Grilled calamari

                                       Grilled calamari with aioli,orange and fennel salad


   

Standard recipe


Portions :4
     Ingredients :
        4 whole calamari cleaned and scored
        2 lemons(1 is to be zested)
        3 cloves of garlic
        2 egss yolks
        300ml of vegetable oil
        100ml orange infused French dressing
        1 pkt saffron
        1 head of fennel finely shaved and kept in ice water
        2 orange segmented
        3 pieces of dill picked
        8 cherry tomatoes cut in half
        100ml of EVOO(olive oil)
        salt an pepper to season


    


          Method :
       For the dressing-using the left over of the oranges squeeze out all the juice and reduce down till syrup,once cooled down whisk in te French to infuse.
       For the Aioli-crush the garlic very finely with little salt and place in mixing bowl with egg yolk and saffron,proceed to make a mayonnaise using 250ml of the vegetable oil ,reserved 50ml for grilling the calamari,season with lemon juice and little pepper.
      Mix the calamari with the zest of 1 lemon along with 50 ml of oil and seasoning,grill in a very hot pan till done,around 20 seconds per side.
     Compose the salad by spreading the aioli across the plate then placing the calamari along the aioli, place the fennel salad with orange segments and cherry tomatoes on top,garnish with picked dill and lemon wedges,drizzel EVOO around the plate to finish.




                                                     Vegetable stock universal


     Ingredients:
       10lt
       15 lt cold water
       2kg brown onion peeled and cut of mirepoix
       1 kg carrots peeled and cut of mirepoix
       500g celeriac peeled and cut of mirepoix
       3 bay leaves
       10 pepper corn
       10 stalks of parsley
       20 stalks of thyme
  
     Method:
       Bring all to the boil and reduce to simmering ,skim the scum from the top frequently* simmer for 2 hours.
       Strain through a fine muslin or cheese clothe.
       Can be frozen for 1 month*.



                                                                                                        Chef Lam Chaiysith Srichom