Mushroom Calamari With Harissa Mayo Food

HARISSA MAYO

Steps:

• Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.

MUSHROOM "CALAMARI" WITH HARISSA MAYO

Steps:

• Harissa mayo: Combine mayonnaise and harissa in a bowl until smooth. Set aside.
• Mushroom "calamari": Trim the ends and the tops of the mushrooms, then peel the tough exterior using a vegetable peeler. Cut crosswise into ¼‐inch slices. Using a small circular cookie cutter, punch a hole in the middle to make rings. (You can fry the punched-out mushroom circles, but they won't look like calamari-or you can save them for another recipe.)
• In one mixing bowl, whisk the flour and seltzer to make a batter. In the other bowl, combine panko, sumac, za'atar, and salt.
• Fill a heavy-bottomed pot halfway with canola oil and heat to 375 degrees F. Use one hand to dip the mushroom rings into the batter and transfer them into the panko mixture. Use the other hand to toss the mushrooms in the panko mixture, then transfer to a sheet pan to await frying. Continue doing this until all of the mushrooms are battered and breaded.
• Fry mushroom rings in batches for 2-3 minutes, or until golden brown. Use a spider strainer or large slotted spoon to remove them to a sheet pan fitted with a rack to cool.
• Assembly: Pile mushroom calamari on a platter. Place harissa mayo in a small dish for dipping. Garnish with lemon wedges. Serve.

MUSHROOM CALAMARI

Steps:

• Mix aquafaba, Aleppo pepper, kombu, Urfa biber and salt together in a large bowl, then add mushrooms and mix thoroughly.
• Mix cornmeal and rice flour in a separate container. Remove mushrooms a small handful at a time and sift the flour/cornmeal mixture over them through a colander in a mixing bowl.
• Heat the oil in a deep-fryer or Dutch oven to 350 degrees F. Fry mushrooms in batches for 2 minutes.

CRISPY FRIED MUSHROOMS WITH CHIPOTLE MAYONNAISE DIP

Steps:

• MUSHROOMS: Combine first six ingredients in resealable plastic bag.
• In a medium bowl, combine buttermilk and pepper sauce. Add mushrooms and let soak for about 5 minutes.
• Meanwhile, heat 2-3 inches oil in deep fryer or large deep saucepan to 375°F.
• Remove mushrooms from buttermilk mixture and toss in flour mixture. Carefully drop 2-3 mushrooms in hot oil and fry 2-3 minutes or until golden brown.
• Drain on paper towel-lined plate.
• CHIPOTLE MAYONNAISE SAUCE: Combine mayonnaise and hot pepper sauce and serve with mushrooms.

SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO

Steps:

• Stir the mayonnaise and harissa together and refrigerate until ready to use.
• For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
• Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
• Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.