Double Calamari

Yesterday, in honour of Skye Gyngell picking up her first michelin star, we decided to cook a recipe from her book, A year in my kitchen. The recipe chosen was Squid and chorizo with black olives and red pepper. This is a relatively simple stew to put together with a tomato base. The zest of an orange is also added which really added to the flavour. The squid itself was a bit tougher than I would have liked – not sure if my cooking or provenance issues.

Tonight was calamari again. This time it was stir fried calamari with garlic, celery and shallots from Kylie Kwong’s Recipes and Stories. This meal was quick to put together and very tasty, making it ideal for a busy weeknight. However, I did have to do a bit of restocking at the Asian grocery store in Russell St over lunch and also find some black vinegar. The calamari in this dish was from a different source to last night and ended up being very tender.

Mrs Jang’s home-style fried eggs from the book is also a ripper.

14 down, 213 to go.

This entry was posted in The Project and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s