Tuesday 27th August 2013
A Squid and Pear recipe to avoid wasting carrot, meat and bread.
1 petit baguette roll or 7 inches of a longer baguette
slices meat or tofu, at room temperature
3-4 thin cucumber strips
2-3 corriander sprigs, roughly chopped
3-4 thin slices of jalapeno or mild chilli
1 carrot, finely sliced
½ cup of sugar
1¼ cups distilled white vinegar
1 cup of warm water
First make carrot pickle by marinading carrot in a liquor of salt, sugar, vinegar and warm water for 1 hour.
Slice the bread lengthways and hollow out a trough, saving the insides for crumbs to freeze later.
Crisp the bread in the oven and cool for one minute. Now add a generous sread of mayo, drizzle on some soy sauce then lay in the other ingredients.
swap the carrot for red cabbage, beetroot, radish, or peppers
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