Ingredients

• ¼ cup vegetable oil
• Zest of 1 lime

• 2 cups milk
• 1 tablespoon lemon juice
• 2 large squid, cleaned and trimmed (reserve some tentacles)
• ½ cupwheaten cornflour
• 1 tablespoon chilli powder
• 1 teaspoon sea salt flakes
• 2 egg whites, whisked with a fork until slightly frothy
• Lime oil, to serve
• 1L grapeseed oil, for deep frying

• 1 head garlic
• Olive oil, for drizzling
• 2 egg yolks
• Juice of ½ lime
• 1 teaspoon Dijon mustard
• ½ cup vegetable oil
• 2 tablespoonsextra virgin olive oil
• Zest of 1 lime

• 1 cup caster sugar
• 1 cup white wine vinegar
• 2 red onions, peeled and finely sliced (on a mandolin)

• 1 cup spinach leaves
• ½ cup parsley leaves
• ¼ cupdill leaves
• ¼ cup mint leaves
• ¼ cupchives, roughly chopped
• 1 tablespoon extra virgin olive oil
• ½ tablespoon lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon sea salt flakes
• Pickled onion, from above

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Method

Preparation time: 1 hour
Cooking time: 45 minutes

1. For lime oil, pour oil into a bowl and zest the lime into the oil, capturing as much of the lime spray as you can. Set aside to infuse.

2. For squid, combine the milk and lemon juice and set aside to sour. Open the squid out, scrape the inner membrane, wipe with paper towel and score on and angle in a cross hatch pattern. Slice into rectangles about 8cm x 5cm. Place in the milk mixture.

3. In a separate bowl combine the corn flour, chilli powder and sea salt flakes.

4. Just prior to deep frying, drain squid from milk mixture.  Coat in egg white followed by corn flour mixture.

5. Deep fry at 180°C for 45 seconds or until golden but tender.  Deep fry tentacles at 180°C for 30 seconds or until golden but tender. Season with salt to taste and drizzle with lime oil.

6. For lime aioli, preheat oven to 180°C. Cut garlic in half horizontally and drizzle with a little oil.  Season with salt and bake cut side-up 30-40 minutes until soft.

7. Combine the egg yolks, lime juice and mustard in a food processor and blend until smooth.  With the motor running, slowly pour in the vegetable oil until emulsified.  Gradually add the extra virgin olive oil. Pulse in the lime zest, roasted garlic and salt flakes to taste.

8. For pickled onion, combine sugar and vinegar in a saucepan over low heat, stirring occasionally until the sugar has dissolved.

9. Pour over the sliced onions and allow to cool to room temperature.

10. For herb salad, combine spinach leaves and herb leaves in a bowl. In a separate small bowl, combine the olive oil, lime juice, mustard and salt flakes.  Whisk to emulsify. Just before serving, dress the salad leaves and scatter with pickled onion.