Friday, May 06, 2005

Calamari with Lemon Myrtle

Ok, OKAY - I agree, this is a bizarre salad recipe, but I can assure you, once you try it, you WILL be back for more!! :-)

Lemon Myrtle is an Australian native tree indigenous to the coastal, sub-tropical rainforests of Queensland. The Lemon Myrtle leaf has a unique, refreshing flavour and aroma of a blend of lemongrass, lime and lemon.


3 cups calamari (squid) tubes
5 fresh lemon myrtle leaves (very finely sliced) or 1/2 tsp powdered lemon myrtle
4 shallots finely chopped
1 large red chili pepper (optional) Jalapenos here are great
1 TBS chopped ginger root
1/4 cup roasted unsalted macadamia nuts
2 tsp Thai fish sauce
1 TBS sesame oil
1 lime
1/2 cup sliced or shaved fresh coconut


Cut calamari in 1/4" rings. Squeeze lime and retain juice and skin separately. Boil 2 quarts of water in saucepan - add lime skin and tablespoon of salt.Plunge calamari into boiling water until water comes back to boil but no more than two minutes.Remove calamari and drain. Allow to cool rapidly. Do not rinse or refrigerate.

Wash and slice shallots, chilli, coconut and ginger. Combine with remaining ingredients and calamari. Allow to marinate for one hour. Serve as an appetizer or entree on a bed of crisp lettuce with a dry white wine, or a white burgundy.