For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
A Taste of Wild - New England
Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.
Squid and Bean Salad with Cilantro Cream
New England is known for its seafood, so we had to stop at a local fishmonger to get some freshly caught squid. Then, we grilled it up to make the perfect summer salad to accompany watching the sun set.
INGREDIENTS
- 1 whole squid, cleaned and scored diagonally to create a diamond effect
- 1/3 cup extra virgin olive oil
- Zest and juice of 1 lemon
- 1 cup sour cream
- 1 whole head of garlic, roasted and mashed
- 1 cup cilantro leaves, finely chopped, plus extra to garnish
- Sea salt
- 1 red onion, sliced into rings
- 1 x 15 oz. can of cannellini beans, drained and rinsed
- Mint leaves, to garnish
- 1 jalapeño pepper, thinly sliced
- Lime wedges to serve
Cooking Tools
- Wood or charcoal for fire
- Medium cast-iron pan
- 2 bowls
- Cast iron pan
Method
Light your fire and let it burn down for 1 hour until you have nice coals. (Or use hardwood charcoal.)
Place the squid in a bowl and dress with 1 tablespoon olive oil and lemon zest.
Combine the sour cream, the remaining olive oil, lemon juice, mashed garlic, onions and chopped cilantro in a bowl and season to taste with salt.
Heat a cast iron frying pan until it’s smoking hot and add the squid. You might need to place another pan on top of the squid as a weight so it doesn’t curl too much. Cook for 3 minutes or until nicely browned, turning once. Remove the squid from the pan and rest for 5 minutes before slicing.
Return the pan to the heat and cook the onion ring slices for 5 minutes or until softened and lightly golden.
Place the beans on a serving platter, add the squid and dress with cilantro cream. Scatter mint leaves and extra cilantro leaves on top and serve with jalapeño peppers and lime wedges on the side.
