Marinated Calamari With Whipped Cucumber Sauce
|Calamari||1 Kilogram, cleaned|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Lemon juice/Lime juice||1 Tablespoon|
|Oil||1⁄4 Cup (4 tbs)|
|French dressing||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|For whipped cucumber sauce|
|Sour cream||150 Gram (1/2 X 300G Carton)|
|Lime juice/Lemon juice||2 Teaspoon|
|Thick cream||150 Milliliter (1/2 X 300Ml Carton)|
|Chopped fresh dill||2 Teaspoon|
|Chopped chives||1 Tablespoon|
Cut calamari into rings, place in dish, add red wine, lemon juice, oil, french dressing and basil, cover, stand for 1 to 2 hours.
Barbecue in batches on hot greased plate for about 30 seconds.
Whipped Cucumber Sauce: Peel and seed cucumber, sprinkle with salt.
Place in strainer, stand 15 minutes.
Rinse under cold water, pat dry.
Blend or process cucumber with sour cream and lime juice until smooth.
Whip cream until soft peaks form, fold in cucumber puree, dill and chives.
Serving size: Complete recipe
Calories 2741 Calories from Fat 1639
% Daily Value*
Total Fat 186 g285.6%
Saturated Fat 66.6 g332.8%
Trans Fat 0 g
Cholesterol 2613.6 mg871.2%
Sodium 1179.9 mg49.2%
Total Carbohydrates 71 g23.8%
Dietary Fiber 1.9 g7.8%
Sugars 18.8 g
Protein 164 g328.7%
Vitamin A 108.4% Vitamin C 136.1%
Calcium 70.6% Iron 55.6%
*Based on a 2000 Calorie diet