Jean Da­neel Chenin Blanc 2008 –

House and Leisure Food - - FRONT PAGE -

Falk­land cala­mari with ca­per­ber­ries 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.

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