From the Italian families that fuelled the growth of King Valley wine, Sam Miranda has emerged as one of the region’s most successful sons – and the Sam Miranda Restaurant as one of its most exciting dining experiences. Chef Luke Storer has taken ‘Field to Fork’ to heart with the kitchen garden ingredients used in this delicious spin on a summer classic, which pairs perfectly with the refreshing charms of a Sam Miranda Prosecco.
Ingredients
Cured rhubarb
4 stems rhubarb, julienned
1 teaspoon salt
1 teaspoon sugar
Slaw
1 orange segmented, cut into 1cm pieces
50g prosciutto, crispy and crumbled into small pieces
¼ savoy cabbage, finely shredded
¼ red cabbage, finely shredded
1 baby fennel, finely sliced
1 tablespoon mint leaves, finely chopped
1 orange, zested in strips
Salad cream
20ml lemon juice
20ml prosecco vinegar
40ml water
2 teaspoons grain mustard
1 egg yolk
100ml oil
Salt and pepper, to taste
Prosecco-battered calamari
140g each self-raising flour and cornflour
¼ teaspoon baking powder
1 egg yolk
400ml Prosecco
30ml oil
320g calamari, cut into thin strips horizontally
Flour, for dusting
Salt and pepper, to taste
Oil for frying
Micro-herb for garnish
Lime wedges
Method
1. Rhubarb: Sprinkle salt and sugar over rhubarb, allow to sit for 2 hours.
2. Slaw: Combine ingredients in a bowl, add cured rhubarb.
3. Salad cream: Combine lemon juice, vinegar, water, mustard and egg yolk in a bowl, slowly add oil, whisking constantly (or use a blender). Season to taste. Add half the dressing to the slaw, toss gently to coat.
4. Calamari: Combine flours, baking powder, egg yolk, oil and Prosecco, whisk lightly until just combined. Heat oil in a large saucepan or deep fryer to 180°C. Lightly dust the calamari in flour, dip in batter, drain off excess. Fry in small batches for 2 minutes or until golden.
5. Pile slaw onto plate with remaining salad cream, place calamari on top, and garnish with herbs and lime wedges.
Wine Match: Sam Miranda Prosecco NV