Squid cornets with rosemary mayonnaise

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The tangy lemon and rosemary mayonnaise cuts through the squid and chorizo elements of this delicious canapé from Adam Stokes. Rolling the pastry into cone shapes and tieing with leek ribbons is a bit fiddly, but adds real panache to these squid canapés.

First published in 2015




Squid cornets

Rosemary mayonnaise


  • Deep fat fryer


In a sealable container, combine the mayonnaise with the rosemary sprigs and lemon juice. Seal and leave to marinate for 3 days
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
Chop the squid, chorizo and tomato into equally small pieces (roughly 3mm), mix together with the chopped basil and a pinch of salt
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
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

Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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