serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 120 g saltbush leaves
- 600 g whole local calamari, cleaned, tentacles reserved
- 120 g finger limes, split and pearls removed
Macadamia tarator
- 150 g macadamias
- 1 slice sourdough baguette (about 25 g), crust removed
- 30 ml extra-virgin olive oil
- 3 tsp chardonnay vinegar
- ½ tsp sea salt flakes
- white pepper, to taste
- 1 small garlic clove
Instructions
- For the macadamia tarator sauce, preheat the oven to 180°C. Place the macadamias on a baking tray and roast for 10-12 minutes or until lightly toasted.
- Soak the bread in 150 ml cold water for a few minutes or until soft. Place the nuts, soaked bread, oil, vinegar, garlic, salt and pepper in a blender and blend until smooth. Adjust the consistency with a little extra water if necessary and check the seasoning. Refrigerate until ready to serve.
- Preheat a chargrill pan over high heat. When hot, add the saltbush and cook until lightly charred.
- Meanwhile, cut the calamari hoods down the centre and use a small sharp knife to score the flesh in a cross hatch patten. Cut into 4 long strips each. Cook the calamari for 3-4 minutes or until lightly charred and tender.
- To serve, spread some tarator on each plate, top with the calamari, then garnish with the saltbush and finger lime pearls.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
