|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Salt and Pepper Squid with Real, Real Mayonnaise and a Chickpea Salad
Crunchy crunchy squid for a friday night. Now I wouldn't usually consider deep-fried squid as something to cook at home, it's something i normally associate with tapas bars and long wine-y chatty evenings, but this blog is about me trying new things, so why the hell not? Making this meant lots of firsts for me; mayonnaise, batter and scary squid, but all in all, it was a relatively easy dish and i'll gladly tell you how to get on with it!. Lovely food for two, making a brilliant late dinner, or a quick bite before you go off out for the night. Get yourself shopped, prepared, armed with an ugly squid and ready to whisk, whisk, whisk. You will need: For your Salad 400g can of chickpeas1 red onion6 small slices of chorizo sausage8 cherry tomatoesGlug of olive oilSlosh of white wine vinegarJuice of one lemonSalt and pepperBag of babyleaf salad Open chickpeas and drain and put in large bowl. Finely chop red onion, chorizo sausage and cherry tomatoes and chuck into bowl with chickpeas. Get your hands stuck in and mix well. Dress with remaining ingredients, season, and cover put in the fridge. Making this first gives it time to properly absorb all of the flavors ready for later. When ready serve on a bed of leaves.  Next you'll need to make your mayonnaise: 2 large free-range egg yolks1 teaspoon English Mustard Powder (Colman's- that iconic tin!)2 teaspoons of white wine vinegar1/2 teaspoon saltThe juice of one lemon80ml olive oil200 ml groundnut oil Make sure that all of your ingredients are at room temperature, and in a large bowl, whisk together your yolks with the mustard powder and vinegar, season with a little salt and pepper and then squeeze in the lemon juice. Next combine your two oils and very VERY slowly add them to your egg mixture (insert petty argument about the speed at which your IDIOT boyfriend is pouring the oil in ), drop by drop, whisking vigorously (argue again, both insisting that you'll do a much better job than the other, the more petty of the two should now stage a dramatic walk-out). Ensure that each drop of oil has been combined before adding the next, and only when the mixture has formed an emulsion and began to thicken can you start to add the oil a little more quickly, slowly pouring it into your mixture in a steady stream, continuing to whisk constantly (a third arm helps here, should you be without said boyfriend).  When all of your oil is incorporated you have mayonnaise. As amazed as i was at how those ingredients turned into something so substantial- i really didn't believe that it would ever work- you have real, actual, proper mayonnaise in your bowl. There are just three rules to remember: Use fresh eggs at room temperature.Use dry clean, dry equipment.Add your oil really slowly, a drop at a time to begin with, whisking all of the time, until an emulsion forms. After a minute or two of my usual faffing over the whole raw egg thing inherited from my salmonella-paranoid mother, i tried it and was very pleasantly surprised. Feeling fancy? Crush in some garlic cloves and mix for aioli. Continental, non? Always sophisticated, me. Cover and pop in the fridge to chill whilst you make your squid. Salt and pepper squid requires: 40g cornflour35g plain flour1 teaspoon szchuan pepper (don't ask me how to pronounce it. It took me a long while to find it at the shop as i wouldn't ask anybody for help, and that's unusual as i usually have no shame whatsoever. Really).1/4 teaspoon smoked paprika75ml sparkling water350g squid, cleaned and dried (this turned out to be 1 large squid bought from the fishmongers after all of the manky bits had been taken off- thank you, lovely fishmonger with the funny hair).2 litres of groundnut oil for frying.Lemon wedges for serving First off, sift all of your dry ingredients into a bowl. Make a well in the centre of your powder and add half of the water into it. Using a wooden spoon, stir gradually, drawing in the flour. Slowly add the rest of the water whilst stirring (que argument number. 3) to make a smooth batter. After getting rid of the not so nice bits of your squid (they really are funny looking creatures!), cut your remaining flesh into nice neat white rings and add to your batter. Coat well.  Heat your oil to about 200 degrees C in a deep pan (a small piece of bread will turn brown in about 30 seconds). Using a slotted spoon, add your squid into your oil, but be very careful to do this is very small amounts- the oil is so hot that the batter cooks instantly, clumping together any rings that touch, and you will just be left with one giant lump of batter and squid. Fry for one minute or until golden and crisp. Remove with slotted spoon and place on some kitchen paper to dry a little. Sprinkle with sea salt and serve with lemon wedges.  Put it all on the table a dig in. You don't need separate plates, just grab some forks and share. Now it's time for argument number. 4 (who gets the last squid ring)... and number. 5 (who has to do the washing up)... Lesson learned? Boyfriend doesn't belong in the kitchen.  related searches : Salt
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers
