BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE REC…
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by Paula Kittelson
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
Nutrition Facts : Calories 780 , CarbohydrateContent 53 g, CholesterolContent 260 mg, FatContent 10 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1570 mg, SugarContent 0 g, TransFatContent 0 g
HOMEMADE GINGER BEER RECIPE | BBC GOOD FOOD
Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water
Provided by Esther Clark
Categories Drink
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
- Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
- Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
Nutrition Facts : Calories 119 calories, CarbohydrateContent 30 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 0.1 grams protein, SodiumContent 0.09 milligram of sodium
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