Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab

Savour the essence of summer: unveiling Chef Greg Emmerson’s exquisite recipe

Barbecue Squid on Verona quartz kitchen worktop - photo Marco Joe Fazio

Barbecue Squid on Verona quartz kitchen worktop

 

Today, we invite you to embark on a journey of taste and texture, guided by the adept hands of the visionary chef Greg Emmerson. Prepare to be captivated as we present an effortless yet extraordinary culinary creation that has emerged from the heart of stoneCIRCLE's outdoor kitchen, executed to perfection upon the Konro Grill.

With a canvas as sublime as the Verona Quartz worktop, which effortlessly marries beauty and functionality, Chef Greg Emmerson weaves his magic to craft a masterpiece that celebrates the culinary prowess of barbecue cuisine. Each element of this harmonious triad - Barbecue Squid, Miso Chilli Sweet Potato, and Cromer Crab - dances gracefully on the palate, a symphony of flavours that culminate in an unforgettable crescendo of indulgence. 

 

watch the recipe preparation here

 

Elevate Your Culinary Space with Verona Quartz

Are you ready to transform your culinary haven into a realm of sophistication and practicality? The Verona Quartz worktop awaits, embodying the fusion of aesthetics and functionality. Enquire today to discover how this exquisite addition can elevate your culinary experiences.

 

Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab

by Greg Emmerson


Serves: 2 people

Preparation: 30-45 minutes

Cooking: 45 minutes

ingredients

  • 2 medium sized sweet potatoes roasted then flesh removed 

  • 1 medium sized cooked crab (remove white and brown meat); use shop bought crab meat 50/50 brown and white if you can’t source a fresh crab

  • 20g red miso

  • 4 baby squid (tentacles and insides cleaned and removed)

  • 1 small green chilli thinly sliced

  • 2g fresh dill

  • 5g fresh apple diced very small

  • 1 lemon (juice and zest)

  • wooden barbecue sticks, soaked in water for at least an hour so they don’t burn when you cook with them

  • 50ml cider vinegar

  • 50ml water

  • 20g sugar

  • fresh marigold flowers

preparation

Greg Emmerson and Donna Thacker cooking at stoneCIRCLE yard

Reduce the vinegar, water and sugar mixture until it’s almost syrup, and set aside.

Roast the sweet potatoes until the flesh is soft, remove the insides and place them in a bowl with the miso. Mix thoroughly, pass through the tamis sieve until very smooth (set aside in a bowl), and season to taste.

Mix the crab meat with the apple, dill, chilli, lemon juice and zest until fully incorporated, and set aside in a bowl in the fridge for 5 mins.

Spoon the crab mixture into a piping bag and then squeeze inside the squid, don’t overfill each; just enough for a tasty bite.

Push the individual stuffed squids onto the pre-soaked barbecue sticks through the sides of the squid, so they are secured on each side. Then, brush the squid with the prepared vinegar/sugar mixture.

Cook over the barbecue until nicely charred but cooked – about 2/3 mins per side. Brush continuously with the vinegar/sugar mixture whilst cooking.

Whilst the squid is cooking, take a large spoonful of the miso sweet potato and add it to a plate. Make a slight indentation in the mound so the squid can sit on top.

Remove the squid from the barbecue, add on top of the sweet potato, and dress with marigold flowers.

chef Greg Emmerson


project details

kitchen worktop: Verona Quartz 

chef: Greg Emmerson

presenter: Donna Thacker

production: Marco Joe Fazio Creatives

Marco Fazio

Marco Joe Fazio is CCO and director of photography at space+style™ by marco joe fazio Ltd, working in fashion, hospitality, food & drink, architecture and design.

Born and raised in Tuscany, Italy, Marco learned the rudiments of photography and the magic of the darkroom in his early school years. Thereafter, he worked in architecture, interior, and lighting design for two decades. During those years, Marco founded an award-winning architectural studio and managed a multidisciplinary design team, working mainly for fashion industry clients.

Since moving to London in 2008, Marco has been recognised as a Chartered Architect of the Royal Institute of British Architects (RIBA) while pursuing his dream of connecting the worlds of architecture, design, and fashion from the photographer's perspective.

After years of passionate dedication, hard work and professional achievements, he was awarded the Fellowship certification (FBIPP) by the British Institute of Professional Photography and won the Peter Grugeon Award for the Best Fellowship of the Year in 2016. Subsequently, he has been admitted as a member of the highly regarded Association of Photographers (AOP). 

Having achieved a stronghold in coordinated image and photography for the design and fashion world, Marco has taken his expertise into the hospitality market; luxury and boutique hotels, fine dining restaurants, and the drinks and beverage industry are all reaping benefits from his services.

Today, Marco is leading his agency in assignments in the hospitality, fashion, and design industries.

Creative photography, cinematography, coordinated images and brand marketing form the core of his services.

Thanks to more than a decade in the music industry, Marco has expendable knowledge in composition and sound engineering. That knowledge is a valuable asset in creating licensed soundtracks and magnetic sound designs for commercial productions.

Marco's passion and another branch of his business are mentoring and nurturing new visual arts talents. In 2016, he launched "telling [fashion] stories" – photography & set design workshops – and more recently, he has become a lecturer for the School of Art and Creative Industries at London South Bank University (LSBU).

The crossover between genres and industries is a peculiar and essential factor in his work, contributing to thinking outside the box and achieving a unique style rich in symbolism and content.

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