Calamari, cucumber, tomatillo


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The salted dried cucumber gets this intense seaweedy flavour, which then softens on the palate and adds a fullness to the dish. These little calamari tubes are a great idea to put on the fire while it’s too hot to cook meat. Lovely little starter. You could just eat them straight off the coals.


Dried cucumber skins

  • 2 cucumbers – the skins
  • 7 g coarse salt


Peel the cucumbers in ribbons (you need 24 for this recipe) and place the skins in a vacuum bag with the salt – reserve the flesh. Vacuum pack the skins and hang the bag at room temperature for 12 days. After 12 days, remove the skins from the bag and brush away any remaining large pieces of salt. Place the skins on a dehydrator rack and dehydrate at 54°C for 48 hours or until the skins are dar