Norris & Bell - restaurant recipes to try at home

24 September 2021

Easy GF fried calamari & sriracha mayo recipe 🦑

- 3 frozen squid tubes or 250-300g Frozen squid rings

- 4 cups of canola oil or amount needed for frying

- 1 cup of blue milk

- Around 2 cups of flour (Cornflour, potato flour, standard flour or GF flour anything is fine)

- Salt & Pepper

- 1 lemon

Sriracha mayo (Mix both of them together)

- 1/4 cup of mayonnaise

- 1tsp sriracha

Making fried calamari is easier than you think. I used a 1:1 ratio of cornflour & potato starch (you can season the flour mix with spices like cayenne pepper, garlic powder or curry powder) and made a simple sriracha mayo to go with it. I grabbed a bunch of greens from my garden but you can add a side of coleslaw or mesclun salad to go with the fried calamari as well. I personally recommend you guys to buy frozen squid rings to skip the scoring process, although it's totally up to you.


If you are using squid rings you can add them straight into the milk in a bowl to start tenderizing them. If you are using whole squid tubes, wash the squid tubes under cold running water and remove and discard the clear, hard quill from inside the tube. Use a sharp knife to cut the hood lengthways from opening to tip. Lay the hood flat, inside up and score the hood in a diamond pattern (don’t cut all the way through) and slice calamari into a strip.


Preheat oil in a heavy, deep pot or deep fryer. Oil should be heated to 180c


Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari (10-12 pcs), shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.


Once your oil is ready, using a pair of tongs, gently add some of the calamari in the oil and fry for around 2mins or until golden brown. Remove the calamari from the oil and arrange it on the paper towel.

Season the calamari immediately with salt and pepper (I used the zest of lemon over the top of the calamari to give an extra tanginess. Serve with a wedge of lemon, sriracha mayo and your favourite salad.

By Daniel


Simple beef ragu recipe 🥩🍝

- 600g beef cut (slow cook beef cuts like chuck, cheek, oxtail or fat trimmed brisket)

- 1ea carrot

- 1ea brown onion

- 8 cloves garlic

- 1/3 leek (optional)

- 1-3ea dried peperoncino (optional)

- 1ea beef stock cube

- 500ml water

- handful of parsley

- 2 small tins of chopped or diced tomato

- 1 small can of tomato paste (170g)

Classic beef ragu is one of my all-time favourite Italian foods, really simple, easy to put together and incredibly delicious. It can simmer away on a Sunday afternoon while you relax and sip on a glass of wine before tossing it with your favourite pasta, rice or mashed potatoes. Proper lockdown comfort food for the whole family. You can use any slow-cook beef cuts, although beef cheek or oxtail will give the ultimate result and flavour at the end. Although, I used chucks because I couldn't find any of them. This recipe is hassle-free but, the outcome is just incredible without anything fancy ingredients.


First, pre-heat the oven 160c. Roughly chop all the vegetables and beef (you will mash the ragu at the end so, don't worry about the cutting size at all)


Pre-heat the large, heavy pan or casserole dish on the stove with a touch of oil. Add diced beef first to give a good sear around diced beef. Remember, no colour, no flavour.

Step 3

Add diced vegetables into the pot and saute them. Then, add 500ml of water into the pot to deglaze the bottom of the pot. Add the rest of the ingredients and stir the ragu mix. The ragu mix will look very watery but, the mixture will evaporate to the consistency later.

Step 4

Take the pot off from the heat, seal the top with tin foil tightly, prick holes on the tin foil with folk 3-4 times so the sauce can evaporate it to the right consistency. Put the ragu pot straight into the oven. Let the time do the work for at least 3 -4 hours until beef is breaking apart and ragu mix reduced to 1/2.

Step 5

Take it out from the oven and mash the ragu mix with a masher or spoons. Toss it with your favourite pasta or serve it on top of the mashed potatoes. Finish it with grated parmesan & Buon appetito!