Gail's Grilled Cajun Calamari, Crispy Buttermilk Onion Rings, Salad and Oven Chips

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Grilled Cajun Calamari
800 g frozen calamari rings, defrosted.
Wash and place in a bowl and cover with milk and 1 tsp bicarbonate of soda.
Mix and leave to stand for 30 minutes.

I do this to tenderise the calamari.
Rinse calamari well in cold water, drain in colander for 10 minutes.
Transfer to paper towels and dry thoroughly.
I leave for 15 mins, then remove paper towels.
In a large flat dish mix your seasoning together:
3 tbsp Robertsons Louisianna Cajun spice
2 tbsp paprika spice
2 tsp garlic salt
2 tbsp dried parsley
2 tbsp dried origanum
2 tsp red chilli flakes
Good crack of Black Pepper
Sprinkle of Aromat spice
Dip dried calamari in seasoning.
Grill in a very hot grill skillet with a dash of olive oil.
Sprinkle with lemon juice as you grill for 30 seconds then turn .
Dont overcrowd the skillet grill no more than 8 pieces of calamari at a time.
Remove to a bowl and continue grilling in small batches.
Cover the bowl with grilled calamari with tin foil until your grilling is complete.
Serve with lemon wedges, crispy buttermilk onion rings, oven chips and green salad.
I served with a store bought chilli sauce.
Alternative, serve with tartar sauce
My own version, Prepared, tried and tested by: Gail Haselsteiner
Crispy Buttermilk Onion Rings
3 large onions peeled, cut into 1cm rings
2 cups cake flour
1 tsp baking powder
1 tbsp cornflour
300 ml buttermilk
Salt for seasoning
Vegetable oil for frying.
Place onion rings in buttermilk.
Stir to cover all onion rings. Do in batches.
Place all ingredients in a flat dish and combine well with hands.
In batches dip onion rings from buttermilk to flour and fry on medium heat till golden brown.
Sprinkle with a little salt and place on paper towels. Serve.
Original Source : Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner

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