. Clean & dry squid hoods. If narrow end of hood is open close with a tooth pick.
• Rub olive oil over outside of squid. Cook on a medium heat BBQ for 4-5 minutes on both sides, do not over cook otherwise it will become tough.
• 2) Place rice, lemon juice & zest, herbs, hazelnuts, salt & pepper in a bowl. Finely slice spring onions and mix with other ingredients.
• Mash garlic cloves and add to the mix. Add parmesan cheese and combine. Put aside.
• Take a chicken breast and slice in half through the breast long ways. Place a piece of chicken in between Gladwrap and beat gently with a rolling pin to form thin schnitzels.
• Scoop half the filling onto one end of the schnitzel and roll up the schnitzel to enclose the filling. Secure with a toothpick. 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. Serve.