49 Lyall Bay Casserole

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
1 squid hood 13 oz. 13 oz. 370 grams
Rice ¾ cup 3 oz. 85 grams
Garlic cloves 2 2 2
Clarified butter 4 tbsp. 2 oz. 60 grams
Onion 1 small 2 oz. 60 grams
Green pepper ½ 2 oz. 60 grams
Tomato flesh ½ cup 2 oz. 60 grams
Parsley stalks 2 tbsp. 2 tbsp. 5 grams
Black peppercorns To season To season To season
Salt To season To season To season
Water 5 cups 2 pints 1.2 liters
New Zealand Sauce cups 10 fl. oz. 285 milliliters


Method of Preparation

Remove hood from squid—take out all insides without cutting hood open—wash thoroughly. Remove all outer skin. Prepare filling—boil rice 5 minutes—finely dice onion and green pepper—remove skin and pips of tomato—roughly chop parsley stalks—make New Zealand sauce.

Method of Cookery

  1. Melt butter, fry onion, add garlic, green pepper, parsley, and tomato. Soften and season well.
  2. Add strained rice. Fill hood (it should not be completely full), sew up as for duck (step 8).
  3. Add all trimmings from green pepper, tomato, and onion to water and fill saucepan so that the stuffed hood is covered.
  4. Cover and simmer for 1 hour until tender. Remove and slice into ½-inch slices.
  5. Lay the slices flat on a heated serving dish and coat each one with the New Zealand sauce.


Best when served with buttered Pasta and a well-chilled Italian dry white wine. In some countries it is a luxury. I admit that it looks utterly repulsive at first, but as you will see from Steps 3 and 4 when it is properly prepared, it looks highly edible—and it is!