Friday, January 30, 2009

Squid in Tomato and Wine Sauce

Serves: 6


1 pound (500 g) squid hoods
1/2 teaspoon meat tenderizer
1 tablespoon cornflour
1 tablespoon olive oil
1 spring onion, chopped
1 clove garlic, crushed
13 ounce (410 g) can tomatoes, drained and pureed
1/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil

Microwave Method:

1. Cut squid hoods into rings. Sprinkle with the combined meat tenderizer and cornflour. Refrigerate for 30 minutes.
2. Heat oil for 30 seconds on HIGH. Stir in onion and garlic. Cook for 1 minute on HIGH.
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on HIGH.
4. Stir in squid. Cook for 5-6 minutes on MEDIUM, tossing every minute until squid is firm.
5. Sprinkle with fresh basil.
6. Serve with French bread and tossed salad.

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