A delicious starter from Ruth Watson’s ” The Really Helpful Cookbook”.
Ingredients
- 500 g squid ( including tentacles) prepared
- 1 425g can chickpeas drained and rinsed
- 2 plump garlic cloves peeled and crushed
- a thumb sized knob ginger peeled and roughly chopped
- 2 lvl tsps Sambal Manis or 1 tsp chilli sauce and 1 tsp dark soy sauce
- 1 handful fresh coriander leaves and stalks
- 150 ml groundnut oil
- a handful salad leaves or watercress dressed
- a little Collona lemon oil or extra virgin olive oil
- a small handful flat leaf parsley chopped
Servings:
Instructions
- Cut the squid bodies into roughly 7 cm square pieces. If the squid is quite thick lightly crisscross the inside surface with the point of a small sharp knife to help stop it curling. Cut any long tentacles into shorter pieces. Refrigerate until needed.
- Tip the chickpeas into a food processor together with the garlic, ginger, sambal manis, coriander and half the groundnut oil. Whizz for 30 seconds or so, then scrape down the sides.
- Now, using the pulse button, add more oil bit by bit until you have a slightly rough textured but soft and creamy mass. Season to taste with a generous amount of salt and pepper.
- Dollop some hummus on to each plate and garnished with a handful of dressed salad leaves or watercress just before you cook the squid.
- Heat a griddle pan over a very high heat until it is searingly hot. Toss the squid in a little groundnut oil and season with salt and pepper.
- Drop half of the squid into the pan and cook for no more than 90 seconds in total, turning the pieces with a pair of tongs. Any longer and it will toughen.
- As soon as the squid is opaque remove it, then cook the second batch.
- Pile the squid on top of the hummus and drizzle over a little lemon oil or olive oil. Scatter on some parsley and serve immediately.
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