| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 650 |
g |
Baby Squid |
| 2 |
|
Cloves Garlic |
| 1 |
lg |
Red Chilli |
| 1 |
|
Lime; (juice and rind) |
| 75 |
ml |
Olive Oil |
| 1 |
ts |
Chilli Sauce |
| 2 |
|
Aubergines |
|
|
Salt and Pepper |
|
|
Rocket Leaves |
|
|
Lime Wedges; (to garnish) |
INSTRUCTIONS
1. Prepare the squid by holding the body in one hand and the head in
the other and gently pull.
2. Remove the contents of the body, then at the top remove the spine
with your fore finger and thumb. With a knife cut the tentacles just
below the eyes. Discard everything except the body and tentacles.
3. Finely chop the garlic and chillies (remember to remove the seeds
from the chillies). Place in a bowl with the squid, the oil, the lime
juice and rind and the chilli sauce marinade for at least 2 hours.
4. Slice the aubergine thinly and brush with oil.
5. Heat the griddle or heavy bottomed frying pan until it smokes and
fry the aubergines for a couple of minutes each side. Place in a warm
oven.
6. Remove the squid form the marinade and fry on the hot griddle for 2
minutes each side for the body and 2 minutes for the tentacles. Cook
in batches. When done, pour in the marinade and heat through.
7. Arrange the rocket leaves and aubergines on a plate, place the
squid on top and pour over the marinade garnish with lime wedges and
serve.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Religion is external, faith is internal.”