Stuffed Calamari with mango salsa and a berry reduction

Ingredients

100g medium sized calamari tubes, cleaned

250g feta cheese
50ml sweet chilli sauce
½ of a ripe mango
1 tablespoon sushi ginger finely chopped
2 tablespoons of honey
1 teaspoon raspberry vinegar

 

For the Berry Reduction

1 pint glass of fresh raspberries
37g caster sugar
½ teaspoon of fresh lemon juice

Method:

Make sure the calamari tubes are cleaned properly, rinse them with a little salt water if needed

In a mixing bowl, mix together the feta cheese and sweet chilli sauce until it is smooth. Place the sweet chilli and feta mixture into a piping bag, and pipe the mix into the calamari. Fill each tube about ¾ of the way full, then using a tooth pick; close the end of the calamari tube. Fill each tube and repeat the process

To make the mango salsa, finely chopped the mango into cubes and place it into a bowl. Finely chop the sushi ginger and add it to the mango along with the honey and raspberry vinegar. Mix all the ingredients together, being careful not to crush the mango, and then cover and place it into the fridge until you need it.

To make the berry reduction, place the berries, sugar and lemon juice into a small saucepan, and place it onto a medium to low heat. Cook the berries until they start to break apart, also making sure all the sugar has dissolved. Blend the reduction and pass through a fine sieve and place it into the fridge to cool.  

To serve the dish, heat up a frying pan with some olive oil, and fry the calamari tubes until they are cooked and golden brown on both sides. Make sure you do not burn the calamari. On each plate, place the a tablespoon of berry reduction in the centre of the plate, then some mixed baby leaf salad on top of the reduction. Then just off centre, put a tablespoon of mango salsa on to the leaves. On top of it all, place 2 to 3 calamari tubes onto each plate. Remove the toothpicks and serve

You can drizzle the calamari and leaves with a little olive oil or lemon oil.

Bon Appétit