SALT AND PEPPER COCKTAIL RECIPES

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SALT & PEPPER SQUID RECIPE | JAMIE OLIVER RECIPES



Salt & pepper squid recipe | Jamie Oliver recipes image

Crispy but tender squid with a hum of pepper heat, complemented by fragrant herbs, crispy garlic and a hit of vinegar – this is my evolution of the classic dish that I know you all love. Traditionally, it comes from Cantonese cuisine, where heat was achieved using finely ground peppercorns, but I couldn’t resist adding a few chillies here for double pleasure.

Total Time 45 minutes

Yield 4

Number Of Ingredients 9

½ a bunch of fresh mint (15g)
4 spring onions
8 medium whole squid (500g), gutted, cleaned, from sustainable sources
vegetable oil for frying
white pepper
100 g plain flour
1 small handful of fresh mixed-colour chillies
4 cloves of garlic
1 tablespoon white or red wine vinegar

Steps:

    1. Pick the mint leaves into a small bowl of cold water to ensure they stay super-fresh.
    2. Trim the spring onions and halve across the middle, then finely slice lengthways and add to the water bowl.
    3. Pat the squid dry with kitchen paper, then use a regular eating knife to lightly score the inside of the squid at ½cm intervals at an angle. Turn the squid through 90° and do the same again to create a criss-cross pattern.
    4. When you’re ready to cook, just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
    5. While it heats, tip 1 heaped tablespoon of white pepper and the flour into a large bowl with a pinch of sea salt. Add the squid, toss and mix together to coat, then leave in the flour for a few minutes while you prick the chillies – if some are bigger, halve and deseed them first – then peel and finely slice the garlic 1mm thick, ideally on a mandolin (use the guard!).
    6. When you’re ready to fry, add half the squid and chillies – it’s important to cook in two batches so you don’t overcrowd the pan. When it’s all looking golden and lovely (after about 1½ minutes), add half the garlic for a final minute.
    7. Use a slotted spoon to scoop everything into a bowl or pan lined with kitchen paper to drain while you cook the second batch.
    8. Whip out the paper, then cut the squid into bite-sized pieces and return to the bowl. Drizzle with the vinegar, add a good pinch of seasoning, the drained mint leaves and spring onion curls, toss it all together and serve right away.

Nutrition Facts : Calories 343 calories, FatContent 18.7 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 22.6 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 1 g sugar, SodiumContent 1.4 g salt, FiberContent 1.1 g fibre

CHORIZO, PEPPER & PRAWN BAKE | JAMIE OLIVER RECIPES



Chorizo, pepper & prawn bake | Jamie Oliver recipes image

With crispy chorizo, gorgeous prawns and sweet peppers surrounded by soft plump rice, this easy one-pot wonder is packed full of flavour. It’s colourful, classy, and guaranteed to make people happy.

Total Time 40 minutes

Yield 4

Number Of Ingredients 10

3 mixed-colour peppers
½ a bunch of flat-leaf parsley (15g)
50 g higher-welfare chorizo
olive oil
4 cloves of garlic
1 mug of basmati rice (300g)
320 g raw peeled king prawns from sustainable sources
2 lemons
extra virgin olive oil
4 tablespoons natural yoghurt

Steps:

  • Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes. Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.

Nutrition Facts : Calories 466 calories, FatContent 11 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 25.6 g protein, CarbohydrateContent 70.6 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 1.4 g salt, FiberContent 3.7 g fibre

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