fresh apetizers to be nibbled whle having your aperitif , either on a large dish and everyone picks bits and pieces with a tooth pick ..or if you have the time , put a bit of squid qnd caspicum on sticks ready to be picked up ....
Ingredients:
- squid / cuttle fish "
- prawns
- olives
- red/yellow caspicums
- ginger
- garlic
- chilli
- olive oil
- balsamic vinegar
- lemon juice
- pepper
- parsley
- coriander
- fresh olives
Directions:
- Take either fresh squids or cuttle fish (or a combination of both (the cuttle fish flesh generally thicker )
- Empty the insides and take away the skin
- Cut in small strips on which you make a criss cross pattern
- When well washed , dip in boiling water for less than 30 sec , then drain and put in cold water for a while to stop the cooking , then drain again
- Put the uncooked prawns in the boiling water for a few minutes , then put in cold water, take heads off and peel
- Put the washed caspicums (previously cut in small peices)in the boiling water for approx 1 to 2 min
- Drain under cool water
marinade
- Olive oil + balsamic vinegar, pepper , fresh lemon juice , thinly cut fresh ginger , and garlic and a bit of thinly Chopped thai i chilli
- Dip the squid , prawns and the caspicum in the marinade
- Add fresh olives and fresh coriander leaves
- Put in the fridge for at least 5 hours , best overnight
- Stir as often as possiible so that the marinade impregnates well all the food
- Before serving add some chopped parsly and garlic
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