(posting on Behalf of Colleen: better late than never :)
FUDGE:
750ml sugar
25ml golden syrup
1x397g can condensed milk
125ml milk
125ml water
50ml butter
5ml vanilla
Put all ingredients except vanilla in a pan with a thick heavy base. Stir slowly over a low heat until all the sugar has dissolved. Allow to come to the boil and boil gently for about 20-30min. Stir often to ensure the fudge doesnt stick at the bottom. Test by dropping a small ball into cold water, it should be firm and fudgey. When ready (firm ball and fudgey on the side of the pot) remove from the heat, beat in the vanilla and pour into a buttered 26X16cm pan. Cut when cooled.
CALAMARI
1 kg cleaned calamari tubes
about 1 cup milk
about 1 cup flour
1 egg
salt, pepper and a pinch of chilli
about 1L sunflower oil
Cut the calamari into thin rings and allow to soak in the milk (this tenderises the calamari). Mix the seasoning and spices into the flour. Beat the egg with a little milk. Heat the oil in a large pan or a deep fryer. Pat the rings dry and then dip into egg followed dipping into the flour to make a batter. Gently and carefully put battered rings into the oil. They shouldn't touch eachother. Fry for about 2min or until the batter is golden. Remove and place in a warmed dish covered with paper towel. Repeat process untill all the calamari is cooked.
LEMON PRAWNS WITH GARLIC AND BLACK PEPPER
1 large lemon
3 Tbs olive oil
3 finely chopped garlic cloves
3 fresh red chillies (optional)
20 large uncooked prawns
5 Tbs chopped parsley
salt and pepper
toasted ciabatta slices
Grate the lemon zest and set aside. Heat the oil in a large frying pan over a high heat. Add the garlic and chillies, then toss in the prawns and fry for 4 min.
Cut the lemon in half and squeeze one half over the prawns. Sprinkle over the zest and parsley. Toss everything together and continue to cook for 1 more minute. Season with salt and plenty balck pepper. Pile prawns on plate, serve immediately with ciabatta to soak up the juices.
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