This week has been the most productive and stressful. To me Friday only announces itself with a seafood dish! I have to tell you... I am a seafood addict and will give up a chop or chicken on any day of the week for a something fishy!
So this led to my choice of recipe to post this week! I have always wanted to go to Zanzibar and in time, I will get there but until then I am living vicariously through the experiences of Lungile. One of the youngest competitors in the first season of MasterChef South Africa. Lungile now works for Drum Magazine as Junior Food Editor!
On this note, I say... Have a peaceful weekend!
Enjoy!
Squid in Zanzibar spices
Serves 8
 |
| Recipe taken out of MasterChef Cookbook |
Ingredients
14–16 baby squid
1 ml sea salt
pinch of ground pepper
30 ml olive oil
10 ml turmeric
10 ml ground coriander
10 ml ground cumin
juice of 3–4 limes
3–5 cm piece fresh ginger,
peeled and grated
40 ml sunflower oil
Method
1 Clean the squid by removing the beak and the ink sack and cartilage. Rinse under running water. Pull off the tentacles and the head. Remove the side wings and outer skin. Rinse the squid again.
2 Slice open the squid on the one side and flatten them out. Slice into long strips as wide as you desire.
3 Mix all the remaining ingredients, except the oil, in a bowl and allow the squid to marinate in this mixture for atleast 30 minutes.
4 Heat a little of the oil in a large frying pan over high heat and stir-fry the squid in batches. Add more oil as needed. Do not overcook the squid as it will become rubbery!
5 Serve with crunchy coleslaw.
Serves 10–12
Crunchy Coleslaw
1 head cabbage, shredded
4 small heads red
cabbage, shredded
4–6 carrots, peeled andgrated
125–250 ml mayonnaise
1 ml salt
1 ml pepper
juice of 1–2 limes
Method
1 Mix all the ingredients in a bowl and refrigerate until cold.
2 Serve with the squid.
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