Chilli Squid & Shredded Daikon Salad
This refreshing salad pairs nicely with our chilli squid. The chilli squid has a 'kick' and the daikon salad provides a great counter to the heat of the squid. Prepare the salad prior to service, store in the refrigerator up to 24 hours. The squid takes just minutes to deep fry so the dish can be served within minutes of taking the order.
Note: The thinner you slice the daikon, the better it will absorb the flavour of the dressing.
Recipe and image courtesy bon appetit
Chilli Squid with a Chicory Caesar Salad
Our chicory and Caesar salad pairs nicely with Pacific West's Chilli Squid. This fast to make chicory salad is finished with a punchy anchovy-lemon vinaigrette. An ideal menu addition to lunch menus that is fast to make, offers a fantastic GP and will keep turning tables in a timely manner. Great for larger cafes, pubs, clubs and bistros.
Crumbed Squid Rings w/ Tomato and Onion Salad
A tomato and onion salad pairs nicely with Pacific West's crumbed squid rings. This is a labour light menu addition ideal for lunch. Use extra ripe truss tomatoes where possible. Serve with a side of chips or potato as an optional suggestion. A great addition to lunch menus and best suited for pubs and hotels
Salt & Pepper Squid with a Mango Chutney
Salt & Pepper squid with a mango chutney is a fast, labour light edition to menus that will require minimal kitchen skills.
Serve as a starter, part of your finger food line-up or a light lunch meal, this dish is versatile and will have a broad appeal. Best Suited for larger cafes, bistros and pubs.
Chilli Squid w/ Citrus-Ginger Raita With Spice Oil
A visually spectacular citrus-ginger raita is an amazing condiment to serve with Pacific West's chilli squid. The raita without the oil can be made 2 days prior and refrigerated. This allows the dish to be served and plated in well under 10 minutes. Ideal as a shared plate, starter or main meal. Great for any venue wanting to add interesting menu options. Labour light, delicious and a great profit opportunity!
Thai Green Papaya Salad with Salt & Pepper Squid
Thai Green Papaya Salad with Salt & Pepper Squid is a labour light addition to lunch menus. Preparation takes less than five minutes but can be scaled prior to service and just dress the salad with the sauce to serve. Here we plate the salad with Pacific West's salt and pepper squid. The dish would also work nicely with Pacific West's Chilli Squid Tenders, Salt & Pepper Squid, Lightly Dusted Squid Pieces.
This dish is best suited for hotels, pubs and clubs.
Green papaya salad is a spicy salad made from shredded unripe papaya. It was created by the Lao people and is a popular national dish of Laos.
Chilli Squid and a Cucumber Yogurt Raita Salad
The combination of our chilli squid and cucumber yoghurt raita salad makes this dish a versatile menu option, just portion appropriately depending on whether you feature the dish as a starter, shared plate or main meal. Great for any venue wanting to add interesting menu options. Labour light, delicious and a great profit opportunity!
Panko Squid Rings with Ravigote Sauce
Ravigote sauce is an egg free house made alternative to tartare sauce. Made in a similar way to mayonnaise, but with Dijon mustard and no eggs, it is a great sauce with a variety of seafoods. Here we match it with Pacific West's Panko Squid Rings.
Chilli Squid Tenders with Pineapple Chutney
Chilli squid tenders pair nicely with a pineapple chutney condiment. A labour light dish that can be served as a starter, finger food, event food or used as part of a banquet meal. The pineapple chutney can be scaled prior to service and will keep refrigerated for two days. Best suited for pubs, clubs and hotels.
Crumbed Squid Rings with Autumn Salad
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.