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Extra resources for 60 Ways Chillies. Great Recipe Ideas with a Classic Ingredient
Transfer to a plastic or polythene bag, seal and leave to cool. Peel, halve, core and seed capsicums. • Prepare ﬁlling. Place tuna in a small bowl and mash with a fork. Add lemon juice and oil and mix well. Add olives, parsley, celery and salt and black pepper to taste. Mix well. • Spread out capsicums ﬂat, with skin side down. Spoon over enough ﬁlling to ﬁll one capsicum and roll up. Repeat for the remaining capsicum pieces. • Serve warm. F I S H & SEAFOOD 61 spicy prawn and capsicum curry 62 This perennial Singaporean favourite goes well with yellow noodles or plain white rice.
Cook fusili until to taste 1 Tbsp 400 g (141/3 oz) 1, large, cored, seeded and thinly sliced Yellow capsicum 1, large, cored, seeded and thinly sliced Cherry tomatoes 4, sliced Black olives 4, pitted and ﬁnely chopped Grated Parmesan cheese Dressing Olive oil Garlic Finely chopped parsley Salt Ground black pepper al dente, drain well and set aside. • Place capsicums, tomatoes and olives in a salad bowl. Add pasta and toss well. • Prepare dressing. Combine dressing ingredients in a mixing bowl. Pour over salad and toss well.
Cut tentacles from head and discard rest of head. Rinse squid and cut tubes into 2-cm (1-in) rings. (¼ in) intervals all around one cut side of squid rings. This will cause the squid to curl up like a ﬂower. • Prepare black bean sauce. Combine sauce ingredients in a mixing bowl and mix well. • Heat oil in a wok over medium heat. Stir-fry squid for 2 minutes, or until opaque. Remove from heat, drain and set aside. • Add ginger, garlic and chilli to the wok and stir-fry until Black Bean Sauce Salted black beans 2 Tbsp, rinsed and ﬁnely chopped Chinese cooking wine 2 Tbsp Light soy sauce 1 Tbsp Corn ﬂour (cornstarch) 1 tsp 58 F ISH & SEAF OO D fragrant.
60 Ways Chillies. Great Recipe Ideas with a Classic Ingredient by MCIA