Whole, local BBQ calamari served atop finger lime pearls and a creamy tarator puré of macadamia, sourdough and chardonnay vinegar.

Serves
4

Preparation

20min

Cooking

15min

Skill level

Easy
By
Average: 4.4 (9 votes)
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Ingredients

  • 120 g saltbush leaves
  • 600 g whole local calamari, cleaned, tentacles reserved
  • 120 g finger limes, split and pearls removed

Macadamia tarator

  • 150 g macadamias
  • 1 slice sourdough baguette (about 25 g), crust removed
  • 30 ml extra-virgin olive oil
  • 3 tsp chardonnay vinegar
  • ½ tsp sea salt flakes
  • white pepper, to taste
  • 1 small garlic clove

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. For the macadamia tarator sauce, preheat the oven to 180°C. Place the macadamias on a baking tray and roast for 10-12 minutes or until lightly toasted.
  2.  Soak the bread in 150 ml cold water for a few minutes or until soft. Place the nuts, soaked bread, oil, vinegar, garlic, salt and pepper in a blender and blend until smooth. Adjust the consistency with a little extra water if necessary and check the seasoning. Refrigerate until ready to serve.
  3. Preheat a chargrill pan over high heat. When hot, add the saltbush and cook until lightly charred.
  4. Meanwhile, cut the calamari hoods down the centre and use a small sharp knife to score the flesh in a cross hatch patten. Cut into 4 long strips each. Cook the calamari for 3-4 minutes or until lightly charred and tender.
  5. To serve, spread some tarator on each plate, top with the calamari, then garnish with the saltbush and finger lime pearls.

 

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Photography by Adam Liaw.