As seen on ITV, John Torode uses Dorset Sea Salt as a key ingredient to inspire his salt and pepper squid, alongside a margarita cocktail.
John Torode continues his two-wheeled culinary adventure around the UK and this week he cycles his way through the beautiful Dorset countryside.
Against the backdrop of the stunning coastline John meets a man who turns local seawater into salt, before making a margarita and his signature salt and pepper squid.
Salt and pepper squid with chilli dressing
Serves: 2
Ingredients
10g dried long chillies, toasted
30g palm sugar
20g fish sauce
100ml lime juice
Oil for deep frying
10g garlic cloves, skin on
10 white peppercorns
20g sea salt
100g plain flour
500g (cleaned weight) medium sized squid, slit open and scored on the inner side, then cut into large pieces
A good handful of fresh coriander, leaves picked off
25ml chilli dressing
Method
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To make the sauce, crush the chillies in a pestle and mortar then combine with other ingredients
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Fill a deep pan or deep fat fryer one third full with oil and heat
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Peel half the garlic and pound with the remaining whole cloves. The cloves should split open and the flesh and the skin should come together.
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Throw the pounded garlic into the preheated oil, lower the heat to a bubble and leave to cook for a good 5 minutes, stirring every so often. The garlic will float to the top and be crisp.
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Using a straining spoon, remove the garlic and drain well on kitchen paper
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Place the wok back over a high heat, when the oil starts to shimmer it is ready to cook in
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Meanwhile pound the peppercorns and sea salt together in a mortar and pestle then add the flour and set to one side
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Once all the garlic is cooked, toss the squid in the seasoned flour and coat well
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Drop a quarter of the squid in the oil and fry for about 3-4 minutes - the squid should curl and go crisp. Remove from the oil and place on a preheated tray in the oven until the remainder is cooked.
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Place the garlic in a large bowl with the picked coriander and add the cooked squid, toss well and serve on individual plates with the chilli dressing around the outside
Margarita
Serves: 1
Ingredients
Half a lime
Salt for the rim
50ml Tequila
30ml Cointreau
30ml fresh lime Juice
Ice cubes
Method
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Use the lime to rub around the edge of the glass then dip into the salt to coat
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Shake the Tequila, Cointreau and lime juice in a cocktail shaker with lots of ice cubes
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Strain the cocktail into the glass
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