Chili Salt Squid

I first had this amazing appetizer at E&O restaurant with my family. E&O is now one of our favorite restaurants, so we try to make a trip each time I come home - and each time we make sure and order chili salt squid. It is sort of like a more exciting version of fried calamari and simply delicious. 

My dad (my culinary inspiration) worked out how to make an interpretation of it at home and I figured it was perfect for this blog. Very easy, but still totally different from the usual bruschetta or mozzarella and tomato sticks that we all usually serve. Your guests will be blown away that you made this from scratch. 

Chili Salt Squid

2 cups cornstarch

4+ cups vegetable oil for frying

1 medium package frozen squid, thawed

2 red chilies

2 green chilies

1 spring onion

1 bunch cilantro

1 scant tbsp. sea salt

Heat the oil in a deep frying pan, it should be about 2-3 fingers deep. Spread the cornstarch out in a pyrex dish and add the squid. Cut some of the bigger circles of squid in half. 

Coat in cornstarch and add to the hot oil. Fry for about 4 minutes.

Only do a few pieces of squid at a time (don’t overcrowd the pan) and remove from the oil with a slotted spoon. Display on newspaper – fish and chips style.

Cut the chilies into small slices, leaving out some of the seeds. Sprinkle over the squid. Then cut up the spring onion (just the green part) and sprinkle over the squid. Cut plenty of cilantro over the top and finally sprinkle heavily with sea salt. Remember – these aren’t seasoned yet and need a lot of salt to balance all of the flavors.

Healthy Fridge Dinner

Some days time gets the better of you and you don’t get to the grocery store, so dinner has to come from what is already in your fridge. This is a healthy and pretty awesome dinner to have from ingredients that are already in the fridge.

Chicken with mushrooms and lemon with warm sautéed tomato and zucchini salad

4 chicken breasts

3 lemons

1 box mushrooms

2 zucchini

½ box cherry tomatoes

Pound out chicken so that it is thin and even. Squeeze the juice of one of the lemons over the chicken and slice another of the lemons and put a slice on top of each piece of chicken. Sauté in a little olive oil. When the chicken breasts are cooked through, cover them and put them in a warm oven.

Swish some more olive oil around the pan and add the mushrooms. Add the squeezed lemon skins and slice the third lemon into slices and add them to the mushrooms. Season liberally with salt and pepper. Add the chicken and cook for a few minutes together. When the mushrooms are browned, stick them in an oven proof bowl and put them in the warm oven.

Swizzle a little bit of olive oil around another warm pan and add the tomatoes. Cover and allow to simmer for about 5-7 mins. Slice the zucchini and then add them to the pan. Sauté for about 8 more mins until the tomatoes are bursting and the zucchini is lightly browned. Season with salt and pepper.

Spoon the mushroom mixture onto the chicken and serve next to the warm zucchini and tomato salad. 

Hungarian Yogurty Chicken

In terms of the mantra of this blog (basically: cheap, easy, delicious and looks unbelievably impressive), Hungarian chicken is top notch. It’s a one-stop shop so, pair it with a green salad and you have your whole meal taken care of. The flavors are very clear and simple, while still a little different. This is perfect for a week night meal: it’s fast, simple, wholesome and healthy.

Hungarian Yogurty Chicken

3 chicken breasts, pounded and cut into strips

1 onion

1 large can diced tomatoes

½ small package of cherry tomatoes

1 tbsp tomato paste

1 bay leaf

1 scant tbsp. paprika

1 cup plain yogurt (need about a dollop per serving)

Basmati rice

Sauté the chicken strips and the onion in a little bit of olive oil until the chicken is cooked through and the onions are translucent. Set aside. 

In a pan on medium-low heat pour in the can of diced tomatoes, the cherry tomatoes, the tomato paste, the bay leaf, paprika and season with salt and pepper. Cover and simmer for 10 minutes. After 10 minutes add the chicken and onions and simmer for another 10 minutes, just until the fresh tomatoes are bursting. 

Meanwhile cook the rice according to package directions. After 20 minutes total remove the chicken and tomato mixture from heat and try it to ensure the canned taste as well as the taste of raw spices has been cooked out. Serve over basmati rice and top with a splodge of plain yogurt.