Into the Sauce x Chalk Hill

Into the Sauce is a South Australian home cook whipping up restaurant favourites from home. We've teamed up to bring you tasty eats paired with Chalk Hill wines. Check out our Instagram Highlights for the video footage.

Instalment 1: Fennel Dusted Baby Squid with Aioli paired with 2020 Chalk Hill Vermentino

Chalk Hill Vermentino:

This Mediterranean varietal grows well in the McLaren Vale region due to the costal climate and cooling sea breeze.

On the eye: Clear with light green hues

On the nice: Citrus, floral with a hit of sea spray

On the palate: Bursts onto the palate with a splash of lemon zest and mineral notes.

Ingredients

For the aioli

1/2 clove garlic, finely grated or chopped

1/2 lemon, juiced

1 tsp salt flakes

1 large egg yolk

300ml vegetable oil

500ml olive oil

For the squid

1kg baby squid

2 cups plain flour

Vegetable oil, for frying

Lemon wedges, to serve

For the fennel seasoning

1 1/2 tsp fennel seeds, toasted

1 tbsp salt flakes


Method

For the aioli

  1. Combine garlic, lemon, salt flakes, and egg in bowl and whisk
  2. Combine vegetable oil and olive oil
  3. Slowly drizzle in oil, whilst whisking mixture continuously to create an emulsion
  4. Season to taste with salt and extra lemon juice. If the aioli is too think, whisk in a dash of water or lemon juice to thin.

For the fennel seasoning

  1. Toast your fennel seeds over medium heat in a fry pan until aromatic (around 3 minutes)
  2. Grind until fine, using mortar and pestle
  3. Lightly grind in seas salt flakes to combine, then set aside

For the baby squid

  1. Run a knife through the squid to open
  2. Score squid with a crisscross pattern, then slice in 3-4 small pieces
  3. Trim tentacles at the top
  4. Fill a large pot halfway full of vegetable oil and heat of high heat to 180 degrees
  5. Dust squid in flour until the squid is well coasted and feels dry
  6. Shake off the excess flour, then use tongs to add the squid pieces to the hot oil. Fry in 2-3 batches
  7. Cook for 2-3 minutes, or until light golden, then use a slotted spoon to remove the squid into a bowl lined with paper towel
  8. Toss fennel salt through to season
  9. Serve with aioli, fresh lemon and Chalk Hill Vermentino