Fried squid with salsa -Paistettu mustekala salsalla

Like I mentioned in my previous post I got very excited after having the amazing culinary pub lunch on Saturday. From the pub we walked straight to our huge local supermarket that has a fantastic fishmonger in it and I went and bought the whole squid! I know, pretty extravagant, but I felt like it plus I had never cooked squid before. My first attempt went pretty well in fact and I was rather proud of myself in the end. I sliced the squid I fried it and I served it with mango salsa.

Kuten mainitsinkin edellisessä blogipostauksessani, innostuin lauantain ihanasta kulinaarisesta pubilounaasta niin paljon, että kävelimme rakkaan aussimieheni kanssa pubista suraan lähimpään ruokakauppaan (jossa on muuten aivan uskomattoman monipuolinen kalatiski) ja ostimme kokonaisen mustekalan. Tiedän, se oli hieman hullu tempaus, mutta mieleni teki valmistaa mustekalaa, sillä en ole sitä koskaan aikaisemmin tehnyt. Päädyin siis paistamaan mustekalaa ja tarjoilin sen magosalsan kanssa.

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The whole squid. Kokonainen mustekala.

First you need to gut the squid. You just simply pull the inside of it out but watch out the ink. If you go on too hard you will end up with black ink everywhere. After removing the guts you peal the actual skin such as the flesh is white in colour and smooth. Then you cut it into the slices that you want to serve it in, you can do rings or squares. I did squares with pineapple cut. Pineapple cut looks very pretty after grilling or frying as the skin gets nice decoration on it.

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Mustekalan perkaaminen on hyvin yksinkertaista. Ensin vedät lonkeroista niin, että sisälmykset tulevat ulos. Tee tämä hellävaraisesti sillä mustekalan mustetankki on sen sisällä. Jos olet liian kovakourainen päädyt levittämään mustetta kaikkialle. Pienenä välihuomautuksenä muuten, tiesittekö, että osa fine dining ravintoloista käyttää musteen kastikkeen mausteeksi ja värjäämiseksi -mielenkiintoista! Joka tapauksessa, kun olet poistanut sisälmykset, kuori uloin nahkaosa pois, jotta jäljelle jää kaunis vaalea liha. Voit leikata mustekalan joko renkaiksi tai neliön muotoisiksi palasiksi ja tehdä neliöihin ananasviillot ristiin rastiin. Tämä antaa kauniin koristekuvion kun mustekala grillataan tai paistetaan (katso kuva yllä).

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Gutted and cleaned squid ready for spicing. Perattu ja puhdistettu mustekala valmiina maustamiseen.

For the squid:

3 cloves of garlic (squeezed in)

1 tsp onion granules

1 tsp salt

1 tsp paprika

hint of black pepper

1. Mix the spices with the squid and fry.

2. Use a lot of oil, so shallow fry the squid to get the best result.

3. After frying, dry the pieces on the kitchen towel.

Mustekala:

3 valkosipulin kynttä

1 tl sipulijauhe

1 tl paprikajauhe

1tl suola

mustapippuria

1. Sekoita mausteet ja paista mustekala runsaassa öljyssä.

2. Kuivaa öljy pois levittämällä paistetut mustekalapalat paperin päälle.

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Mangosalsa:

100g mangoes finely chopped (pineapples go perfectly too, in fact could be even better!)

1 red onion finely chopped

1/2 red capsicum finely chopped

5cm piece of cucumber finely chopped

juice of one lime squeezed in

1/2 tsp coriander ( I used the spice but fresh one -maybe 1-2 tbsp chopped- would be better)

1 tbs sweet chilli sauce

(1 tbs balsamico optional)

hint of black pepper

1. Mix the ingredients together.

Mangosalsa:
100g mangoa (myös ananas käy, itse asiassa sopii loistavasti mustekalan kanssa!!!)

1 punasipuli

5cm pala kurkkua

1/2 punainen paprika

1 limen mehu puristettuna

1/2 tl korianteri maustetta (1-2 rkl tuoretta korianteria on parempi!)

1 rkl makeaa chilikastiketta

mustapippuria

hieman balsamicoa (ei pakollinen)

1. Pilko ainesosat hienoksi silpuksi ja sekoita yhteen.

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I served the fried squid on the top of salsa with a tiny bit of chilli jam on top.

It was super tasty! Enjoy!

Tarjoilin paistetun mustekalan salsan päällä ja koristeeksi ja mauksi lisäsin hieman chilihilloa. Jam! Oli niin herkullista! Nauti!

Mainokset

Peanutty Satay Skewers

My dear Aussie man loves peanut butter. His speciality is satay sauce based Thai dishes. I have always found it a bit difficult to add half a cup of peanut BUTTER into the sauce. I love to eat it, but the idea of cooking this massively fatty sauce creates a challenge for me. A few months ago I decided that our home cooking needs new ideas , new satay ideas!

We got a lovely book called ’Jamie’s 30 minute meals’ for Christmas present the other Christmas from my mother-in-law. I don’t like fast cooking as it is an enjoyment for me to cook and taste and have a glass of wine to speed up my cooking so I was suspicious whether one can cook a delicious meal in 30 minutes. After testing some of those recipes I realised that they are fantastica and that it is Jamie only who takes 30 minutes to cook these meals. For a normal human being it is a lot longer process! One of my favourite recipe in this book is the Satay Chicken Skewers.The skewer recipe below is sligthly moderated from the original recipe. I hope you find it tasty. I think it is heavenly. We have had some great moments with my Aussie man’s friends eating these skewers and watching Aussie rules football with cans of beer.

Ingredients:

small bunch of fresh coriander

1 fresh red chilli (remember to remove the seeds otherwise your meal is burning hot!!!!!)

1/2 clove garlic

4-5 tbs crunchy peanut butter

3-4 tbs soy sauce

2cm piece of fresh peeled ginger

1/2 dl cold water

1 lime squeezed (not necessary, but it gives  an exotic flavour)

2-3 chiken breats cut into cubes

honey

1. Heat up the oven to 180 celsius degrees. Soak the skewer sticks in the cold water. Cut the red chilli  and ginger into small pieces.

2. Smooth coriander, chilli, garlic, ginger and peanut butter in the food processor.

3. Add soy sauce (and lime juice).

4. Add some water to make the sauce running enough. Cut chicken breasts into small cubes. Mix the cubes into the sauce and let it sit for 15-20 min to get the flavours in.

5. Take the skewer sticks from the water. Put the satay saucy chicken cubes into the skewers. Place them nicely into a baking dish.

6. Cook them until they turn to nicely brown (15min). Squeese some honey on the top of the skewers and cook them for five more minutes.

Serve with salad. It is delightful!