Phillip and Holly's favourite foods
Published Friday, 11 July 2014
Chef Phil Vickery is in the This Morning kitchen cooking-up some of Phillip and Holly's favourite foods to send them on their summer holidays in style.
4 to 6 as a starter
3 to 4 minutes, in small batches
6 individual moulds
Salt & Pepper Squid
- 14-16 baby squid, cleaned and drywell vn kitchen towel
- 200g self raising flour
- about 300ml (½ pint milk)
- vegetable oil for frying
- Seasoning mix
- ¼ tsp dried chilli flakes
- 1 tsp dried garlic powder
- 1 tsp celery salt
- 1 tsp ground black pepper
- 1 tsp castor sugar
- ½ tsp pouring salt
- few fresh red chilli slices (really finely sliced)
- 2-3 tbsp finely shredded Thai basil leaves
- Make sure that the baby squid are clean and thoroughly dry - you may need to pat them dry using a piece of kitchen paper. Remove the head and tentacles from the squid and dry also, slice open the squid bodies and score with a sharp knife.
- Dust with a little seasoning mix, a few squid at a time.
- The dip into the flour, dip into the milk then dust again in flour. Re dust if needed.
- Heat a the oil to 190°C, then fry the squid until golden and crisp - it's best to do this in small batches so the oil retains its temperature. Drain squid on kitchen paper. The secret is to fry really hot!
- Sprinkle over a little of the seasoning, a few Thai basil leaves and few chilli slices mix serve straight away with fresh lime wedges and the dipping sauce.
- 1 tsp shrimp paste
- 1 small red chilli, finely chopped
- 1 large tbsp lemon grass puree
- 1 tbsp castor sugar
- 1 tsp finely chopped fresh ginger
- juice 2 large limes
- 4 tbsp dark soy sauce
- 1 tbsp fish sauce, Nam Pla
- 2 tbsp chopped coriander
- 2 tbsp finely chopped Thai basil
- Mix the shrimp paste, chilli, lemon grass puree, sugar and ginger together well.
- The add the lime, soy, fish sauce, mix well.
- Finally add the herbs and serve.
Rich Chocolate Fondant Puddings with Fresh Raspberries
- 50g unsalted butter, very soft
- 75g caster sugar
- 170g condensed milk, at room temp
- 4 large eggs, beaten
- 2 tsp vanilla extract
- 350g bitter (dark) chocolate, melted (70%)
- 75g gluten free plain flour
- 250g fresh raspberries
- 275mls cold double cream
- 2-3 tsp vanilla extract
- 3-4 tbsp icing sugar
- Lightly whisk the cream then add a little vanilla and a little icing sugar to taste do not over whisk then re chill.
- Place a large baking sheet in the oven and preheat to 200°C gas 6.
- Grease six 150ml moulds (small pudding basin shape) and cut circles of baking parchment to line the bases.
- Cream the butter, sugar and condensed milk together using a hand held electric mixer, until light and fluffy
- Gradually beat in the eggs and the vanilla.
- Stir in the melted chocolate and finally add the flour, mixing until smooth.
- Divide the mixture evenly between the moulds for each one.
- Place the moulds onto the hot baking sheet in the oven and cook for 8-9 minutes until puffed and risen.
- Remove from the oven and straight away, run a knife around the edge of the puddings to un-mould onto a serving plate.
- Surround with fresh raspberries and spoon over a large blob of cream and serve.
© UTV News