I love squid, especially grilled, this adds a bitter tinge to the fresh, naturally sweet meat. Combine this with the flavour-packed tomato pickle and spicy, sour heat of the chillies and you have a winning mix. This dish brings together the elements of bitter, sweet, sour and umami (the flavour factor- see tips).
Squid is great at this time of year because it is at its best in the cold weather, although it does have a brief stint in summer just in time for the BBQ season - which is right around now back home in Australia.
This dish combines several individual recipes. A good curry mix and marinade are always useful to have, and the pickled cherry tomatoes are excellent with a variety of dishes (see tips).
Serves 6 as starter
     
Light aromatic curry powder
2 tbsp -
Cassia bark  
1 quill -
Cinnamon  
2 tsp -
Coriander seeds  
1 tsp -
White pepper  
2 tsp -
Fenugreek
2 tsp -
Turmeric  
1 tsp -
Cumin  
     
Pickled cherry tomatoes
30 -
Firm cherry tomatoes  
2 tbsp -
Light aromatic curry powder  
1 clove -
Garlic (crushed)  
1 -
Shallot (sliced)  
2 -
Spring onion (sliced)  
2 tbsp -
dark brown sugar  
3 tbsp -
Red wine vinegar  
5 tbsp -
Olive oil  
1/2 tsp -
Sea Salt  
3 tbsp -
 Cider vinegar  
   
Rocket marinade
60 g -
Rocket (other herbs like sorrel, basil, chive, etc. can also work)  
1 -
Lemon (zest of)  
1 -
clove Garlic  
pinch -
Salt  
pinch -
Pepper  
   
Main Recipe
6 tubes -
Squid (6 inch length tubes are ideal)  
18 -
Guindilla chillies
6 -
wedges Lemon
3 -
bunches Rocket
1 mix -
Pickled cherry tomatoes
1 mix -
Rocket marinade
   
   

I. To make the curry powder
 

1. Gently dry roast all ingredients in a pan over a medium heat.
Place mixture in a spice grinder or mortar and pestle. Grind to a fine powder.
This recipe makes 4 tablespoons of powder; it can be stored for up to three weeks.
  2.Place mixture in a spice grinder or mortar and pestle. Grind to a fine powder.

 

 This recipe makes 4 tablespoons of powder; it can be stored for up to three weeks.
 

II. To make the pickled cherry tomatoes
 
  1. Score and quickly blanch the tomatoes. Then peel.
Using some of the olive oil, sweat the shallot, garlic and curry powder until shallots are soft.
Add vinegars, salt and sugar, and bring to boil. Pour over tomatoes and add oil.

 
2.Using some of the olive oil, sweat the shallot, garlic and curry powder until shallots are soft.
Add vinegars, salt and sugar, and bring to boil. Pour over tomatoes and add oil.
 
3.Add vinegars, salt and sugar, and bring to boil. Pour over tomatoes and add oil.
 
 
  4. Leave to marinate for a few hours before use.
   
   

III. To make the rocket marinade
 

1. Wash and drain rocket. Roughly chop garlic and rocket.
 

 

 2. Put oil and zest into a food processor. Add salt, rocket and garlic. Blend until smooth.
 
 

3. Store in refrigerator.

   
   

IV. To repare the squid
Once your pickle is made and your marinade is ready you will be able to start the preparation of your squid.
I suggest you use a squid with a tube length of about six inches. Longer will be older and consequently tougher. (see notes on cleaning and grilling in techniques)
 
  1. Split your cleaned squid tube up the seam that runs along the length and layout flat on your chopping board with the inside facing up.
   
  2.Making small incisions, score the squid diagonally from right to left and left to right. It doesn't matter which way you score your squid as long as the directions of the incisions are different. (This produces a criss cross effect.)
   
  3. Marinate the squid in the rocket marinade and leave to infuse for 15 minutes before cooking.
   

You should now have your bunches of rocket washed and ready, the guindilla chillies on hand, the squid marinated and ready to grill, and the cherry tomato pickle prepared and ready to be served.
   
  1.Warm your grill pan or have your BBQ hot. Heap your rocket to a bowl. Set your plates out.
 
  2.Grill your squid at high heat, scored side face down. Grill for a few minutes or until it starts to become white on top. Turn. At this point it should curl up, this is normal and is what you want. Grill for another minute and transfer to your plate. Tentacles can also be grilled along with the squid tube and for the same length of time or you could flour and deep-fry them for added crispiness.
   
3. Tentacles can also be grilled along with the squid tube and for the same length of time or you could flour and deep-fry them for added crispiness.
 
  4. Dress the rocket with some tomato pickle liquid and place on squid. Place a few tomatoes around the squid with a little of the pickling liquid.
 
  5. Garnish with a couple of guindilla chillies, a wedge of lemon and serve straight away.
 
Recipe by David Selex