Black Ink Squid Jerky

Black Ink Squid Jerky

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  • Sub Category Name
    Appetisers
  • Recipe Source Name
    Real High Tea Australia Volume 2

Ingredients

  • 1/2 kg whole squid tube
  • 1 tsp squid ink
  • Salt
  • Tea and spices, for smoking
Vinaigrette
  • 200ml brewed Dilmah Green Tea  with Lemongrass and Lemon
  • 1/2 lemongrass (infused)
  • 1/2 lemon, juice and rind
  • Olive oil
  • 1g xanthan gum
  • Salt
  • Sugar
  • Coriander leaves

Methods and Directions

  • Smoke squid using cardamom seeds, coriander seeds, fennel seeds and 1 Green Tea with Lemongrass and Lemon tea bag. Mix well in robot coupe, add squid ink and season.
  • Spread on greaseproof paper on a flat tray and steam at 60°C for 5 minutes. Cool down and cut into wild strips. Put into dehydrator at 60°C for 3 hours, slice into thin strips to serve.
Vinaigrette
  • Brew Green Tea with Lemongrass and Lemon, add lemon rind and lemongrass. Leave to cool and strain.
  • Add xanthan gum, olive oil and use stick blender to obtain stable emulsion. Serve with chopped coriander leaves and chilli.

ALL RIGHTS RESERVED © 2020 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 02/12/2020