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Marinated Squid
A delicatessen in St Kilda, where I lived for many years, used to sell something very like this. It was quite expensive. As I was rather impecunious at the time, I decided I could probably work out what was in it and make it myself. I reckon I got it pretty right: it tastes fabulous. The squid ends up a dark golden colour and takes on all those flavours beautifully.
450 g squid tubes, cleaned and sliced into rings
a handful of fresh bean sprouts
2 cloves garlic
1 tbsp grated or finely chopped ginger
2 red chillies
1-2 pieces lemongrass, white ends finely sliced
3/4 cup soy sauce
? cup fish sauce
juice of 2-3 limes
a handful of coriander, chopped
Boil a large pot of water. Drop the squid rings in and cook for 2-3 minutes. Drain and set aside to cool.
Combine all ingredients with the squid and toss well. Marinate in the fridge overnight (or at least three hours). Eat with a fork or on a picnic, just with your fingers, but watch out for the drips!
Serves 8
450 g squid tubes, cleaned and sliced into rings
a handful of fresh bean sprouts
2 cloves garlic
1 tbsp grated or finely chopped ginger
2 red chillies
1-2 pieces lemongrass, white ends finely sliced
3/4 cup soy sauce
? cup fish sauce
juice of 2-3 limes
a handful of coriander, chopped
Boil a large pot of water. Drop the squid rings in and cook for 2-3 minutes. Drain and set aside to cool.
Combine all ingredients with the squid and toss well. Marinate in the fridge overnight (or at least three hours). Eat with a fork or on a picnic, just with your fingers, but watch out for the drips!
Serves 8
Kale & Beef Stir Fry
I fully expected kale to be a bit boring, like silver beet. But I tried some because it was supposed to be so incredibly good for you. Lo and behold! It tastes fabulous, especially cooked with soy sauce and lemon juice. The simple original recipe I tried seemed a good fit for some very finely sliced beef, and indeed it is, but you can also take the beef out and just serve the kale up as a side dish.
A generous slurp of vegetable oil
1 clove garlic
1 bird's eye chilli
1/2 to 1 bunch kale, washed and chopped roughly
500 g prime lean beef, sliced very thin
2 tbsp soy sauce
Juice from 1 lemon
In a wok, heat the oil and sauté the garlic and chilli. Add the beef and stir fry until browned. Add the kale and cover until it has wilted and cooked. Pour on the soy sauce and lemon juice and stir fry briefly.
Serve with steamed rice. (I like to use a large teacup as a mould for the rice to make it into a neat mound, Indonesian style. Sprinkle some fried shallots on top for real authenticity.)
Serves 4
A generous slurp of vegetable oil
1 clove garlic
1 bird's eye chilli
1/2 to 1 bunch kale, washed and chopped roughly
500 g prime lean beef, sliced very thin
2 tbsp soy sauce
Juice from 1 lemon
In a wok, heat the oil and sauté the garlic and chilli. Add the beef and stir fry until browned. Add the kale and cover until it has wilted and cooked. Pour on the soy sauce and lemon juice and stir fry briefly.
Serve with steamed rice. (I like to use a large teacup as a mould for the rice to make it into a neat mound, Indonesian style. Sprinkle some fried shallots on top for real authenticity.)
Serves 4
Apple & Raspberry Tart
So quick and easy to prepare, this is great to impress with at short notice, or when you're too tired to be bothered with cooking dessert, but everybody wants one. It is also great fun for children to make. You can use shortcrust or puff pastry, and I keep a box of raspberries in the freezer along with frozen pastry so I can make this any time.
200 g pastry (ie 1 frozen sheet; no need to thaw beforehand.)
2 granny smith apples, peeled, cored and sliced thinly
1 handful or so of frozen raspberries
1 tbsp castor sugar
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
Preheat the oven to 200° C.
Place the pastry on a sheet of baking paper, laid on a baking tray. Arrange the apple slices in overlapping rows or circles, right to the edges, and sprinkle over the raspberries. Mix the sugar, cinnamon and cardamom together and sprinkle evenly over the tart.
Bake for 30 minutes until the visible pastry is puffed and golden, cut up into four portions and serve hot.
Serves 4
200 g pastry (ie 1 frozen sheet; no need to thaw beforehand.)
2 granny smith apples, peeled, cored and sliced thinly
1 handful or so of frozen raspberries
1 tbsp castor sugar
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
Preheat the oven to 200° C.
Place the pastry on a sheet of baking paper, laid on a baking tray. Arrange the apple slices in overlapping rows or circles, right to the edges, and sprinkle over the raspberries. Mix the sugar, cinnamon and cardamom together and sprinkle evenly over the tart.
Bake for 30 minutes until the visible pastry is puffed and golden, cut up into four portions and serve hot.
Serves 4
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