Description
Chargrilled to perfection and served with spicy guacamole, this dish will be a hit.
Ingredients
Pickled Cucumber and Red Onion
½ C (125 ml) vinegar
½ C (125 ml) sugar
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) salt
1 small cucumber, sliced thinly into half moons
½ red onion, sliced thinly
Calamari
300 g calamari tubes and tentacles, cleaned
Westfalia Plain Avocado Oil for frying
20 g butter, for frying
zest and juice of 1 lime
salt and freshly ground pepper
few sprigs parsley, roughly chopped
1 x 200 g tub Westfalia Spicy Guacamole
parsley, chopped, for garnish
Instructions
Pickled Cucumber and Red Onion
Place the vinegar, sugar, fennel seeds and salt into a small saucepan and place over a low heat until fully dissolved. Pour the pickling liquid over the cucumber and red onion slices and leave to pickle overnight for the best result.
Calamari
Heat a little Westfalia Plain Avocado Oil in a pan until extremely hot.
Add 10 g of butter together with half of the calamari and sauté for about 25 seconds, or until nicely charred and golden. Season with salt, pepper and a little lime juice and zest. Remove from the pan and repeat with the remaining calamari.
To assemble
Place a generous amount of Westfalia Spicy Guacamole onto each serving plate and top with calamari, pickled cucumber and red onion and a scattering of freshly chopped parsley.
