Chefs' Recipes

Grilled cuttlefish, roast zucchini, pickled celery and olives

Australian Gourmet Traveller recipe for Grilled cuttlefish, roast zucchini, pickled celery and olives
Grilled cuttlefish, roast zucchini, pickled celery and olives

Grilled cuttlefish, roast zucchini, pickled celery and olives

Ben Dearnley
4
20M
25M
45M

“I love the fact that you can cook cuttlefish on a smoking grill but the flesh remains soft and yielding. I also love the simplicity of this dish and the contrasting textures, colours and flavours.” You’ll need to begin this recipe a day ahead. Andrew Cibej, Vini, Surry Hills, NSW

Ingredients

Pickled celery

Method

Main

1.Preheat a char-grill pan over high heat. Open cuttlefish bodies, score inside in a cross-hatch pattern, cut into thirds, brush with a little olive oil, season to taste and grill until just opaque (30 seconds each side). Cool slightly, then combine in a non-reactive bowl with 100ml olive oil, lemon juice, garlic and one-third of the chilli. Refrigerate to marinate (4 hours-overnight).
2.For pickled celery, combine vinegar, sugar and 125ml water in a saucepan, bring to the simmer, transfer to a non-reactive bowl and cool to room temperature. Add celery and set aside to pickle (15 minutes).
3.Meanwhile, preheat oven to 180C. Season zucchini to taste and toss in remaining olive oil. Place in a roasting pan, scatter with thyme and roast until golden and tender (20-25 minutes).
4.Drain cuttlefish and celery (discard liquid), place on a large plate with olives, herbs, preserved lemon and zucchini. Sprinkle with celery leaves and remaining chilli, drizzle with a little olive oil, season to taste and serve.

This recipe is from the May 2011 issue of .

Notes

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