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: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x Coles Penne Rigate 500g 1 x Coles Hot Smoked Salmon fillet 1 x ZoOSh Smoked Salmon dip ½ x Red onion, thinly sliced ½ jar Coles baby Capers ½ Dill bunch, roughly chopped (save a few sprigs for...
RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 700g baby new potatoes, boiled and diced 2/3 cup tablespoons crème fraiche 1 lemon, zest and juice ½ bunch dill, plus extra to serve 1 tablespoon capers, rinsed 4 red radish, thinly sliced Sea salt...
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Ham Hock 2.5 cups Yellow Split Peas 2 large brown onions, finely chopped 3 large carrots, grated 1 Litre Massel Salt Reduced stock Water Salt and Pepper METHOD: In a large stock pot or saucepan place...
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper (optional) Lime wedges to serve 2 egg...
RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 350g rice (cooked) 120g pork (diced) Cobram Estate EVOO 50g pumpkin (diced) 2 eggs (beaten) 2 pcs Jade Phoenix shiitake mushrooms (soaked & diced) 75g prawns (deveined & diced) 50g scallops (diced)...
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 tbsp butter 2 clove garlic, grated 2 tsp fresh thyme leaves 2 King brown mushrooms, sliced 200gm Swiss brown (or button) mushrooms, sliced 100gm Oyster mushrooms, roughly torn Salt 400gm tagliatelle...