Squid, Potato, Garlic, Oyster Leaf

Ingredients

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

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.