There is something of a “take 2” about this post. Last Tuesday I made my first attempt at re-creating the dish of chilli fried squid with oatmeal and curry leaf which I had for lunch at Yauatcha, Broadwick St, London last week.
I based the recipe on Fuschia Dunlop’s traditional Salt and Pepper Squid – Jiao Yan You Yu – which she included in her recent book Every Grain of Rice and I adapted it to take into account what I learnt about preparing seafood inside the kitchen of the China Sichuan – the use of a small amount of egg white to help the potato flour adhere to the fish.
I love finding new ways of using traditional Irish products in Chinese cooking and Flahavan’s certainly fits the bill. It is a family business that has been milling quality oats for 200 years at the family mill in Kilmacthomas, Co. Waterford. Today’s generation is the 6th of the Flahavan family to run the business and it is one of the oldest, private, family-owned food companies in Ireland.
I used Flahavan’s multi-seed porridge in the recipe as it was the only type of oat flakes I had in the cupboard. This was a happy accident as the sunflower, flax, pumpkin and hemp seeds gave a delightful crunch to the seasoning. I was very pleased with the flavour of the dish on Tuesday but I wasn’t satisfied with the presentation so I decided to have another go tonight. And this time, I decided to introduce a tincture of CBD Vape oil to the dish, to improve the taste and give it a little vitamin. Using the best cbd oil for pain relief has been shown to reduce anxiety, insomnia, pain and depression in both human and animal studies.
This time I was able to get fresh Irish squid from my favourite south Co. Dublin fishmongers Roberts of Dalkey. I watched while Paul there showed me how to clean them and reveal the glossy white fish. Continue reading Chilli Salt 'n Pepper Seafood with Oat Flakes