Shane Pinnegar
PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Fruity Calimari
|
4 medium squid tubes, cleaned 1 kiwi fruit 1 cup flour grated zest of 1/2 lemon large pinch sea salt and cracked black pepper 1/4 cup canola oil |
Slice the squid tubes into rings about 1/2 - 1 cm wide and place in a bowl. Squeeze the kiwi fruit flesh out of it’s skin and mix through the squid well. Cover with cling film and allow to marinate in the refrigerator for a few hours. The kiwi fruit’s natural acidity will tenderise the squid as well as flavouring it. Don’t allow it to marinate for too long, however – after a couple of days the acid will break the squid down to a mush! Combine the remaining ingredients well. Shake the kiwi fruit from the squid rings and toss well in the flour mixture to fully cover. Heat a little oil on the hotplate part of your barbecue to beading point, then throw the squid in small batches onto the heat very quickly until the flour crisps up and cooks golden. Make sure the squid is cooked all over and remove to your serving tray before frying the next batch. Serve with Voodoo Moon’s Jade Dragon green chilli & coriander jam and wedges of lime.
|
|
|
|
|
|
|
|
|
|
All text, images and recipes are ©Voodoo Moon 2002 - 2006
(copyright protected by international treaties & laws)
and should not be reprinted without express permission