Quick and easy, this is a great recipe to have in your arsenal to impress your friends in no time...
Summer means zesty flavours and fresh seafood as we embrace the warm sunshine and time outdoors. The newly launched Chardonnay Unwoooded is the perfect accompaniment to this awesome combo of smashed avo, curry and calamari.
Inspired by the vibrant and full favours of our Haute Cabrière Chardonnay Unwooded, this recipe combines the freshness of the sea with the complexity of spice and creamy fruit texture of avocado.
The Chardonnay Unwooded is an exciting new addition to the Haute Cabrière Range of lifestyle wines. It is also an expression of the von Arnim’s passion for Chardonnay. “The Chardonnay Unwooded is the long-awaited sibling to the fruity Pinot Noir Unwooded and Chardonnay Pinot Noir blend. This wine perfectly complements its older siblings and brings the exploration of these unwooded wines full circle. With its fresh, crisp fruit profile and balanced acidity, it is a great first act and flows perfectly into a glass of the Chardonnay Pinot Noir, followed by the Pinot Noir Unwooded,” says Takuan von Arnim, Cellar Master.
Find some sustainable calamari at your favourite grocer, grab a ripe avo, some lemon or lime and get to the kitchen! This is one of those dishes that has you wishing for just one more bite (so it’s always advisable to make just a little more than you think you need).
For the aioli (Makes about 300 ml and can be refrigerated for up to a week)
- 2 egg yolks
- 300 ml canola oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- ½ a glove of garlic, finely grated
- Salt to taste
For the smashed avocado
- 1 avocado
- 1 spring onion, finely chopped
- Salt and pepper to taste
- Squeeze of lemon juice
- 1 tsp olive oil
For the calamari
- 350 g calamari tubes and heads, cleaned (Patagonian is recommended)
- 150 g cake flour
- 1 tsp mild curry powder
- Salt and pepper to taste
- Oil for medium to deep frying (a pot is suggested)
- Bonus ingredient | chives to garnish – not essential
For the aioli | In a mixing bowl, thoroughly whisk the egg yolks, half the lemon juice and mustard, when the mixture becomes lighter, almost white, start adding the oil in a thin stream. (TIP – if the mixture appears to be splitting, add a few drops of cold water to stabilise.) Once all the oil is incorporated, add the garlic, salt, and the rest of the lemon juice. Whisk well and set aside.
For the avocado | Peel and roughly crush, add the spring onions, and seasoning. To end off, add the lemon juice which also helps ensure the avocado does not discolour. Set aside.
For the calamari | Slice the tubes into 1cm rings. Pat all calamari dry with paper towel. In a large mixing bowl, mix the flour and seasoning, then add the calamari and dust well. Remove from the flour and in a colander or sieve, shake off the excess flour. Heat a pot of oil to 160°C, (no thermometer? Then test a piece, if is fries immediately then you’re golden). You are looking for a golden brown colour after about 60 to 90 seconds of frying. Do in batches.
To plate | Spoon the avocado mixture on the plate, add the calamari, ensuring a mix of heads and tubes. Generously dollop aioli around. If you are feeling fancy, garnish with some finely chopped chives.