This week has been all about creating a few recipes using aioli and a few things to serve with it. I have so much of it in my fridge after making all of this.
One of the best things that has evolved out of my 2 and a bit years of writing a food blog is the constant experimentation. Sure there are times when all I want to do is make one of my tried and tested favourite dishes, or to keep baking the same biscuits again and again, but my blog has forced me to keep creating, and in the process my life with food has become far more exciting and much more tasty.
I also love knowing exactly what goes into my food, with no preservatives or artificial ingredients and made by me exactly the way I like it.
To the basic aioli recipe I added chopped up pickled jalapeno chillis, chopped coriander (cilantro), a dash of lime zest and lime juice and served it with these crunchy baby squid tentacles.
I love baby calamari tubes, but the tentacles are the best part for me. My fishmonger sold me just this part on request and these were so quick and easy to make.
Put the tentacles in a plastic bag and add about 1/2 a cup of flour (or however much you need for the quantity you are making). Add lots of salt and pepper and toss it around the bag to coat. It’s nice to add extra chilli or smoked paprika at this stage if you like it really hot or smoky. Heat about 4 – 5 cm of oil in a frying pan to hot and then fry the tentacles in batches (don’t overcrowd the pan), until they are golden brown and crunchy. Set aside and drain on kitchen paper.
Serve with the aioli to dip and extra lime to squeeze over.