Ingredients

8 squid tubes
1 tablespoon grapeseed oil
flaky sea salt, to taste
Chilli-Honey Syrup (see recipe)
PICKLED CUCUMBER RELISH
1 cucumber, cut into batons
1 small red onion, finely sliced
½ recipe Basic Pickling Brine (see recipe)
150g roasted peanuts, roughly chopped
1 tablespoon grapeseed oil
1 red chilli, finely sliced
1 small handful fresh coriander leaves, chopped
juice of 1 lemon
a pinch of chilli powder
flaky sea salt and cracked pepper, to taste
CHILLI-HONEY SYRUP makes 2 cups / preparation 5 mins / cook 30 mins
750ml white wine vinegar
450g caster sugar
2 red chillies, finely sliced
½ cup honey

You can make this dish at any time of the year, but use fresh squid if you can. Make up the Pickled Cucumber Relish as close to the time of eating as possible – it keeps those peanuts crunchy and the flavours individual. You can swap out the squid for fish, pork or barbecued chicken thighs.

View the recipe collection here

Instructions

1.PICKLED CUCUMBER RELISH
2.To make the pickled cucumber relish, place the cucumber and onion in a bowl.
3.Pour the cold basic pickling brine over the vegetables and allow to sit for 5 minutes to pickle. Drain well.
4.Add all the remaining relish ingredients and toss to combine.
5.Cut along one side of each squid tube and open it out like a book.
6.Cut off the lumpy ends to form a neat rectangle and score on a 45-degree angle on both sides.
7.Place in a bowl with the oil and salt and toss to coat.
8.Heat a barbecue to a high heat. Char the squid for 2 minutes on each side.
9.To serve, arrange the pickled cucumber relish on a platter, top with charred squid and drizzle with chilli-honey syrup.
10.CHILLI-HONEY SYRUP
11.Place the vinegar, sugar and chillies in a medium pot, bring to the boil and then reduce to a simmer until the mixture has reduced by a third.
12.Remove from the heat and add the honey. Allow to cool to room temperature.
13.The syrup should be the same consistency as superglue; if it’s too thick, add a little hot water.
14.Store in the fridge for up to 1 month.

Extracted from
Good from Scratch
by Michael Van de
Elzen, photography
by Babiche Martens.
Published by Allen &
Unwin NZ. RRP $49.99.

"
"