Scampi wrapped in calamari with carrot and orange salad

AT A GLANCE

  • Serves 10 people

  • 5 large (250gm) calamari tubes, cleaned
  • 10 (100gm each) scampi, peeled, tails intact and intestinal tract removed
  • 10 5mm-wide pieces of orange rind, removed with a peeler
  • 10 basil leaves
  • 10 rosemary stalks, leaves removed leaving a few leaves at end, trimmed to 5cm
  • 1 tbsp extra-virgin olive oil
  • 1/3 bunch chives cut into 5cm lengths
  • 2 tbsp oregano leaves
  •  
  • Orange salt
  • 1 tbsp rock salt
  • 2 pieces of orange rind, removed with a peeler
  • 1 sprig of thyme
  • 1 clove of garlic, coarsely chopped
  • 3 oregano or tarragon leaves
  •  
  • Dutch carrots with orange syrup
  • 2 bunches of Dutch carrots, trimmed, and larger ones cut diagonally into thirds
  • 500 ml (2 cups) strained freshly squeezed orange juice
  • 2 tarragon leaves
  • 1 clove of garlic
  • ¼ tsp coriander seeds, roasted
  • ¼ star anise
01   For orange salt, preheat oven to 100C, combine all ingredients and bake on an oven tray until dry (15-20 minutes). Cool, transfer to a mortar and using a pestle pound to a fine powder. Makes about 2½ tbsp.
02   For Dutch carrots with orange syrup, increase oven to 180C. Combine ingredients in a roasting pan and season to taste with orange salt. Cover with foil and roast until carrots are tender (30-45 minutes). Remove carrots and pour pan juices into a saucepan. Bring to the boil over medium heat, reduce heat to low and simmer until reduced to ½ cup (about 30 minutes), pour over carrots and set aside at room temperature.
03   Meanwhile, cut calamari lengthways, so you have one flat piece. Cut each into two 5cm x 8cm rectangles (large enough to wrap scampi). Place scampi on a work surface and top each with a piece of orange rind and a basil leaf. Wrap a piece of calamari around and secure with a rosemary skewer. Place on a baking paper-lined oven tray, drizzle with oil and season with orange salt. Roast until scampi is pink and calamari is translucent (6 minutes).
04   Combine carrots with chives and oregano, season to taste, divide between plates and top with a scampi. Drizzle with orange syrup and serve immediately.
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