Raffles Hotel & Deco Restaurant: Chef's Recipes: Western Australia

Raffles Chef's Recipes

Raffles Hotel & Deco Restaurant, Perth fine dining restaurant Western Australia

Sesame Spiced Fried Squid

You will need:

600g cleaned whole squid tubes
500g plain flour
20g salt
50g ground cumin
60g ground chilli powder
125g sesame seeds
3L vegetable oil for frying
Fresh lemon
Chopped parsley for garnish

Lay squid on chopping board and cut in half, you should have two even sized flat pieces.

Cut a criss cross pattern into the squid flesh, without cutting all the way through.

Slice squid into 2cm strips then wash gently in cold water. Drain and set aside.

In a blender, combine salt, cumin, chilli powder, flour and sesame seeds and process until ground evenly. Process in batches if necessary.

Bring vegetable oil to frying temperature in a suitable size pot on stove.

Coat squid in flour mixture and shake of excess.

Fry squid in batches until crisp then drain well on absorbent paper.

To serve, squeeze lemon juice onto cooked squid and garnish with chopped parsley and enjoy.

Servings: 4

Grilled Baby Chicken - with Harrisa Yoghurt, Coriander, Limes and Toasted Almond flakes

You will need:

2 boned baby chickens
2 limes
1 tbsp flaked almonds
6 small red chillies
100ml red wine vinegar
Good pinch of salt
400ml Greek yoghurt
Coriander for garnish

Harissa Yoghurt
Remove seeds from chillies and thinly slice. Place in non stick pan and add red wine vinegar and a good pinch of salt.

Simmer slowly for 20 minutes then remove from heat and cover with plastic wrap.

Cool and then purée. Mix 40g of chilli puree with Greek yoghurt.

Slice lime and toast almonds.

Grill Chicken evenly on both sides until cooked.

To serve, spoon harrisa yoghurt onto chicken and top with sliced limes, flaked almonds and coriander.

Servings: 2

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