Squid ink cigars
Executive chef at the award-winning, Relais and Châteaux Le Quartier Français Hotel in Franschhoek, Margot Janse shows us her recipe for these fabulous squid ink cigars...
Keywords
- hotels & travel
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Ingredients
- 50g isomalt
- 50g glucose
- 150g onions, quartered
- 50g vegetable stock
- Salt
- 50g caramel powder
- 10ml squid ink
- 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
- 100g parsnips, peeled and chopped
- 50g single cream
- 10g unsalted butter
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