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Chargrilled Squid, Roasted Capsicum Sauce and Woodfired Bread

  • Steps
  • Ingredients


  • Prepare wood fired oven or covered coal BBQ and heat to 250C.
  • For the Woodfired Bread, sieve flour into a large mixing bowl, add salt and make a well in the centre. Place yeast, oil, sugar and 1 ¼ cups warm water into a jug and mix with a fork to combine. Pour the yeast mixture into the well and bring together to make a soft dough.
  • Turn dough out onto a clean, floured bench and knead until smooth and elastic, about 5-7 minutes. Place dough in lightly oiled bowl, cover with cling film and set aside in a warm place for 30 minutes to prove.
  • Lightly flour the bench and shape the dough into a loaf shape. Place the loaf into a deep roasting tray invert second tray to cover loaf or cover with cling film. Leave in a warm place to rise for 30 minutes.
  • Uncover tray and place into wood fired oven, BBQ and cook until well browned and sounds hollow when tapped on the base, about 30 minutes. Remove from oven and allow to cool completely
  • Once cool, cut loaf into 12 thick slices. Brush the slices with oil and return to the oven to toast until golden. Remove from oven, slice in half, diagonally, and set aside until serving.
  • For the Red Pepper Sauce, wrap garlic in foil and place directly on coals to cook until soft, about 30 minutes. Remove from heat, unwrap and place in a large mortar and pestle.
  • Place the red capsicums directly on the coals to char for 10 minutes, turning regularly. Remove from heat and cover, to sweat, for 10 minutes. Peel skin and place flesh in the mortar and pestle with the garlic.
  • Wrap cashews in foil and place in wood fired oven to cook until golden brown, about 8 minutes. Remove from oven and place into the mortar and pestle. Add remaining ingredients and grind until a thick paste forms. Set aside for serving.
  • For the Grilled Squid, clean the squid, removing cartilage, innards and eyes. Place squid bodies and tentacles in a medium bowl. Add remaining ingredients and mix well. Set aside, in fridge, to marinate for 30 minutes.
  • To cook, place the squid and tentacles between two wire racks and fasten racks together. Place squid directly over hot coals to cook until charred but still soft, about 2 minutes for each side. Alternatively, heat a large griddle pan over high heat and cook squid, in batches, for 1-2 minutes on each side. Remove from the heat and set aside until serving.
  • For the Blistered Tomatoes, place tomatoes, extra virgin olive oil and sea salt in a bowl and toss to coat. Wrap in foil and place directly onto the coals until blistered and charred, about 5 minutes. Remove from heat and set aside until serving.
  • For the Herbed Oil, place all the ingredients into a jug and mix with a fork until well combined. Set aside until serving.
  • To serve, place a spoonful of Red Pepper Sauce into the centre of each plate. Add Blistered Tomatoes and Woodfired Bread. Brush Grilled Squid with Herbed Oil and add to plate. Sprinkle with coriander leaves and lemon zest.

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