Recipes Archive

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Coriander-and-garlic calamari tubes

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

400 g sweet Tricolore peppers
5 T olive oil
7 cloves garlic, 4 thinly sliced and 3 finely chopped
sprigs fresh oregano
sea salt and freshly ground black pepper, to taste
2 pitta breads, torn
300 g calamari tubes
2 fresh chillies, finely chopped
2 T coriander, roughly chopped
1 x 200 g tub ready-prepared low-fat tzatziki

Method

Preheat the oven to 180ºC.

Halve the peppers lengthways then place on a roasting tray. Add 45ml (3T) olive oil, the thinly sliced garlic, and oregano, and toss until evenly coated. Season.

Roast for 25 to 30 minutes, or until cooked and slightly blackened on the edges.

Scatter the torn pitta into the roasting tray during the last 10 minutes of roasting time.

Place a large nonstick pan over a high heat.

Toss the calamari tubes in the finely chopped garlic, remaining olive oil, chilli and coriander, and season well.

Add the calamari tubes to the hot pan and fry with any remaining marinade until cooked through.

Top the sweet pepper with the calamari tubes, crisp pitta bread and a good squeeze of fresh lemon juice. Serve the tzatziki on the side.

Cook’s tip: Tomato wedges added to the roasting tray will lend a nice contrast to the flavours of the peppers.
Per serving: 1481.7kJ, 16.9g protein, 22.1g fat, 21.3g carbs

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Coriander-and-garlic calamari tubes

Coriander-and-garlic calamari tubes

Ingredients

Method