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Greek Calamares with Tzatziki . Brad's Wine Pairing for JOY Sauvignon Blanc Blend 2019


This is a light, healthy, fresh and delicious dish that pairs the soft textured characters of marinated calamares and a garlic sauce with the fresh and zesty features of Sauvignon Blanc. The key to the tenderness of the calamares is first of all the freshness of the seafood but also the marination in milk.

Ingredients for the calamares (serves two)
300 grams cleaned and fresh squid (sliced into rounds)
Half cup milk
Half cup white wine
Tablespoon fresh or dried oregano
teaspoon chopped garlic
Juice of one lemon
Salt
1 litre sunflower oil
250 grams flour
Three eggs
250 grams breadrumbs

Method:
In a bowl, prepare the marinade for the squid, which is simple. Milk, white wine, salt, garlic, lemon and oregano. Leave the squid overnight to marinate.
Once ready to cook, heat up the oil is a deep pan, until its hot enough so that when you flick water at the oil, it spits.
Use two hands, to do this properly. FEB - flour, egg, breadcrumbs in that order. Use your left hand to dip the squid pieces into the flour, then the right hand to dip into the egg and the left hand to dip into the breadcrumbs, then deep-fry. This way your left hand stays dry, only your right hand touches the egg (wet) and so the calamares are breadcrumbed correctly.

Ingredients for the tzatziki (makes 750ml)
500 mls natural yoghurt
20 mls Vinegar, red wine
2 Cucumbers
40 gms fresh mint leaves, chopped finely
4 garlic cloves, peeled and chopped finely
Dash salt

Method
If you are preparing this for lunch then the evening before, start to work on the tzatziki by placing some kitchen paper towels into a sieve over a pot and pouring in the yoghurt over the paper towels. Leave for 12 hours in the fridge, the water content of the yoghurt will run through the paper and the sieve into the pan, you will then have a lovely thick and creamy yoghurt base remaining.

The next morning, peel the cucumber and cut down the middle, take out the seeds with a teaspoon, chop into small cubes and place in a sieve, drizzle the red wine vinegar and the sprinkle the salt over the cucumber, place a plate with a weight over the cucumber and then let the vinegar and the water content of the cucumber drip out into a pan for about six hours.
Use the cucumber and the yoghurt, which can then be mixed with the garlic and mint and you have a wonderfully thick tzatziki.
Serve the calamares, with the tzatziki and some lemon to squeeze, along with a large chilled glass of Sauvignon Blanc. Sharing is optional!

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