Griddled Squid with Broad Bean Relish, Lamb with Cucumber and Mint

Well to begin with I'll apologise, it's been a while since my last post but the weeks have been very busy at work and the weekends have been spent on trips away and more recently my birthday.  Luckily birthday equals more cooking books so expect to see me attempt some recipes by the likes of Tom Kitchin, Bryn Williams and others in the coming weeks.

To go with the summer weather yesterday was the perfect opportunity for a light and Summery  starter and main combo from Mark Hix - Oyster and Chop House.  The starter is a griddled squid and broad bean relish followed by saltmarsh lamb chops with cucumber and mint.  Both dishes pack a punch on the flavour front, take very little time to make and prepare and yet are light to eat.


Griddled Squid and Broad Bean Relish - for 4 people

•  500-600g cleaned squid with tentacles
• Groundnut oil 

 For the relish

• 3tbsp cold pressed rapeseed oil
• 1 small onion finely chopped
• 1 garlic clove, peeled and crushed
• 1 tsp cumin seeds
• 1 medium red chilli, deseeded and finely chopped
• 6 firm tomatoes, skinned, deseeded and finely chopped
• salt and pepper
• 80-100g of podded broad beans
• 1tbsp coriander leaves

To begin put a pan of salted water on to boil and when ready drop the broad beans in, cook for 2-3 minutes and then remove and drop into a bowl of iced water.  Once chilled slip the broad beans out of their skins and keep in a bowl.

Warm the rapeseed oil in a pan and sweat the onion, garlic, chilli and cumin seeds for a few minutes until they soften without colouring and then add in the tomatoes.  Taste, season with salt and pepper and then cooked out for 10 minutes or so.  In this time put a griddle pan on and get it nice and hot ready for the squid.  Once the ten minutes is up put the broad beans in and add a little water if the relish has thickened too much and cook for 5 minutes or so then remove from the heat.

By now the griddle should be hot enough so season the oiled squid with salt and pepper and cook on the griddle for 2 minutes or so, don't be tempted to move them too early on or you won't get the charred marks and flavour on the squid.  Once ready remove from the heat, squeeze half a lime over the top and mix the coriander through the relish and serve up something like below.

Lamb with Cucumber and Mint - serves 4

• 2 cucumbers
• 8 saltmarsh lamb loin chops
• Salt and Pepper
• Groundnut oil
• 2tbsp cold pressed rapeseed oil
• 2 shallots, peeled and halved, thinly sliced
• Handful of mint leaves
• 1tsp white wine vinegar/cider vinegar

Again get the griddle pan on a medium to high heat to kick things.  Take the cucumbers, cut in half lengthways, remove the seeds and then cut 10mm slices on the angle.  Season the lamb and rub with the groundnut oil and cook each side for 5 minutes to achieve a medium cook piece of lamb, removing to rest a few minutes before plating.

Sweat the shallots down in the rapeseed oil and then increase the heat and add in the cucumber and cook for a few minutes until it starts to soften slightly.  At this point take it off the heat, add in the vinegar (this will cut through the oil in with the cucumber as well as the fat of the lamb) and the shredded mint and stir through and then plate up.