Friday, 17 January 2014


Grilled Squid on Toast with Salsa Verde
several pieces of squid, cleaned inside and out
olive oil
salt and pepper
thick slices of bread
For the salsa:
a couple of sprigs of mint
small handful each of parsley and tarragon (any green herbs you like really)
half a red onion
a couple of capers
a couple of cornichons or a small pickle
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 avocado
1. Pre-heat a grill or griddle pan to a low/medium heat
2. Make the salsa first.  Finely chop the green herbs and mix together in a bowl.
3. Finely chop the red onion, chop the skinned avocado into small cubes, cut the cornichons/pickle in half and then thinly slice, roughly chop through the capers, add everything to the herbs.
4.  Add the vinegar and olive oil to the mixture and season with salt and pepper to taste.
5.  Rub the toast with a little olive oil and sprinkle with a little salt and pepper.
6.  Grill the bread for a few minutes on each side until you have grill marks and a crunchy texture, set aside.
7. Rub the squid in olive oil and place on the grill for 2 -3 minutes per side, maximum.  You do not want to over cook squid as it gets incredibly chewy.
8.  Slice squid into rings (or leave whole), serve on top of toast with plenty of salsa and eat immediately.*Candied Violets*


Drop the calamari into a saucepan of boiling water that has been flavoured with various herbs – dill or fennel fronds, parsley, a few sprigs of celery, smashed garlic, slices of lemon or a splash of wine, a few peppercorns and a little salt.
    Cook for barely a minute until tender and opaque. Drain.
    Toss with olive oil and lemon juice to use in salads.
    Add to an off-the-shelf tomato pasta sauce.
    Mix with ready-made curry sauce.

SALT AND PEPPER SQUID g Patagonian calamari tubes
Maldon sea salt and freshly ground black pepper
or mixed peppercorns
2 T rice flour
125 g melted butter
extra virgin olive oil
30 g fresh mint, chopped
juice of 3 limes
Cooking instructions:
Heat a large pan over a high heat.
Pat dry the calamari with a cloth, season generously with salt and pepper, and dust with rice flour.
Add the butter and a drizzle of oil to the pan, and allow to heat until the butter starts to bubble.
Add the calamari and stir-fry for 3 to 5 minutes. Be careful not to overcook.
Remove from the heat, sprinkle with the chopped mint and drizzle with lime juice.*tastemag*