STORE-BOUGHT BARBECUED DUCK PROVIDES THE CLEVER SHORTCUT FOR THESE FABULOUS LETTUCE CUPS. LOAD ‘EM UP AND DIG IN!
SQUID WITH ‘NDUJA, ZUCCHINI AND BUTTER BEANS
SERVES 4
This spin on surf and turf pairs tender squid with spicy, spreadable ‘nduja and brings it all together with simple ingredients and zingy lemon. Make sure to serve immediately – we love it with crusty bread to soak up the juices.
⅓ cup (80ml) extra virgin olive oil
1 medium zucchini, thinly sliced into rounds
2 garlic cloves, thinly sliced
4 x 250g squid, cleaned, cut into rough
6cm pieces, tentacles halved
80g ‘nduja, at room temperature
2 tbs sherry vinegar
400g can butter beans, drained, rinsed
½ cup flat-leaf parsley, roughly chopped Lemon cheeks, to serve
Place a large non-stick frypan over high heat. Add oil, zucchini and garlic and cook for 1 minute. Add the squid and cook for a further 1 minute, then add the ‘nduja and cook, breaking up ‘nduja with a wooden spoon, for 2-3 minutes until squid is cooked and ‘nduja has broken down.
Add the vinegar, butter beans and parsley, toss and season to taste. Serve immediately with lemon cheeks.
DUCK & GINGER LARB
SERVES 4
10 dried red chillies
2 tbs jasmine rice
⅓ cup (80ml) vegetable oil
5cm piece (25g) ginger, peeled, finely chopped
2 eschalots, finely chopped
4 garlic cloves, finely chopped
1 lemongrass stalk, finely grated (we used a microplane)
3cm piece (15g) galangal, peeled, finely chopped
1 tbs soy sauce
3 tsp brown sugar
400g store-bought barbecued duck, finely chopped (from Chinese takeaway shops, substitute Peking duck breasts from supermarkets)
3 long green shallots, thinly sliced
½ bunch coriander, roughly chopped, plus extra sprigs to serve
200g snake beans, blanched and refreshed, cut into 2cm pieces
1 iceberg lettuce, leaves separated Crispy shallots and lime wedges, to serve
Place chillies in a wok over medium heat and cook, tossing regularly, for 2-3 minutes until fragrant and toasted. Remove from wok and cool slightly, then roughly crush one chilli in a mortar and pestle. Keep remaining chillies whole.
Return wok to medium heat and add the rice. Cook, tossing regularly, for 5-6 minutes until rice is browned all over. Transfer to a mortar and pestle and crush to a coarse powder.
Return wok to medium heat and add oil. Add ginger and eschalot and cook, stirring occasionally, for 2 minutes or until softened and light golden. Add garlic, lemongrass and galangal, and cook for 2 minutes or until softened. Add soy sauce, sugar, duck and ground and whole chillies and toss to combine. Add long green shallot, coriander and snake beans and remove from the heat. Spoon into a bowl, scatter with crushed toasted rice and serve with lettuce, extra coriander sprigs, crispy shallots and lime wedges to
