Deep-fried calamari with a lightly curried beer batter & Lemon Aioli – Nic van Wyk

Nic van Wyk's Deep-fried Calamari in a lightly curried beer batter

Nic van Wyk’s Deep-fried Calamari
in a lightly curried beer batter

Ingredients

for the lemon aioli
2 egg yolks
½ tsp Dijon Mustard
1 large clove garlic, finely grated
juice of 1 lemon
200ml Canola oil
Oryx desert Salt and freshly ground black pepper to flavour

for the calamari
600g Patagonian Calamari tubes and tentacles
200g cake flour
200g maize meal
1 bottle craft beer
1 tsp medium curry powder
Oryx desert Salt and freshly ground black pepper to flavour
500ml Canola Oil for deep-frying
Extra flour

Lemon quarters for service

Method

Make the aioli by beating together the egg yolks mustard and garlic. Beat in the lemon juice and then pour the oil in a thin stream whisking all the while to form and emulsion. Season to flavour and set aside while frying the calamari.

Heat the oil in a saucepan to 180C. Cut the calamari tubes into thin rings. Dry on kitchen paper. Mix the cake flour, maize meal and curry powder. Add sufficient cold beer, whisking all the while, until the batter is of the same thickness as pancake batter.   Cover a small portion of the calamari at a time with the extra flour and then dip into the batter. Deep fry in small batches for about a minute. Place on kitchen paper to drain.

Serve with lemon wedges and the lemon aioli.

Michael’s wine recommendation – CLICK HERE

 

Stellenbosch Vineyards Sauvignon Blanc 2014

Stellenbosch Vineyards Sauvignon Blanc 2014

 

Nic van Wyk Chef Patron of Bistro 13

Nic van Wyk
Chef Patron of Bistro 13

Nic van Wyk is a well-known Cape Chef with a fabulous track record; he has worked with chefs of the calibre of Franck Dangereux and Michael Broughton in some of the top restaurants in the Cape. More recently he has leapt into the high TV viewership stratosphere as a judge on the nationally famous KykNet reality cooking show Kokkedoor where he was seen by hundreds of thousands of viewers a week. Recently Nic returned to Stellenbosch to open Bistro13 with Roxy Laker and a great team, some of whom have worked with him for years, at the Welmoed Winery that is already on its way to becoming one of the places to visit for a great meal.  Do make a reservation before you go, the place is popular already.

Visit Nic’s website – CLICK HERE

And Bistro13 – CLICK HERE

Read about Nic on Kokkedoor – CLICK HERE

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November 23rd, 2014|Categories: Recipes|Tags: , , , |

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