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Confit and Grilled Cuttlefish with Roasted Garlic and Basil Sauce

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Confit Cuttlefish, clean the cuttlefish and cut into 10cm x 5cm pieces. Score each piece diagonally in a criss cross pattern. Clean the tentacles and set aside.
  • Heat the oil in a small saucepan to 60C. Add the cuttlefish pieces and tentacles and cook over very low heat for 40 minutes, maintaining the temperature at 60C.
  • Once cuttlefish is almost cooked, preheat a griddle pan over high heat.
  • Remove the cuttlefish from the oil, drain well and cook in the hot pan until golden on each side, about 1 minute. Remove from the pan and set aside.
  • For the Roasted Garlic and Basil Pesto, place garlic into a square of foil. Drizzle with 1 tablespoon oil and enclose the garlic in the foil. Place onto a small tray and into the oven. Cook until the cloves are golden and soft, about 25-30 minutes.
  • Reserve one half of the roasted garlic for serving. Squeeze the cloves from the remaining half into the bowl of a food processor. Add the basil, pine nuts and oil and process to a coarse paste. Set aside.
  • For the Chilli Caramel Tomatoes, heat a medium non-stick frypan over medium heat.
  • Add the tomato and cook until dark and charred, approximately 2 minutes on each cut side. Remove from the heat and set aside on a small lined tray.
  • Place the sugar and 2 tablespoons water into a small pan and place over medium heat. Cook until sugar melts and turns to a deep golden. Add the pate di peperoncini and stir until combined. Spoon over each tomato quarter and set aside.
  • To serve, place a large spoonful of Roasted Garlic and Basil Pesto onto each serving plate. Top with the Confit and Grilled Cuttlefish, Chilli Caramel Tomatoes and Roasted Garlic cloves. Sprinkle with the toasted pine nuts and fresh basil leaves.

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