Squid for the BBQ
Peppered Squid Serves 4 -6 Ingredients 500g cleaned squid hoods cut into rings (remove thin outer skin if necessary) 1 cup port or red wine ½ cup olive oil 1 small onion (sliced roughly) 4 garlic cloves (crushed) 3 bay leaves ¼ teaspoon salt 1 tablespoon cracked pepper 1 tablespoon oil (extra) Method Combine wine, oil, onion, garlic, bay leaves and salt and mix well. Place squid rings in the marinade and allow to stand overnight or for several hours. Drain marinade and sprinkle squid with black pepper. Brush barbeque plate with extra oil, cook squid on hot plate for approx. 30 seconds. Serve with crusty bread	Calamari Starters Serves: 6 to 8 Ingredients 500grams squid tubes washed and sliced into rings 4 tablespoons butter ½ onion (finely chopped) 4 garlic cloves (finely chopped) 2 teaspoon curry powder 2 teaspoons curry powder (3 if you like it hot) 1 lime (halved) Salt and Ground Pepper to taste Method Melt the butter in a frying pan. Add the onion and garlic and cook until soft and lightly browned. Add the curry powder and cook, stirring for approx 30 seconds. Transfer to a large bowl and leave to cool. Add the calamari when the mixture is cool. Stir to coat well and put in the fridge to marinate for at least 30 minutes. When ready to serve, cook on a hot BBQ plate for about 2-3 minutes tossing regularly until the calamari changes colour. (Remember overcooking squid makes it tough). Place on a serving platter and squeeze lime juice over. Serve immediately
Squid Stir Fry with Herbs and Honey Serves: 4 as an entree Ingredients 750gram small (bottle) squid (cleaned) or larger squid hoods cut into quarters (score inside of hoods in lattice pattern) 3 tablespoons of olive oil 1 large onion (sliced into rings) 2 garlic cloves (crushed) 1 teaspoon dried sweet basil leaves ¼ teaspoon dried thyme leaves 1½ teaspoons curry powder 2 tablespoons honey 1 teaspoon salt 1 tablespoon parsley (finely chopped) Ground pepper to taste Method Heat oil on barbeque plate, add onion and cook until softening. Add garlic and continue cooking until onion is tender. Reduce barbeque heat a little to prevent honey from burning. Stir in the basil, thyme, curry powder, honey and salt and mix together well. Add the squid hoods and gently stir to coat squid with herbs and allow squid to cook evenly. DO NOT OVERCOOK (Squid requires little cooking and goes tough if overcooked). Stir in the parsley and ground pepper. Serve with mignonette lettuce salad.