2019-10-01_Australian_Womens_Weekly_NZ

(やまだぃちぅ) #1

Easy entertaining


Crusted squid and
yoghurt aioli
SERVES 4 PREP AND COOK TIME 40 MINUTES


1kg small squid
¼ cup (50g) baby capers
3 cups (750ml) vegetable oil
1 cup (80g) quinoa flakes
1 teaspoon chilli flakes
2 teaspoons sea salt flakes
½ teaspoon freshly ground black pepper
1 cup packed flat-leaf parsley leaves
2 medium lemons (280g), cut into wedges
YOGHURT AIOLI
1 cup (280g) Greek yoghurt
2 cloves garlic, crushed
¼ cup flat-leaf parsley, chopped finely


½ teaspoon finely grated lemon rind

1 Clean squid by gently pulling head
and tentacles away from the body.
Pull out the clear backbone and remove
the entrails. Cut tentacles away from
head just below the eyes; discard
head. Discard hard beak in centre
of tentacles. Cut into 1cm thick slices.
Pat dry with paper towel.
2 YOGHURT AIOLI Combine ingredients
in a small bowl. Refrigerate until ready
to serve.
3 Pat capers dry between two paper
towels. Heat 1 tablespoon of the oil in
a small frying pan over medium heat;
cook capers for 2 minutes or until crisp.

Drain on paper towels.
4 Combine quinoa flakes, chilli, salt and
pepper in a large bowl. Add the squid,
in three batches, tossing to coat well.
5 Heat the remaining oil in a large deep
frying pan over medium-high heat. Test
the heat of the oil by adding one piece
of coated squid; it should sizzle around
the edges if the oil is hot enough. Cook
squid, in four batches, for 2 minutes or
until golden and cooked through. Drain
on paper towel. Keep warm while
cooking remaining squid.
6 Serve squid scattered with crisp
capers, parsley, lemon wedges and
Yoghurt Aioli.
Not suitable to freeze or microwave.
Free download pdf