Wednesday, November 13, 2013

CLAS: BILL Granger ~ Nov to Dec 2013 #3

after marinating the slices of squid in olive oil, 
chopped red cili and garlic for 2-3 hours (I did 1hour)
and frying them in a hot hot pan giving 2 mins each side
the squid was absolutely tender!
my substitutes: Japanese cucumber instead of Lebanese
coriander leaves instead of basil
red cherry tomatoes instead of yellow

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

For the final two months of the year, Cook Like A Star will be cooking with Australian chef Bill Granger - a self taught chef and food writer who owns several restaurants around the world. If you don't already have his books, you can find Bill's recipes all over the web including here and here. 


  1. Hi Emily,
    Your sotong dish looks delish! It's been quite a while since I last had any sotong! Love it!

  2. I love squid, Emily, and how you substituted coriander leaves for basil. Much prefer coriander leaves!

  3. Tender squid is definitely yums.