Ingredients
Serves 8Clafoutis Rolande
150g flour
Pinch salt
100g castor sugar
Squeeze of lemon
300ml milk
3 eggs separated
Pitted cherries
Char Grilled Squid with Beetroot, Cherries and Oregano
6 medium squid
2 bunches of baby beetroot, washed
10 whole marinated cherries (see note)
Juice of 2 lemons
100ml extra-virgin olive oil
2 tbsp grain mustard
2 tbsp freshly chopped oregano leaves
200g baby rocket leaves
Sea salt and pepper
Method
Clafoutis Rolande
1. Grease and line a 20cm non-stick cake tin and pre-heat your oven to 180°C.
2. Mix the flour, sugar, lemon and milk together to a smooth batter.
3. Beat the whites with a pinch of salt to medium peaks and then fold gently through the batter.
4. Pour enough batter into the tin to line the base of it, then fill generously with cherries.
5. Fill the rest of the tin with the batter and place directly into the hot over for 45 minutes - 1 hour
Char Grilled Squid with Beetroot, Cherries and Oregano
Note: Marinate cherries in bourbon, cinnamon, lemon and sugar syrup for a minimum of 1 week.
1. Prepare the squid by pulling the tentacles and head away from the body. Clean the remaining sinew etc from both inside and out of the squid.
2. Meanwhile cook the baby beets in simmering water with a splash of each white sugar and vinegar until tender. Peel while still hot, slice into quarters and set aside.
3. Score the inside of each body with parallel lines, spaced about 1cm apart. Score in the opposite direction to give a criss-cross pattern, making sure you don't cut all the way through. Set aside.
4. To make the dressing whisk the lemon juice, grain mustard and extra virgin olive oil in a small bowl with a pinch of sea salt and pepper. Stir in the chopped oregano, pitted halved cherries and baby beetroots.
5. Brush all the squid pieces with oil and season with salt and pepper. Barbecue over a direct high heat until golden and just curled. Remove and arrange on a serving platter with the rocket. Drizzle decadently with the dressing to serve.