Elegant, dainty and easy to eat - Josh Emett's squid on a stick is perfect for packing into a hamper, as the top chef is planning to do at this year's Diner en Blanc. The international al-fresco dining phenomenon is back in Auckland this February 21, with Viva
Josh Emett's squid on a stick recipe
NZ Herald
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Squid on a stick. Picture / Kieran Scott.
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1. Heat the barbecue to high.
2. Whisk the soy sauce and honey together, then add the slices of ginger and leave to infuse.
3. Take the squid tubes and split them open by cutting down the seam. You will see a little slit at the top of the tube which is where you should cut them. Score at 5mm intervals across the inside in one direction, about halfway through the flesh. Repeat in the other direction to make a criss-cross pattern. Cut each squid tube in half horizontally, then into strips.
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4. Bring a saucepan of water to the boil, drop the squid strips into the water and blanch for about 15 seconds, until they curl up into little rolls. Drain and cool as quickly as possible.
5. Slide little rolls of squid on to the skewers, right up next to each other so they hold together tightly and won't fall off or unravel.
6. Brush the squid with a little rice bran oil. Grill the squid on the hot barbecue plate and brush with the honey soy while cooking until caramelised and sticky, 5 minutes. You can finish the squid on the grill for extra char and colour.
7. Garnish with toasted peanuts and coriander.
• Reproduced with permission from Josh's Backyard BBQ by Josh Emett. $60, Random House.
- VIVA