Explore More - 2019

SALT AND PEPPER SQUID

SALT AND PEPPER SQUID Karine Hagen notes: My goddaughter Maya, along with my father, Torstein Hagen, were there to help me christen our second ocean ship, Viking Sea. Maya’s father is a great cook and makes all the dishes he creates taste incredible. Topping that list is the Australian favorite: salt and pepper squid. Prepared squid are readily available if you would rather not do this yourself. SERVES 6 AS AN APPETIZER • Vegetable oil • 1 lb (450 g) small squid, cleaned • 1 T black peppercorns • 1 T Szechuan peppercorns • 1 tsp sea salt • 4 T flour • 4 T cornstarch For the garnish: • 1 red chili, deseeded and sliced • 2 scallions, sliced • 1 garlic clove, sliced METHOD 1 Half fill a large pan (or deep-fat fryer) with the vegetable oil and allow to come up to 350°F (180°C). 2 If you are using whole squid, separate the tentacles and remove the clear quill. Discard the heads and cut the hoods into 1-cm rings. Set aside. 3 Crush the peppercorns, then mix with the flour and cornstarch. 4 Toss the squid pieces in the flour mixture, making sure they are well covered, then transfer to the pan. Fry in batches until golden (about 1–1½ minutes), then remove and drain on some paper towels. 5 Make the garnish by briefly frying the chili, scallions and garlic in a little oil, taking care not to burn the garlic. 6 Serve the squid rings immediately, scattered with the garnish. 68 VIKING.COM EXPLORE MORE 2019

SUMMER BERRY PAVLOVA Originally named after Russian ballerina Anna Pavlova, this dessert was said to emulate her frothy white tutu and feather-light movements. The tart fruit perfectly offsets the sweet, soft-centered meringue. This is one of Karine’s favorites—even non–dessert lovers will like it! RECIPES SERVES 6–8 • 4 egg whites • Pinch of salt • 8 oz (225 g) sugar • 2 tsp white wine vinegar • 1 tsp vanilla extract • 1 tsp cornstarch • 10 oz (300 ml) heavy cream • 2–3 baskets mixed berries METHOD 1 Preheat the oven to 300°F (150°C). 2 Using either a food processor with whisk attachment fitted or an electric hand mixer, place the egg whites in a clean bowl. Add the pinch of salt and whisk until light and airy. 3 Add the sugar one tablespoon at a time, whisking until the meringue is stiff and glossy. Feel the mixture between your fingers—if it is still grainy, continue mixing for a little longer. 4 Add in the white wine vinegar and vanilla extract, then sprinkle in the cornstarch. Mix briefly to combine. 5 Using a dinner plate as a template, draw a circle in pencil on parchment paper. Dot a small amount of meringue onto the baking tray, then place the parchment paper on top. 6 Pile the meringue onto the paper, using the pencil mark as a guideline. Spread the meringue evenly, creating some peaks and swirls to add texture. Place in the oven for an hour, then turn off the oven and allow the meringue to cool completely. 7 Just before serving, softly whip the heavy cream and pile it on top of the meringue. Finish with the mixed berries. EXPLORE MORE 2019 VIKING.COM 69