CRUSHED PEPPER RECIPES

Name: Salt & pepper squid
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4 as a starter or as a main alongside other dishes
Cuisine: British
Ingredients: 85g cornflour; 85g plain flour; 2 tsp black pepper , cracked; 2 tbsp ground Szechuan peppercorns , roughly crushed; sunflower or vegetable oil , for frying; 400g squid , cleaned and cut into strips (see tips, below); finely sliced spring onion and green chilli, to serve; 1 red chilli , finely chopped; half cucumber , finely diced; 1 small red onion , finely chopped; 100ml rice wine vinegar; 1 tbsp caster sugar; 2 tsp fish sauce

SALT & PEPPER SQUID RECIPE | BBC GOOD FOOD

Salt & pepper squid recipe | BBC Good Food image

Crisp, spicy coating and hot, tender squid make an irresistible combination

Provided by Barney Desmazery

Categories Starter

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield Serves 4 as a starter or as a main alongside other dishes

Number Of Ingredients 13

Ingredients

85g cornflour
85g plain flour
2 tsp black pepper , cracked
2 tbsp ground Szechuan peppercorns , roughly crushed
sunflower or vegetable oil , for frying
400g squid , cleaned and cut into strips (see tips, below)
finely sliced spring onion and green chilli, to serve
1 red chilli , finely chopped
half cucumber , finely diced
1 small red onion , finely chopped
100ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce

Steps:

To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Nutrition Facts : Calories 380 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 20 grams protein, SodiumContent 3.29 milligram of sodium

RED PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Red Pepper Soup Recipe: How to Make It - Taste of Home image

While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. —Barb Nelson, Victoria, British Columbia

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 12 servings (about 3 quarts).

Number Of Ingredients 13

Ingredients

6 medium sweet red peppers, chopped
2 medium carrots, chopped
2 medium onions, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
1/2 cup uncooked long grain rice
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon crushed red pepper flakes

Steps:

In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

Nutrition Facts : Calories 83 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 962mg sodium, CarbohydrateContent 14g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

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SALT & PEPPER SQUID RECIPE | BBC GOOD FOOD

Crisp, spicy coating and hot, tender squid make an irresistible combination
From bbcgoodfood.com
Total Time 25 minutes
Category Starter
Cuisine British
Calories 380 calories per serving

Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

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