Food Service
Salt & Pepper Squid, Vegetable Salad + Miso Dressing.
| Pacwest Products: |
Salt & Pepper Calamari
|
| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
A vegetable salad paired with squid is a great combination for lunch and dinner menus. Here we choose salt & pepper squid from Pacific West and finish the vegetable salad with a miso dressing. Consider other in season vegetables to include or replace with our broccoli, cauliflower and beans.The dressing can be scaled and will keep refrigerated for up to two days. This dish will work nicely in pub bistros, clubs and hotels.
INGREDIENTS
- Pacific West Salt & Pepper Squid
- 100 gm green beans
- 100 gm cauliflower
- 100 gm broccoli
- Shichimi Togarashi or chilli pepper
- 400gm awase miso - dressing
- 100ml sake - dressing
- 200ml mirin - dressing
- 80 gm caster sugar - dressing
INSTRUCTIONS
For the salt & pepper squid
Deep fry 180C 3-4 minutes
For the vegetable salad
To make the miso dressing combine all the ingredients in a saucepan over a medium heat. When it comes to the boil, turn the heat down low and continue to cook for approx 20 minutes. Stir regularly so it doesn’t burn. Remove, cool and refrigerate.
To make the salad, prepare the green beans and cut each on the diagonal into three pieces. Chop the cauliflower into small florets and the broccoli into small pieces.
Boil some water in a large saucepan and add the broccoli, cauliflower and green beans in this order and quickly blanch them. DO NOT OVERCOOK.
Lightly dry the vegetables and place in a bowl, dress with 3 tbs of the miso dressing and sprinkle with some shichimi togarashi according to taste.
PACIFIC WEST
Salt & Pepper Calamari
Tender strips of squid tossed in a salt & pepper coating.
VIEW PRODUCT
