Saucy Chilli Calamari Steak- Fingers
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 480.00 | g | Leeks |
| 5.00 | g | Garlic |
| 5.00 | g | Chilli peppers, fresh |
| 125.00 | g | MRS BALLS Chutney Hot 4 x 3kg |
| 2.00 | g | ROBERTSONS Cayenne Pepper 6 x 800g |
| 1.00 | kg | KNORR Tomato Pronto 6 x 2kg |
| 5.00 | g | KNORR Fish Stock Granules |
| 250.00 | ml | Water |
| 5.00 | g | ROBERTSONS Lemon & Herb Seasoning 6 x 800g |
| 20.00 | g | Coriander, fresh (Cilantro) |
Preparation
1. Heat oil i a large frying pan. Make up the stock with 250ml water as per package instructions. Add the leek and cook for 2 minutes. Add the chilli and garlic and stir over low heat for+/- 1 minute.
2. Add all other ingredients except calamari, and bring to the boil. Reduce the heat and simmer for 10 minutes.
3. Add calamari to the pan. Simmer for anothe 5-10 minutes or until tender.
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