Chargrilled Stuffed Squid with Green Bean, Olive and Tomato Salad

Chargrilled Stuffed Squid with Green Bean, Olive and Tomato Salad



Ingredients:-

1. 2 whole squid
2. 2 anchovy fillets
3. 1 clove garlic, finely chopped
4. 2 eschallots, finely chopped
5. 1/2 cup fresh ciabatta or sourdough breadcrumbs
6. 1 tsp finely grated lemon rind, plus 1 tbs juice
7. 1-2 tbs coarsely chopped fresh flat leaf parsley
8. ¼ cup olive oil, plus extra oil to drizzle
9. 100g green beans, blanched and refreshed in cold water
10. 1 vine-ripened tomato, blanched, peeled, seeded, and diced
11. 2 tbs sherry vinegar
12. 150g marinated kalamata olives, bruised and pitted

Directions:-

1. To clean whole squid pull the tentacles firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the tentacles, discard beak. Remove quill (see-through plastic-like feather inside hood). Wash inside well to remove any remaining gut. Cut tentacles into 1.5cm lengths.

2. Heat half the olive oil in a frying pan, cook anchovy, garlic and ecshallots until soft. Add tentacles and cook until opaque and just cooked. Season to taste.

3. Meanwhile, combine tomatoes, beans, olives, ½ tablespoon oil and vinegar in a bowl, season to taste.

4. Combine tentacle mixture in a bowl with lemon, parsley and breadcrumbs.

5. Spoon tentacle mixture into the squid hoods, leaving 1cm at the top to secure with a toothpick, drizzle with a little extra oil. Heat grillpan, cook squid, turning until golden and squid is just cooked through. Slice squid.

6. Divide salad among plates and top with squid, spoon over any remaining dressing to serve.

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Malaysian Fish Curry

Malaysian Fish Curry



Ingredients:-

1. 185g jar Malaysian curry paste
2. ½ cup fish stock
3. 400ml can coconut milk
4. 1 stem lemongrass, white part only, bruised
5. ½ small butternut pumpkin (600g), peeled, deseeded and cut into 2.5cm cubes
6. 1 small eggplant, cut into 1cm cubes
7. 500g firm white fish fillets (e.g. Basa), cut into 3cm pieces
8. 1 tbsp lemon juice
9. 1 tsp sugar
10. Roti and lime pickle, to serve

Directions:-

Serves: 6
Preparation: 20 mins
Cooking: 25 mins


1. Combine the curry paste, stock and coconut milk in a deep wok or saucepan and bring to the boil. Add the lemongrass and pumpkin, and simmer, partially covered, over medium heat for 15 mins, until pumpkin is just tender.

2. Add the eggplant and cook a further 5 mins, until it is soft. Add the fish and cook for 5 mins, until cooked through.

3. Stir in the lemon juice and sugar. Serve curry with roti and lime pickle.

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