Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab
Savour the essence of summer: unveiling Chef Greg Emmerson’s exquisite recipe
Barbecue Squid on Verona quartz kitchen worktop
Today, we invite you to embark on a journey of taste and texture, guided by the adept hands of the visionary chef Greg Emmerson. Prepare to be captivated as we present an effortless yet extraordinary culinary creation that has emerged from the heart of stoneCIRCLE's outdoor kitchen, executed to perfection upon the Konro Grill.
With a canvas as sublime as the Verona Quartz worktop, which effortlessly marries beauty and functionality, Chef Greg Emmerson weaves his magic to craft a masterpiece that celebrates the culinary prowess of barbecue cuisine. Each element of this harmonious triad - Barbecue Squid, Miso Chilli Sweet Potato, and Cromer Crab - dances gracefully on the palate, a symphony of flavours that culminate in an unforgettable crescendo of indulgence.
watch the recipe preparation here
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Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab
by Greg Emmerson
Serves: 2 people
Preparation: 30-45 minutes
Cooking: 45 minutes
ingredients
2 medium sized sweet potatoes roasted then flesh removed
1 medium sized cooked crab (remove white and brown meat); use shop bought crab meat 50/50 brown and white if you can’t source a fresh crab
20g red miso
4 baby squid (tentacles and insides cleaned and removed)
1 small green chilli thinly sliced
2g fresh dill
5g fresh apple diced very small
1 lemon (juice and zest)
wooden barbecue sticks, soaked in water for at least an hour so they don’t burn when you cook with them
50ml cider vinegar
50ml water
20g sugar
fresh marigold flowers
preparation
Greg Emmerson and Donna Thacker cooking at stoneCIRCLE yard
Reduce the vinegar, water and sugar mixture until it’s almost syrup, and set aside.
Roast the sweet potatoes until the flesh is soft, remove the insides and place them in a bowl with the miso. Mix thoroughly, pass through the tamis sieve until very smooth (set aside in a bowl), and season to taste.
Mix the crab meat with the apple, dill, chilli, lemon juice and zest until fully incorporated, and set aside in a bowl in the fridge for 5 mins.
Spoon the crab mixture into a piping bag and then squeeze inside the squid, don’t overfill each; just enough for a tasty bite.
Push the individual stuffed squids onto the pre-soaked barbecue sticks through the sides of the squid, so they are secured on each side. Then, brush the squid with the prepared vinegar/sugar mixture.
Cook over the barbecue until nicely charred but cooked – about 2/3 mins per side. Brush continuously with the vinegar/sugar mixture whilst cooking.
Whilst the squid is cooking, take a large spoonful of the miso sweet potato and add it to a plate. Make a slight indentation in the mound so the squid can sit on top.
Remove the squid from the barbecue, add on top of the sweet potato, and dress with marigold flowers.
chef Greg Emmerson
project details
kitchen worktop: Verona Quartz
chef: Greg Emmerson
presenter: Donna Thacker
production: Marco Joe Fazio Creatives
