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.