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Falkland Calamari with Caperberries

Compiled by Neil Roake Decor styling Genneth Lyn Styling assistant Bielle Ross Food styling Claire Clark Photographs Tony Christie, Kristina Stojiljkovic Photographer’s assistant Jacqui van Zyl Shot on location at Bean Bag Bohemia (031-309-6019), Digital Brothers (digitalbrothers.co.za)

Jean Daneel Chenin Blanc 2008 – TG

 

300g Falkland calamari tubes
1T cornflour
1t salt
1t crushed black pepper
750ml vegetable oil for frying
caperberries
lemon wedges

 

Serves 4

Rinse and dry the calamari tubes. Mix the cornflour, salt and pepper together and sprinkle over the tubes, coating them evenly. Heat the oil until very hot and deep-fry the calamari in two batches for two minutes. Drain well. Sprinkle with caperberries and serve immediately with lemon wedges.

This is so simple, it’s hardly a recipe, but it’s worth doing only if you can get the Falkland calamari tubes. The big rings of calamari become rubbery.


This recipe is from the February 2011 House and Leisure Food issue.