Sarah's KitchenSarah Sherriff
I thought that I would do another recipe using squid as everyone seems o be catching it at the moment and it is surprisingly easy to work with:
Salt & Pepper Squid
8 small squid hoods, cleaned and sliced into rings
½ cup plain flour
2 tespoon Chinese five spice
2 teaspoon sea salt
2 teaspoon freshly ground black pepper
vegetable oil for deep frying
Pat squid rings dry with paper towel.
In a bowl mix together flour, Chinese five spice and salt and pepper.
Dip squid rings into the flour mixtureand shake off any excess.
In a medium sized saucepan, heat oil over a moderately high heat and fry the squid in small batches. (approx 2 min each batch)
Drain on paper towel and serve immedialtely.
2 tablespoons ground coriander
1 tablespoon ground cumin
2 tablespoon mustard powder
2 teaspoon mixed praprika
1/3 cup peanut oil
2 kg whole snapper
1 medium brown onion finely chopped
2 cloves crushed garlic
2 teaspoon mild curry powder
2 cups cooked white rice
½ cup shelled pistachios(roasted)
2 tablespoons parsley, chopped finely
2 tablespoons fresh coriander, chopped finely
2 teaspoons finely grated lemon rind
Dry-fry spices in a small frying pan, stirring until the smells are fragrant, cool; stir in the oil.
Heat butter in a small saucepan.
Cook onion, garlic and curry powder, stirring until the onion is soft.
Combine the onion mixture with the other ingredients in a bowl.
Cut fish fish three times on each side.
Place the fish on a piece of greased aluminum foil.
Fill the fish cavity with the seasoning.
Brush the fish all over with the spice mixture.
Seal foil to make a sealed parcel.
Cook fish on a heated barbecue, turning occasionally, until fish is cooked through.