Wednesday, 30 October 2019

Squids in,black is back

looking for something spooky to rustle up for halloween? Ask Nigella

One of the most well-known foodie trends of last year was black food. There are numerous ways to accomplish introducing your dishes to the dark side, but the most popular way is squid ink. It's surprisingly simple to add it into a dish's creation process, and the outcome is usually an elegant, aesthetically-pleasing dish.Here are some recipes I have collated for a ghoulish evening.


                                                                            Photo by Christine Willmsen
Pasta is one of the most popular squid ink-infused creations, and it's easy to see why. Whether you want to make it yourself by adding a bit of squid ink into your pasta recipe or purchase it already made, it's pretty easy to get your hands on some squid ink pasta. There are so many different varieties, including spaghetti, linguine, fettuccine, and more! It's most commonly used in seafood pasta dishes - in fact, the noodles pictured above were part of a Squid Ink Pasta with Scallops recipe from The Solo Cook - but they can also be served with a simple sauce, since the noodles are a main part of the dish's flavour.
 Black battered fish and chips from https://www.therecipe.com/

Classic fish and chips is an iconic part of British cuisine.The established reliability of it makes it a good candidate for experiments. Bringing this dish into the realms of halloween is as simple as adding a little bit of squid ink into the batter that the fish is dipped into before frying. The outcome is a uniquely jet black, richly flavoured twist on a classic.
Pataniscas de peixe negros 
com sriracha sauce
makes 30
250g Cod or Pollock fillets
200g potatoes 
60g finely chopped onion
10g finely chopped parsley
20g (5 x 4g sachets) squid ink
4 eggs
olive oil
1 clove garlic
Bread crumbs as required
Flor de sal and pepper, nutmeg to taste
Sunflower oil for frying

Boil the unpeeled potatoes with a clove of garlic,salt and olive oil.Remove from the heat and when cool,mash.
Steep the pollock in some hot milk with some peppercorns and a bay leaf.When it almost comes to the boil, remove from the heat and leave with a lid on for 5 minutes then flake it.Add the flaked fish to the mashed potato, chopped onion parsley and stir in the squid ink.Add the eggs one by one and stir them into the mix.Season with salt, pepper and nutmeg.With the help of two dessert spoons make quenelles and fry them in a deep fryer at 180C.

      Finally for the more adventurous  

No comments:

Post a Comment