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Squid with Ajvar
Recipe by Grace Jupp
This quick and easy squid features a spicy ajvar (roasted red pepper sauce), roasted veggies and a parsley and lemon oil.
- Steps
- Ingredients
Ingredients
Ajvar and Roast Vegetables
Lemon and Parsley Oil
Squid
To Taste
To Garnish
Select All
Steps
- Prepare coals for hibachi or BBQ if using.
- For the Ajvar, roast capsicums, 1 eggplant and chilli on a hibachi or on a wire rack over an open flame, until completely charred.
- In the meantime, heat a medium frying pan over medium high heat. With the remaining eggplant, cut the skin off in long strips, leaving about 5mm of flesh on. Dice into uniform 5mm cubes.
- Add 2 teaspoons oil and diced eggplant into the hot pan and cook until lightly golden, about 3-4 minutes. Remove from heat. Place on paper towel to soak up excess oil. Transfer to a bowl.
- Remove vegetables from the hibachi or wire rack and place in a large stainless steel bowl and cover with cling wrap. Set aside for 10 minutes.
- Transfer the charred vegetables to a bowl, cover and set aside for 10 minutes. Discard skins from capsicums, chillies and eggplant, along with capsicum and chilli seeds.
- Place the flesh of 1 ½ of the red capsicums, the green and yellow capsicum, chilli and eggplant into the jug of a Thermomix along with garlic, remaining olive oil, vinegar, salt and black pepper. Blend on speed 6 for 10 seconds. Scrape down inside of the jug. Blend for 20 minutes at 90oC on speed 4.
- Dice the remaining capsicum half into 5mm cubes and add to the diced eggplant. Add the blended sauce and stir to combine. Season with salt and pepper, to taste.
- For the Lemon and Parsley Oil, peel the lemon rind from one lemon, avoiding the pith. Place into the jug of a Thermomix along with parsley and olive oil. Blend at speed 10 for 30 seconds. Pass the oil through an oil filter and set aside to strain.
- For the Squid, cut each squid hood into 4 rectangular portions.
- Generously season the squid and cook on hibachi, BBQ or hot grill pan on each side for 2 minutes then place onto a clean chopping board. Season with salt and pepper.
- To serve, using a 7cm chef ring mould as a template, place about 4 tablespoons of ajvar into the base of each serving bowl. Place the squid on top and garnish with fresh parsley and the lemon and parsley oil.
