"Hawkes Farm kipflers are the best in Australia," says Wood. "This is a great way to cook them; as the water evaporates the potatoes absorb the flavours of the tomatoes, olives and oregano so well. You could imagine sitting on a wharf in the Mediterranean having the same thing. The addition of gently cooked calamari just adds to the creamy texture of the whole salad."
Phil Wood's kipfler potato and calamari Greek salad
"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the Pt Leo Estate chef.
- 10 mins preparation
- 20 mins cooking
- Serves 6 - 8
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Ingredients
- 600 gm small kipfler potatoes, cut into 2cm lengths
- 10 sun-dried tomatoes
- 2 tbsp oregano, plus extra to serve
- 12 Gordal or other large green olives, pitted and halved
- 100 ml olive oil
- 200 gm southern calamari (about 1-2 small), cleaned, scored in a cross-hatch pattern and cut into large pieces
- ⅓ cup (loosely packed) dill
- Juice of 2 lemons
Method
- 1Place potatoes, tomatoes, oregano and olives in a large wide saucepan, ensuring potatoes fit comfortably in one layer. Fill saucepan with enough water to barely cover potatoes (600ml-800ml), then drizzle with olive oil. Boil until water has evaporated and potatoes are beginning to fry in the oil (10-15 minutes).
- 2Fold calamari through potato mixture and continue to cook over high heat, stirring gently, until opaque and cooked through (2-3 minutes). Season to taste with salt and lemon juice and serve topped with dill and extra oregano.
Notes
Drink suggestion: A fumé blanc, such as Eldridge Estate Fumé Blanc from the Mornington Peninsula. Drink suggestion by Andrew Murch.
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