| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Worrall tho, Worrall2 |
2 |
servings |
INGREDIENTS
| 2 |
|
Squid; cleaned |
| 2 |
|
Cuttlefish; cleaned |
|
|
Salt and pepper |
| 3 |
sl |
Bread; no crusts |
| 1 |
lg |
Spri coriander; and stalks |
| 1 |
lg |
Spri parsley |
| 3 |
|
Cloves garlic |
| 6 |
|
Spring onions |
|
|
A handful of capers |
| 3 |
|
Chillies; chopped (3 to 4) |
| 1/2 |
|
Lemon; juice of |
|
|
Olive oil |
|
|
Splash of red wine |
|
|
Black pepper |
|
|
Any salad leaves |
|
|
Salt and pepper |
| 1 |
tb |
Balsamic vinegar |
| 4 |
tb |
Extra virgin olive oil; (4 to 5) |
| 1 |
|
Plum tomato; chopped |
INSTRUCTIONS
GREEN SALSA
SIMPLE SALAD
Score the squid and cuttlefish, season with salt and pepper and grill or
barbecue until the flesh curls.
Green salsa:
Add the bread, coriander, parsley, garlic, spring onions, capers, chillies
and lemon juice to a food processor and blend. Whilst the blender is on add
the olive oil, enough to bind the mixture.
Add some more herbs, the red wine and about 10 turns of black pepper.
Simple salad:
Toss all the ingredients together in a bowl and serve.
To serve, place the cooked squid and cuttlefish on a plate with a good
spoonful of salsa and serve with the salad.
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Converted by MM_Buster v2.0l.
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