THINLY SLICED SOUTH ISLAND SQUID WITH WHITE BEANS

Gideon Landman, Baduzzi

Serves

6

Preparation

20 mins plus overnight soaking

Cook

Approx 2¾ hours

Ingredients

FOR THE WHITE BEANS
200g white beans (any variety can be used), soaked in water overnight
3 sprigs thyme
1 small sprig rosemary
2 cloves garlic
100ml white wine
1 bay leaf
1 carrot, sliced
½ teaspoon black peppercorns
FOR THE SQUID
200g South Island Arrow squid
100ml good-quality olive oil
2 cloves garlic, thinly sliced
juice of 2 lemons
1 teaspoon chopped thyme
TO SERVE
2 Baby Gem lettuces
50ml good-quality olive oil
juice of 2 lemons
½ teaspoon chopped parsley
handful herb croutons
½ teaspoon chopped chives
micro parsley & seasonal flowers to garnish

Instructions

1.FOR THE WHITE BEANS
2.Drain the beans and place in a pot with the thyme, rosemary, garlic, white wine, bay leaf, carrot and peppercorns.
3.Cover with cold water and cook until soft, approx 21⁄2 hours.
4.FOR THE SQUID
5.Thinly slice the squid.
6.Mix the olive oil, garlic and lemon juice together, put in a pan and add the squid, seasoning with salt and thyme.
7.Slowly warm up the squid, constantly moving it around the pan.
8.As soon as the squid is warm, not hot, take it off the heat and set aside until needed.
9.TO SERVE
10.Remove the outer leaves from the lettuces (keep for another use) and use the inner leaves as lettuce cups.
11.Mix the olive oil and lemon juice together, add the beans and the squid and warm slowly, do not boil.
12.Add the parsley and check the seasoning; it needs to be very lemony.
13.Place a little squid and bean mixture into each lettuce cup, then garnish with croutons, fresh herbs and flowers.

Photography Jason Creaghan
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