Charred Squid With Chilli-Honey Syrup

Extracted from
Good from Scratch
by Michael Van de
Elzen, photography
by Babiche Martens.
Published by Allen &
Unwin NZ. RRP $49.99.

	8 squid tubes
	1 tablespoon grapeseed oil
	flaky sea salt, to taste
	Chilli-Honey Syrup (see recipe)
	PICKLED CUCUMBER RELISH
	1 cucumber, cut into batons
	1 small red onion, finely sliced
	½ recipe Basic Pickling Brine (see recipe)
	150g roasted peanuts, roughly chopped
	1 tablespoon grapeseed oil
	1 red chilli, finely sliced
	1 small handful fresh coriander leaves, chopped
	juice of 1 lemon
	a pinch of chilli powder
	flaky sea salt and cracked pepper, to taste
	CHILLI-HONEY SYRUP makes 2 cups / preparation 5 mins / cook 30 mins
	750ml white wine vinegar
	450g caster sugar
	2 red chillies, finely sliced
	½ cup honey

1.	PICKLED CUCUMBER RELISH
2.	To make the pickled cucumber relish, place the cucumber and onion in a bowl.
3.	Pour the cold basic pickling brine over the vegetables and allow to sit for 5 minutes to pickle. Drain well.
4.	Add all the remaining relish ingredients and toss to combine.
5.	Cut along one side of each squid tube and open it out like a book.
6.	Cut off the lumpy ends to form a neat rectangle and score on a 45-degree angle on both sides.
7.	Place in a bowl with the oil and salt and toss to coat.
8.	Heat a barbecue to a high heat. Char the squid for 2 minutes on each side.
9.	To serve, arrange the pickled cucumber relish on a platter, top with charred squid and drizzle with chilli-honey syrup.
10.	CHILLI-HONEY SYRUP
11.	Place the vinegar, sugar and chillies in a medium pot, bring to the boil and then reduce to a simmer until the mixture has reduced by a third.
12.	Remove from the heat and add the honey. Allow to cool to room temperature.
13.	The syrup should be the same consistency as superglue; if it’s too thick, add a little hot water.
14.	Store in the fridge for up to 1 month.