Cabernet Sauvignon & SQUID WITH BOKKOM AIOLI & GRILLED OYSTERS WITH SMOKY BACON BUTTER
Alto Team
Rated 5.0 stars by 1 users
Red wine and seafood can be a perfect pairing especially with these tapas style dishes. The richness and smoky tones of the bacon butter as well as the subtle flavour of the squid heads work well with our award-winning Cabernet Sauvignon.
15ml parsley stalks or fresh chives, finely chopped
50ml butter, melted
Coarse ground black pepper
Directions
SALT AND PEPPER SQUID WITH BOKKOM AIOLI
For the aioli, squeeze the roasted garlic from its skin into a bowl. Add in the grated bokkom, mayonnaise and lemon juice and stir to combine. Set aside until required.
In a large pot, heat a depth of 4cm of oil to 200°C. In a bowl, season the flour with salt and pepper. Working in batches, dust the squid in the flour and then fry until light golden. Drain on kitchen towel and season with a little extra salt. Serve the squid with a squeeze of lemon and the bokkom aioli.
GRILLED OYSTERS WITH SMOKY BACON BUTTER
Preheat the oven to 200°C and line a baking sheet with greaseproof paper. Lay out the steaky bacon and cook until crispy. In a bowl, combine the melted butter, garlic and herbs. Use kitchen scissors to snip the rashers of bacon into thin strips. Add the bacon to the butter and grind in a little black pepper.
On a second baking sheet, form a layer of rock salt and balance the oysters in it. Place a dab of bacon butter on each oyster and grill the oysters in a very hot (220°C) oven for 3 to 5 minutes or until the butter is bubbling. Add a little more bacon butter to each oyster just before serving.
Artist : Alto Team
Red wine and seafood can be a perfect pairing especially with these tapas style dishes. The richness and smoky tones of the bacon butter as well as the subtle flavour of the squid heads work well with our award-winning Cabernet Sauvignon.
