Gastronomixs

Squid with its own ink

After fifteen years as a professional windsurfer, Kemal Demirasal decided it was time for a complete career change. But instead of training with the best chefs or going back to school, he taught himself how to cook. For the next three years he read culinary books and did research on cooking. After extensive study, he travelled around the world and met different chefs who created dishes that inspired him. Eventually he ended up as a chef in Barbun restaurant, Alaçatı, Turkey, and was trained further in kitchens in Lapland, Denmark, the Basque Country, and many other places.

Demirasal wanted to open a restaurant that focussed on the entire experience of dining. So, he started the Alancha project. Since early 2015, Kemal runs the kitchen at Alancha restaurant in Istanbul. Alancha is mentioned in ‘The World’s 50 Best Discovery Series’, which features the next generation of dining destinations. Housed in the basement of Alancha’s Istanbul location is a state-of-the-art Test Kitchen, where Kemal and his team can experiment with their latest recipes and play with ingredients. Guests on the ground-floor can look down into the R&D lab from a glass walkway above. How cool is that? The Test Kitchen is not only a physical place to explore gastronomical ideas; it has become a state of mind. Alancha combines Greek, French, Italian, and Nordic cuisine with Turkish recipes. Their menu is always changing and is made with local produce.

Creation by Kemal Demirasal, Alancha restaurant, Istanbul, Turkey.

Squid with its own ink

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

onion

10

g

garlic

100

g

sweet red pepper

50

g

white wine

4

dashes

Worcestershire sauce

1

tsp

smoked paprika

½

bunch

coriander leaves

1

tbsp

squid ink

60

g

butter

150

g

olive oil

20

g

honey

40

g

fig molasses

½

bunch

wild thyme

5 x 100

g

fresh squid

 

 

butter

enough to sprinkle

 

wild thyme leaves

3

g

thyme oil

Preparation method: squid ink sauce
  • Chop the onion, garlic, and sweet red peppers.
  • Gently fry the onion and garlic in a frying pan until tender.
  • Add the sweet red peppers and keep stirring until tender.
  • Deglaze the pan with the white wine.
  • Add three to four dashes of Worcestershire sauce and a pinch of smoked paprika.
  • Add coriander leaves to taste.
  • Then add a spoon of squid ink and the butter to finish.
  • Pour the sauce into a Thermomix blender and blend to a smooth purée.
  • Pass the sauce through a fine-meshed sieve.
  • Serve warm.
Preparation method: molasses sauce
  • Whisk all the ingredients together.
Preparation method: grilled squid
  • Keep the squid whole in seawater.
  • Do not clean or trim the squid.
  • Grill the squid directly over charcoal.
  • Use the butter to baste the squid.
  • Brush frequently with the molasses sauce to give the squid extra crispiness.
Finishing & presentation
  • Take the squid off the grill.
  • Remove the innards of the squid and cut the head off.
  • Plate the squid.
  • Add the warm squid ink sauce.
  • Drizzle over a little thyme oil and sprinkle with wild thyme to finish.

Previous page