Trip to Kinokuniya

Hubby and i went Orchard Kinokuniya yesterday as there was a storewide 20% discount for members. Hubby bought me the Nigella Lawson's book titled, "How To Eat, The Pleasures and Principles of Good Food". I have always wanted to buy her books although i feel that $45.48 for a book was quite expensive. However i like that it is not only a book of recipes but she also combines a refreshingly down to earth practicality with a passion for food and a writer's ability to find just the right words to evoke the taste of any dishes that she cooks. I'm looking forward to reading the book and trying out the recipes inside. I have also been hooked to her cooking shows on SCV channel 16 and like her latest cooking series Nigella Express. I saw the first episode last Friday and would be trying out one of the featured recipes (listed below with Nigella's thought on the dish for those who also wishes to try it out) hopefully soon :>

Crispy Squid with Garlic Mayonnaise


"Nigella's thought: Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks. I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy."


About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces
unfrozen
1 tablespoon cornstarch
2 tablespoons semolina
1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika
1 cup groundnut oil or as needed, depending on the size of pan
Garlic Mayonnaise, recipe follows


Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.

When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.


Garlic Mayonnaise:
1/4 clove garlic
4 tablespoons best quality, preferably organic, mayonnaise


Mince the garlic into the mayonnaise to serve alongside the fried squid.

(I got Nigella's recipe from this website: http://www.foodnetwork.com)