RBGC Chef's Blog for March 2011

We are please to be apart of this initiative to get information to our wonderful and supportive members and guests of the Redland Bay Golf Club. Our blogs will include coming specials, information from the kitchen, chef's recipes and step by step advice on how to cook these meals.

Our upcoming SPECIALS:

Next Wednesday & Thursday ( 30 & 31 March 2011) is:

• Crumbed whiting fillets served with beer battered chips and fresh garden salad
• Entree size - $8.90
• Main size - $12.90

Next Friday (1 April 2011) is:

• 300 gram Scotch fillet steak , vegetables & mash or chips & garden salad served with your choice of sauce - $14.90

Chef's Recipe for Salt & Pepper Calamari (Serves 4 people):

You will need:

• 4 calamari tubes
• 500 grams plain flour
• 50 grams white pepper
• 50 grams salt
• Lemon wedge to garnish
• 200ml of milk

Method:

Step 1: Cut calamari tubes into rings, approx. 2cm wide
Step 2: Soak in milk for at least 1 hour to tenderize
Step 3: Sift plain flour with salt & pepper
Step 4: Drain milk, toss calamari in flour mix until evenly coated, deep fry until slightly brown
Step 5: Squeeze lemon juice over calamari and enjoy with chips or a garden salad.

Chef's Peter & Sam

MENTION THIS BLOG AT THE BISTRO ON ANY FRIDAY IN APRIL AND RECEIVE A FREE GARLIC BREAD WITH ANY MAIN MEAL PURCHASE!