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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.
How To make Australian Dinkum Chili's Videos
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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Chilli sauce review - Jalapeno Cucumber - Hella Hot Hot Sauce
This came from the UK Chilli Queen herself, the fabulous Shahina! Check out her amazing channel at
If you like the look of the sauce hit up Hella Hot at
And make sure to check out the League of Fire!
Ainsley's Barbecue Bible - S1 Ep6 - Australia - BBC
Ainsley goes to Australia, the home of the barbecue. In the outback he samples loin of kangaroo in a natural berry sauce, with a side dish of wichety grubs. On Bronte Beach in Sydney, Ainsley prepares fresh lobster with three flavoured butters. Finally, on board a tall ship, Ainsley flames fresh fruits with maple syrup.
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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Fair Dinkum Fare - Crumbs - Chilli Sauce Review
Chalk hills bakery to chalk hills brewery to Fair Dinkum Fair hot sauce
Www.fairdinkumfare.co.uk
SOUTH INDIAN Inspired | How to cook a tasty Goan Fish Curry | 120 Language Subtitles Available
Episode 4 - Goa is a little pocket of Indian paradise that’s all about the sun, surf, sand and amazing seafood! The tropical climate and beaches of Goa have long since been a magnet for travellers from all over the world, with a reputation in particular for attracting the hippie crowd and British backpackers … and of course Aussies! The Vindaloo is perhaps one the most well known dishes from Goa but equally is the Goan Fish Curry. The Goan Fish Curry has a touch of tang to it which cuts through the richness of the sauce and gives a real depth of flavour with a blend of spices, garlic, ginger, chilies and onion along with fresh tomato (Optional) and coconut.
In this episode, we will recreate a traditional authentic Goan Fish curry that the locals would make and eat and serve it up to our Goan friends Terry & Charlotte.
RECIPE - Goan Fish Curry
INGREDIENTS:
FRESH BARRAMUNDI or similar (Fish Fillets)
DRIED KASHMIRI CHILLI - This is an Indian chilli that is a little smoky as well as mildly spicy and gives the gravy such deep colour.
DRIED RED CHILLIES and FRESH GREEN CHILLIES - Hot or Mild
FRESH GARLIC, GINGER and RED ONION– staples in most Indian cooking.
KOKUM - It is a type of mangosteen (a small fruit like a lychee) which is red in colour and deepens to purple on ripening. This is the sour element in Goan Fish Curry. It’s not overly sour, it’s just a background flavour but noticeable and it’s one of the things that sets it apart from other Indian curries. Primarily grows in the Western Ghats, especially the Goa and Konkan regions.
BLACK MUSTARD SEEDS - They are tiny little strong flavored seeds used most commonly in Indian cooking. They are the most pungent of all mustard seeds.
CORIANDER POWDER - If you frequently cook Indian food, you know how essential ground coriander is.
TURMERIC – This warm earthy spice with an intense yellow colour gives the curry a warm yellow glow.
BLACK PEPPERCORNS - Is arguably the most popular spice in the world.
COCONUT MILK and FRESH GRATED COCONUT - Fresh coconut in a curry adds a fantastic body to the gravy as well as a wonderful rich coconut flavour that you get in South Indian Curries.
COCONUT OIL - Very popular oil to use in South Indian Dishes.
FRESH CURRY LEAVES - Fresh Curry Leaves are a must-have in South Indian cooking. They are most often added whole or chopped, to release their natural flavors and aromas.
CORIANDER LEAVES - Aromatic green leaves that are largely used to flavour and garnish food.
RICE - Goes without saying cant eat a curry with out rice.
METHOD:
Making the masala spice paste - Remove the seeds from kokum fruit. Soak kokum skins in 1 cup hot water for 20 to 30 mins. In a blender combine 6 or 7 dried Kashmiri chillies, 2 - 3 hot dried red chillies, 4 garlic cloves, 1 small piece of ginger, half a red onion (chopped), half teaspoon black mustard seeds, 1 teaspoon of coriander powder, half a teaspoon of black peppercorns, 1 cup of fresh grated coconut, 1 cup of coconut milk and now add the kokum skins and their soaking water. Blend until it is a smooth even paste.
Next step. Heat up 4 tablespoons of coconut oil in a frying pan or pot. Once hot add in a teaspoon of black mustard seeds and one sprig of fresh curry leaves. (Be careful mustard seeds will pop and curry leaves will crackle and spit!) Fry for 30 seconds and then add in half a red onion (chopped) a chopped fresh hot green chilli and fry for 2 to 3 minutes until starting to soften. Then for some extra colour add half teaspoon of ground turmeric, fry for 5 seconds and then add in the masala spice paste with a bit of water so it is not too thick. Add a bit of salt. Cook spice paste for a few minutes then add the fish fillets (which have been cut into big chunks) then put into the masala spice gravy. Finally add 4 or 5 dried kokum skins. Put lid on pot and bring to a rolling boil until fish is cooked. Check seasoning and add more salt if required.
Now ready to serve on some steamed rice. Enjoy!
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#fishcurry #fishcurryrecipe #indianfood