Recipes I Love

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


Duck leg and sweet potato mash


Ingredients

2 duck legs , pricked all over with a fork

4 shallots

tsp allspice

1 bay leaves

small glass white wine

a small bunch parsley , chopped


Mash:

2 x sweet potatos

ground nutmeg

butter


Heat the oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin and tuck the shallots and bay leaves around the legs. Mix the allspice with 1/2 tsp salt and sprinkle a little on each leg. Roast for 1 hour. Spoon off almost all the fat (save for roast potatoes if you like), then add the wine and return to the oven for 20 minutes to finish cooking.


Meanwhile, steam or simmer the sweet potato until tender, then mash with a large knob of butter and a grating of nutmeg and season well. Put a scoop of mash on each plate and lean a duck leg up against it, spoon some shallots and sauce around it and sprinkle with parsley.

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