Recipes

Calamari chips with roast capsicum dip

Appetizers

0 MIN

Prep

0-15 mins

Cook

0 MIN

Ingredients

1

Red capsicum, deseeded and cut into 4 equal pieces

1/4 tsp

Paprika

1 tbsp

Fresh basil leaves

1/2 cup

Heinz [SERIOUSLY] GOOD™ mayonnaise

450 g

Pack Sealord® calamari chips

1 1/2 tbsp

Oil

1 tsp

Crushed garlic

200 g

Button mushrooms, wiped

3-4

Courgettes, cut into 2cm chunks

Instructions

Step 1

Place capsicum skin side up on a foil-lined oven tray. Cook under a preheated grill at 220°C until browned. Cool and peel off the skin. Place capsicum in a food processor with paprika and basil process until almost smooth. Alternatively chop finely. Stir into the HEINZ [SERIOUSLY] GOOD™ Mayonnaise .

Step 2

Place the frozen Sealord® Calamari Chips in a single layer on a baking paper-lined oven tray. Bake at 200°C for 8 minutes, turning once after 4 minutes, cook until hot, golden and crunchy.

Step 3

Combine oil and garlic in a small bowl, season with pepper. Place with prepared vegetables on a second baking-paper-lined oven tray, brush with garlic oil. Cook on the oven shelf below the Calamari Chips for 6-8 minutes or until hot and tender.

Step 4

Serve hot Calamari Chips on a warm platter with hot garlic roasted vegetables and roasted capsicum dip.