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.

Preserved lemon can be bought in delis and some supermarkets. Remove and discard the flesh then wash and dry the rind before chopping.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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