Food Service
Crumbed Squid Rings with Autumn Salad
| Pacwest Products: |
Crumbed Squid Rings (natural/formed)
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| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
Crumbed squid rings pair nicely with this zingy salad. Separate orange segments prior to service and keep covered and refrigerated ready for use. Experiment with the amount of harissa. Consider crushing about 25% of the chickpeas into a paste and add a touch more orange juice to highlight the nutty taste from the chickpeas. This dish is labour light, presents nicely and will suit lunch menus for larger cafes, pubs, hotels and bistros.
INGREDIENTS
- Pacific West Crumbed Squid Rings
- 3 large oranges
- 3 fennel bulbs, trimmed and fonds reserved
- 2 cans chickpeas, drained
- 2-3 tbs harissa paste
- ½ cup pitted marinated black olives
- 2 large handfuls flat leaf parsley
- 1-2 tbs olive oil
- Sea salt and pepper
INSTRUCTIONS
For the crumbed squid rings
Deep Fry 180C 2-3 minutes
For the fennel, chickpea, orange and harissa
Separate orange segments, remove as much of the pith as possible. Finely slice the fennel. Combine fennel, chickpeas, orange segments with any juice, harissa, olives, parsley and reserved fennel fonds.
PACIFIC WEST
Crumbed Squid Rings (natural/formed)
Squid rings cut from natural or formed squid. Once cooked, these squid rings offer a quality golden, crispy crumb. This is advantageous for hotels, pubs & clubs and function centres looking to serve a delicious prodouct which will minimise wastage and reduce labour costs.
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