500g squid, cleaned and dried
25g McKenzie’s Rice Flour
50g plain flour
1 tbs McKenzie’s Ground Black Pepper
1 tbs McKenzie’s Ground White Pepper
2 tbs McKenzie’s Iodised Salt
To taste, chilli flakes
Score the inside surface of the squid and cut into 3-
4cm square pieces.Combine flours, pepper and salt in a
large freezer bag. Place squid in the bag (2 or 3 at a
time) and coat in mixture. Remove from bag and repeat
process with remaining squid.
Heat peanut oil in a wok or sauce pan on side burner
and when hot, add the squid in batches and cook until
batter is golden (Only takes 1 or 2 minutes.). Drain on
absorbent paper. Serve with a green salad and lemon.
NOTE: Squid can be substituted with prawns or
8 chicken drumsticks
1 tsp Clive Of India Authentic Curry
1 garlic clove, crushed
2 tsps french mustard
1 tbs honey
1 cup hot water
1 tbs plain flour
2 tbs sesame seeds, toasted
1/2 tsp McKenzie’s Australian Natural
1 oven bag
Step 1 Preheat fan forced oven to 180C. Add the plain flour to the oven bag and shake. Place all the ingredients except the sesame seeds into the oven bag.
Step 2 Close the end of the bag and seal with a tie. Pierce a few holes near the tie to let out the steam. Place oven bag in a casserole dish in the oven and bake for 45-50 minutes, or until drumsticks are cooked through.
Step 3 Toast sesame seeds in a dry fry pan until golden in colour.Remove drumsticks and sprinkle with sesame seeds. Step 4 Serve with rice to soak up the beautiful juices from the oven bag