TEFAL – Char-Grilled Squid with Miso Mayonnaise
We get it! Sometimes mid-week dinners can be a mixture of stress and rummaging around the fridge for a quick fix. This Char-grilled Squid with Miso Mayo is a ripper of a dish, made using unique flavors and best of all, it takes under 30 mins! Check out the recipe below and be sure to tag @tefalaustralia to show off your fav Everyday Gourmet recipe.
Chef: Justine Schofield
Time: 25 minutes
4 small-medium squid
1 tbsp olive oil
Zest of 1 lemon
1 tbsp white miso paste
4 pieces of pickled ginger, finely chopped, and 2 tsp. ginger pickling liquid
¾ cup of whole egg mayonnaise
Juice of ½ lemon
2 sprigs of mint
1 tbsp sesame seeds, toasted
Salt and pepper
Clean the squid thoroughly and remove the insides and squid ink. Reserve the tentacles and wings.
Place the squid in a bowl with the lemon zest, salt, pepper and extra virgin olive oil. Coat well and set aside to marinate for 10-15 minutes.
For the sauce, whisk together the miso and ginger pickling liquid, followed by the finely chopped ginger mayonnaise. Check seasoning and if a little more acidity is required add a squeeze of lemon juice. If the sauce is too thick add 1 teaspoon of hot water.
Preheat an optigrill +XL, a grill pan or barbeque. Place the squid hoods on first, follow by the tentacles and wings. If using an optigrill, close the lid and let cook for 5 minutes. If on a barbeque or griddle pan, turn the squid over after 3 minutes and cook the other side.
Chop the squid roughly into 3cm pieces and drizzle with a little extra virgin olive oil and lemon juice.
Spread the sauce on a platter and arrange the squid on top. Sprinkle with sesame seeds and torn mint leaves. Serve immediately.
This recipes was cooked with the Optigrill+ X. Discover more on that product here.
Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 03/07.