Cuttlefish in tomato sauce with chard and broccoli served with fried potatoes

Instructions:

1. Get 1000 g cuttlefish, in strips, from Blue Island Fish Markets.
2. Preheat oven to 200 °C. Grease a baking tray and set aside.
3. Place 250 g water into mixing bowl, set simmering basket into position, weigh in 125 g broccoli florets, set Varoma dish onto position, place in 1000 g cuttlefish in stips, set Varoma tray onto position, place in 500 g potatoes cut into slices and steam 15 min/Varoma/speed 1. Remove simmering basket,with aid of spatula and Varoma and set aside. Empty, rinse and dry mixing bowl.
4. Transfer half-cooked potatoes onto prepared baking tray, smear potatoes with some more olive oil, season with salt and bake (200°C) or until golden brown.
5. Place 85 g olive oil, 2 garlic cloves, cut in thin slices and 4 shallots, cut in thin slices into mixing bowl and sauté 5 min/120°C/speed 1. Insert butterfly whisk.
6. Add half-cooked cuttlefish into mixing bowl, 2 tbsp tomato paste, 1 cinnamon stick, 2 bay leaves, 2-3 thyme sprigs (leaves only), 1 tsp salt, and 1 pinch pepper and sauté 5 min/120°C/speed 1.
7. Add 125 white dry wine, 1 tbsp balsamic vinegar and saute, with Varoma dish onto mixing cup position 4 min/Varoma/reverse mode/speed spoon.
8. Add 20 cherry tomatoes, halved, 250 g orange juice and steam 15 min/Varoma/reverse mode/speed spoon, with Varoma dish onto mixing cup position.
9. Add 1 bunch chard, cut in pieces and steam 5 min/Varoma/reverse mode/speed spoon. Transfer into a deep dish, add cooked broccoli, slightly stir, with spatula and serve with potatoes.

Note: You can use spinach instead of chard.

Recipe from chef Noel Christo Bassil