Grilled squid with tomatoes, chilli & pork crackling

3:10 pm on 1 September 2017

Grilled squid with tomatoes, chilli & pork crackling
Serves 4

2 ripe kiwifruit
1kg fresh squid
150g fine green beans
150g broad beans (or frozen podded broad beans)
400g ripe tomatoes (I use Farm 84, available at Parnell farmers' market)
juice of 1 lime
1 large spring onion, finely sliced
1 small clove garlic, crushed        
1 green chilli, finely chopped
2 tablespoons baby capers
4 tablespoons extra virgin olive oil
2 tablespoons verjuice (made from the juice of unripe grapes, available at specialty food stores)
200g pork skin (optional)
olive oil for cooking
½ bunch fresh coriander
edible flowers to garnish (optional)

Peel and finely dice the kiwifruit, then crush the flesh. Set aside.

Clean the squid by removing the tenticles if using arrow squid. If you are using broard squid, keep the tenticles for grilling.

Score the inside of the squid flesh then marinate the squid in the crushed kiwifruit for 20 minutes.

Meanwhile, prepare the salad. Blanch the green beans in salted boiling water for 2 minutes then remove and refresh in iced water to stop the cooking. Pull the beans apart and set aside.

Blanch the broad beans in salted boiling water for 2 minutes then remove and refresh in iced water. Shell the beans and set aside.

Dice the tomatoes then put in a bowl with the lime juice, spring onion, garlic, chilli, capers, extra virgin olive oil and verjuice. Season with sea salt.

Preheat oven to 180C. Score the pork skin and season heavily with rock salt then refrigerate for 1 hour. Rinse off the salt and pat dry before placing on a baking paper-lined baking tray. Cook for 20-25 minutes or until golden and crispy. Once the skin is crackling, remove from the baking tray and drain in a colander and then on a tray lined with paper towels.

Preheat a barbecue grill or grill pan.

Wash the squid in iced water and pat dry. Lightly oil the squid and season with sea salt. Place the squid on the grill and cook for about 45 seconds to 1 minute each sidem depending on the size. The squid will want to curl up, but shoud stay flat on the grill with the help of some kitchen tongs.

Once you are happy the squid is cooked, remove from the grill, slice into strips and mix with the marinated tomatoes.

Plate up straight away and garnish with coriander, split green beans, broad beans, edible flowers and the crispy crackling.

At Euro we're matching this dish with a Babich Organic Gruner Veltliner.

 

From Jesse Mulligan, 1–4pm

Find a Recipe

or browse by title