SA Footy

tonight I had Salt & Pepper Squid
you will need a Wok.... (duh)
2 cups Peanut Oil
[1 Egg white (ie minus yoke)
2 hot chilli's (seeds removed, then diced into small pieces)
1 clove garlic (freshly crushed)
1/8th teaspoon of Schezuan Pepper (or just 1 shake of the bottle into the mix)
1/2 teaspoon salt]- wet mix (marinade), you will need to whisk all of this around in a bowl
[3 cups flour
3 cups rice flour
1 cup castor sugar
1/2 teaspoon of white pepper]- dry mix

right- get yourself around 500g of squid. If your like me, & don't know the squid's arse from it's tentacles, get already prepared arrow squid tubes.
prepare wet mix into bowl, slice squid into strips (say 2cm thick), add squid to bowl, glad wrap over the top & let marinate for an hour (I suggest 24 hours if you can)
Get a sieve & prepare your dry mix (I also add a shake of schezuan pepper & chinese 5 spice to this), make sure you put it through the sieve a couple of times, so it's nice & mixed up (like women )
Get a large dish with paper towls prepared (for squid after frying), a collander (to shake the excess dry mix off squid), & put your peanut (or you can use light olive) oil in the wok, & turn it on.
In the meantime, roll your squid through the dry mix, get excess off, & you're nearly ready.
Place squid into the wok, but don't over-crowd (divide your booty so you end up doing 3 or 4 fries), obviously, when you take the squid out (golden brown, or just before), put your next lot in.
serve on rice, with a squeeze of lemon & you've got yourself a pretty decent meal for about $5 (once you've bought necessary items ie spices etc...)
72 carbs without rice!

Ur a legend mate, I'll give this a burl sometime soon, cheers!

Wedgie's receipe for prawns.

If you're after some loss of weight or wish give yourself a quick and easy colon irrigation then follow my careful tips:

1) Purchase dodgy looking prawns from Foodland.
2) Make sure its about 8pm so they've been sitting there all day.
3) Make sure they've been previously frozen, preferably with 80% of them thawed.
4) Make sure they've been pre peeled so any diseases/flys/etc can get straight into the meat
5) Make sure they're imported, as there's no seafood of any sort in Australia only the best prawns will be imported.
6) Take home, shove in microwave to defrost the partially frozen ones for a few minutes
7) Dip in seafood sauce and eat as is
8) Let sit in stomach for approx 1 hour
9) If done correctly, excruciating pains will commence
10) Enjoy the next 2 hours on the toilet, no sleep for at least 3 hours

Great for parties and bahmitzphas, I couldn't recommend it more highly.

Anyone got any recipes for Octopus?

Constance_Perm wrote:Anyone got any recipes for Octopus?

Try my recipe for praws but substitute in the octopus, should work just as effectively if done right.

Wedgie wrote:

Constance_Perm wrote:Anyone got any recipes for Octopus?

Try my recipe for praws but substitute in the octopus, should work just as effectively if done right.

How did I know thats what the response would be? What time u start drinking today mate??

Constance_Perm wrote:

Wedgie wrote:

Constance_Perm wrote:Anyone got any recipes for Octopus?

Try my recipe for praws but substitute in the octopus, should work just as effectively if done right.

How did I know thats what the response would be? What time u start drinking today mate??

The sooner the better, can't blame booze today, blame the medication I took for a migraine yesterday

I can see another forum needs to be made here, Punky's Kitchen.

Coorong has eaten Mud crabs and Barra cooked in the sand in Darwin, Lobster cooked in Fiji, etc etc, but when it comes to seafood nothing but nothing compares with Coorong Mullet flapping in the pan on an open fire, with a few mates. Oh and the odd scotch or two.

AGREE COORONG

we used to play in a golf tournament each year at the lake albert golf course. drove down from hahndorf each year and on the course where about 5 greens and tees meet each other the club would set up a huge b.b.q. and have steak sangas hamburgers, sausages and coorong mullet caught that morning (so we were told). if you put in an order before your round they would have it filleted and packed ready for the trip home.

Mongolian Lamb
500g Lamb (I bought Lamb veal & cut it into bite size pieces)
2 teaspoons sugar
1 teaspoon salt
2 tablespoons dark soy sauce
1 egg
1/4 teaspoon bicarbonate of soda (BOS)
2 teaspoons cornflour
3 tablespoons of peanut oil
1 teaspoon finely chopped garlic (or cheat & used minced garlic)
1 spring onion (finely sliced)
1/4 teaspoon five spice powder
2 teaspoons hoi sin sauce
1 teaspoon chilli sauce
1 tablespoon dry sherry

Soak the (cut up) lamb in cold water for 30 mins
then rinse until water runs clear, then drain well and squeeze out excess water (or put it on paper towels like me)
In mixing bowl add-
sugar, salt, dark soy, egg, BOS & cornflour
mix well, then add 1 tablespoon of oil, mix well again & add meat
Marinate for 2 hours (12-24 is ideal)

Heat wok, add 1 tablespoon of oil & cook lamb (I leave excess marinade in the bowl)
after a few minutes, add garlic & spring onion, then add five spice powder, hoi sin & chilli sauce (mix in well).
When you are happy that the meal is finished cooking, add your dry sherry for a final blaze of glory.
(I'd only cook the lamb overall for about 5 mins on a reasonable heat)

Serve with rice

(my first effort I bought beef by mistake- 2nd effort was sensational, but it takes some knowledge of your wok/stove/cooking times etc)

Graham Kerr
Jamie Oliver
Hughie
Punk Rooster

PLEASE no Punky Naked Chef!!

This is my (plagiarised) version of Chimmichurri sauce,an Argentinian accompaniment to roasted/bbq meat.It is by far and away my sauce of choice and it has been said people would pay to eat roadkill served with chimmichurri.

Chimmichurri Sauce

3/4 cup packed fresh parsley

1/4 cup packed fresh coriander

3/4 cup olive oil

3 tablespoons red wine vinegar

2 tablespoons dried oregano

2 teaspoons ground cumin

1/2 teaspoon Sea Salt

4 garlic cloves, minced or chopped

1/2 teaspoon dried crushed chilli (or chilli flakes)


Method
Roughly chop parsley & coriander and put in blender
Run blender for a few seconds
Add remaining ingredients and blend,scraping down sides repeatedly
Do not over blend,some texture is preferable to totally liquified
Refrigerate for 2 hours but serve at room temperature either drizzled over meat (especially beef) or as a dipping sauce.


I cannot recommend this highly enough,it is absolutely superb

TroyGFC wrote:PLEASE no Punky Naked Chef!!

funny, you were the only one to request I get naked, but then again, you are a Bays supporter...

We used to catch European Carp from the Murray that were 5 foot long. Renmark, back 20 odd years ago. We all drank heaps. The fella that cooked em on the Bar-Bee is long gone. Tony, You could cook shit and it would taste good....

Home Made Dim Sims. From a Chinese Restaurant.
get one Big Dog or Cat depending on size.
Add Bock Chou
Some MSG
Put in pastry
Sell to all the punters.

I gotta good recipe for
'THE SQUIRTS'
Eat 5 boxes of 'ALL-Bran'

Snaggletooth Tiger wrote:I gotta good recipe for
'THE SQUIRTS'
Eat 5 boxes of 'ALL-Bran'

Still recovering from last nights chilli metwrest which has the same results plus pain!!!