Squid salad!
Awesome Salad I make regularly taken from the Times Food section a few years ago! (squid is best bought whole – Morrisons or Waitrose are the only palces I haver seen selling it fresh)
Squid and Mint Salad!!!!
600g fresh squid, cleaned
Corn oil for deep-frying
50g plain flour
Salt and freshly ground black pepper
2/3 cucumber, peeled, seeded and finely sliced
2 handfuls of mint leaves, roughly chopped
6 spring onions, finely sliced
110g mixed crispy salad leaves
1 tbsp lemon juice, plus 4 lemon wedges
3 tbsp extra-virgin olive oil
Rinse the squid bodies inside and out under the cold tap and slice into thick rounds. Trim the tentacles so they are just held together by a ring of flesh — if you don’t like the suckers, scrape them off using the blunt side of a knife — then rinse. Dry all the pieces thoroughly on kitchen roll — if they are damp, too much flour will stick to them and they will spit viciously in the hot oil. Cover and chill until needed.
Half fill a deep-fat fryer or a deep pan with oil. If using a deep saucepan, clip a thermometer onto the side of the pan. Heat to 180C.
Put the flour into a large mixing bowl and season. Mix in one-third of the squid, shake off the excess flour and drop into the hot oil. Fry for about 3 minutes until golden, then remove and drain thoroughly on kitchen roll. Place in a bowl. Repeat the process with the remaining squid. Season to taste with salt.
Next, place the cucumber, mint, spring onion and salad leaves in a large mixing bowl. Add the lemon juice and olive oil, season and gently toss, then divide between four plates. Top each salad with the crispy fried squid and serve immediately with the lemon wedges.
Jds sticky salmon with Asian soup
So my little carb avoiding chums here is the recipe from the other night.
Pre-heat oven to 190
For the salmon to serve 4
Get a small bowl
Add 6 tablespoons of soy
2 teaspoons of honey
teaspoon of sugar
pinch dried chilli
pinch of paprika (optional adds to the colour)
Crack of pepper
pinch of tarragon again optional
Mix together as well as possible
Add 3 tablespoons of boiling water and mix
In your roasting tray place your salmon fillets and rub with olive oil
Pour over the mixture add a handful of coriander and a whole garlic clove to the tray as well
For the vet soup
Small piece of ginger remove peel and thinly slice
3 cloves of garlic peeled and well chopped
2 x Birdseye chillies thinly slices
1 large red onion cur in half thinly sliced
2 x pak choi OR 2 large handfuls of spinach
Pack of sugar snap peas sliced
Handful of frozen peas
Coriander
Spring onions – sliced
Veg stock cube
Take a pot add a splash of oil to a medium high heat
Add the chilli, ginger,garlic and onion and gently fry
After a couple of minutes crumble in the stock cube and add a pint of boiling water
Bring to a medium heat
If using pak choi chop off the stalks – the dice the stalks and add now
At this stage add the salmon – should cook in 9 minutes
4 minutes from the salmon being done
Add the pak choi, peas and sugar snaps and a handful of chopped coriander – use the end of the pack with the stalks if you can
Serve up with the salmon on top of a couple of laddels of the soup – drizzle some of the sticky goodness from the roasting dish and finish with coriander leaves and spring onion
JdRecommended 