Name: Squid with pork and pistachios
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 clove garlic, crushed; 2/3 cup (90g) roasted unsalted shelled pistachios, chopped coarsely; 2 tablespoon finely chopped preserved lemon rind; 2 teaspoon sumac; 1 teaspoon ground ginger; 625 gram minced (ground) pork; 1/3 cup fresh flat-leaf parsley, coarsely chopped; 1/3 cup coriander, coarsely chopped; 1 fresh long green chilli, chopped finely; 1 egg, beaten lightly; 2 tablespoon olive oil; 8 medium_piece squid tubes (480g); Parsley salad; 2 cup loosely packed fresh flat-leaf parsley leaves; 1 teaspoon finely grated lemon rind; 1 tablespoon olive oil; 2 teaspoon lemon juice

Ingredients

2 clove garlic, crushed

2/3 cup (90g) roasted unsalted shelled pistachios, chopped coarsely

2 tablespoon finely chopped preserved lemon rind

2 teaspoon sumac

1 teaspoon ground ginger

625 gram minced (ground) pork

1/3 cup fresh flat-leaf parsley, coarsely chopped

1/3 cup coriander, coarsely chopped

1 fresh long green chilli, chopped finely

1 egg, beaten lightly

2 tablespoon olive oil

8 medium_piece squid tubes (480g)

Parsley salad

2 cup loosely packed fresh flat-leaf parsley leaves

1 teaspoon finely grated lemon rind

1 tablespoon olive oil

2 teaspoon lemon juice

Method

1.Preheat oven to 200°C.

2.Combine garlic, nuts, rind, spices, pork, herbs, chilli, egg and half the oil in medium bowl; season.

3.Place mixture into piping bag; fill squid tubes with mixture. Secure openings with toothpicks.

4.Heat remaining oil in medium flameproof dish, add squid tubes; cook until browned all over. Transfer dish to oven; roast about 15 minutes or until cooked through. Stand 5 minutes then slice each tube into four pieces.

5.Meanwhile, make parsley salad; combine ingredients in medium bowl; season to taste.

6.Serve squid with parsley salad and lemon wedges.