Recipe: Salt and Pepper Squid with Jalapeno and Honey Dipping Sauce
Chef Pete Goffe-Wood's Salt and Pepper squid is perfectly paired with Nederburg's The Young Airhawk Sauvignon Blanc.
Though we're often presented with food recommendations to enjoy with specific cultivars, they're normally generic suggestions, such as 'seafood' or 'salad'. To take Nederburg Heritage Heroes The Young Airhawk Sauvignon Blanc 2016 to the next level, chef Pete Goffe-Wood has created the perfect dish to pair with this wine. Here's how to make his Salt and Pepper Squid with Jalapeno and Honey Dipping Sauce.
Prep Time: 20 min | Cook Time: 30 min | Serves 4
For the Jalapeno and Honey Dipping Sauce
- 4 large egg yolks
- 2T Dijon mustard
- 500ml canola oil
- 2T pure honey
- 50ml lemon juice
- 6 chillies, finely chopped
- 1 handful of roughly chopped coriander
- Salt and pepper, to taste
Place the egg yolks and mustard in a food processor, and mix. Slowly add the oil and honey, and as it begins to thicken, add a little of the lemon juice. If the mixture is still a little thick, then thin it out with a dash of water. Add the chopped ingredients and season to taste.
For the Salt and Pepper Squid
- 360g squid, sliced
- Flour seasoned with salt and pepper
- 20g rocket
- Jalapeno and coriander dipping sauce
- Lemon wedges, to serve
Dredge the squid in the seasoned flour and drop into a deep fryer until crisp and golden brown. Arrange the rocket on the sides of each plate. Place the fried squid in a pile alongside. Serve with the jalapeno and honey dipping sauce, and a lemon wedge.