God that’s a long title! Apologies for that; I just want to describe it properly! We had this on Friday night, but I’ve not got around to blogging it till now. I didn’t BBQ, Adam does that. One day I might learn, but as he’s so good at it, I leave him to it. It’s a bit like gardening; he does all that too. What’s the point in getting involved when your other half is so good at something? Although if he got hit by a bus tomorrow then my life would be without BBQs and I’d have an overgrown garden. And I’d have to make my own fires in the winter! Oh shit, maybe I should start learning some more stuff actually… ; )
This is a stylish and easy BBQ dish. Be super as a starter when you have people over (maybe followed by a great big steak, also done on the barbie?). It’s so simple, and so good. Do make the effort to barbie it up though (she says, not having a clue how to barbie herself!). It makes all the difference. A good griddle pan would be almost as good. Almost, but not quite.
Oh by the way, that soberista thing didn’t go that well… had a few pints in the pub last night. I’m rubbish, I know… I blame the weather! : /
To make enough for a starter for 2/3:
6 little squids, cleaned, then scored and sliced into smallish pieces (about 5cm width), with tentacles (unsliced), and put on metal skewers to prevent them falling through the BBQ grill
3 bulbs of fennel, thinly sliced
1 large bunch of coriander, roughly chopped
1 small handful of mint, roughly chopped
2 tbsn sweet chilli sauce or chilli jam (I used some homemade stuff from a Nigella recipe)
Juice of 1 lime
3 tbsn olive oil
Large pinch of sea salt
Freshly ground black pepper
Lime wedges and extra sweet chilli sauce, to serve
- To BBQ the squid: let the coals get as hot as possible. It should be fiercely hot, I’m told. Brush the squid with oil. Stick the scored and sliced up squid onto several metal skewers. Put them on the heat and don’t move them for at least a minute or else they will stick. Give them a minute and a half each side.
- To prepare the salad (which you should do before the squid goes on!), simply slice the fennel as thin as you can (take the fronds off, which you can save and make potato and fennel soup with, and keep slicing in the same direction). Then chop your herbs and place them and the fennel in a large bowl.
- Whisk the oil, lime juice, chilli sauce, salt and pepper together and taste to see if you would like to adjust the seasoning. Toss and await the squid.
- Chuck the squid in fresh from the grill and toss again.
- Serve with extra chilli sauce and a wedge of lime.