Tuesday, 29 April 2014



*4 lean, thick cut pork medallions
*Salt and pepper to season
*100 g butter
*400 g portabello mushrooms cups (or a mix of mushrooms)

*½ cup port wine or maderia
*½ cup beef stock
*1 tsp cornflour
*¼ cup thick cream
*2 tblsp chives, finely chopped

To serve: thick cut chips & steamed asparagus or broccolini

Cooking Instructions:
1. Season pork steaks with salt and pepper. Heat the BBQ or griddle pan on a medium heat for 3 minutes, brush steaks with oil and cook for 1 minute each side for each 1cm thickness. Rest for 5 minutes and keep warm.

2. Melt butter in a frying pan over a medium heat. Sauté mushrooms until soft for 4 minutes, pour over the port and beef stock. Reduce heat and simmer for 3 minutes.

3. Whisk together the cream, cornflour and chives. Pour into the pan and heat through until sauce is thickened.

4. Serve pork steak with creamy mushroom and port sauce. Garnish with thick golden potato chips.

Thursday, 10 April 2014


This recipe was born out of the need to clear out the fridge. It's not necessarily the prettiest dish but nor is it very difficult. In fact, it's basically chopping up whatever you have and throwing it into a baking dish. The key is to chop everything about the same size.

The below recipe is just what I happened to have in the fridge that day. All except for the chorizo that is. I bought that home especially.

2 Billy's fresh chorizo
2 La Boqueria cured chorizo
2 large potatoes
1 sweet potato
2 tomatoes
1 capsicum
1 red onion
1 white onion
whole bulb of separated garlic cloves (skin left on if you like)
wedge of parmesan cheese
juice of half a lemon
extra virgin olive oil
salt & pepper

Preheat oven to 200 degrees.
Cut potato & sweet potato into large chunks. Rinse, place into a saucepan and cover with water. Bring to a simmer and leave for 5 minutes. Drain and allow to dry.

Meanwhile, chop chorizo, parmesan and all other vegies into similar sized chunks. Throw everything into a large baking dish, drizzle with olive oil, lemon juice and season with salt and pepper. Toss to coat evenly.

Place chorizo chunks on top and place into the oven. Bake until potatoes are starting to crisp and chorizo beginning to char.

That's it! You're done.

Serve on a bed of fresh baby spinach or seasoned cous cous or nothing at all.

Do you have a super simple meal that you'd like to share? Please email it to us info@meatatbillys.com.au