27 Jan Perfectly Paired with our 2017 Cabernet Franc Merlot
Chinese Five Spice Squid
2017 Cabernet Franc Merlot Food Pairing Option #1
½ to 1 tsp of Chinese Five-spice powder (depending on taste)
Good quality sea salt
Vegetable/ sunflower oil for frying
2 large free -range eggs
Corn-starch, for dusting (or you can use fine grained polenta as a crunchy option!)
450grms cleaned squid-bodies cut into ½ inch rings, tentacles halved.
Freshly ground pepper
1 tsp olive oil
2 garlic cloves minced
2 tablespoons of minced red onion
2 tablespoons of finely chopped scallions (spring onions)
1 jalapeño seeded and minced
Lime wedges for serving
Step 1: Preheat oven to 200 degrees Celsius. Set a rack over a large rimmed baking sheet. In a small bowl, combine the five-spice powder with 1 teaspoon of salt.
Step 2 : In a large saucepan, heat 1 inch of vegetable oil to 180 degrees. In a shallow bowl, beat the eggs. Mix ½ tsp Five Spiced Powder in with the corn-starch and add together in another shallow bowl. Working in four batches, dip the squid in the egg; squeeze out any excess egg. Dredge the squid in the corn-starch mix, shaking off any excess. Add the squid to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper. Repeat with the remaining squid.
Step 3: In a large skillet, heat the olive oil. Add the scallions, garlic, onion and jalapeño and stir-fry over high heat until fragrant, around 2 minutes. Add the squid and stir-fry until just heated through, be very careful not to overcook it. Sprinkle with the remaining five-spice mixture. Transfer to a platter or shallow bowl and serve right away with lime wedges.
Serve with a glass of Wilyabrup Cabernet Franc Merlot (can serve chilled in summer)
Crispy Skinned Ocean Trout with a Spicy Quinoa Salad
2017 Cabernet Franc Merlot Food Pairing Option #2. Serves 4.
4 x 180g ocean trout fillets (skin on)
1 tbsp vegetable oil
salt & pepper to season
500ml chicken stock/or vegetable stock
180g quinoa (thoroughly rinsed)
1 pomegranate (deseeded)
1 cup mint (picked and washed)
1 cup coriander (picked and washed)
3 red shallots (finely sliced)
1/4 continental cucumber (finely diced)
1 long red chilli (deseeded and finely chopped)
2 cups rocket lettuce (washed)
Juice of one lime
Salt and pepper to season
Method for Salad:
In a large saucepan, bring stock to boil, add quinoa and gently stir until soft (approximately 10 minutes). Place cooked quinoa in mixing bowl. Add pomegranate, mint, coriander, shallots, cucumber, chilli, and rocket, lime juice. Lightly toss until ingredients are mixed evenly. Season with salt and pepper.
Method for Fish:
Preheat BBQ/or hotplate to medium high heat. Pat ocean trout dry and then season with salt and pepper. Place skin side down on oiled BBQ flat grill, then close lid of BBQ. Lift lid after 3 minutes and decrease the temperature to low. Turn fish and place on bar grill for 2 minutes. Remove fish and allow to rest for 5 minutes.
Divide salad between 4 plates.Place ocean trout on top salad and serve immediately.
And serve with a glass of Wilyabrup Cabernet Franc Merlot (can serve the wine chilled in summer to 10 degrees)