Charcoal squid satay

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per serving

200g squid


5g ground turmeric
10g yellow curry powder
10g fresh galangal
20g lemongrass
10g coriander root
2g coriander seeds
2g cumin seeds
20g organic coconut sugar
5g garlic, finely chopped
30ml rice oil
10ml soy sauce

Thai peanut sauce

1 cinnamon stick
3 star anise
1tsp rice bran oil
2tsp massaman curry paste
50ml organic coconut milk
1tbs peanut, toasted & crushed
1tsp fish sauce
1tsp organic coconut sugar
1tsp tamarind juice

5g spring onion
5g red chilli[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]

Serves 2

For the herb oil, place fresh herbs – eg basil, coriander, tarragon, dill – in a blender with a little olive oil and blend until smooth and a bright green colour. Taste and adjust blend and seasoning, then strain through a fine sieve and set aside.

Reduce the balsamic vinegar by half or until it starts to thicken. Set aside.

Trim off the asparagus stems and blanch the tips for 30 seconds in boiling salted water. Refresh in iced water, then drain and dry. Griddle or pan fry the tips and set aside to keep warm.

Heat a sauté pan and the chorizo slices. When these are lightly browned remove with a slotted spoon and set aside to keep warm.

Sauté the shrimp on both sides in the oil from the chorizo sausage. Assemble and serve, drizzling with herb oil and the balsamic reduction.[/vc_column_text][vc_column_text]turmeric sauce

50ml organic coconut milk
1tsp ground turmeric
2tbs yellow curry powder
1 1/3tbs organic coconut sugar
pinch sea salt
1tsp rice bran oil pinch coriander seed, toasted & ground
pinch cumin seed, toasted & ground

cucumber salsa

half a cucumber, diced
25ml white vinegar
25ml organic coconut sugar half a shallot, diced
quarter of a long red chilli, finely chopped
1tsp peanuts, toasted and crushed
1 sprig fresh coriander

Clean and wash the squid. Combine the marinade ingredients slowly in the blender until smooth and well mixed. Marinate the squid in the sauce overnight.

For the peanut sauce, lightly toast the cinnamon stick and the star anise in a small non-stick pan until fragrant, then set aside. Heat the rice bran oil in a wok or non-stick pan over medium heat until the pan is warm. Add the curry paste and stir lightly until fragrant, then stir in the organic coconut milk until thickened. Season with the sugar, the tamarind juice and fish sauce, then add the cinnamon stick, star anise, and peanuts. Continue to cook on low heat, stirring occasionally, until smooth and thick. Serve hot or warm.

Over a low heat, combine the vinegar and sugar for the cucumber salsa with a pinch of salt in a small saucepan. Stir until thickened, then place the pane in a cold water bath until the sauce has cooled to room temperature. Add the chilli to the sauce and stir in the remaining ingredients.

Combine the turmeric sauce ingredients.

Wipe and skewer the squid. Grill over a charcoal grill or on a griddle, turning once and pouring over a little of the marinade.

Garnish with spring onion and chilli, and serve with the peanut sauce, turmeric sauce, and cucumber salsa.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]