- Squid Cannelloni
- 3 medium squid
- 150g cooked and broken down oxtail, mixed with braising liquid
- Cooked coco beans
- 30g squid tentacles
- 1 cucumber peeled
- 3 Oysters
- White wine
- Double cream
- Borage
Squid Cannelloni
Squid Cannelloni
Squid Cannelloni by Simon Hulstone in association with Robot Coupe.
Ingredients
Method
In the robot coupe , puree the squid until a smooth glossy lump free puree, spread the mix beteen two sheets of greasproof paper and then place in a vacuum bag and cook at 65c for 10 mins, immediately place in iced water. Shuck the oysters and poach in the white wine, add the double cream, season and then blend, pass and reserve. Cut the cucumbers into 1.5cm squares and roast in a hot pan.
Remove the squid sheet form the bag and gently remove from the paper, place the oxtail onto the sheet and roll over to make the cannelloni. Reheat in a steamer and gently place onto plate, add the coco beans and cucumber and pour around, pan fry the individual tentacles and place around the cannelonni , finish with the borage.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
