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Baba ganoush with roast red peppers

45 minutes

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15 minutes

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20 minutes

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10 minutes

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20 minutes

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20 minutes

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1 hour

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45 minutes

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Pan-fried calamari with chickpeas

10 minutes

Pan-fried calamari with chickpeas

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T olive oil
250 g Woolworths Patagonian calamari heads and tubes
1 x 400 g can chickpeas, drained
2 T extra virgin olive oil
3 T lemon juice
1 red chilli, chopped
2 cloves garlic, smashed
1 stick celery, finely sliced
1⁄2 cup celery leaves, chopped
3 T Italian parsley, chopped
salt, to taste

For the caper aïoli mix:

1⁄2 cup good-quality mayonnaise
2 T caperberries, chopped
caperberry brine, to loosen (if necessary)

Method

1. Heat the oil in a large frying pan. Pat dry the calamari using kitchen paper. Pan-fry the calamari over a high heat for 3 minutes.

2. Mix the chickpeas, oil, lemon juice, chilli, garlic, celery, celery leaves and parsley. Mash slightly and season with salt.

3. Serve the calamari on top of the chickpeas and drizzle over the aïoli.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Baba ganoush with roast red peppers

Asparagus with anchovy butter

Raw baby marrow salad

Chickpea fries

Baby gem salad

Salmon crudo

Prawns with tom yum salad

Cheat’s burrata and blood orange salad

Garlic-and-burnt leek creamed corn

Vanilla-butter prawn bisque

Grapefruit roast chicken

Pan-fried calamari with chickpeas

Pan-fried calamari with chickpeas

Ingredients

Method