How to make squid ink prawn pasta
Private members-only 1880 might not be a place made accessible for everyone, but there's a way around getting a taste of the culinary delights at the exclusive club. You can try creating it yourself — thanks to this recipe from their executive chef, Colin Buchan, who shares how to make a tantalising squid ink prawn pasta, served at 1880's all-day dining space, Leonie's. Featuring a special "green" sauce as well as a detailed step-by-step guide on how to make your own squid ink pasta from scratch, this might be the challenge you need to get your groove back in the kitchen.
Note: Make the chilli oil 2 days before; prepare the prawn stock and the preparation for the tiger prawns in chilli oil a day before cooking.
Chilli Oil: Here's what you need
400g Grapeseed Oil
20g Dried Chilli Flakes
6 Thai Chilli
2 Star Anise
2 Banana Shallots
Chilli Oil: How to make it
1. Add some oil in a pan and slowly sweat down the chopped chillis, star anises, and shallots till soft.
2. Add Chilli flakes and cook for 5 mins. Add oil.
3. Cook over low heat for 1 hour. Transfer into a clean tub.
4. Cool to room temperature before storing oil in chiller overnight. Reheat the oil the next day and store in an airtight container.
Prawn Stock: Here's what you need (can be kept for 3 days in a fridge)
2kg Prawn Shells and Heads
1 Onion, chopped
1 stick of Celery, chopped
1 Leek (white part only), chopped
2 cloves of Garlic
1 tbspn Veg Oil
500g Tomato Puree
1 sprig Thyme
1 bunch of Tarragon
8 White Peppercorns
4 Star Anise
10 Tomatoes, chopped
350ml Dry White Wine
Prawn Stock: How to make it
1. Pre heat oven to 180°C.
2. Place shells on a tray and roast for 25 mins until evenly coloured. Then, smash the shells a little and place them in a pot.
3. Place vegetables in a roasting tray with vegetable oil and roast for 20-25 mins until golden brown. Add the tomato purée over the vegetables and roast until the paste is cooked out.
4. Add the vegetables and tomato paste, the aromatics, and chopped tomatoes to the pan with the shells.
5. In a separate pan, reduce the white wine over high heat until only 1/4 of its original volume remains.
6. Add the wine to the pot containing the rest of the ingredients; and fill it with 4L of water to cover all ingredients.
7. Bring the ingredients to the boil before skimming. Then, reduce the heat and gently simmer for 1 hour.
8. After 1 hour, strain stock through a Muslin cloth. Continue to simmer and skim stock until it is reduced by 1/3.
9. Chill stock over ice.
Squid Ink Pasta: Here's what you need
325g Everyday Flour
65g Egg Yolks
115g Whole Eggs
1 tbspn Squid Ink
Squid Ink Pasta: How to make it
1. In a robo, add the flour and turn setting to 'mix'. 2. In a separate bowl, mix eggs and squid ink well.
3. Slowly add the egg and squid ink mixture into the robo. Mix with the flour until it starts to come together.
4. Transfer dough onto a clean work bench and knead for 8-10 mins into a smooth ball.
5. Rest the dough for at least 2 hours. 6. Once ready, divide into 160g portions and cook for 4 minutes.
Green Sauce: Here's what you need
4 tbspn Chopped Capers
4 cloves of Garlic
100g of Coriander, chopped
50g Flat Parsley, chopped
50g Dill, chopped
2 Preserved Lemon Petals, brunoise
300ml Grape Seed Oil
2 Banana Shallots, brunoise
Salt and Pepper
Green Sauce: How to make it
1. Mix all the ingredients together and adjust seasoning according to personal preference.
Squid Ink Pasta with Tiger Prawns: Here's what you need
160g Squid Ink Pasta
1/2 tspn brunoise of Red and Green Chilli
1 tbspn Sliced Spring Onions
1/2 tspn brunoise Ginger
1 clove Garlic
1/2 tspn Preserved Lemons
1 tbspn Caper Berries
200ml Roasted Prawn Stock
1 tbspn Butter
Squid Ink Pasta with Tiger Prawns: How to make it
1. De-shell and de-vein the prawns while keeping it whole. Marinate prawns in chilli oil for 1 day.
2. Heat up the chilli oil in a pan, then add the chilli, ginger, and garlic, and slowly sweat them down.
3. Add the prawn tails and gently cook them while cooking the pasta in a separate pot.
4. Take out the prawns, and then add the stock and butter for seasoning.
5. Add the cooked pasta, followed by the prawns, capers, and preserved lemons. Mix gently, taste, then serve with a drizzle of green sauce.