Saturday 15th May 2021
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Preparation time: 15 minutes
Cooking Time: 15 minutes

4 medium calamari
200g cockles meat
2 small courgettes
1 red, 1 yellow and 1 green pepper
2 red onions
100g flour
1 tbsp of chopped, fresh tarragon
1 tbsp of chopped, fresh mint
1 clove of garlic, chopped
200ml extra virgin olive oil
100ml sherry vinegar
50g sugar
Salt and pepper to taste
Vegetable oil for frying

Ingredients for the batter:
150g cornflour
100g fine polenta flour
300ml whole milk
50ml malt vinegar
Salt and pepper to taste
Ingredients for the sauce:
100g ketchup
1 tbsp of grated, fresh horseradish
1 tsp of fresh lemon juice
1/3 tsp of tabasco sauce
Small pinch of ground white pepper

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Chargrilled calamari, cockle popcorn and vegetable salad with American cocktail sauce

Wash the courgette and slice into strips; peel and cut the onions in thin wedges and slice the peppers. Place the vinegar, 200ml water and sugar in a pan and bring to boil. Set aside and add the herbs, sliced vegetables and garlic. Refrigerate until needed.

Mix all the ingredients for the sauce and set aside.

Clean the calamari and rub with a little oil, heat a chargrill on high and grill the calamari for 1 minute each side.

In a bowl mix the corn and polenta flour with the milk, salt and pepper and add the vinegar to make a smooth batter.

Flour the cockles and pass in the batter, deep fry at 180C for 1 minute, drain and serve.

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