Salt and Pepper Calamari with Hot Smokey Mayo
★★★★★ 4.3 (20)
Ingredients
Creamy Romesco Sauce
Churros
Method
Creamy Romesco Sauce
- ROAST the tomatoes, capsicum and garlic on a paper lined baking tray at 200°C for 20 minutes. Stand for 15 minutes before peeling capsicum and removing seeds
- PROCESS almonds in a food processor until finely ground. Add the roasted vegetables, paprika, vinegar, oil and mayonnaise and process until well combined. Set aside
Churros
- COMBINE the water, oil, sugar and salt in a saucepan and bring to the boil, stirring until sugar and salt are dissolved. Remove from heat and stir in flour and curry powder. Mixture will form a stiff ball of dough.
- COOL for 5-7 minutes
- SPOON the mixture into a piping bag fitted with a 1.5cm star shaped nozzle. Pipe 5cm lengths of the dough onto a paper lined tray
- DEEP fry the churros in batches in the hot oil until golden brown and cooked through. Drain well on absorbent paper then sprinkle with parmesan. Serve with creamy romesco sauce
Creamy Romesco Sauce
- ROAST the tomatoes, capsicum and garlic on a paper lined baking tray at 200°C for 20 minutes. Stand for 15 minutes before peeling capsicum and removing seeds
- PROCESS almonds in a food processor until finely ground. Add the roasted vegetables, paprika, vinegar, oil and mayonnaise and process until well combined. Set aside
Churros
- COMBINE the water, oil, sugar and salt in a saucepan and bring to the boil, stirring until sugar and salt are dissolved. Remove from heat and stir in flour and curry powder. Mixture will form a stiff ball of dough.
- COOL for 5-7 minutes
- SPOON the mixture into a piping bag fitted with a 1.5cm star shaped nozzle. Pipe 5cm lengths of the dough onto a paper lined tray
- DEEP fry the churros in batches in the hot oil until golden brown and cooked through. Drain well on absorbent paper then sprinkle with parmesan. Serve with creamy romesco sauce
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+ 12 star only ratings in addition to the reviews above
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