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Torched Maple Syrup Calamari, Roasted Cauliflower and Pickled Okra

Serves 4
  • Steps
  • Ingredients


  • Heat oven to 200C.
  • Place calamari into a wide shallow bowl. Add maple syrup and 1 tbsp oil and mix well. Set aside in fridge.
  • Cut cauliflower into small florets and spread out onto a paper lined baking tray. Melt butter along with lemon myrtle leaves in a small frypan then pour over cauliflower. Season and roast for 20-25 minutes, stirring half way through cooking, until golden. Remove from oven and place lemon myrtle leaves onto kitchen paper to cool. When cool crush leaves and set aside as garnish.
  • Combine white vinegar, sugar, 3 tbspn water, salt and pepper in a medium bowl and mix with a fork to dissolve sugar. Slice okra thinly on the diagonal and remove seeds. Place into pickling liquid and mix gently.
  • To cook calamari, heat a frypan over high heat. Add remaining 1 tablespoon oil. Remove calamari from maple syrup and season. Cook calamari for 1 minute, baste with maple syrup then turn and cook other side. Baste with maple syrup. Remove from pan and place onto a baking tray. Use a blowtorch to scorch calamari, moving blowtorch continuously, until browned.
  • To serve, slice calamari and divide between plates. Top with roasted cauliflower and drained pickled okra.

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