Make Steenberg’s delightful Ruby Rosé your go to spring and summer wine and take any happy occasion up a notch.
This invigoratingly dry and vivacious, pale coral Rosé pairs beautifully with warm, sunny days. The just released 2020 Steenberg Ruby Rosé is 100% Syrah and teems with scents of strawberry and raspberry sherbet, rose petals, ripe sweet melon and fresh garden herbs. Refreshing with a mouthful of juicy watermelon, cherry and spiced stone fruit, this dry, fruit-forward Rosé is bright and flirty, yet shows lovely depth that lingers long after the first sip. It’s perfect for picnics, light lunches, sundowners and all happy occasions in between, and available countrywide (R105 at the cellar door). To buy online visit https://www.steenbergfarm.com/buy-wine-online/.
Enjoy for Steenberg’s Ruby Rosé with this Baby Calamari with apple sauce and sumac salad dish by Kerry Kilpin.
BABY CALAMARI WITH APPLE AND SUMAC SALAD
By Kerry Kilpin (Serves 4)
Ingredients
400g cleaned baby calamari cut into 5mm thick rings
200g plain flour
10g sumac for seasoning
Salad
2 Granny Smith apples julienned
2 cups chiffonade red cabbage
2T toasted sunflower seeds
2 spring onions sliced
Raspberry Vinaigrette
35ml raspberry vinegar
20ml honey
2 sprigs of chopped thyme
Salt
Pepper
200ml olive oil blend
In a bowl whisk the vinegar, honey and thyme. Gradually add the oil while continuously whisking. Season with salt and pepper.
Sumac Mayo
15g sumac
15ml hot water
100ml homemade mayonnaise
Salt
Soften the sumac in hot water for 2 minutes. Combine the sumac and homemade mayonnaise. Season with salt.
Combine the salad ingredients in a bowl and dress with raspberry vinaigrette. Dust the calamari with flour, over a sieve. Allow any excess flour to fall away. Deep fry your calamari in a fryer at 180 degrees Celsius until cooked. Drain on paper towel, season with sumac and salt. Sprinkle the calamari over your salad and drizzle with sumac mayo.
