Fishing Victoria Forum

Looks amazing Ducky

ducky wrote: ↑

Wed Oct 09, 2019 7:10 pm

Haha cheers boys. It was bloody delicious.

How was the texture? Did you cook it hot and fast?

4liters wrote: ↑

Wed Oct 09, 2019 7:18 pm

ducky wrote: ↑

Wed Oct 09, 2019 7:10 pm

Haha cheers boys. It was bloody delicious.

How was the texture? Did you cook it hot and fast?

Yeah mega hot mate. Had the Weber bead holder things full of heatbeads lump charcoal and then had them separated about 150mm with the gap full of charcoal too. Was cooked in about 8 mins.

Texture was on point. Last time I did it I didn’t direct grill and it wasn’t anywhere near as good

Below is one of my favourite dishes to make.

Squid ink risotto Dalmatian style with cuttlefish. When I cant get onto cuttlefish in the south of the bay I use fresh calamari I've caught. The trick to this dish is to use the squid or cuttlefish ink the same day its caught, it cant be frozen as the ink itself goes grainy and ruins the dish.

I made this a couple of nights ago.

Nice, both dishes look great...

Robbie1950 wrote: ↑

Wed Oct 09, 2019 8:07 pm

Below is one of my favourite dishes to make.

Squid ink risotto Dalmatian style with cuttlefish. When I cant get onto cuttlefish in the south of the bay I use fresh calamari I've caught. The trick to this dish is to use the squid or cuttlefish ink the same day its caught, it cant be frozen as the ink itself goes grainy and ruins the dish.

I made this a couple of nights ago.

Looks very nice mate.
Bet it tasted great

Spicy salt and pepper calamari asian style, yum!

Coat the squid pieces with a mix of egg, cornflour and tapioka flour. Salt pepper. Dust again with tapioka flour. Deep fry.

Quick fry chopped onion, shallot, chilli and garlic in a hot pan, throw the fried calamari, sprinkle salt pepper and chopped spring onion. Toss around for few seconds and serve.

Seb85 wrote: ↑

Wed Jan 22, 2020 9:01 pm

Spicy salt and pepper calamari asian style, yum!

Coat the squid pieces with a mix of egg, cornflour and tapioka flour. Salt pepper. Dust again with tapioka flour. Deep fry.

Quick fry chopped onion, shallot, chilli and garlic in a hot pan, throw the fried calamari, sprinkle salt pepper and chopped spring onion. Toss around for few seconds and serve.

That looks awesome Seb (as always)

Now I may not be able to cook to your standard BUT I am a car

And in these "stay at home" times, being a car has given me an idea , , , , UBUG EATS



We could have a very profitable partnership. But my advice, make the serves on the large size, because your food is so tempting and with my picking there might not be any left at the delivery point

Cheers, UBUG

Well. A nice weekend doing SFA at home. The deer got converted to sausages and some beef cheeks got converted into a burger.

Can’t wait till next weekend doing sweet fa. Get to continue working on my corona belly

ducky wrote: ↑

Tue Oct 08, 2019 7:43 pm

This one has blown Facebook up haha.

Seafood paella with a twist.

Just came across this again, so reminded me of how scrumptious it looks
My mouth is watering all over again
Nothing wrong with seconds (mostly)
Cheers Gra
Sorry picture didn't transfer, was the stuffed squid