Sea food and eat it

Im­press your friends with this tasty squid dish

Rutherglen Reformer - - News -

Ruther­glen’s very own Masterchef con­tes­tant, David Banks, will be of­fer­ing up his tips and recipes for Re­former read­ers in fu­ture edi­tions of the pa­per. This week, his recipe for Squid with Co­rian­der. For more tips and recipes, you can fol­low David on Twit­ter at www.twit­ter.com/Glas­gow_Munchy Both squid and co­rian­der are two food-stuffs which can sep­a­rate the crowd a bit.

Squid doesn’t taste of much, can be a bit chewy and has the look of some­thing which hasn’t evolved prop­erly.

Un­like any other meat, it lends it­self to be­ing cooked ei­ther re­ally quickly at a high tem­per­a­ture or stewed re­ally slowly.

Cooking it at a medium heat for a medium amount of time can re­sult in giv­ing it the tex­ture of an old per­son’s ear lobe!

Although gen­er­ally more popular than squid, co­rian­der is a big, bold herb which re­ally dom­i­nates a dish, more so than the likes of pars­ley or rose­mary.

It also freezes pretty well, if, like my­self, you don’t like waste.

I re­mem­ber watch­ing Rick Stein mak­ing a re­ally sim­ple dish con­sist­ing of th­ese two in­gre­di­ents in the back of a pretty rank look­ing kitchen some­where in the Med when I was about 10-years-old.

If you love seafood and, in par­tic­u­lar, dishes which cel­e­brate the qual­ity and lo­cal­ity of in­gre­di­ents, check out his old videos on YouTube and head down to your lo­cal su­per­mar­ket to have a go.

This par­tic­u­lar dish isn’t pricey, will make your kitchen smell like a fish­ing vil­lage in the south of France and will lu­bri­cate all your vi­tal or­gans with lots of good stuff!

( This recipe feeds four peo­ple for lunch) Step 1: Pre­par­ing the squid

Ask the per­son at the fish counter to pre­pare 500g squid for you and make sure you keep the ten­ta­cles.

Chop the body of the squid up in to rings about a pinky fin­ger in thick­ness and place to one side wi t h the ten­ta­cles ( which should be kept whole).

It prob­a­bly looks like a lot of squid at this point but it re­duces down in size. Step 2: Bring­ing the in­gre­di­ents to­gether

To a hot wok/ large pan ( not quite smok­ing) add a good slug of good olive oil and throw in three cloves of chopped gar­lic, a diced shal­lot, a chopped chilly and the zest of one lemon.

Fry un­til the wa­ter com­ing off the squid is al­most all evap­o­rated and turn off the heat.

Add a hand­ful of co­rian­der and the juice from a lemon. Step 3: As­sem­bling the dish

Add the squid to four in­di­vid­ual bowls, gar­nish with some more co­rian­der and a fi­nal squeeze of lemon juice.

Make sure you are gen­er­ous with the left­over oil from the wok/pan.

Serve with fresh, crusty bread.

De­li­cious A fin­ished squid and co­rian­der dish. Serve it with crusty bread

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