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Chermoula Marinated Cuttlefish with Yoghurt Sauce |
Recipe featured in Shane Stanley's Noosa Farmers' Market Book
by Petra Frieser
Recipe by Matt Golinski
The Rolling Dolmade
www.therollingdolmade.com.au
| | | | | 500gm Cuttlefish
1 Garlic Clove
1 tbs Ginger
1 bunch Coriander
1 Red Chilli
1 small Red Onion
Zest of 1 Lemon
1 tsp Ground Cumin
1 tsp Ground Coriander
100ml Olive Oil
250ml Greek Yoghurt
1/2 Continental Cucumber, finely grated
1/4 cup Mint, finely chopped
Salt & Pepper
24 Wooden Skewers
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Method
Clean and score the cuttlefish and cut into small triangles. Put garlic, ginger, coriander, chilli, onion, zest and spices into a food processor and blend to a paste, adding oil to help it blend. Mix with cuttlefish and place 3 pieces of cuttlefish on each skewer.
Season with salt and pepper. Cook skewers on barbeque until golden, about 2 minutes on each side.
Whisk together yoghurt, cucumber and mint. Season with salt and pepper.
Serve cuttlefish immediately drizzled with the sauce or with sauce in a dish on the side. Serves 4
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