Korean Calamari Nigella Lawson Recipes

KOREAN CALAMARI - NIGELLA LAWSON

Steps:

• Prepare rice according to package directions.
• Slice the calamari bodies into thin rings. Toss rings and tentacles with rice wine. After 15 minutes, remove calamari from wine.
• To bowl with wine, add gochujang, sugar and sesame oil. Stir well.
• Over medium-high heat, heat peanut oil in a heavy skillet. When it smokes, add corn (or green beans) and scallions. Stir-fry 2 minutes. Add squid and stir-fry until opaque, about 2 minutes. Add sauce and stir until piping hot, 30-60 seconds.
• Divide rice between two bowls. Divide squid and sauce between bowls and serve.

KOREAN CALAMARI

Steps:

• Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions.
• Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
• To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
• Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
• Add the sliced corn and scallions and stir-fry for 2 minutes
• Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
• Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
• Freeze Note
• Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips.

ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF

Steps:

• Combine sugar, pecans, orange zest.
• Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
• Cut cream cheese into 20 pieces.
• Place one piece of cream cheese on each of 20 biscuit halves.
• Top with remaining biscuits halves and pinch the edges to seal them.
• Dip filled biscuits in melted butter.
• Dredge in the sugar mixture. I do have to make extra mixture sometimes.
• Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
• Drizzle with remaining butter and sugar mixture.
• Bake at 350 degrees for 45 minutes, or until golden brown.
• Immediately invert onto a wire rack.
• Combine powdered sugar and orange juice, and drizzle over the danish.
• Serve immediately.