Tag: aioli
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PK’s Salt N Pepper Squid Rings
A serve of salt and pepper squid rings is the perfect end to a long day on the water. It takes minutes to prepare and then you can go back to cleaning the rest of your catch :).
Best of all, this will be on your plate in 15 minutes.
You will be:
- Preparing your ingredients.
- Shallow frying the dusted rings.
- Serving.
You will need:
- Ingredients:
- a couple of clean squid hoods my (see Squid Preparation Tips)
- enough olive oil to allow you to shallow fry the rings
- 1/2 cup plain flour
- 1 tsp table salt
- 1 -2 Tbsp cracked black pepper
- ground chili to taste
- Equipment:
- a long sharp knife
- a chopping board
- a pair of tongs
- a fork
- a medium-sized mixing bowl
- a deep pan for shallow frying
Prepare your ingredients
- Cut your squid rings nice and thin.
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Add to the mixing bowl:
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1/2 cup plain flour
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1 tsp table salt
- 1 -2 Tbsp cracked black pepper
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optional chili to taste
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- Give everything a good turn over with a fork.
- Add the squid rings to the bowl and (using your hands) toss the rings making sure the flour mix coats them inside and out.
Shallow frying the dusted rings
Get your olive oil to medium heat, remember it has a low smoking temperature, and shallow fry the rings in batches. Make sure you do them quickly so they don’t go chewy :).
Serving
Some creamy aioli, a green salad and some oven baked chips (and a cold beer) is all the squid rings need :).
Enjoy,
PK
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Home-made Creamy Aioli
Last night we had my Baked Mashed Potato, Bacon and Cheese Balls again and I wanted to have something to dip them in. I did a quick Google and settled on this recipe.
The result was amazing and got ticks of approval from my wife who is something of a connoisseur when it comes to this particular sauce.
Notes:
- I found the original recipe a bit runny so I reduced the amount of water
- You will be whisking slowly for around 10 minutes in my experience
- You can make it taste different every time by mixing up the seasoning
- Contains raw egg
You will be:
- Whisking and whisking some more.
- Seasoning the sauce.
You will need:
- Ingredients:
- 1 egg yolk
- 1 tsp water
- 1/4 tsp table salt
- 1 garlic clove (very finely diced)
- 1/2 cup olive oil
- lemon juice to taste
- ground sea salt or table salt to taste
- ground black peppercorns to taste
- Equipment:
- a long sharp knife
- a chopping board
- a whisk
- a small metal mixing bowl
Whisking and whisking some more
- Pop the egg yolk into the metal mixing bowl.
- Add the:
- 1/4 tsp table salt
- 1 garlic clove (very finely diced)
- 1 tsp water
- A tiny amount of the oil.
- Start whisking slowly and don’t stop as you very very very slowly add the rest of the 1/2 cup olive oil.
- Keep whisking until you get a smooth creamy consistency.
Starting off:
A bit of effort but oh so worth it:
Seasoning the sauce
I just used my salt and pepper grinders and a splash of lemon juice until I got the taste I liked. Remember that you will get less of a garlic wallop when combining it with food vs testing it by itself so don’t panic. Unless you love a lot of garlic. In that case, add more next time.
Enjoy,
PK
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Baked Cheesy Sticks
The hardest part about making these easy peasy cheesy sticks is waiting for the dough to be ready. Oh and not eating them all before everyone else gets them :).
I have adapted the recipe from http://www.homecookingadventure.com/recipes/homemade-cheese-sticks.
Hot tip: Let your salted butter soften at room temperature for a while. It will make it more workable.
You will be:
- Making the dough and letting it sit.
- Rolling and cutting the dough.
- Cooking the dough.
- Serving and storing.
You will need:
- Ingredients:
- 1 egg (beaten) for the dough mix
- 1 egg (beaten) for brushing the dough sticks
- 4 Tbsp salted butter
- 2 Tbsp of garlic infused olive oil (or plain)
- 2 Tbsp cup of milk
- half a small packet of bakers yeast
- 1/2 cup grated cheese (I used cheddar)
- 1.5 cups flour
- 1/2 tsp raw sugar
- 1/2 tsp table salt
- Ground black peppercorns to taste
- Equipment:
- 1 fork or whisk to beat the eggs
- 1 fork for mixing the dough mix
- 1 mixing bowl
- A grater for the cheese
- 1 rolling pin
- 1 dough or pizza cutter
- An oven tray lined with baking paper
Making the dough and letting it chill
- Put the 1.5 cups flour into your mixing bowl and mix in the 1/2 tsp raw sugar and 1/2 tsp table salt.
- Drop in the 4 Tbsp salted butter into the bowl and mix in with your hands until you have a slightly crumbly feel.
- Mix in the 1/2 cup grated cheese.
- Beat one of the eggs with the 1/4 cup oil and 1/4 cup milk.
- Add in the yeast to the egg mix and give it a light mixing.
- Make a well in the dough mix and pour the egg mix into it.
- Mix with a fork and then give it a quick kneading (still in the bowl).
- Cover the bowl with a tea towel and pop it into the fridge for a few hours.
Rolling and cutting the dough
- Working with a bit of extra flour to stop everything sticking, roll out the dough and cut into strips using a pizza cutter.
- Put the strips onto an oven tray lined with baking paper (I put a little twist into each for effect).
- Brush a bit of the second beaten egg over all of the twists.
- Sprinkle with pepper, salt, more cheese, Jalapeno Chili Powder etc etc.
Knead, roll and cut:
Brush and garnish:
Cooking the dough
- Pop the twists/sticks into a fan-forced oven (preheated to 180C) and cook for about 20 minutes or until golden.
Serving and storing
I just popped them on a cooling rack for a bit but you can serve them straight away. Perhaps with a bit of PK’s Coriander And Garlic Sauce or aioli :).
They will store well in a Tupperware container or a paper bag for a few days.
Enjoy,
PK
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