Word up Food Tubers!
This is the first day of the Christmas calendar.
We are going to kick off with amazing, amazing party food.
Crispy quid with the most amazing spicy mayonnaise.
It's a beautiful recipe and you will blow people away so let's get our head around it.
What makes the best, not just good, the best crispy squid.
We've got some squid it's been gutted and skinned and your fishmonger will do this for
you!
We are going to get a nice ninja knife and we are going to go through the body of the
squid, very gently to the tip.
Now we need something really technical.
A regular eating knife.
A sharp knife will screw this up.
I want you to lightly score it on the inside of the squid.
You don't want to push down, you'll just cut through it.
Turn it around and then do this side.
I'm making like a chess board.
So after scoring it, we've already started to tenderise it, beautiful.
But we want a crunch, there's nothing wrong with just straight old flour.
It's going to create this kind of lovely outside layer which is going to be your crunch.
Bur that flour you can infiltrate and you can flavour and you can make the most delicious
flour ever!
Get a big handful of fennel seeds.
Whizz it up!
So I've got some oregano going in.
It smells and tastes gorgeous.
A heaped teaspoon of salt to get things going and whizz it up.
I'm putting what you can see is a large amount in there.
Ground white pepper, a good heaped teaspoon in there, so mix that up with your hands,
in me go with the squid.
SO I want to dress each one of these so it's all covered.
Onto the legs, the legs I always cook one minute before the other parts.
The legs I think benefit from a bit of extra cooking.
An additional extra, unwaxed lemon.
I want to slice this up, but I want it thin.
I'm going to throw that into the flour.
And some parsley.
What I'm going to do is make sure there's some water on the parsley and mix it up.
Let that sit for five minutes.
To go with it is going to be an amazing mayonnaise.
And I want a mayonnaise that when you dip the squid in it's going to go whoo hoo!
Get a clove of garlic, with a good pinch of salt.
Let's start the story, smash into a pulp, two heaped tablespoons of mayo go in.
We mix it, I'm going to take a really amazing product that I love called harrissa.
This is sometimes a mixture of chillies, I mean look at it, it's amazing.
It is hot, it's like a rounded, beautiful hot so I'm going to put one teaspoon in there
then we need to bring it to life, so I'm going to go in with the juice of half a juicy lemon.
So we're lifting that mayonnaise.
If you want to get more lemon flavour, the zest is super good, and I want like a sea
of mayo.
I've got a secret ingredient that's going to like kick it up, rose water.
It's fragrant, it's floral, your crispy squid is going to become famous overnight.
So we've got some of the chilli in it but then we're going to take that harrisa and
put it on it.
Look at the darkness of that chilli oil and just marble.
So when people go for a smidge of crispy squid they get a beautiful mayonnaise then a punch
around the face of just happiness and joy.
No mucking about there.
Right, let's cook some squid.
You probably won't have a thermometer.
Grab a potato, put it in, by the time it floats like this one you should be rattling around
170 degrees Celsius so gather your legs.
Shake off the excess, in it goes.
There's a bit of spitting going on so you might want to keep your distance.
In you go with your squid.
It's all very exciting, don't overfill your pan.
The legs have had about one and half minutes, the bodies have had about 40 seconds.
Then I'm thinking about my lemons which will only take 30 seconds.
We'll make it look pretty but they're also nice to eat.
Look at the lovely crispy skin.
It's looking yeehah!
In with the parsley.
Take this squid which is now done onto your paper.
That's going to drain.
Look at the colour, phenomenal, absolutely beautiful.
Perfectly cooked bodies more importantly.
That's where your money is.
At this point I like to take our little hot friend here.
Hot and crispy.
We're going to slice this up here, sharp knife to go through an when you do that you get
that and that ladies and gentlemen is what it's all about.
Beautiful, juicy, delicate squid.
Rude boy style, slightly crispy on the outside right and that is a game changer.
Slice through them any thickness you like.
Obviously that means you can stretch it a little further should more people turn up.
Really, really beautiful, very very nice, crispy galore.
I mean look at that guys.
Not many people serve it like this, I think it's exciting.
There you go, that's the festive crispy squid amazing crust.
Super ridiculous mayonnaise, if you like this recipe, like it.
And of course keep the comments coming in, it's really important to where we go next.
All you have to do now is take a piece of squid and dip into our mayonnaise and put
it into our gob!
That, is, amazing.
You've got to have a go at that.
Yeah!
Throughout December me and the rest of the Food Tube family are giving you brand new
videos every single day.
Great recipes, tips and festive fun.
So get involved.
Subscribe to Food Tube, it's free!
And together we'll make it the best Christmas ever!
Lots of love, Mister O. Word up Food Tubers!
Come on!