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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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Fair Dinkum French Salad Dressing
French dressing is a term originally used for any oil-and-vinegar-based salad dressing
Real French Dressing
True French dressing is a vinaigrette, made with two parts oil to one part vinegar. The vinegar is usually red or white wine vinegar and the oil is olive oil
hope you enjoyed the fair Dinkum salad dressing
The Diverse Pub Food Options in Melbourne, Australia
Every beer loving culture has their own version of pub food. But they have one thing in common, they are meals we enjoy with people we are most comfortable with. Today, we compare Melbourne's own pub favourites to other great pub cultures.
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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!