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NZ On A Plate

TV ONE

Char Grilled baby squid with saffron and garlic hung yoghurt


New Zealand On A Plate on TVNZ Ondemand

Char Grilled baby squid with saffron and garlic hung yoghurt
Serves 4 people as an entre

For the hung yoghurt
1 Cup   Piako Natural yoghurt
1tsp  Roasted garlic puree
1  Good pinch of saffron
1  Lemon, juiced
Salt and pepper to taste
Place the yoghurt in muslin cloth or cheese cloth over a bowl to collect the water. Keep this in the fridge over night to thicken.
For the squid salad
300g  Baby squid-Scored and cleaned
1 tsp  Berberi spice
1  Red chilli
2  Cloves garlic
1sprig  Thyme
1/4 cup  EVO oil
Marinade for up to 2-3 hours
250g   Spicy chorizo
1  Good hand full of coriander cress
1  Good handful of flat leaf parsley
1/2 tblsp  Extra virgin olive oil
1//2  Squeeze of lemon juice

To serve

Place the marinated squid on a hot char grill along with the sliced chorizo until lightly charred and cooked through.

Spoon the hung saffron yoghurt onto a serving plate.

Mix the grill squid and chorizo with the coriander cress and parsley and toss with olive oil and lemon juice. Adjust the seasoning and place on top of the saffron yoghurt.


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