B08NWSHV19 EBOK by Unknown

B08NWSHV19 EBOK by Unknown

Language: eng
Format: azw3
Published: 2020-11-20T08:25:11.832000+00:00

Squid Bruschetta

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Squid bruschetta


4 cloves garlic, 3 minced and

1 jalapeño, stemmed, seeded

1 avocado, diced

1 whole, skin removed (for

and minced

2 tbsp lime juice

rubbing on bread)

50g coriander, chopped

1 loaf of your favourite rustic

Zest and juice from 1 lemon

1 small red onion, minced


Freshly ground black pepper

½ red capsicum, diced

100ml + 2 tbsp olive oil

1 grapefruit, supremed and

500g squid tubes and


tentacles, cleaned

In a small bowl, toss minced garlic, lemon zest and juice, pepper, 50ml oil and squid to combine.

Place in fridge for 20-30 minutes to marinate. In a medium bowl, combine jalapeño, coriander, onion, capsicum, grapefruit, avocado, lime juice and 2 tbsp oil. Set aside. Heat grill to medium. Cut bread crosswise into 2½cm slices. Brush both sides lightly with 50ml oil and grill for 1-2 minutes each side, until toasted and lightly browned. Transfer to cutting board. Gently rub toast on one side with whole garlic and then discard clove. Place whole squid tubes, including tentacles, on grill for about 1-2 minutes per side, turning them once (squid will immediately shrink up.) Transfer to cutting board.

Slice crosswise into 1cm rings, add to salad and toss to combine. Arrange bread on a platter and top each slice with a large spoonful of squid mixture. Serve immediately.



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