SEA WATER DRINK RECIPES

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OLD-FASHIONED SEA FOAM CANDY RECIPE | ALLRECIPES



Old-Fashioned Sea Foam Candy Recipe | Allrecipes image

This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'.

Provided by MARBALET

Categories     Chocolate Desserts

Yield 2 quarts

Number Of Ingredients 8

1 pound white sugar
½ pint water
4 tablespoons distilled white vinegar
3 tablespoons light corn syrup
½ teaspoon baking soda
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
1 (1 ounce) square unsweetened chocolate

Steps:

  • Butter or oil an 8 inch square baking pan; set aside.
  • Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
  • Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
  • Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
  • Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

Nutrition Facts : Calories 247.3 calories, CarbohydrateContent 45.2 g, FatContent 8.4 g, FiberContent 1.8 g, ProteinContent 1.7 g, SaturatedFatContent 4.7 g, SodiumContent 42.6 mg, SugarContent 41.2 g

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

More about "sea water drink recipes"

SALT & PEPPER SQUID RECIPE | JAMIE OLIVER RECIPES
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.
From jamieoliver.com
Total Time 45 minutes
Cuisine asian
Calories 343 calories per serving
    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.
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