Cuisine : Cuisine, Issue 144
www.cuisine.co.nz CUISINE 75 PISTOU-STUFFED SQUID WITH ROCKET, FENNEL, SPICED SALT & AÏOLI SERVES 4 This is one of my favourite dishes to cook on the barbecue down at the beach. Easy to prepare, it is a very versatile dish -- the squid is also fantastic stuffed with Asian herbs and served with barbecued lime. Pistou-stuffed squid 1 packed cup basil leaves 1 packed cup flat-leafed parsley 1 tablespoon sea salt flakes 1 tablespoon extra virgin olive oil, plus extra for cooking 20 baby squid, cleaned 2 teaspoons coriander seeds 2 teaspoons fennel seeds 1 teaspoon dried chilli flakes 2 good handfuls large-leaf rocket 1 fennel bulb, finely sliced 2 lemons, cut into wedges Heat the barbecue or a frying pan. Preheat the oven to 170°C. Using a mortar and pestle, pound together the basil and parsley with a pinch of the sea salt and 1 tablespoon of extra virgin olive oil until you have a coarse paste. Stuff this inside the baby squid. Set aside. Roast the coriander and fennel seeds and the chilli in the oven until golden then lightly crush. Mix with the sea salt and set aside. Lightly oil the squid and place on the barbecue or pan until golden on both sides. Mix the rocket and fennel, and scatter on plates. Top with the squid and lemon wedges, and serve the spiced salt and aïoli on the side. Wine Pegasus Bay Sauvignon Sémillon. Aïoli 3 egg yolks 2 bulbs garlic, each wrapped in tinfoil, roasted sitting on rock salt at 150ºC for 90 minutes 2 cloves garlic 1 tablespoon Dijon mustard 30ml sherry vinegar 500ml olive oil 180ml extra virgin olive oil salt and freshly ground black pepper juice of 1 lemon Blend the yolks, roasted garlic pressed from the skins, raw garlic, mustard and vinegar until combined. With the motor running, slowly add both oils. Taste, season and add the lemon. PEPPER-CRUSTED CARPACCIO WITH HORSERADISH CREAM, OYSTERS & SALSA ERBE SERVES 4 Based on the classic surf 'n' turf, this is a sexy dish, made with little fuss. Using extremely fresh ingredients, the home cook can produce a top restaurant-quality dish. Horseradish cream 1 horseradish root (or 1 heaped tablespoon jarred horseradish, but omit the vinegar and sugar if using) 50ml sherry vinegar 1 tablespoon caster sugar sea salt and freshly ground white pepper 250ml cream Peel the horseradish root and finely grate into a bowl. Add the sherry vinegar, caster sugar, a good pinch of sea salt and a good crack of white pepper. Pour in the cream and lightly whisk until just thickening and very soft ribbons fall from the spoon. Taste and adjust the vinegar and seasoning to your liking.
Cuisine, Issue 145