Salt and pepper squid


1 kg Squid tube cleaned.
2 tsp Salt.
1tsp Pepper.
1/2 cup Plain flour.
1 Egg white.

Fry salt and pepper in a pan this it becomes aromatic add to flour. Cut squid in bite size pieces and score in across hatch pattern on the inside of the squid(skin side out ).Sprinkle a small of flour on squid and add egg white mix together. Dust each piece in the flour mix and fry in hot oil till golden.If time allows marinate squid in the juice of 1-2 green Kiwi fruit for 30-40 minutes this will ensure squid will be tender.If not marinated do not overcook squid.

Optional extra : peel and cut 1kg potatoes in a thin chip  length and rinse in water.dry the chips with tae towels  till quite dry then cook in hot oil for 4-5 minuites approx.Remove from oil and allow to drain,cook remaining chips in batches.Place chips back in hot oil for a second time and cook till golden.(you may need to cook 2-3 batches)

Leave A Comment, December 30th, 2011 , Meals
Dark Draught

Beer Kit: Thomas Coopers Premium Draught
Sugars: 1.25 kg dextrose/light malt and 150g Crystal Malt (grain/milled)
25g  FugglesHops and 25 gms Hersbrucker Hops
500g Dark Liquid Malt
Yeast: Safale US-05
Temperature: Initial 18°C then 18°C
Starting Gravity: 1050
Final Gravity:1012
me: 23 litres
Capped : O3

Crash chilled at 4 degrees for 3 days

Leave A Comment, December 15th, 2011 , Brews, Draught
Meat Balls of Death

image

1 kg Minced Beef
500 ms of good quality Pork sausages (skins removed)
2 eggs
100 grams of dried Parmesan
1tsp Oregano
Salt and pepper.

Mix ingredients  and form Massive meatballs (approx 16). In  a large pot and add 1 large tin of crushed tomatos and 4-5 tablespoons of tomato paste, 3 cloves of crushed garlic and 1 onion chopped finley. Add water to cover and simmer for 2  hours, add a small amount of sugar and salt and pepper to taste. Increase the heat and reduce the sauce till thick . Enjoy!!!!

Leave A Comment, November 30th, 2011 , Food, Meals
Real Ale

Beer Kit: Real Ale
Sugars: 150g Crystal Malt
15g Golding Hops
1kg 50/50 Sugars
500g Light Liquid Malt
Yeast: Standard Kit
Temperature: Initial 20°C then 20°C
Starting Gravity: 1048
Final Gravity:1010
me: 23 litres
Capped : O2

Crash chilled at 4 degrees for 3 days

Leave A Comment, November 30th, 2011 , Ale
Paella

PAELLA
1 Chorizo Sausage (Good Quality).
250 gms smoked Belly pork (Kaiser fleisch).
500 grams of Chicken thighs .
500 grams of Squid (optional).
1 red Capsicum.
1 green Capsicum.
1-2 onions.
3-4 cloves of Garlic.
Spanish Oregano .
Smoked Paprika.
Chicken stock powder

Cut ingredients into even size pieces add to pan with olive oil… to be continued

Leave A Comment, November 27th, 2011 , Food, Meals
Extra Hoppy Pale Ale

Beer Kit: Coopers Pale Ale
Sugars: 1 kg Dextrose/Light Malt
Extras:50 grams of Cluster pellets and 35 gm Cluster Hop flowers in a tea and added to brew (including
Flowers )
Yeast: Coopers Kit
Temperature: Initial 20°C then 18°C
Starting Gravity: 1038
Final Gravity: 1006
Volume: 23 litres
Date brewed: 24/11/2011
Capped: O1

1 Comment, November 24th, 2011 , Ale
Bird is the Word

Whole chicken cooked to absolute perfection.

[jwplayer mediaid=”692″]

Jalepeno Chicken
1 large Onion grated.
4 cloves of crushed garlic .
1 jar of Jalepeno chilles crushed /blended .
3-4 teaspoons of ground Cumin.
2 Teaspoons of Smoked Paprika .
1 tablepoon of Tomato Paste.

Blend or place all ingredients in a mortar and pestle  add 1/4 cup of extra virgin olive oil .

Rub marinade into chicken roast on indirect heat for approximately 90 minutes.

Roasting away

Beer and Bird

Only half to go

Leave A Comment, November 24th, 2011 , Food, Meals
The complex and not so complex

Gav's Beer taps

Opening a can

Leave A Comment, November 24th, 2011 , Brews
Reuben Revisited

The Reubern

The Reuben

  • 1 loaf of Caraway Rye Bread
  • 1.5 Kg Corned Beef ( cooked for 3hours with bay leaves)
  • 1 Traditonal salt cured dill pickle per sandwich(sliced)
  • 50 gram of Sauerkraut per  sandwich
  • 1-2 slices of Swiss cheese per sandwich
  • 2 Tablespoons of Russian dressing
    (mayonaise,Tomato sauce,grated horseradish,salt and pepper0

Toast till Swiss chees melts serve hot from sandwich press

3 Comments, November 18th, 2011 , Meals, Snacks
Mahogany Porter

Beer Kit: Cascade Mahogany Porter
Sugars: 1.25 kg superior Beer Improver
Yeast: Cascade Kit
Temperature: Initial 20°C then 23°C
Starting Gravity: 1045
Final Gravity:1015
Volume: 23 litres
Capped : k6

Bottled 30/11/2011 fermentation was very slow Bottled in hope of success-possibly doomed to fail. Note: It’s all Jays fault !!!

Date brewed:17/11/2011

Leave A Comment, November 18th, 2011 , Porter

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