Goodman Fielder Food Services - Chargrilled Squid

Main Course

Serves: 4

Ingredient	Preparation & Service
4 lemons 200g sugar 600g salt 1 star anise 2 cinnamon sticks 2 bay leaves 400ml Crisco Sunflower Oil 400g squid 1 chorizo sausage 100g Baby rocket leaves 8 Kipfler potatoes Salt & Pepper	Method for Preserved Lemon Oil - Cut the lemons into quarters, leaving all pieces attached at one end. Blanch in boiling water for three minutes. Pack into a dry mixture of three parts salt to one part sugar along with a bay leaf, star anise and cinnamon stick. Preserve for six weeks. To make preserved lemon oil, remove and discard the flesh from the lemons and pat dry. Finely chop the zest and combine with Crisco Oil. The flavour will intensify the longer it is left to infuse. Method for Salad - Boil the potatoes in salted water. When cooked, cut in half and reserve for later use. Clean the squid and prepare the flesh by scoring the underside with a cross diagonal pattern and cut into 5cm lengths. Thinly slice the chorizo on an angle and put aside. Wash and rinse the rocket leaves, drying well. Using preserved lemon oil, grill the squid, chorizo and potatoes on a chargrill until golden. Toss all ingredients together and season with cracked black pepper. As the chorizo can be quite salty, taste before adding any additional salt. To Assemble - Arrange on a plate, making sure to display all ingredients. Finish with a drizzle of preserved lemon oil.

Ingredient

Preparation & Service

Method for Preserved Lemon Oil - Cut the lemons into quarters, leaving all pieces attached at one end. Blanch in boiling water for three minutes. Pack into a dry mixture of three parts salt to one part sugar along with a bay leaf, star anise and cinnamon stick. Preserve for six weeks. To make preserved lemon oil, remove and discard the flesh from the lemons and pat dry. Finely chop the zest and combine with Crisco Oil. The flavour will intensify the longer it is left to infuse.
Method for Salad - Boil the potatoes in salted water. When cooked, cut in half and reserve for later use. Clean the squid and prepare the flesh by scoring the underside with a cross diagonal pattern and cut into 5cm lengths. Thinly slice the chorizo on an angle and put aside. Wash and rinse the rocket leaves, drying well. Using preserved lemon oil, grill the squid, chorizo and potatoes on a chargrill until golden. Toss all ingredients together and season with cracked black pepper. As the chorizo can be quite salty, taste before adding any additional salt.
To Assemble - Arrange on a plate, making sure to display all ingredients. Finish with a drizzle of preserved lemon oil.

Recommended products: ETA Salfry Oil, ETA Barbecue Sauce

Recommended product: Crisco Sunflower Oil

Recommended products: ETA Sal-Fry Oil, Cornwell's Brown Vinegar

Goodman Fielder Food Services