Dinner 2 - Dill

After a false start with an out of season theme ingredient, the theme ingredient for this week, courtesy of the Hong Kong contingent, is dill.

On the menu tonight: from Sydney, a Crab, dill & chive linguine with zucchini flowers; from Brisbane, Spiced calamari with a watercress and dill salad; and from Hong Kong, Fish and asparagus with dill and horseradish sauce. Enjoy.

Crab, dill & chive linguine with zucchini flowers

Wine Match - Un-oaked Chardonnay
Ingredients:
1 cup loosely packed Dill
1 bunch chives; 2cm slices
1 lemon; rind
500g Linguini
300g cooked crab meat
1 clove of garlic
1 small red chilli; de-seeded
6 zucchini flowers; sliced
olive oil

Method:
• Cook linguine in boiling salted water till al dente
• Drain and keep warm
• Brown garlic in a pan for 30 seconds
• Add chilli and lemon rind; cook for a further minute
• Add zucchini flowers; cook till soft
• Mix in crab meat; stir till warmed through
• Add linguine, dill and chives; mix well
• Serve and drizzle with olive oil
• Season to taste

Spicy calamari with watercress & dill salad

Ingredients:
Serves 4
1kg calamari - preferably small, cleaned

Marinade:
1 clove garlic
4 coriander roots and stems (keep the leaves for the salad), well washed
1 tbsp cumin
1/2 tbsp paprika
4 tbsp olive oil

Salad:
half a bunch watercress
2 tbsp chopped dill
1 cup mint leaves, roughly chopped
1/3 cup coriander leaves
half a red onion, finely sliced
juice of 1 lemon
extra virgin olive oil
salt and pepper

Method:
• Cut the body of the calamari into small pieces and score the flesh lightly. Cut the legs into manageable lengths.
• Pound the garlic and coriander in a mortar and pestle until it is a paste. Mix in the cumin, paprika and oil and rub into the calamari. Marinate in the fridge for 30 minutes.
• Combine the watercress with the herbs and onion and set aside.
• Grill the calamari either on a barbecue or grill plate until just cooked (2-3 minutes on both sides).
• Season calamari with salt and squeeze over the juice of half a lemon.
• Season the salad and dress with remaining lemon juice and olive oil.

Fish and asparagus with dill & horseradish sauce

Ingredients:
Serves 4
4 small potatoes (480g unpeeled)
4x 220g fish fillets
3 cups milk
3 cups water
500g asparagus (trimmed)
175g dill/watercress (trimmed)
1 small red onion (100g sliced thinly)
Creamy horseradish dressing:
1 egg
2 tablespoons prepared horseradish
2 teaspoons honey
2/3 cup olive oil

Method:
• Microwave potatoes until tender. When cool, slice thickly.
• Place fish in frying pan. Cover with milk and water. Bring to boil, reduce heat. Simmer 5 minutes. Discard cooking liquid.
• Make creamy horseradish dressing. (Blend egg, horseradish and honey until combined. Slowly add oil until dressing thickens slightly).
• Microwave asparagus until tender. Drain. Rinse under cold water.
• Divide asparagus, onion, potato and fish among serving plates. Drizzle with dressing and garnish with dill/watercress.