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How To make Australian Dinkum Chili
1/2 lb Bacon,packaged
2 T Oil,vegetable
2 Onions,med,coarsely chopped
1 Celery stalk,coarse chopped
1 Bell pepper(s)
2 lb Top beef sirloin,1" cubes
1 lb Beef,hamburger grind
1 lb Pork,hamburger grind
4 T Red chile,hot,ground
3 T Red chile,mild,ground
2 Garlic cloves,med,fine chop
1 T Oregano,dried,pref. Mexican
1 t Cumin,ground
2 cn Beer,pref. Aus.(12oz ea)
1 cn Tomatoes,whole(14 1/2oz ea)
3 t Brown sugar
1 Boomerang(opt but authentic)
1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 1/2" dice and reserve. 2. Heat the oil in a large heavy pot over medium heat. Add the onions,
celery, and green pepper and cook until the onions are translucent. 3. Combine all the beef and pork with the ground chile, garlic, oregano,
and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil,
then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer. 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving
the boomerang over the pot.
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Peppercorns 3 www peppercorns com au
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Global Peppercorns
DEDICATED TO PEPPERCORNS
As early as 800-1000 B.C. the Arabian spice trade and routes were controlled leading to one of the world’s biggest monopolys particularly in peppercorns. This lasted into the Middle Ages with European routes controlled once the spice reached the Mediterranean. To endure the 4,000 miles Silk Road was costly but the spice was so desirable that traders could effectively set their own price. Christopher Columbus was one of the great explorers in search of new land filled his ship with what he believed was expensive pepper from new lands only to find his ship was stocked with worthless chilli pepper when he arrived back in Spain. As more spice routes opened up peppercorn trade swelled to 70% of the global spice trade. As new routes opened and the spice became more available the price dropped and pepper firmly became part of local food and tastes where almost every recipe calls for adding “salt & pepper to taste”. So ubiquitous is pepper that it remains the world’s largest traded spice. Drought and quality are the main drivers of the price of fresh peppercorns.
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Australian Peppercorns | Buy Gourmet peppercorns
DEDICATED TO PEPPERCORNS
As early as 800-1000 B.C. the Arabian spice trade and routes were controlled leading to one of the world’s biggest monopolys particularly in peppercorns. This lasted into the Middle Ages with European routes controlled once the spice reached the Mediterranean. To endure the 4,000 miles Silk Road was costly but the spice was so desirable that traders could effectively set their own price. Christopher Columbus was one of the great explorers in search of new land filled his ship with what he believed was expensive pepper from new lands only to find his ship was stocked with worthless chilli pepper when he arrived back in Spain. As more spice routes opened up peppercorn trade swelled to 70% of the global spice trade. As new routes opened and the spice became more available the price dropped and pepper firmly became part of local food and tastes where almost every recipe calls for adding “salt & pepper to taste”. So ubiquitous is pepper that it remains the world’s largest traded spice. Drought and quality are the main drivers of the price of fresh peppercorns.
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THAI Inspired | Chili Lemongrass SNAPPER with Moreton Bay Bugs in Garlic Butter
Episode 5 - We return from our Moreton Island holiday with some fresh seafood. Tim cooks up a seafood feast on the bbq. After cleaning up the snapper he caught he makes a beautiful chili lemongrass marinade and puts it all over the snapper and wraps it in alfoil. Now it ready for the bbq. Next he prepares the precooked Moreton Bay Bugs ready to be heated up on the bbq in some garlic butter. Time to eat!!
CHILI LEMONGRASS SNAPPER INGREDIENTS:
• 2 stalks lemongrass, finely chopped
• 1 long red chilli, thinly sliced
• 2 spring onions, sliced
• 2 white onions, sliced
• 1 red tomato, sliced
• 2 garlic cloves, finely chopped
• 4cm piece fresh ginger, peeled, finely grated
• 2 tablespoons of olive oil
• 1 x whole snapper, cleaned
• 1/4 cup fresh basil and coriander leaves
• Steamed jasmine rice, to serve
• Salad, to serve
• Lemon wedges, to serve
METHOD:
Clean the snapper and remove all scales. Time to make the marinate chop up and thinly slice the lemongrass, long red chili, spring onions, 1 white onion, 2 garlic cloves, basil and grated fresh ginger. Put in in a mixing bowl with 2 large tablespoons of olive oil. Score the snapper both side and rub the marinade into the fish. Slice 1 onion and 1 tomato and place inside the carcass cavity of the fish. Now wrap in alfoil and put on the bbq for 8min each side.
GARLIC BUTTER MORETON BAY BUGS INGREDIENTS:
• Moreton Bay bugs (As many as you want)
• 1/2 cup of butter(or spread of choice) softened at room temperature
• 1 garlic bulb minced
METHOD:
Put bugs in boiling water with 2 tables spoons of salt. Cook for 2 minutes pull out of water and rinse up cool water. Best is to under cook the bugs with not all the flesh cooked through when you can still see some clear flesh. Once cooled cut the tail of bug out of head. Cut the tails in half and remove the digestive tract (poo vein). Now peel and clean garlic cloves and minced. Mix the garlic in the softened butter and rub all over the flesh of bug tail. Put bbq on high and cook bug tails for about one minute. If bug tails are fully cooked then less then a minute to warm through and infuse the garlic butter into the tail. Now ready to serve.
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