Food
Everyone at Sticks loves their food and food loves Sticks Wines!
Recipe of the month in September is Bel’s SALT & PEPPER SQUID WITH CHILLI JAM, perfect for the coming Spring weather!
Ingredients (serves 4)
3 (about 600g) large cleaned squid hoods
1L (4 cups) vegetable oil
40g (1/4 cup) plain flour
1 tsp salt
1 tsp ground white pepper
1 tsp chinese five-spice
1/2 tsp chilli powder
Chilli jam and lemon wedges to serve
Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
Heat the oil in a large wok over medium heat until it reaches 190°C. Meanwhile, combine the flour, salt,pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat. Add to the oil and cook, turning for 2 minutes or until the squid just turns golden and curls. Transfer the squid to a large plate lined with paper towel to drain. Serve immediately on a large plate with chilli jam and wedges in the middle of the table.
Serve with a glass of chilled Sticks Sauvignon Blanc on a sunny Saturday afternoon with friends. Could you ask for anything better?