Salt And Pepper Squid With Sweet Chilli Sauce And Sautéed Recipes

SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
• Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
• Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
• Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED

Steps:

• Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern).
• Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.
• For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water.
• Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
• In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste.
• When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit.
• Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.
• Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously.
• Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok.
• Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choy.
• Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil.
• Add the garlic and fry until it turns golden at the sides. Tip in the bok choy stems and stir fry for a minute.
• Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates.
• Serve with the squid and sweet chilli sauce.