Black skorthalia with seared squid and blackened baby leeks

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Recipe by:   Maranda Engelbrecht
Serves:   2
Prep time:   20 minutes
Cooking time:   2
Cooking Instructions

To prepare the skorthalia: Boil the potato in water until soft, then place it in a food processor.

Add the squid ink, garlic and a drizzle of olive oil. Blend until smooth, then transfer to a serving bowl.

To make the squid: Heat a Teflon-coated pan until warm. Use a clean cloth to dry the squid, then lightly toss the rings in rice flour.

Add the squid, in batches with a little butter, to the warm pan and sear for 2 to 3 minutes. S

eason with pink salt and pepper, and garnish with black sesame seeds.

To make the leeks: Preheat the top grill of the oven. Place the leeks in an oven tray and drizzle with a little olive oil. Grill for 5 to 10 minutes, then serve with the squid and skorthalia.

Per serving: 4 675.9kJ, 37.8g protein, 70.1g fat, 82.2g carbs

Cook’s tip: Squid ink is available at selected Italian food shops.

Wine: Delheim Chardonnay Sur Lie 2006

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