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Cuttlefish with Tomato, Basil, Pesto Salad and Spicy Raisin Sauce

Serves 4
  • Steps
  • Ingredients


  • For the Spicy Raisin Sauce, place ingredients along with ¾ cup water into a small saucepan and place over a medium heat. Simmer until the raisins are plump and the liquid has reduced, about 15-20 minutes. Remove from the heat.
  • Use a stick blender to process until smooth. Pass the paste through a fine sieve into a small clean saucepan. Return to the heat and allow to reduce to a sticky sauce-like consistency. Remove from the heat and add an extra ½ tsp vinegar, if desired. Transfer to a small serving jug to serve.
  • For the Fresh Tomato and Basil Pesto, place all ingredients, except for a half of the basil leaves and 4 diced tomato cheeks, into a mini food processor and blend until coarsely chopped.
  • Transfer the pesto into a bowl. Roughly chop the remaining basil leaves and add to the pesto along with the remaining diced tomato. Stir to combine and season with salt to taste. Set aside.
  • For the Pan Fried Cuttlefish, cut the tentacles into 6cm lengths, keeping the thick and thin lengths separate. Cut the tube into 2cm x 6cm portions and score the inner flesh.
  • Heat a large frypan over high heat. Add 1 tablespoon grapeseed oil. Season the cuttlefish portions with salt then add the smaller tentacle portions to the pan and cook for 30 seconds. Remove from the pan. Add the larger tentacle portions and cook for 1-2 minutes. Remove from the pan.
  • Add more oil to the pan and when hot, add the rectangular pieces to the pan, scored side down. Hold a small tray over the cuttlefish to prevent curling and allow the steam to cook the unscored side. Cook until scored side is golden and the cuttlefish is just cooked through, about 2 minutes. Remove from the pan and set aside for plating.
  • For the Crispy Fried Garlic Chips, place oil into a small saucepan and heat to 150C.
  • Place sliced garlic into the oil and fry until just golden, about 1-2 minutes. Remove from the oil and set aside on paper towel to drain.
  • To serve, spoon some Basil Pesto Salad onto each plate. Arrange the Cuttlefish on the plates and add some freshly diced tomatoes, Garlic Chips and fresh basil leaves. Serve with the Spicy Raisin Sauce on the side.

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