GRILLED CALAMARI
WITH SALSA VERDE
SERVES 4SERVES 4
500g squid tubes (from about 500g squid tubes (from about
2 large squid), cleaned2 large squid), cleaned
2 tbs olive oil2 tbs olive oil
Lemon wedges, to serveLemon wedges, to serve
SALSA VERDESALSA VERDE
2 bunches flat-leaf parsley, leaves picked2 bunches flat-leaf parsley, leaves picked
200ml olive oil200ml olive oil
2 tsp salted capers, rinsed, drained2 tsp salted capers, rinsed, drained
4 cornichons4 cornichons
2 anchovy fillets in oil, drained2 anchovy fillets in oil, drained
1 small garlic clove, finely chopped1 small garlic clove, finely chopped
Juice of 1 lemonJuice of 1 lemon
For the salsa verde, place all ingredients For the salsa verde, place all ingredients
in a blender and whiz until smooth. in a blender and whiz until smooth.
Transfer to a bowl, cover surface directly Transfer to a bowl, cover surface directly
with plastic wrap and set aside.with plastic wrap and set aside.
To prepare the squid tubes, cut along To prepare the squid tubes, cut along
one side and open up. With a sharp knife, one side and open up. With a sharp knife,
lightly score the inside surface with lightly score the inside surface with
crisscross lines, then cut into 4cm-wide crisscross lines, then cut into 4cm-wide
pieces. Place in a bowl and toss with oil. pieces. Place in a bowl and toss with oil.
Heat a chargrill pan or barbecue to Heat a chargrill pan or barbecue to
high heat. Grill tubes for 1-1high heat. Grill tubes for 1-1^11 // 22 minutes minutes
each side or until just cooked through.each side or until just cooked through.
Transfer to a serving platter. Season, Transfer to a serving platter. Season,
drizzle with salsa verde and serve with drizzle with salsa verde and serve with
lemon wedges.lemon wedges.MANGO POPS (WITH A HIT MANGO POPS (WITH A HIT
OF CAYENNE SALT)OF CAYENNE SALT)
MAKES 10MAKES 10
You will need 10 x You will need 10 x^11 // 33 -cup-capacity icy pole -cup-capacity icy pole
moulds and 10 wooden popsicle sticks. moulds and 10 wooden popsicle sticks.
Begin this recipe at least 4 hours ahead.Begin this recipe at least 4 hours ahead.(^22) // 33 cup (150g) caster sugar cup (150g) caster sugar
3 ripe mangoes3 ripe mangoes
(^11) // 33 cup (80ml) lime juice (from about cup (80ml) lime juice (from about
3 limes), plus lime wedges to serve3 limes), plus lime wedges to serve
CAYENNE SALTCAYENNE SALT
2 tsp sea salt flakes2 tsp sea salt flakes
2 tsp caster sugar2 tsp caster sugar
(^11) // 22 tsp cayenne pepper tsp cayenne pepper
Combine sugar and Combine sugar and^22 // 33 cup (165ml) water cup (165ml) water
in a saucepan over medium-high heat in a saucepan over medium-high heat
and cook, stirring, for 2 minutes or until and cook, stirring, for 2 minutes or until
sugar has dissolved. Bring to the boil, sugar has dissolved. Bring to the boil,
remove from heat and set aside to cool.remove from heat and set aside to cool.
Cut cheeks off mangoes and, using Cut cheeks off mangoes and, using
a large metal spoon, scoop out flesh. a large metal spoon, scoop out flesh.
Using a sharp knife, cut off as much Using a sharp knife, cut off as much
flesh as you can from remainder of mango. flesh as you can from remainder of mango.
Chop flesh and transfer, with lime juice, to Chop flesh and transfer, with lime juice, to
a food processor. Whiz until smooth, then a food processor. Whiz until smooth, then
add sugar syrup and whiz to combine.add sugar syrup and whiz to combine.
Pour mango mixture into popsicle Pour mango mixture into popsicle
moulds and freeze for 1 hour or until moulds and freeze for 1 hour or until
half-frozen, then insert popsicle sticks and half-frozen, then insert popsicle sticks and
freeze for 3 hours or until frozen. To remove freeze for 3 hours or until frozen. To remove
pops, dip moulds in hot water, wiggle pops pops, dip moulds in hot water, wiggle pops
to loosen, then remove from moulds and to loosen, then remove from moulds and
place on a tray lined with baking paper. place on a tray lined with baking paper.
Return to freezer until firm. (Frozen pops Return to freezer until firm. (Frozen pops
can be stored, in a single layer in an can be stored, in a single layer in an
airtight container, for up to 3 weeks.)airtight container, for up to 3 weeks.)
For the cayenne salt, combine all For the cayenne salt, combine all
ingredients in a bowl. Serve pops with ingredients in a bowl. Serve pops with
cayenne salt and extra lime wedges. cayenne salt and extra lime wedges.
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For more of Matt’s dishes that For more of Matt’s dishes that
celebrate Australian flavours.celebrate Australian flavours.
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