- Ingredients
- Squid Ink Cracker:
- 100g scallop protein
- 66g tapioca flour
- 7g squid ink
- 3.2g salt
- 32.6g stock water
- Garlic Chips:
- 50g garlic , sliced 1mm thick
- milk, as needed
- Potatoes:
- heritage potatoes
- olive oil, as needed
- salt & pepper, to taste
- garlic, as needed
- thyme, as needed
- rosemary, as needed
- Squid:
- baby squid, body and tentacles
- butter, as needed
- garlic, as needed
- thyme, as needed
- To Serve:
- lime segments, as needed & cut into diamond shapes
- oyster leaf, as needed & diced
- lemon juice, to taste
Squid, Potato, Garlic, Oyster Leaf
Adam Stokes
24th January 2013
Squid, Potato, Garlic, Oyster Leaf
Squid, Potato, Garlic, Oyster Leaf
Adam Stokes, Restaurant adam’s, Birmingham (opening March 2013)
Ingredients
Method
Method:
Squid Ink Cracker:
Combine the ingredients and roll into a long sausage shape with cling film.
Boil gently in rolling, boiling water for approximately 1 hour, until transparent.
Allow to cool completely before thinly slicing.
Dehydrate for 1 hour at 150°C.
Fry at 200°C until aerated.
Garlic Chips:
Cover the garlic in cold milk and heat to 70°C and drain.
Repeat three times.
Deep fry at 60°C for 5 minutes.
Potatoes:
Vac Pac all the ingredients.
Cook at 85°C for 3 hours.
Once cooked, peel the potatoes.
Squid:
Vac Pac the squid with the butter, garlic and thyme.
Cook at 65°C for 3 minutes.
Stir through the potatoes.
To Serve:
Stir the oyster leaf through the mix and add the lemon juice to taste. Arrange all the ingredients neatly and garnish with the squid ink cracker and lime segments. Serve immediately.
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