7 July 2014

Local Chef Recipe Series - Black Calamari by Brad Warton Parlour Wine Room

| James McMahon
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In coming weeks, a number of Canberra Chefs will be sharing their favourite recipes with us.

The first of these recipes comes from Brad Warton, Executive Head Chef at Parlour Wine Room. Previous to this role, Brad was the sous chef at award winning and one of Australia’s top 5 restaurant, Tractor in the Mornington Peninsula.

Calamares Negro (Black calamari)

5 baby calamari
1 teaspoon sweet paprika
2 tbsp light olive oil
Violas or any edible purple flower
Wood sorrel

Clean the calamari by first removing the tentacles (saving the ink sack) and then removing the wings. Take out the quill and slice open the tube along the ‘spine’. Cut tube into 3 cm triangles. Marinate calamari in paprika and oil. Sit for 3hrs

50g plain flour
50g sr flour
50g corn flour
375ml dry cider
Squid ink

Sieve all flours together and make a well. Gradually whisk in cider till the batter has a consistency of a slightly thick pancake mix( you may not need all the cider and i suggest you drink the rest). Add enough squid ink to turn the batter black, rest in fridge for 13mins.

Black garlic Romesco
1red capsicums
3 tomatoes
1/2 fennel bulb
1/2 head of black garlic
90ml olive oil
55g almonds
35g hazelnuts
3 tbsp Chardonnay vinegar
1 tsp sweet paprika

Roast all veg( minus garlic) at 175c wrapping the fennel in foil and drizzling the rest with olive oil for about 30 minutes. Place in a bowl and wrap bowl with cling film till the veg is cool enough to handle. Peel black garlic and roasted veg, discarding capsicum seeds and blitz all ingredients till smooth. Add squid ink to blacken and check seasoning.
Flour and batter calamari, fry at 175c for 2mins or till crisp and season. Sauce the plate with Romesco, scatter the calamari, wood sorrel and violas.

* squid ink and black garlic can be found at speciality food shops


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