One of the household favourites. We call it Salt and Pepper Squid, but it has come a long way since.
Cut the tubes into thick rings, toss in flour, then in lightly beaten egg white, then in a mix of capers, spring onions, parsley, crushed chilli, salt and pepper. Toss the tentacles in salted flour. Quickly shallow-fry in grape seed oil, drain well and serve with Sauce Vierge and a poached egg.
Dress with chilli oil and Balsamic vinegar.
The picture to the left shows a rather busy plate because I was over-indulging myself with Sauce Vierge and the amount of squid, but given that this meal is so very tasty, I didn’t mind the portion size. Below are a few somewhat nicer presentations from earlier occasions (some without Sauce Vierge).
- The weekend cook: Thomasina Miers’ recipes for a warm roast chicken salad with charred spring onion mayo, and poached eggs with mustard sauce (theguardian.com)
- Spelt, cheese and spring onion tatie scones (independent.co.uk)
- Lemon bars (annesfood.blogspot.com)