Name: Rosemary, basil & garlic cuttlefish skewers
Cook time: 30 min
Total time: 30 min
Ingredients: 5 small_piece cuttlefish hoods (600g), cleaned; 1/4 cup (60ml) lemon-infused olive oil; 2 tablespoon fresh rosemary, finely chopped; 2 tablespoon fresh basil, finely chopped; 2 clove garlic, crushed; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice

Ingredients

5 small_piece cuttlefish hoods (600g), cleaned

1/4 cup (60ml) lemon-infused olive oil

2 tablespoon fresh rosemary, finely chopped

2 tablespoon fresh basil, finely chopped

2 clove garlic, crushed

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

Method

1.Cut cuttlefish in half lengthways; score inside in diagonal pattern. Combine cuttlefish with oil, herbs, garlic, rind and juice in large bowl; season.

2.Thread a piece of cuttlefish onto each of 10 bamboo skewers.

3.Cook skewers on heated oiled barbecue (or grill on grill pan).

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking.
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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