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Chargrilled Cuttlefish with Garlic Bone Marrow Puree and Tomato Sugo

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Raisins, place the raisins into a small bowl. Cover with vinegar and set aside until softened and plump, about 35 minutes. Drain well and set aside.
  • For the Garlic and Marrow Puree, place the garlic bulb halves onto a small tray, drizzle generously with olive oil and sprinkle with salt. Cook in the oven until dark golden, soft and tender, about 45 minutes. Remove from the oven and set aside until cool enough to handle.
  • Place bone halves onto a length of foil. Drizzle the marrow with olive oil and season with salt. Enclose the marrow in the foil and place onto a shallow baking tray. Cook in the oven until soft and tender, about 20-25 minutes. Remove from the oven and allow to cool slightly.
  • Squeeze the roasted garlic into the bowl of a small food processor. Add the cooked marrow, reserving the bone and the oil in the foil pouch. Add vinegar and a pinch of salt and process until smooth. Set aside.
  • For the Tomato Sugo, place the olive oil into a medium frypan over a medium heat. Add the garlic and basil stems and cook, stirring often, until softened. Add the remaining ingredients to the pan, reduce the heat and simmer until the sauce has reduced and thickened, about 10 minutes. Remove from the heat, discard the bone and season the sauce with salt, to taste. Pass through a sieve into a bowl and set aside.
  • For the Bone Marrow Dressing, place the basil leaves into a large mortar and pestle and grind until the basil begins to release some oil. Add the oil from the bone marrow and mix together. Season with salt to taste. Set aside.
  • For the Crispy Basil Leaves, place the oil into a small saucepan and heat to 150C.
  • Fry the basil leaves in the hot oil until crispy, about 30 seconds. Remove from the oil and set aside on paper towel to cool and crisp.
  • For the Cuttlefish, slice the cuttlefish tube into 2cm x 15cm portions and score in a criss-cross pattern. Cut the tentacles into 8 cm lengths.
  • Place oil into a large frying pan and place over high heat. When hot, add the cuttlefish pieces, in batches, and cook until golden, about 30 seconds on each side. Remove from the oil and season with salt.
  • To serve, spoon the Garlic and Marrow Puree into the centre of each plate. Add a spoonful of Tomato Sugo and some Cuttlefish. Drizzle with some Bone Marrow and Basil Dressing. Finish with some pinenuts, pickled raisins and Crispy Basil Leaves.

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