Kerra from Kerra’s Catering is sharing one of her own recipes which makes the most of Cornwall’s wonderful produce. As well as being famous for fish, Cornwall has new potatoes that rival the Jersey for sweetness and being early in the season. Kerra says, ‘Here is a recipe for squid I have been playing with as it is soon to be more common in our local waters. It’s a fusion dish of local potatoes, but with a Thai influenced dressing. It’s influenced by Mosimann, who was a great inspiration to me when I started as a chef 24 years ago.’
Ingredients:
- 800g -1kg midi set skinned potatoes
- Good pinch Cornish sea salt
- 3 de seeded red chilli sliced
- 1 small courgette – cut into sticks
- 200g Asparagus
- 200g Tender Stem Broccoli
- Half a red pepper
- 5 cloves garlic – sliced
- 5 spring onions sliced
- 20 Raw king prawns
- 3 Squid tubes -split open, scored and cut into pieces
- 100ml veg oil
- 4 Tbs soy sauce
- 4 dashes of fish sauce
- 3 Tbs of olive oil
- Small bunch of coriander chopped
- 6 Tbs Corn flour – well seasoned with salt and pepper
Method:
- Pre-heat the oven to 190 degrees (fan) adjust accordingly or use the Aga roasting oven.
- Thinly slice the potatoes on the diagonal.
- Scatter in a dish with 1tbs of olive oil, season.
- Place in the oven for 10 mins
- Add the garlic (3 cloves) chilli, broccoli, courgette, asparagus and red pepper to the potatoes. Put back in the oven for 12 minutes
- In a jug combine 2tbs olive oil, soy sauce and fish sauce.
- Warm the veg oil in a heavy duty frying pan.
- Dip the prawns and squid in the seasoned cornflour and fry in batches until cooked through and crispy.
- Drain any excess oil out of the frying pan, add the remaining sliced garlic and spring onion, fry for a minute. Return all the prawns and squid to the pan and toss in the coriander.
- Pour the soy sauce mix over the vegetables, stir thoroughly.
- Serve a good spoonful of potato and veg mix onto a plate and top with the squid and prawns.
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