Cala­mari with Moroc­can stuff­ing and red pep­per salsa

CALA­MARI WITH MOROC­CAN STUFF­ING

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STUFF­ING

30 ml (2 T) chopped fresh co­rian­der 30 ml (2 T) chopped fresh pars­ley 4 gar­lic cloves, crushed

5 ml (1 t) pa­prika

2 ml (½ t) each ground cumin,

cayenne pep­per and ground co­rian­der juice of 1 lemon

30-45 ml (2-3 T) oil

250 ml (1 c) bread­crumbs

CALA­MARI

10 cala­mari tubes, slit open on one side 10 cock­tail sticks, soaked in wa­ter red pep­per salsa to serve (recipe be­low)

1 Stuff­ing Process the in­gre­di­ents in a food pro­ces­sor to form a paste.

2 Cala­mari Open up the tubes and re­move any mem­branes. Rinse and pat dry.

3 Spoon the stuff­ing into the cala­mari tubes. Use the cock­tail sticks to close and se­cure the tubes.

4 Braai the cala­mari quickly over hot coals for 3-4 min­utes a side or un­til just done and no longer translu­cent.

5 Serve with red pep­per salsa.

SERVES 6 Prepa­ra­tion 20min Braaiing

3-4 min­utes a side (cala­mari)

Grilling

5-7 min­utes (red pep­pers)

RED PEP­PER SALSA

3 red pep­pers

3 gar­lic cloves, crushed 45 ml (3 T) olive oil

15 ml (1 T) bal­samic vine­gar

1 Grill the pep­pers over an open flame un­til black blis­ters form.

2 Put the pep­pers in a plas­tic bag and al­low to cool.

3 Rub off the skins, dice and dress the flesh with the gar­lic, olive oil and vine­gar.

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