Salt and Pepper Squid

Tried making this the other night and just kind of threw in a few spices here and there and it came out delicious, i would say better then most of the Chinese places eaten at :)

SALT AND PEPPER SPICED SQUID

• 1 Tube of Calamari
• Milk to tenderise
• Rock salt (Himalayan contains the most minerals)
• Black Peppercorns
• Pinch Szechuan spice
• Pinch Chinese 5 spice 
• Pinch chilli flakes
• cornflour
• olive oil for deep frying

Cut tube of calamari into either rings or wide rectangles.
Place in a bowl of milk and tenderise in fridge for at least 3 hours, this will make it beautiful and tender
In a mortar and pestle combine salt, pepper and spices and grind up until ingredients are combined.
You may want to reserve some of the mix to sprinkle over at the end.
In a plastic freezer bag put cornflour in the bag and then add the spices, shake it up to mix it all together.
Discard milk from squid.
Drop a squid at a time into the bag, shake until coated with cornflour and spice mix.
Deep fry in batches until golden brown.
Serve with lemon

HFI Marinated chicken wings

HFI Marinated chicken wings

1/2 kg Chicken windings

Mix in a bowl:-

Soy sauce

Olive oil

Chilli flakes (to taste)

1/4tsp garlic

1/4tsp ginger

Pour mixture over chicken, put in fridge to marinate for at least a few hours.

Cook in frypan

Enjoy :)

Chicken and bacon casserole

Great sunday night dinner, very quick and full of flavour 

• 500g diced chicken
• 4 rashers bacon
• Sliced Mushrooms
• 1 Packet French onion soup (the recipe says the whole packet but i use a quarter so reduce the water a little bit)
• 1 1/2cups water or chicken stock
• 2 tbls cornflour
• Sour cream to serve
• parsley for garnish

Brown chicken and bacon, season with salt and pepper

Add mushrooms, french onion and water, sprinkle cornflour slowly while mixing through

Simmer gently. Take off heat and stir in sour cream

Garnish with parsley

Cheesy Muffins

A nice and easy but yummy snack

Cheesy Muffins

1 Egg

2 Cups grated cheese

1 cup self raising flour

1/2 cup milk

4 rasher bacon

1 tspn baking powder

pinch of salt

onion (optional pending on tolerance)

• Whisk egg and milk together
• Stir in cheese, bacon, onion & dry ingredients. Mix well
• Spoon into small greased muffins tins. Bake at 190deg for 10-15mins
• leave in tin to cool for 10mins

Best ever hotcakes recipe

Well over the time i tried a few different recipe's but after finding this one i will never try anything else

Hotcakes

(obviously we don't have maple syrup but you can always get creative with the topping, my choice is vegemite or homemade lemon butter)

1 1/2 cups milk

2 teaspoon lemon juice

1 1/2 cup self raising flour

1/4 tspn bicarb soda

1 large egg

1 1/2 tablespoon melted butter

2 tablespoons glucose powder (optional)

• Stir Milk, Lemon and Sugar in seperate bowl.
• Sift flour and bicarb into bowl
• combine egg and melted butter with milk mixture and add to flour, make sure you pour slowly and mix well as you pour, use a metal spoon and don't overmix
• Leave batter for 2mins
• Heat frying pan & grease
• Pour mixture in to desire sizes, cook on one side until bubbles appear and pop.  Flip and serve when golden brown

Tempura Chicken with Indian Rice

Tempura Chicken with Indian Rice

Tempura Chicken:-

2 Chicken Breasts

Olive Oil

1 Cup Flour

Salt and Pepper

1 Cup iced water

Cut chicken into bite size pieces.  Cook chicken until brown in a small amount of oil.

Sift flour into a bowl with salt and pepper.  Gradually stir water in until a batter forms.

Roll chicken in batter a few times and fry in oil in batches until golden brown

Indian Style Rice Recipe

• 2 cups long-grain rice, preferably Basmati
• 8 cups water
• 2 teaspoons salt
• 2 cardamom pods
• One 2-inch piece of cinnamon
• 3 Tbsp olive oil (or ghee if you have it)
• 1/2 teaspoon dark mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon chili flakes
• chopped garlic cloves
• 1/4 teaspoon turmeric

1. Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.

2 Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.

3 When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.

4 In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chili flakes. Cook until the mustard seeds start popping. 

5 Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.

Marinated Madras Chicken Curry - HFI

You will need:-

Chicken Fillets

Madras Paste

Natural Yohurt

Quinoa

Chickpeas

This was a very last minute throw together, marinating the chicken longer would have made it a lot nicer but it still was a nice flavour.

A traditional Madras Curry has tomatoes in it so i opted for a marinated option.

All i did was chop up a chicken breast fillet into cubes.  One spoon of Madras Curry Paste and 1 spoon of natural yoghurt (takes the heat down a notch). Marinate chicken and put in fridge, ideally overnight but at least for a few hours.

Boil up some quinoa seeds.

Put chicken into hot pan with olive or coconut oil, before just about ready to come out, throw in some quinoa and mix around.  This is more like a stir-fry so you can add what ever you would like but i like my plain with some roasted chickpeas on top.