Sometimes there's more to life than just choosing the right wine to go with your meal. Sometimes it's really fun to choose a wine and then let the entire meal revolve around that. It first started when I wanted to go back to basics and do a simple wine and cheese pairing; a sauvignon blanc with feta. It all snowballed from there.
So, when I said this to Chad he went into feta mode. About a year ago we had dinner at Il Gusto for our anniversary and he had squid tubes stuffed with feta. Ever since then he's been obsessed with making that at home and half a year later we finally did.
Of course, never having made this before I automatically assumed the responsibility of resident recipe researcher and took to Pinterest for inspiration. Naturally, the recipes for on the braai is what stood out. We basically just looked for cooking methods rather than fillings as Chad was already dead set on a feta stuffing. But just feta is rather bland so we zazzed it up a bit by adding olives to two and sun-dried tomatoes to the other two and with squid tubes not being enough for a meal we added a lemon and herb haddock in foil to the menu.
As we waited for the coals to reach optimum braaing temperature Chad prepared the squid and haddock. He melted butter and added to it lemon and herbs and basted the haddock with it.
After putting the squid and haddock on the braai we sat outside and enjoyed a light snack of ciabatta bread dipped in lemon oil and some of the left over feta with the wine.
Dinner is served and we learned a lot from this meal. Like letting them go not quit as long next time as the tubes were just slightly rubbery and next time using danish feta or any other mushy filling as all the juices seeped out of the tubes during the braaing. I also made roast potatoes and a green salad as a side but the meal is so rich and filling that we can cut out the potatoes and have a completely carb-free meal next time round.
All in all it was a successfully delicious meal and we are very much looking forward to perfecting it.
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