I found this recipie on Escape with Et's online magazin, tired it out and it pretty damm good, i use it all the time now.
2 x Squid tubes
1 x Garlic clove
2 x Sprig chopped flat leaf parsley.
150 mls Olive oil
1 x Teaspoon of chilli purre
1 x Teaspoon of green herb dressing
1 x Lime
4 x Long red chilli (roasted and peeled)
2 x Large red capsicum (roasted and peeled)
1 x Lime
Salt and pepper to taste
30 mls Sweet chilli sauce
Splash of fish sauce
Green Lemon Herb Dressing
1 x Bunch basil
2 x Sprig parsley
1 x Bunch dill
1 x Teaspoon crushed garlic
75g Parmasan cheese
100 mls Olive oil
Ĺ a Lemon squeezed
Method (Chilli Puree)
Place chilli and red capsicum on hot BBQ flame and blacken skins. Place capsicum and chilli into a bowl while hot and cover with cling wrap, ensure it is air tight (this will help steam skins and make it easy to peel them when cold). De-seed and peel capsicum and chilli and then place in food processor.
Puree until smooth then add sweet chilli sauce, juice of one lime and splash of fish sauce. Check seasoning if it needs salt and pepper add.
Method (Green Lemon Herb Dressing)
Place all ingreadients except olive oil in food processor and blitz. Add olive oil slowly until sauce consitancy, donít add all oli at once as this recipe can change depending on size of bunches of herbs.
Cut squid tubes in half with a very sharp kinfe score the inside in fine criss cross pattern. Now cut into large enough strips so that it can be placed on the BBQ without it falling through gaps on your grill.
Marinate your squid in crushed garlic, 1 x Tsp of chilli purre, 1 x Tsp green herb dressing and 150 mls of olive oil for a hour or so (You could marinte over night for more intense chilli garlic flavour.)
Heat the BBQ nice and hot. Place squid on BBQ cook quickly (squid can over cook very quickly the longer you cook the tougher the squid becomes). Take the squid off the grill and leave it in a warm place while you prepare the plate. Take some chilli puree and spread it in the center of the plate. Take some green salad dressing and spread opposite direction. Now place warm squid in center and finish with a good squeeze of lime.
BBQ Squid with Chilli and Lemon herb
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