CLAIRE-ELLEN
FULL-ON FLAVOUR
Chargrilling the fillet creates a delicious crust of Mexican flavours on the outside while the inside stays wonderfully juicy and pink. You might need to finish it off in the oven, depending on the thickness of the meat.
Grilling is all about confident cooking. Be brave enough to let the pan get smoking hot because that's what gives you that perfect sear and crust – and bags of flavour! Don't be tempted to move the ingredients around continuously. Allow the grill to work its magic. You won't be disappointed. – Hannah Lewry
GRILLED SQUID WITH CRISPY ONIONS AND TOMATO SALAD
“This is one of the best salads we've made in a long time. Claire's dressing is a winner – zesty, fresh and addictive. If you think you don't like squid, this recipe will convert you.”
Serves 4
EASY
Preparation: 25 minutes
Cooking: 10 minutes
For the crispy onions:
small onions 2, thinly sliced
cornflour 80 g
salt a generous pinch
ground turmeric ¼ t
canola oil, for frying
500 g, sliced 10 g 5 g 500 g, rinsed and dried 2T to taste
