Calamari, cucumber, tomatillo

Name: Calamari, cucumber, tomatillo
Yield: Serves 8 starter portions
Ingredients: 24 chive flower buds; 2 limes – the juice; 56 garlic flower petals; 2 celery bunches – washed, with outer layer removed; salt and pepper; cucumber flesh left over from making the dried skins; 63 g cherry tomatoes; ice bath; 30 ml chicken stock; 16 g chives – rinsed, drained, dried and sliced into small rounds; ½ medium-sized red onion – sliced; 1 green jalapeno; salt and pepper to taste; salt; 7 g coarse salt; 1 clove garlic; olive oil; 240 g (or 32 small) calamari tubes – cleaned; 7 g fresh oregano; 125 g tomatillos; 2 cucumbers – the skins; 10 g fresh coriander; 1–2 lemons – for squeezing; 3 g sugar; 12 fresh tomatillos – halved horizontally; 3 g ground cumin

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

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.

Ingredients

Dried cucumber skins

2 cucumbers – the skins
7 g coarse salt

Starter
Gluten-free

Method

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