COOKBOOK: KAREN MARTINI - FEASTING
Ohhh myyyy godddd, this was absolutely delicious! I doubled the quantity and I could have eaten it all by myself! The calamari was to die for!
You can fry the calamari but you’ll loose those BBQ flavours, so out comes the barbie!
Easy, amazingly delicious and super healthy! Enjoy
SERVES 4-6
100g of quinoa
Chicken stock
2 garlic cloves, sliced
2 long chilli, seeded and sliced
Handful of mint, chopped roughly
Handful of parsley, chopped roughly
Handful of parsley, chopped roughly
Salt & pepper
zest of two lemons
Lemon juice of the two lemons
Olive oil for frying
4 calamari hoods, cleaned
1 red onion, sliced thinly
2 bunches of asparagus, trimmed
extra parsley for vanishing
In a food processor, add the garlic, chilli, mint, parsley and lemon zest. Process until very fine. Add lemon juice in two batches and process until almost smooth in texture. Set aside.
Slice the asparagus through the centre, lengthways.
Cook the quinoa as per instructions on the package - substitute the water with chicken stock.
Heat a tablespoon of olive oil in frying pan. Fry the red onions until golden or browned. Add salt and pepper. Remove and set aside.
Heat a tablespoon of olive oil in the same frying pan and fry the asparagus until golden in colour. Remove and set aside.
Preheat a BBQ grill on very hot. Spray the calamari hoods with olive oil. Cook the calamari hoods for no longer than two mins on each side.
Remove and slice.
Place the sliced hoods in a tray and add the herb and spices mixture. Combine well.
On a serving plate, lay the asparagus in a row. Top with red onions. Place the quinoa over the onions and top with the calamari. Sprinkle parsley over it and its now ready to be served,
