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  • Australian Women’s Weekly NZ

    Lunch with friends

    Sep 11, 2019 6 minutes
    PHOTOGRAPHY by JAMES MOFFATT
    STYLING
    by
    OLIVIA BLACKMORE
    and
    SOPHIA YOUNG

    Crusted squid and yoghurt aioli

    SERVES 4 PREP AND COOK TIME 40 MINUTES

    1kg small squid
    ¼ cup (50g) baby capers
    3 cups (750ml) vegetable oil
    1 cup (80g) quinoa flakes
    1 teaspoon chilli flakes
    2 teaspoons sea salt flakes
    ½ teaspoon freshly ground black pepper
    1 cup packed flat-leaf parsley leaves
    2 medium lemons (280g), cut into wedges

    YOGHURT AIOLI

    1 cup (280g) Greek yoghurt
    2 cloves garlic, crushed
    ¼ cup flat-leaf parsley, chopped finely
    ½ teaspoon finely grated lemon rind

    1 Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone and remove the entrails. Cut tentacles away from head just below the eyes; discard head. Discard hard beak in centre of tentacles. Cut into 1cm thick slices. Pat dry with paper towel.

    2 YOGHURT AIOLI Combine ingredients in a small bowl. Refrigerate until ready to serve.

    Pat capers dry between two paper towels. Heat 1 tablespoon

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