by Jen Lacey <\/span><\/p>\n Inspired by the discovery of a sardine, whiting and a red mullet inside a squid, Deborah invited food consultant and author Brigid Treloar to share some recipes and tips on cephalopods – better known as squid, calamari, cuttlefish and octopus.<\/span><\/p>\n Deb turned her added surprise into a stock, but Brigid reckons that as long as they’re intact, they would have made an ideal entree.<\/span><\/p>\n But what else can you do with squid?<\/span><\/p>\n General tips for cooking squid:<\/span><\/span><\/span><\/strong><\/p>\n On a low heat – very slowly for 30 – 90 minutes until tender. OR<\/p>\n On a high heat – very fast, in batches until flesh changes from translucent to white, for 1-2 minutes. <\/p>\n Salt & Pepper Squid:<\/strong> Combine equal quantities of sea salt flakes, cracked black pepper and szechuan pepper in a mortar and pestle or food processor. Coarsely crush and sprinkle over cooked squid.<\/p>\n For a crisp coating, dip squid in lightly beaten egg white then salt and pepper mix with cornflour, tapioca or potato starch.<\/span><\/p>\n Shallow fry, deep fry or barbecue for 1-2 minutes.<\/p>\n <\/p>\n Barbecued squid apple and cashew salad:<\/strong> Ingredients: Dressing: Salad: <\/p>\n Method:<\/strong><\/span><\/span><\/p>\n <\/p>\n Alternative Species: <\/strong><\/span>Cuttlefish, Calamari or Baby Octopus (omit scoring, cut into quarters).<\/em><\/span><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" ABC radio segment (www.abc.net.au) by Jen Lacey Inspired by the discovery of a sardine, whiting and a red mullet inside a squid, Deborah invited food consultant and author Brigid Treloar to share some recipes and tips on cephalopods – better known as squid, calamari, cuttlefish and octopus. Deb turned her added surprise into a stock, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,91,68,7,12],"tags":[35,10,32,4,133,137,9],"class_list":["post-827","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-cooking-tips-hints","category-information","category-radio-food-segments","category-seafood","tag-calamari","tag-cephalopods","tag-octopus","tag-radio","tag-recipes","tag-seafood","tag-squid"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=827"}],"version-history":[{"count":4,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/827\/revisions"}],"predecessor-version":[{"id":1149,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/827\/revisions\/1149"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nOven baked – stuffed with cooked rice or breadcrumbs, currants, herbs (parsley, thyme, sage), covered with fresh tomato sauce, in covered baking dish, moderate oven.
\nBraised – covered saucepan with red wine, garlic, thyme.<\/span><\/p>\n
\nBarbecue or pan fry with red capsicum, zucchini, baby eggplant.
\nStir fry with fresh asparagus spears, lemon juice, tomatoes.
\nGrill by brushing with oil & lemon or lime juice.
\nShallow or deep fry (see below for Salt and pepper squid).<\/p>\n
\n<\/span><\/span>(Pan fry, deep fry or barbecued)<\/span><\/p>\n
\n<\/span><\/span>Serves 4<\/span><\/p>\n
\n<\/strong><\/span>450g squid
\nJuice and zest of 1 lime
\n1 medium red chilli, seeded & chopped
\n1 clove garlic, thinly sliced
\nOil<\/span><\/p>\n
\n<\/strong><\/span>2 tablespoons lime juice
\n1 tablespoon castor sugar
\nGenerous pinch salt<\/span><\/p>\n
\n<\/span><\/strong>1 red apple, thinly sliced, skin on
\n1 avocado, diced
\n70g snow pea sprouts, tailed, thinly sliced diagonally
\n2 green onions, thinly sliced
\n1\/3 cup coarsely chopped unsalted roasted cashews
\n1\/4 cup coarsely chopped coriander leaves
\n1\/4 cup coarsely chopped mint leaves<\/span><\/p>\n\n