Page 288 - YC Cooking School

Juice of ½ an orange, freshly squeezed
A pinch of salt, to taste

1 Tbsp (15ml) white wine vinegar

For the rocket and radish salad

1 handful of fresh rocket, washed
4-6 radishes, thinly sliced
Salt and freshly ground black pepper, to taste
Juice of ½ a lemon

Tools

Pestle and mortar
Mixing bowls

Kitchen spoons
Food processor
Citrus reamer
Thermometer
Small pot
Spider or slotted spoon
Knife
Chopping board

What to do:

For the calamari

1. Place the flour into a small bowl and add the crushed coriander.
2. Set up your crumbing station and arrange the seasoned flour, egg wash and
breadcrumbs in that order.

3. Take a couple of calamari tubes and dust lightly in the flour, shaking off any excess
flour, then dip them into the egg wash and coat well in the breadcrumbs.
4. Repeat until all the calamari tubes are coated, then start again with the tentacles
keeping them separate as their cooking times differ.
5. Heat the vegetable oil to 180 ̊C in a small pot for deep-frying.
6. Once the oil is hot, fry the calamari in batches for about 30 seconds or until golden
brown and just cooked. The tentacles will take only slightly longer to cook.
7. Remove from the oil and place on kitchen paper, then season with salt while still
warm.
8. Serve alongside the fresh rocket salad and orange mayonnaise.

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