Fri, 23 July 2021
Chef:Brian Murray from The Glass Curtain, Cork
Ingredients:
For the squid
1 pound of baby squid
4 spring onions
Rosemary
2 crushed garlic cloves
Olive Oil
For the Pickled lemon:
1 Lemon
Pinch of salt
50ml white wine vinegar
50g caster sugar
5 black peppercorns
For the Smoked aubergine puree:
400g (approx 3 aubergines), cooked aubergine flesh from aubergines burnt over charcoal
10g chopped coriander
1tsp cumin and coriander toasted ground
1 lemon juiced
2 garlic cloves
60g tahini paste
75g olive oil
4g salt
7g squid ink
Method:
1. For the pickled lemon, slice the lemon as thinly as possible, ideally on a mandolin or meat slicer.
2. Bring the sugar and vinegar to boil with the black peppercorns and pour it over the sliced lemons, cover and keep for 24 hours before using
3. Marinade your squid and spring onions in a little olive oil, rosemary and crushed garlic cloves for 1 or 2 hours before cooking
4. Prepare the aubergine puree by blending all the ingredients until you've a smooth puree.
5. Once marinaded, season your squid and onions with salt and quickly char them on a hot grill or bbq, this should take about 2 to 3 minutes, when almost finished squeeze the juice of 1/2 a lemon over the top
6. Dress the base of your plate with your aubergine puree, top with your grilled squid and onions and top that with slivers of pickled lemons, drizzle with olive oil and sprinkle with some red korean chili flakes
