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CARROT BASKETS FILLED WITH FRIED SQUID HEADS

CARROT BASKETS FILLED WITH FRIED SQUID HEADS

  • Carrot baskets:
  • 500 ml water
  • salt to taste
  • 5 ml turmeric
  • 250 g maize meal
  • 250 ml grated carrots
  • 125 g butter

Bring the water to the boil, add salt to taste, turmeric, maize meal, grated carrots and butter and stir.
Reduce heat to medium and cook, stirring occasionally, about 10 – 20 minutes.
Grease any mould/muffin pan and spoon a little carrot mix into each mould, form a basket and bake for 15 minutes at 180°C.
Cool moulds and unmould.

  • Squid heads:
  • 200 g squid heads
  • cake flour
  • beaten egg
  • oil for deep fry

Dip the SQUID heads in flour individually; then in beaten egg and sprinkle again with flour. Rest for a few minutes and deep fry until crispy.

  • Mustard sauce:
  • 1 tin condensed milk
  • 50 ml vinegar
  • 50 ml sugar
  • salt to taste
  • 25 ml mustard powder

Mix together condensed milk, vinegar, sugar, salt and mustard powder.
Place carrot baskets on serving platter, fill with squid heads and serve with homemade mustard.

Recipe and photo:  André Nel

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