Squid with Lime and Thyme [#191]

Well, I took real liberties with this one, but as it is near the end, I think I am entitled! The original recipe calls for squid to be chargrilled then dressed with lime juice and thyme. Here's how I changed it:

• used coriander leaf instead of thyme


• used a misture of squid, prawns and scallops


• quickly stir-fried in a stonkingly hot wok, rather than chargrilling, then tossed with lime and the chopped coriander


• stirred through egg noodles that had been dressed with sesame oil and soy

So, a radically different version using Nigel's recipe as an interpretation and idea. Jolly nice, though. Next time, will add some chilli.

Only two recipes to go!

A Squid in the Fryer [#156]

Lovely fresh squid in the Covered Market today. I under-bought and was short of enough for us both, so supplemented this dish with some fresh king prawns too. I didn't cook this very well, as the squid rings (and prawns) were supposed to emerge crisp from a dousing in flour and a fast fry in a little oil. I think I over-crowded the pan as the fish came out soggy. Still, it tasted delicious - not at all rubbery, and tossing it in finely-chopped red chilli, garlic and coriander (with a spritz of lime too at the end) made the flavours sing. So I shall know next time to a) buy more squid and b) cook it in batches. Very nice with rice and stir-fried spinach and courgette with sesame oil. No online recipe, sorry - but then, it is scarcely a recipe in the book, either, more a narrative of a cooking method.