Tips: Remember the “tender/tough” principle with calamari. Cook it quickly and it will be tender, but go that bit further and it begins to toughen. • Fresh is best; frozen calamari just won’t do. Ask your fishmonger to clean the calamari if you don’t know how. • Try using the fennel and chilli oil in the recipe to flavour grilled fish or chicken. • Unlike wine, olive oils do not improve with age, so buy local and check the use-by date.
Method
CALAMARI WITH CANNELLINI BEAN PUREE & CHILLI
Prep Time : 15 minutes Cook time : 5 minutes Serve : 4
Ingredients 1.
2 x 400g cans cannellini beans, rinsed, drained
2. 3/4 cup (185ml) extra virgin olive oil 3. 8 small whole calamari 4. 4 birdseye chillies, finely sliced 5. 6.
7. 50g baby rocket
2 tsp fennel seeds, toasted, lightly crushed finely grated rind and juice of 2 lemons
Step 1: Place cannellini beans, 1/2 cup of oil and 2 tbsp water in a food processor. Process until smooth. Season and set aside.
Step 2: Clean calamari, remove tentacles (do not discard) and leave hoods whole. Rinse, drain and pat dry with paper towel. Place in a shallow bowl and drizzle with 2 tbsp of oil. Scatter over chilli and toasted fennel seeds. Season well.
Step 3: Heat a barbecue or chargrill on high until almost smoking. Cook calamari in batches for 45 secs each side, until golden. Transfer calamari and juices to a bowl. Add remaining oil, and lemon rind and juice. Toss to combine.
Step 4: Spoon cannellini bean puree onto serving plates. Top with calamari, drizzle with juices and scatter over baby rocket. Serve.
8. 2 tbsp Shaoxing wine (Chinese rice wine) or dry sherry 9. 2 tbsp brown rice vinegar 10. 1 1/2 tbsp white sugar 11. 1 tbsp tamari 12. 750g fresh shrimp rice noodle rolls 13. 1 Lebanese cucumber, cut into wedges lengthways
Method
Step 1: Rinse beansprouts under cold running water and drain well. Set aside.
Step 2: Cut gai lan in half, then cut stems diagonally into 8cm lengths. Cut leaves in half lengthways.
SHRIMP RICE NOODLE ROLLS WITH STIR-FRIED GAI IAN
Prep Time : 15 minutes Cook time : 5 minutes Serve : 4
Ingredients
1. 1 cup (80g) beansprouts, trimmed 2. 1 bunch gai lan (Chinese broccoli) 3. 2 tbsp peanut oil 4. 5.
3 garlic cloves, finely chopped 1/2 tsp dried chilli flakes, lightly crushed
6. 100g snake beans, trimmed, cut into 8cm lengths 7. 2 tbsp chicken stock
54 I INDIAN MIRROR DEC 2017
Step 3: Heat oil in a wok on medium. Cook garlic cloves and chilli for 30 secs, until crisp. Remove from heat. Strain oil through a fine sieve into a heatproof bowl. Reserve fried garlic mixture.
Step 4: Return garlic oil to wok and heat on high. Stir-fry gai lan and snake beans for 2-3 mins, until starting to soften. Add stock, rice wine, vinegar, sugar and tamari and stir-fry for 30 secs, until heated through.
Step 5: Place rice noodle rolls in a steamer basket and set over a pan of boiling water. Cover. Steam for 3 mins, until soft and heated through.
Step 6: Place rice noodle rolls in a shallow serving bowl. Top with gai lan mixture, cucumber and beansprouts. Scatter over reserved fried garlic mixture. Serve.
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