Xavier's Squid flambés with whisky
Everyone loves a cheeky salt and pepper squid now and then. It is a favourite Australia wide. If you really love your squid, then it is time to
cook it with this fragrant twist from our dear friend Xavier.
Serve 2 as a main, 4 as a side
Ingredients
3 or 4 fresh squids with or without head, cut into bite-sized pieces (2 cm)
3 or 4 garlic cloves finely chopped
2 or 3 star anis
40/50 ml whisky
4/6 Juniper berries (optional)
Olive oil
10/12 whole black peppers
Pinch of salt
Method:
Fresh squids can sometimes be difficult to find, but they freeze well and just need a quick
five-minutes defrost before using so you can make this dish all year round.
cook it with this fragrant twist from our dear friend Xavier.
Serve 2 as a main, 4 as a side
Ingredients
3 or 4 fresh squids with or without head, cut into bite-sized pieces (2 cm)
3 or 4 garlic cloves finely chopped
2 or 3 star anis
40/50 ml whisky
4/6 Juniper berries (optional)
Olive oil
10/12 whole black peppers
Pinch of salt
Method:
- Heat 2 soup spoons of olive oil in a pan.
- Fry the squids briefly on high heat.
- Then take the pan off the heat.
- Add in the whisky and set on fire.
- While on fire, stir a little bit until the flame dies.
- Add Juniper berries, star anis, garlic and whole pepper.
- Cover and simmer gently on very low heat until liquid is nearly absorbed, 10/15 minutes.
- Be careful, don’t let it dry too much.
- Serve and buddy it up with rice, salad or French fries.
Fresh squids can sometimes be difficult to find, but they freeze well and just need a quick
five-minutes defrost before using so you can make this dish all year round.