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IngredientsMethodSafety
Calamari Head Tempura
🇨🇾 CyprusSushi

🍣 Calamari Head Tempura

Plating: Medium Sushi Plate

ShellfishFish

Ingredients

  • •110g
  • •¼ nori
  • •120g
  • •10g tarama
  • •2g coriander sauce
  • •20g avocado
  • •20g cucumber

Garnish

  • •Ginger
  • •Wasabi

Equipment

  • White Chopping Board
  • Rolling Mat
  • Sushi Knife

Method

  1. 1Apply 120gr on nori
  2. 2Add avocado and cucumber inside and roll it
  3. 3Cut into 8 pcs
  4. 4Lay down all the pcs and add tarama on each piece of sushi
  5. 5Place 1 calamary head on too of tarama on each piece of sushi
  6. 6. Finish it with coriander cream

Plating

Medium Sushi Plate

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

FLAT TOP COOKING METHODcalamari
SOP 9 · Food Book
Fish: dust the fish on both sides in dry mix or dust with cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the fish on both sides. The reason we use a dry mix is to flavor the fish and prevent it from sticking to the grill. Dust off excess dry mix before placing on the grill. Calamari: dust the calamari with fish spice or cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the calamari turning it over to cook the calamari on all sides. These methods apply to calamari heads and steak too. Prawns: For cajun; sprinkle the flesh side of the prawn with cajun spice. Splash oil on the grill and place prawns flesh side down and cook, turn the prawn once and cook on the shell until shells are pink. For grilling; remove pre-spiced prawns from the container and place it flesh side on the grill. No need to add more oil. Cook until the flesh turns white, turn the prawn over onto the shell and cook further until the shell is pink. Salmon: drizzle a small amount of vegetable oil onto the flat top, place the fish onto the oil & grill on both sides turning over once, 2 minutes on a side. Whole fish: make 3 incisions on the side of the fish, dust the fish in dry mix lightly on both sides, shake off the excess dry mix, drizzle vegetable oil onto the grill and place the fish onto the oiled section, grill on both sides for 6 minutes = 12 minutes in total.
FRYER COOKING METHOD
calamari
SOP 9 · Food Book
Hake: Place the basket into the oil, dust the hake portion in dry mix, shaking off the excess, dip into our batter mix, check that it is evenly coated, gently slide the fish into the oil. Using the strainer gently turn the fish over to allow the batter to brown on both sides. The fish is in fact steaming inside the protective layer of the batter. Fry the fish in the oil for around 4 minutes until the batter is golden. Lift the basket & allow the oil to drain off for a few seconds. Plate the fish. Calamari: Dust the calamari evenly in the dry mix, shake off the excess dry mix and place the calamari into a frying basket & lower the basket into the oil. Deep fry the calamari for around 2 minutes. the calamari should be crisp & golden on the outside, soft & cooked on the inside. Crunchy Fish Bites: dust the fish in dry mix, shaking off the excess, then dip the fish into the batter lightly and lastly into the panko crumb. Lay the coated fish bites into the frying basket & deep fry for 2-3 minutes until the coating is golden. Lift the basket from the oil & drain off the excess. Panko Zucchini: dust the zucchini with dry mix, shaking off the excess, then dip the zucchini into the batter mix, after batter dip into the crunchy panko crumb then lower the basket into the oil & gently lower the zucchini into the oil, deep fry until golden , this will take around 3-4 minutes. Lift the basket out of the oil, drain off the excess oil & serve.
HOW DO WE USE OUR CAJUN SPICEcalamari
SOP 9 · Food Book
Pour cajun spice into a clean shaker fitted with a lid. The best way to use cajun spice is to sprinkle cajun spice over prawns or in the case of our fish, dust the fish into the spice on both sides of the fish surface and for the calamari, mix the calamari with the cajun spice before grilling the calamari on the flat top grill. Once service is complete, wipe down the shaker for use the following day. 1% 1% 0% 1% 67% 54
DRY STORAGEcalamari
SOP 13 · General Storage
i. The temperature of the dry storeroom is between 10 and 20° C and is clean, dry, and well-ventilated. The minimum standards for this area are: i. Food Rotation: We need to always ensure that we practice food rotation. All food that comes into the restaurant must be dated prior to being moved to cold storage. In the restaurant itself, we must ensure that older products are accessible and used first. The first food in should be the first food out. Practice FIFO (First-In First-Out). To make this process (and the regular stock takes) easier, label your shelves according to what is stored on them. ii. Temperature: One of the biggest spoilers of food and food quality is temperature. Always ensure that your cold room is set at a temperature between 2°C and 4°C / 35°F and 39°F. The danger zone for bacteria to grow is above 5°C / 41°F, so as far as possible, the temperature must always be below this. To ensure temperatures are kept low, install an air curtain at the door. This prevents cold air from escaping when the cold room is opened. iii. Time: A major non conformance with cold storage occurs during the time between receiving the stock and the eventual storage in the cold room. It is essential to reduce the time stock stands outside of the cold room. Dunnage racks can assist with placing product close to the cold storage area which will allow for quicker packing and less time with fridge doors open. iv. To reduce risk: Never store any items on the floor. As with all storage areas, make sure that items are stored approximately 20cm off the floor and about 15—20 cm away from walls. This facilitates airflow and makes cleaning duties easier and assists with pest control. Further to this, no item should be closer than 60 cm from the roof of the cold storeroom. Any damaged items in the restaurant must be separated from the rest of the items so they can be checked for contaminants. Always ensure that the heavier items are stored lower to the ground to prevent shelves from becoming top heavy. Also store liquids separately to reduce the risk of leakage damaging other products. Always store cooked food items separate from raw food items. Also separate any food items into categories, e.g., prawns with prawns, cheese with cheese, calamari with calamari. Do not allow cross-contamination to take place. Products that are out of spec or not good for sale should be labeled and sealed NOT for SALE and stored on a separate shelf away from any other products. v. Suitable containers: To ensure that we eliminate bacteria growth, we must make sure that all items are stored in suitable containers. Often fresh produce will arrive in wooden crates or cardboard boxes. These items must be placed in suitable plastic containers for storage (as mentioned above). All containers must be sealable, as it is sometimes necessary to keep items with a strong smell closed. Plastic containers should be used in the cold room when removing items from their original packaging. For defrosting items, make sure there is a drainage shelf in the container, so the defrosting items do not lay in the juices that run off when we are defrosting.
DRY STORAGE
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