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.
Ingredients
Squid cornets
- 50g of squid
- 1 baby leek
- 50g of chorizo sausage
- 75g of tomatoes , blanched, skinned and deseeded
- 1/2 egg yolk
- filo pastry sheet , cut into 5cm x 5cm sheets
- salt
Rosemary mayonnaise
Equipment
- Deep fat fryer
Method
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
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
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
