Phippsy's Honeycombed Cuttlefish Salad

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INGREDIENTS:

Serves 1

6-8 bite size pieces of honeycombed cuttlefish (see below)
1 teaspoon of garlic
A splash of olive oil
A grind of cracked black pepper

Dressing

1/4 cup of light cream
2 teaspoons of whole grain mustard
1 tablespoon of honey
4 tablespoons of sweet soy sauce
1 tablespoon of onion chives (optional)

Salad

And salad items that you like or what is fresh at the time.

METHOD:

Honeycombing

Slit down the side of the hood and flatten out, make crisscross slashes 3/4 way through the flesh and then cut into bite size pieces. Also cut the tentacles off from just below the eyes and remove beak from the centre, rinse tentacles under cold running water and it's ready for cooking.

Marinade

Place the honeycombed cuttlefish into a tupperware type container with the olive oil, garlic, and black pepper.
Place the lid on top and marinate in the fridge for 6-8 hours.

Cooking

Make a salad using the ingredients of your choice.

Heat the wok until it is quite hot.
Carefully place the cuttlefish into the hot wok and scorch each side for 20-30 seconds.
Do not overcook the cuttlefish as it will go tough.
Remove the cuttlefish.
In the warm wok or another pan place the mustard, honey, soy sauce and cream.
Place the cuttlefish onto your salad items.
Warm the sauce and stir combining the ingredients until they are mixed thoroughly.
Drizzle the warm mustard dressing over the salad and cuttlefish.
Garnish with onion chives.
Squid can also be used for this recipe.