|Recipe by:||Maranda Engelbrecht|
|Prep time:||20 minutes|
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 2006Back