BRAISED CALAMARI SALAD WITH LEMON & HORSERADISH
SERVES 4 AS A STARTER
“One of my family’s favourite stories from when I was a toddler is how I almost choked on the pickled octopus at a long lunch with Nonna. It clearly hasn’t stopped me though!
“Cooking cephalopods can be easy, but can be easily messed up too… a bit like pronouncing ‘cephalopods’. Generally speaking, you want to cook it fast or nice and slow.
“This recipe is all about lowering the BPMs and getting super juicy, tender squid. Handle it right and top your leftovers tub with a good glug of oil and it will last well in your fridge. It’s amazing on toast, almost dangerously so. I’ve paired it with poached leeks, potato, horseradish and almonds here, but it’s super flexible, so mix up your salad. It’s a great base for pasta too.” 500g small chat potatoes, peeled 1/3 cup (80ml) extra virgin olive oil 1 leek, thinly sliced 1 medium fennel bulb, finely chopped, fronds reserved 3 garlic cloves, thinly sliced Pinch of saffron 2 tsp toasted fennel seeds, bruised 1 cup (250ml) white wine 1kg roma tomatoes, seeds removed and discarded, finely chopped 1kg fresh small squid, cleaned, cut into
rings, tentacles reserved
21/ 2 tsp sherry vinegar, or to taste 60g picked watercress
1 sheet seasoned nori, crushed
70g whole blanched roasted almonds,
chopped
LEMON & HORSERADISH DRESSING
2 tsp horseradish cream, or to taste 1/3 cup (80ml) lemon juice
1/3 cup (80ml) extra virgin olive oil
Place the potatoes in a large saucepan of cold water and place over high heat. Bring to the boil and simmer for 20-25 minutes until just cooked. Strain and cool to room temperature then cut to 1cm slices. Set aside.
Meanwhile, to cook the calamari, heat the oil in a large heavy-based saucepan over medium heat. Add the leek, fennel, garlic, saffron and fennel seeds. Cook, stirring for 5- 6 minutes until leek begins to soften. Add wine and reduce by three quarters. Add the tomato and calamari and stir to combine. Season and cover with a lid, reduce heat to low and simmer for 15-20 minutes until calamari is just cooked and vegetables are starting to break down. Stir in the vinegar and season to taste.
For the dressing, place all ingredients in a small bowl, season to taste and whisk to combine. Set aside.
Place sliced potato, watercress and half of the dressing in a large bowl. Season to taste and toss to combine. Divide among plates and top with calamari mixture. Scatter with seaweed, almonds and reserved fennel fronds to serve.
SEMOLINA GNOCCHI OSSO BUCO (COVER RECIPE) SERVES 4 AS A MAIN
“I’m pretty sure osso buco with polenta has its own page in the culinary history book of dreams already, and deservedly so. It is one of life’s true carnivorous delights. Semolina gnocchi has more of an under-the-radar style fan base, but if you ask me it needs to be promoted a lot more because when done right it’s so delicious. This gnocchi is super easy and perfect for home-cooked osso buco. Spend your time nailing the veal and have these pillows standing in the wings. I like when delicious things are easy to make. There are a few rules to making this, but once you get it down pat you’ll be on easy street.” Begin this recipe at least 3 hours ahead. 2/3 cup (160ml) extra virgin olive oil 4 x 350g osso buco Flour, to dust 80g unsalted butter 1 carrot, chopped 2 celery stalks, chopped 1 onion, chopped 8 garlic cloves, finely chopped