Saturday, January 24, 2009

Peppered Squid

Serves: 4-6


1 pound (500 g) squid hoods
1 cup port or red wine
1/2 cup olive oil
2 cloves garlic, crushed
1 bay leaf
1/4 teaspoon salt
1 tablespoon freshly cracked pepper
8 fl oz (250 ml) bottle tomato sauce
1 tablespoon chili, optional
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme

Microwave Method:

1. Cut squid hoods into rings. Rinse well.
2. Combine port, olive oil, garlic, bay leaf and salt. Pour over squid rings. Refrigerate overnight.
3. Drain marinade from squid. Toss in pepper.
4. Place squid into a shallow dish. Cook, uncovered, for 5-6 minutes on MEDIUM, tossing every minute.


1. Combine all sauce ingredients. Cook for 2-3 minutes on HIGH.
2. Serve hot with squid.

Garlic Prawns

Serves: 4


24 green king prawns
1/3 cup olive oil
2 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley

Microwave Method:

1. Peel and remove vein from prawns, leaving tails intact.
2. Combine olive oil and butter. Cook for 3 minutes on HIGH. Stir in garlic. Cook for 1 minute on HIGH.
3. Stir in prawns. Cook for 4-6 minutes on MEDIUM, tossing every minute. Sprinkle with parsley.
4. Serve in individual dishes with garlic bread.