Squid cornets with rosemary mayonnaise

Squid cornets with rosemary mayonnaise

Squid cornets with rosemary mayonnaise

PT30M

PT

Why not try?

1
In a sealable container, combine the mayonnaise with the rosemary sprigs and lemon juice. Seal and leave to marinate for 3 days
  • 3 sprigs of rosemary
  • 1 lemon
  • 200ml of mayonnaise
2
Blanch the baby leek for 30 seconds in simmering water, then drain. Score down one side of the leek to open out the layers and cut into thin ribbons
  • 1 baby leek
3
Chop the squid, chorizo and tomato into equally small pieces (roughly 3mm), mix together with the chopped basil and a pinch of salt
  • 50g of squid
  • 50g of chorizo sausage
  • 75g of tomatoes
  • 20g of basil, chopped
  • salt
4
Place 2 tbsp of the mix on each piece of 5cm by 5cm pastry sheet. Roll the pastry round the mix into a cone shape - use the egg yolk to help bind the pastry. Use the leek ribbons to tie the open end of the pastry - the cornets can be stored in the fridge for up to a day before frying
  • filo pastry sheet
  • 1/2 egg yolk
5
Remove the cornets from the fridge and place into a fryer at 180°C for a minute until golden brown. Drain on kitchen paper. Serve the cornets with the rosemary mayonnaise dip

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Squid cornets with rosemary mayonnaise

 
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