_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
CALAMARI AND RUSTIC CHIPS

CALAMARI AND RUSTIC CHIPS

Servings: 6

Ingredients

Chips:
3 large floury potatoes
3 large sweet potatoes
Oil, for frying
 
Spicy mayo:
4 tbsp NOMU MAYU
2 tbsp fresh coriander, finely chopped
½ tsp garlic, crushed
1 tsp ginger, grated
½ tsp finely chopped green chilli
 
Calamari:
Oil, for frying
½ cup cake flour
700g calamari tubes and tentacles
Lemon wedges, to serve

Directions

Wash and scrub the potatoes with the skin on. Roughly cut into 1cm thick chips and submerge in cold water to prevent them from turning brown.

Heat some oil in a deep fryer to 180°C (or until a piece of bread turns golden brown in a few seconds). Carefully drop the potato chips into the oil and fry for 5 minutes. Drain on paper towel and allow to cool before frying them for a second time until golden brown and crispy. Drain the chips on more paper towel and season with Smoked Salt.

While the chips are frying, fill another pot two-thirds full with oil. In a mixing bowl, combine the flour and Seafood Rub, and season with salt and pepper to taste. Wash the calamari and pat dry. Toss in the seasoned flour, shake off the excess, and carefully fry in batches until deliciously golden and crispy. Place the fried calamari on a paper towel to remove any excess oil.

For the spicy mayo, Place the MAYU in a bowl and mix in the coriander, garlic, ginger and chilli until combined.

Serve the fried calamari with the crispy thick-cut chips, spicy mayo for dipping and a few lemon wedges on the side.

Ingredients

Chips:
3 large floury potatoes
3 large sweet potatoes
Oil, for frying
 
Spicy mayo:
4 tbsp NOMU MAYU
2 tbsp fresh coriander, finely chopped
½ tsp garlic, crushed
1 tsp ginger, grated
½ tsp finely chopped green chilli
 
Calamari:
Oil, for frying
½ cup cake flour
700g calamari tubes and tentacles
Lemon wedges, to serve

Directions

Wash and scrub the potatoes with the skin on. Roughly cut into 1cm thick chips and submerge in cold water to prevent them from turning brown.

Heat some oil in a deep fryer to 180°C (or until a piece of bread turns golden brown in a few seconds). Carefully drop the potato chips into the oil and fry for 5 minutes. Drain on paper towel and allow to cool before frying them for a second time until golden brown and crispy. Drain the chips on more paper towel and season with Smoked Salt.

While the chips are frying, fill another pot two-thirds full with oil. In a mixing bowl, combine the flour and Seafood Rub, and season with salt and pepper to taste. Wash the calamari and pat dry. Toss in the seasoned flour, shake off the excess, and carefully fry in batches until deliciously golden and crispy. Place the fried calamari on a paper towel to remove any excess oil.

For the spicy mayo, Place the MAYU in a bowl and mix in the coriander, garlic, ginger and chilli until combined.

Serve the fried calamari with the crispy thick-cut chips, spicy mayo for dipping and a few lemon wedges on the side.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips