Atelier & Co Platter Recipe
Calamari, pork sliders, mini hot dogs, margherita pizza, chicken skewers.
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Ingredients
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Calamari
Pork Sliders
Mini Hot Dogs
Margherita Pizza
Chicken Skewers
Method
Calamari
Prepare the Calamari
Rinse the calamari rings under cold water and pat dry with paper towels.
Make the Breading
In a bowl, mix the flour, cornstarch, salt, black pepper, and cayenne pepper. In another bowl, beat the eggs.
Bread the Calamari
Dip the calamari rings first in the egg mixture, then coat in the flour mixture, and finally in the breadcrumbs.
Fry the Calamari
Heat oil in a deep pan over medium heat. Fry the calamari in batches until golden brown, about 2-3 minutes. Drain on paper towels.
Serve
Serve hot with lemon wedges on the side.
Pork Sliders
Assemble the Sliders
Place each pork patty on a slider bun, top with a slice of cheddar cheese and a pickle slice.
Serve
Serve warm with extra BBQ sauce on the side.
Mini Hot Dogs
Margherita Pizza
Prepare the Dough
Roll out the pizza dough on a floured surface to your desired thickness.
Assemble the Pizza
Spread tomato sauce on the dough, top with mozzarella cheese and fresh basil leaves.
Bake the Pizza
Drizzle olive oil on top and sprinkle with salt. Bake in a preheated oven at 220°C (425°F) for about 15-20 minutes or until the crust is golden.
Slice and Serve
Slice the pizza into wedges and serve hot.
Chicken Skewers
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and marinate with olive oil, garlic powder, paprika, salt, and black pepper.
Assemble the Skewers
Thread the marinated chicken pieces onto wooden skewers.
Cook the Skewers
Grill the skewers over medium heat for about 10-12 minutes, turning occasionally until cooked through.
Serve
Serve hot with your choice of dipping sauce.