Pan Fried Squid and Charred Squid with Chilli Jam
It's a squid masterclass with Pan Fried Squid and Charred Squid with Chilli Jam on the menu! Recipes both serve 2!
Ingredients
Pan Fried Squid
- 2 large cleaned squid, cut into rings or scored
- Vegetable oil, for frying
- Small bunch coriander, chopped
- Lime wedges
Charred Squid with Chilli Jam
- 4 squid, cleaned cut in to 4 pieces and scored
- 50ml vegetable oil
- A few leaves of micro coriander
- Salt and pepper
Chilli Jam
- 1 green, sliced
- 1 red chilli, sliced
- 200g caster sugar
- 50ml white wine
- 50ml water
Method
Pan Fried Squid
- Heat a BBQ until the coals are white and hot.
- Heat a frying pan until very hot, add the oil and then the squid and cook for 1 to 2 minutes.
- Add in the chopped coriander and a squeeze of lime. Pop onto a platter with a dipping bowl of chilli jam from below.
Charred Squid with Chilli Jam
- Drizzle the squid in oil and char on the BBQ for 2 minutes.
- Spoon over some of the chilli jam sprinkle with micro coriander.
For the Chilli Jam:
- Place all the ingredients into the pan bring to the boil then cool.
Ingredients
Pan Fried Squid
- 2 large cleaned squid, cut into rings or scored
- Vegetable oil, for frying
- Small bunch coriander, chopped
- Lime wedges
Charred Squid with Chilli Jam
- 4 squid, cleaned cut in to 4 pieces and scored
- 50ml vegetable oil
- A few leaves of micro coriander
- Salt and pepper
Chilli Jam
- 1 green, sliced
- 1 red chilli, sliced
- 200g caster sugar
- 50ml white wine
- 50ml water
Method
Pan Fried Squid
- Heat a BBQ until the coals are white and hot.
- Heat a frying pan until very hot, add the oil and then the squid and cook for 1 to 2 minutes.
- Add in the chopped coriander and a squeeze of lime. Pop onto a platter with a dipping bowl of chilli jam from below.
Charred Squid with Chilli Jam
- Drizzle the squid in oil and char on the BBQ for 2 minutes.
- Spoon over some of the chilli jam sprinkle with micro coriander.
For the Chilli Jam:
- Place all the ingredients into the pan bring to the boil then cool.
