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FOOD & DRINK NEWS 021
Chef Tom Kerridge MAKES A FRESH START
Hot on the heels of hosting his recent private dining event at The Compasses Inn in Crundale, top chef Tom Kerridge shares a fast and flavoursome recipe from his latest book ahead of bringing his Pub in the Park Tour back to Kent this July
ASIAN-STYLE GRIDDLED
SQUID SALAD Serves 4
275 calories per serving
INGREDIENTS • 4 large squid tubes, cleaned • Vegetable oil spray, for cooking For the dressing • 3 tbsp vegetable oil • 2 lemongrass stalks, white part only and tough outer layer removed, finely chopped
• 2 cloves garlic, peeled and finely chopped • 2 tbsp fish sauce • 3 tbsp sweet chilli sauce • 1 tbsp light soy sauce • Juice of 1 lime For the salad • 2 shallots, peeled and thinly sliced • 100g mixed baby leaves • 2 handfuls of beansprouts • A handful of fresh coriander leaves • 12 cherry tomatoes, halved • 4 sprigs of fresh mint, leaves picked • 1 long red chilli, finely sliced To serve • Sweet chilli sauce, to drizzle • Lime wedges
1. Carefully slice open each squid tube so it can lie flat, and score a lattice pattern on the softer, inner surface. Cut each one into 6 equal-sized pieces and place in a bowl. 2. To make the dressing, heat the oil in a small pan, add the lemongrass and garlic and cook for 2 minutes, then remove from the heat. Add all the remaining ingredients and mix well. Leave to cool completely. 3. Add half of the dressing to the squid, stir to coat and leave to marinate for 20 minutes. 4. For the salad, toss all the ingredients
together in a bowl. Pour over the rest of the dressing, toss again and place on a large plate or divide between individual serving plates. 5. Heat a large griddle pan over a high heat. When it is smoking hot, spray with a little oil. Add the squid pieces in a single layer and cook for 30 seconds on each side or until lightly charred. Depending on the size of your griddle, you may need to cook the squid in batches. 6. Place the griddled squid on top of the salad and drizzle with a little sweet chilli sauce. Serve with lime wedges for squeezing over.
Make a Fresh Start Our recipe is taken from Tom Kerridge’s latest book, Fresh Start (published by Bloomsbury Absolute, £26) an inspiring new approach to home cooking, which sees the Michelin- starred chef turn his attention to our everyday household meals, showing us how to cook delicious meals from basic ingredients and applying his tricks of the trade to the home kitchen.
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