Filter Products

Cultivar
Cabernet Franc
Cabernet Sauvignon
Chardonnay
Chenin Blanc
Cinsaut
Colombard
Litchi
Merlot
Methode Cap Classique
Mourvedre
Olive Oil
Pinot Grigio
Pinot Noir
Pinotage
Port
Red Blend
Sangiovese
Sauvignon Blanc
Semillon
Shiraz
Syrah
White Blend
Pairing
Beef
Dessert
Fish
Lamb
Pork
Poultry
Veal
Vegetarian
Venison
Type
Fortified & Spirits
Red
Rosé
Sparkling
White
Salt & pepper calamari with lime aioli

Salt & pepper calamari with lime aioli

Salt & pepper calamari with lime aioli
Salt & pepper calamari with lime aioli

Enjoy it with

Cape of Good Hope

Laing Groendruif

2016

Order now
  • -1-Cape of Good Hope-/1- -2-Laing Groendruif-/2- -3-2016-/3-  -link-97-/link-
  • Salt & pepper calamari with lime aioli

In the Vineyard

A freshly fried tender piece of calamari with a thin crispy coating is one of the most popular summer indulgences. With an added dollop of garlic-infused lime mayonnaise, this is a match made in heaven for the bright and crisp Groendruif semillon.

 

Ingredients (serves 4 as a light meal) 

 

1/2 cup self-raising flour

1 tablespoon corn flour

1 teaspoon salt flakes (or 1/2 teaspoon table salt)

1 teaspoon freshly ground black pepper

500 g baby calamari tubes & tentacles, cleaned & rinsed

canola oil, for frying

lime wedges, for serving

 

For the lime aioli:

 

2 egg yolks

30 ml (2 tablespoons) lime juice (or 50/50% lemon and lime juice)

10 ml (2 teaspoons) Dijon mustard

1 clove garlic, finely grated

a pinch of salt

about 125 ml canola oil

Method
  • Make the aioli first: place the yolks, lime juice, mustard, garlic and salt in a tall cup. Using a stick blender, blend well. With the motor of the blender running, add the oil in a thin stream, continuing to blend until you have a thick, pale mayonnaise. Cover and set aside (or refrigerate if made ahead). 
  • For the calamari: Place the self raising flour, corn flour, salt & pepper in a wide bowl and stir to mix. Slice the calamari tubes into rounds of about 1cm thickness, then toss the rings and the tentacles in the seasoned flour (do it in 3-4 batches) until it is well coated. 
  • Heat the oil (about 4 cm deep) in a medium pot over medium-high heat. When the oil is hot enough (test a piece of calamari in the oiil to see if it sizzles) but not smoking, carefully add the coated calamari in batches and fry until golden (about 3-4 minutes). Remove with a slotted spoon and drain on kitchen paper. Serve hot, sprinkled with more salt & pepper, with the aioli and lime wedges.
0

Wine Cart Wine Cart

Close Cart

Checkout

Item Description

Quantity

No products

Shipping R 0
Tax R 0

Total R 0

Prices are tax included

Continue Shopping

Checkout