ings (or open out the squid tube and lightly score with
nto the flesh of the squid at 5mm intervals - only shallow
Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness.
A couple of minutes per batch is all you should need.
Mince the garlic into the mayonnaise to serve alongside the fried squid.
Preparation:
Clean the squid if they haven't already
ry in medium pan until crispy. Remove the bacon, and reserve
turnips and fingerlings in this recipe. ~fyi~.
Feel free to
o have all those lovely crispy bits when they're cooked
he oven, until golden, bubbling, crispy and delicious.
While it
br>If you follow this recipe I promise you`ll be
o oven until pancetta is crispy. Push to one side and
nions are dark, sticky and crispy - removing the pan to toss
this will make them really crispy.
After 30 minutes, take
Toast both sides of bread under broiler until lightly browned.
Stir together remaining ingredients except chili pepper jam and worcestershire sauce.
Spread 1 tsp chili jam on each slice of bread. Divide cheese mixture evenly between slices and spread to edges. Return to broiler until top is brown and bubbly, 2-3 minutes.
Crisscross the top of each slice with the edge of a knife, just to cut through the crispy cheese. Sprinkle with worcestershire sauce and serve.
Heat a frying pan and fry the pancetta until crispy.
Remove from the pan and set aside.
In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.).
Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper.
Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed.
On serving plates, lay out the avocado.
Sprinkle over the spinach leaves, pancetta and pine nuts.
Season well with salt and freshly ground black pepper.
Shred carrots very thinly using a speed peeler.
Brown lamb in a hot non-stick skillet until quite crispy. Drain off most of the fat. Add garam masala and salt and toss well.
Combine shallots, lemon juice, ginger, salt in a large bowl. Toast cumin seeds in a hot, dry skillet. Grind with a mortar and pestle or spice grinder. Add to dressing. Add olive oil and pour dressing over carrots. Add coriander and mint and toss well. Serve on top of hot lamb and sprinkle with sesame seeds.
nd pepper blend.
Place squid flat on a board, outer
Preheat the oven to 350. Put your dry granola ingredients including coconut and cinnamon, except for the dried fruit on a sheet pan. Stir well and smooth out. Mix maple syrup, olive oil and vanilla in a small bowl. Drizzle over granola and stir.
Place in the preheated oven for 25 to 30 minutes. Stir every 5 minutes take the granola out, stir it, and then smooth it down with a wooden spoon and return to the oven. Be very careful not to burn it.
While it is roasting chop up any large dried fruit. When the granola is nice and golden, ...
Core the pineapple and cut it into quarters.
Thinly slice of bits of the quarters. Make your slices as thin as possible.
Arrange the slices on a plate in one or two layers. I tend to go for one.
Put the sugar into a mortar and pestle and then add the mint leaves.
Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
Sprinkle the sugar over the top of the pineapple slices and serve.
ive it a bash,\" says Jamie.
I presume he is
In a bowl, combine squid, garlic, oregano and lemon zest. Season to taste. Marinate for 30 mins.
Meanwhile, to make the Greek salad, in a large bowl, combine lettuce, tomatoes, cucumbers, feta, onion and olives. Toss with oil and vinegar. Season to taste.
To cook the calamari, heat oil in a large, deep saucepan. Toss squid in flour to coat, shaking off excess. Working in batches, deep-fry for 2-3 mins, until golden and crispy. Drain on paper towels. Serve immediately with Greek salad.