Salt and Pepper Squid with Herby Mayo
Yield: serves 4
Prep time: 15 minutes, plus marinading
Cook time: 5 minutes
Ingredients:
600g squid, cleaned and gutted
2 tbsp Shaoxing wine
1 tsp soy sauce
1 inch piece of ginger, finely grated
50g plain flour
50g cornflour
1 tsp Maldon Pepper Sea Salt
Vegetable oil, for frying
100g mayonnaise
10g coriander, finely chopped
10g dill, finely chopped
½ lime, juiced
Method:
Cut the squid into a mixture of rings or thick slices with the skin scored in a crisscross pattern. Keep the tentacles left whole or cut into two pieces. In a large bowl mix together the Shaoxing wine, soy sauce and grated ginger. Add the prepared squid to the bowl and toss it through the marinade so it is well coated. Cover the bowl in clingfilm and set aside in the fridge for 15 minutes.
In a second large bowl, mix the plain flour, cornflour and Maldon Pepper Sea Salt.
Place the vegetable oil in a deep saucepan, so it comes 3 inches up the sides. Place it on a medium heat and let the oil come up to 180c.
Take the squid out of the fridge and lift each piece out, shaking off any excess marinade and then transferring it into the flour bowl. Toss each piece well in the flour, again shaking off any excess, before dropping them into the hot oil. Do this in smaller batches so as not to overcrowd the pan.
Use a slotted spoon to lift the fried squid out of the oil when it is golden brown (after 2 – 3 minutes), and place onto a tray with some kitchen paper to absorb any excess oil.
In a small bowl mix together the mayonnaise, finely chopped coriander and dill, and lime juice.
Serve the fried squid immediately with the herbed mayonnaise and some extra Maldon Pepper Sea Salt.
Vegetable Crisps with Beetroot Dip
Yield: serves 6 people
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Ingredients:
3x large sweet potato, thinly sliced
450g raw beetroot, thinly sliced
500g carrots, thinly sliced
500g parsnip, peeled into ribbons
Maldon Pepper Sea Salt, to garnish
Beetroot Yoghurt Dip:
250g pack of cooked beetroot, drained
100g thick Greek yoghurt
2 garlic cloves, grated
Generous pinch of Maldon Pepper Sea Salt
Method:
Preheat the oven to 140c.
Place the thinly sliced sweet potato on tray and spread the out in an even layer. Do the same on a separate tray for the beetroot (otherwise it will stain the other vegetables), and the carrots. Place these into the oven for about 2 – 2.5 hours, add the parsnip ribbons for the final 45 minutes. Bake the vegetables until they have dried out and gone crisp. They will go darker in the oven but make sure they don’t burn or catch too much.
While the vegetables are baking, make the beetroot dip. Place the cooked beetroot into a food processor along with the Greek yoghurt, grated garlic and Maldon Pepper Sea Salt. Then blitz until smooth and vibrant pink. Tip this into a bowl and set aside.
When the vegetable crisps are done, remove from the oven and pile into a large bowl. Sprinkle over some Maldon Pepper Sea Salt and serve alongside the beetroot dip.
Perfect ‘Jammy’ Eggs
Yield: serves one
Prep time: 5 minutes
Cook time: 6 ½ minutes
Ingredients:
1x medium egg, room temperature
Toast to serve
Maldon Pepper Sea Salt, to serve
Iced water
Method:
Place a medium pan of water on to boil. When it comes up to a boil, then reduce to heat to a gently simmer – you want a few bubbles coming from the bottom of the pan.
Lower the egg carefully into the water using a slotted spoon and then set a timer for 6 ½ minutes. Pop some bread into the toaster to toast.
Place some ice cubes into a large bowl and then add cold water – this ice bath will help the egg to stop cooking immediately after taking it out of the boiling water.
After 6 ½ minutes, lift the egg with the slotted spoon and place it into the iced water. Leave it for a couple of minutes until it is cool enough to handle. Then carefully peel off the shell.
Slice the egg in half to reveal the ‘jammy’ centre and serve on top of buttered toast. Sprinkle over some Maldon Pepper Sea Salt and enjoy.