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PAN SEARED CALAMARI SALAD
-500g. calamari scored or in rings - chilli to desire (pref. fresh) -¾ cucumber diced -lemon -1 spanish onion diced -Italian parsley ¼ bunch -3 cloves garlic crushed -½ bunch chive (cut into 1” lengths) -red wine vinaigrette – 1 desertspoon red wine vinegar, 3 desertspoon olive oil, ¾ dessertspoon Dijon mustard.
- Mix lettuce in a large bowl
- sear Calamari, add garlic and chilli in a very hot pan with a little olive oil
- add cucumber, tomato, onion , parsley, ½ of chives until wilted
- remove from heat
- add a little of your vinaigrette (make sure it is well stirred) add squeeze of lemon
- put in bowl, allow to cool for a minute then toss through lettuce
- season with salt & pepper and if needed add a little more vinaigrette
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CALAMARI & MUSSELS FLAVOURED WITH BACON
-500g. fresh mussels -100ml. white wine -500g. calamari, scored or rings -3 roma tomatoes, seeded, diced -150g. butter -3 rashers sliced bacon -½ bunch chives, chopped -3 tspn. crushed garlic -1 spanish onion, diced -1 tblespn. olive oil
- MUSSEL BUTTER – soften butter, steam 100g. mussels with white wine. Remove mussels from shell and finely chop.
- Reduce poaching liquid by half and combine all three ingredients.
- Bring a large pan to smoke point with oil, sear calamari, drop in mussels.
- Add 1 tbspn. butter, garlic, onion, bacon.
Sautee until mussels open, emulsify in a little butter and a squeeze of lemon.
- Serve in a deep bowl, add seasoning, garnish with diced tomato and chopped chives.
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