Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.
sunflower oil , for deep frying
fresh calamaries rings
shrimps , shell off and butterflied
100 g plain flour , plus extra for dusting
red pepper powder
freshly ground black pepper
a few sprigs of fresh flat-leaf parsley
1 lemon , cut into wedges
2 larges potatoes
For the sauce (makes 500ml):
20 fresh red chillies
4 garlic cloves
1 cup caster sugar
Prepare the sweet chilli sauce
Finely chop the chillies, I prefer not to have the seeds with.
Finely chop the garlic
Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
Prepare spicy chips
Cut the potatoes into chips
Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
Place the fried chips into a large tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.
This takeaway restaurant just opened in 2017, and they serve authentic english fish & chips with mashy peas and tartare sauce. Apparently the owner had spent couple years in England and worked at the English pub, I think that’s the reason why they know how to cook a proper fish & chips. If you don’t really like fishes, they also have fried chicken & chips, and it tastes amazing.
Le Comptoir des Halles – Place du Vieux Marché, 76000 Rouen
This place is one of my favorite place to eat fresh oyster without going to a fancy restaurant. We also call the place “bar a huitres”, which literally means “oyster bar”. It is located inside the Vieux Marché, so it is very easy to find. I used to come here after rush hour, so the place was less busy and I can enjoy my oyster and a glass of white wine quitely.
Hot dog Corner Rouen – 8 rue Croix Verte, 76000 Rouen
Funny things, I found this hot dog shop by mistake when I was at Kebab shop nearby. My favorite menu is the classic American with mustard and fried shallots. What make the hot dog tastes amazing is because the owner makes the bun by herself. Not only the hot dog, you need to taste their milkshakes. You can decide whether to eat your hot dog on the spot, in the restaurant, or take your menu home with you.
If you want to eat homemade hand-drown chinesse noodles, this is the best place in town. Price is affordable for a good quality.
Le Pied de Poule – 16 Rue Victor Hugo, 76000 Rouen
It is not very well located but finally I found not very fancy french restaurant in Rouen. Don’t be surprise if it looks pretty quite from the outside, I think it is simply because it is not located in popular area in Rouen. Yet, the food was delicious, the price was affordable, the decoration is also fine. I ordered the foie gras for starter, then mussels and chips for maincourse.
Roast potatoes: cut 4 medium potatoes into medium square. 20 minutes after you put the chicken in the oven, you can start to boil the potatoes for 15 minutes. Drain the water and put boiled potatoes into a tray, sprinkle some duck fat and put on to the oven for 45 minutes. Normally, it’s gonna be ready at the same time with your roast chicken.
Gravy: put 4 heaped teaspoons of Bisto granules into sauce pan, add 280 ml of boiling water, and some juice from the roast chicken. Stir vigorously and continually until you get smooth gravy.