Smoked Salt and Pepper Squid
- 500g Coles Squid Tubes
- ½ cup ZoOsh Free Range Egg Mayonnaise
- 2 tbsp Pyramid Smoked Sea Salt
- ½ cup plain flour
- ½ cup rice flour
- 2 tbsp black peppercorns
- 1 tbsp black pepper
- ¼ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 lemon
- ½ bunch of chives, finely sliced
- Combine salt, paprika, cayenne pepper, garlic powder and both flours and set aside. Score squid and slice into strips and toss through seasoning bowl, coating the squid thoroughly. Place the squid in a sieve to remove any excess seasoning. Fry squid in small batches of oil until golden crispy.
- Slice the lemon in half and place it flesh down on a griddle pan until charred. In a small dish combine mayonnaise and the juice of the charred lemon and stir through.
- Serve on a platter with chives sprinkled over the top.
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...
RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa 2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans 1 head broccoli 1 tin...
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...
RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt METHOD: Set oven to 220C and...
RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...