Thursday, 30 January 2014


These quesadillas make for a quick and easy snack. I like this combo of flavours but you can use whatever you like really. It's a great way of using up left overs.

Billy's own fresh style, Spanish chorizo are made from pork, Spanish paprika (both sweet & hot) a little oregano and garlic. These are ideal for this recipe as they spread easily and are full of flavour!

Makes 6 quesadillas

* available at Meat at Billy's

*6 Billy’s fresh chorizo
*1 tin refried black beans
250g grated cheese
chopped green shallots
Pk 12 Corn Tortillas
*1 tin chipotle sauce
1 tub sour cream
chopped chives

Step 1
Take the casing off one chorizo and spread the sausage mixture evenly over one side of a tortilla. Sprinkle with cheese and shallots – however much you like.

Step 2
Take a second tortilla and spread the refried black beans over one side. Place the second tortilla, bean side down on the chorizo mixture to make a ‘sandwich’. Repeat until you have six quesadillas. Set aside & fire up BBQ.

Step 3
Mix as little or as much of the chipotle sauce through the sour cream as you like depending on how spicy you like it. Start with a little at first and add more, tasting as you go. Once you have it right, mix through some chopped chives reserving some for the quesadillas.

Step 4
Place on BBQ grill & toast each side of the quesadilla, flipping them over carefully, until the cheese has melted and the tortillas are crunchy.

Step 5
Cut into 4, place on a platter and sprinkle with chives. Serve with sour cream.

Keep any left over chipotle sauce for making a marinade for wings, ribs, pulled pork or a slow cooked brisket.

Tuesday, 14 January 2014


I'd use any excuse to use this lamb jam and its appley, minty & rosemary goodness. In this recipe I've used it in the sausage roll filling and also to serve alongside them once cooked! Please use butter puff pastry if you can - it's far superior in taste & texture. My ultimate choice of pastry is Careme (made in the Barossa) but here I've used the Pampas Butter Puff as it's a bit more economical. Be careful, regular Pampas puff pastry is made from margarine (yuk) and won't give as good results. Trust me on this!

6 sheets Butter Puff Pastry, (see note) thawed
1 egg, lightly beaten, for egg wash
Lamb Jam to serve

2 tbs olive oil
1 cup breadcrumbs
1kg lamb mince
1/4 cup tomato paste
2 tbs Lamb Jam
1 tbs balsamic vinegar
1 tbs Worcestershire sauce
1 tbs Dijon mustard
2 tsp salt
2 eggs whisked

Step 1
Preheat oven to 200C. 

Step 2
Using your hands, combine ingredients for sausage filling in a bowl.

Step 3
Lightly prick pastry with a fork, then brush with egg wash. Place one-sixth of filling along longest edge, then roll up to enclose filling. Repeat with remaining pastry, filling and egg wash to make 6 rolls. Place rolls on a tray lined with baking paper and freeze for 10 minutes to firm. Reserve egg wash.

Step 4
Once the rolls are cold and solid again, trim 5mm from both ends of each roll & brush with egg wash. Using a finely serrated knife, cut each roll into 6 (wiping blade clean after each cut) and place on 2 oven trays lined with baking paper.

Step 5
Bake for 15/20 minutes or until golden. Serve with lamb jam!