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Lazy Arvo Tapas Plate
Visit Mark Holland’s Food Stuff website at www.foodstuff.com.au for details on his cooking classes, function services and lots more.
Words and Images by: MARK HOLLAND and ANTHONY WARRY

INGREDIENTS

The Plate

  • 1 large squid tube – cleaned, cut into four to six pieces and lightly scored in a crisscross without cutting through the flesh
  • 1 chorizo sausage – sliced on an angle
  • 1 red capsicum – de-seeded and sliced into four to six ‘cheek-like’ pieces
  • 3 small chat potatoes – parboiled and cooled, cut into thick slices
  • Extra virgin olive oil
  • A few leaves of picked parsley to garnish
  • A pinch of sea salt
  • A pinch of freshly ground black pepper

Saffron Mayonnaise

  • 2 tblspn of mayonnaise (use a good-quality fresh egg mayonnaise or aioli)
  • 6-8 threads of saffron
  • ½ tspn of water

Parsley Oil

  • 1 small handful of fresh parsley leaves – finely chopped
  • 2 tblspn of extra virgin olive oil
  • A pinch of sea salt
  • A pinch of freshly ground black pepper

Serves 2

METHOD

  1. To make the saffron mayo, add a few strands of saffron to a small bowl and the water. Allow it to infuse for two to three minutes to extract the flavour and colour. To the liquid add two large tablespoons of mayo and stir to combine. Set it aside.
  2. To make the parsley oil, mix the ingredients together in a bowl and set aside.
  3. Fire up the barbeque to a medium to high temperature. Season and oil the squid, chorizo, capsicum and potato with salt and pepper.
  4. Begin cooking the capsicum fi rst, as this takes the longest to cook. As the capsicum starts to soften, add the potatoes and chorizo, browning both sides. Turn the ingredients as required. 
  5. Once the potatoes, chorizo and capsicum are cooked and browned, fi nally add the squid. This will take only a minute or so to cook.
  6. Once the squid is seared on both sides, remove the ingredients and randomly pile onto a platter. Drizzle

    with parsley oil, garnish with fresh parsley and serve it all with the saffron mayonnaise.


This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop

Tags: Cooking Recipes Tapas Afternoon Squid Capsicum Potatoes salt pepper Mark Holland
Category: Cooking
Written: Sun 01 Mar 2015
Printed: March, 2015
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