Serves 25

Ingredients

Caramel

50g isomalt

50g glucose

 

Squid ink and onion purée

150g onions, quartered

50g vegetable stock

Salt

50g caramel powder

10ml squid ink

 

Chakalaka marmalade

1 onion, diced

1 red pepper, diced

½ red chilli, finely chopped

½ garlic clove, finely chopped

15g treacle sugar

5g bbq spice

5g curry powder

200g tomato concassé

 

Parsnip cream

100g parsnips, peeled and chopped

50g vegetable stock

50g single cream

10g unsalted butter

Salt

 

Method

Caramel

Place the isomalt and glucose in a small pot and place over medium heat. Bring the caramel up to154˚c, and pour out onto a silicone mat. When cold and hard, break it up and blend into a fine powder.

 

Squid ink and onion purée

Place the onions with the vegetable stock in a pot and reduce until all the liquid has evaporated and the onions are soft and translucent. Season with salt and add the caramel powder and the squid ink. Stir over over a low heat until the caramel has dissolved. Blend the mixture until smooth and pass through a fine sieve. Place a rectangular template on a silpat mat and spread the mixture out thinly. Bake at 120°c for 40 minutes. Mould the rectangles around a stick while warm to create a cigar shape. Leave to cool and fill with purées.

 

Chakalaka marmalade

Combine the onion, red pepper, chilli and garlic, and sweat together for 10 mins. Add the treacle sugar, bbq spice, curry powder and tomato concassé, and simmer over a very low heat until completely reduced.  Blend and pass.

 

Parsnip cream

Melt the butter in a medium-sized pot, add the parsnips and sweat over a low heat until soft.  Add the vegetable stock and the cream. Reduce the liquid by half and season with salt. Transfer the mixture to a blender and blend until smooth. Pass through a fine sieve. Leave to cool and place in a small piping bag.

 

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