tag:blogger.com,1999:blog-39877604937837982262024-03-12T17:31:30.124-07:00Meat At BillysBrisbane Traditional Style Butcher - 241 Waterworks Road Ashgrove QLD 4060Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-3987760493783798226.post-27911260895770216812014-06-24T21:07:00.000-07:002014-06-24T21:16:16.928-07:00YAKHNIT LUBIYEH - LAMB WITH TOMATO AND GREEN BEANS<span style="font-family: Calibri;">This recipe is my take on a simple Lebanese recipe – Yakhnit Lubiyeh. Traditionally the beans are cooked until very mushy. I don’t cook them for quite that long and sometimes add zucchini too. *Chermoula & Baharat are spice blends and although not traditional, I like the flavour they add to the dish.</span><o:p></o:p><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHP3F_H9wJHqCzX2pH_YxrlLndko-7_oq5r0juYsClVvb1aQNosoB9E7R4_KrjgqrTagFEia77kDvjmKUdjef48eold-5xp9IiO8LPnKvQKQT0jDZbDYZIpO8fUjLvR_Bz9_sSs4hGK5zn/s1600/llc.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHP3F_H9wJHqCzX2pH_YxrlLndko-7_oq5r0juYsClVvb1aQNosoB9E7R4_KrjgqrTagFEia77kDvjmKUdjef48eold-5xp9IiO8LPnKvQKQT0jDZbDYZIpO8fUjLvR_Bz9_sSs4hGK5zn/s1600/llc.jpg" height="320" width="320" /></a><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Serves 4<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">8 Lamb Loin
Chops <o:p></o:p></span></div>
<span style="font-family: Calibri;">2 tins of
chopped tomatoes<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 large onion
diced<o:p></o:p></span><br />
<span style="font-family: Calibri;">6 garlic
cloves roughly chopped <o:p></o:p></span><br />
<span style="font-family: Calibri;">300g fresh green
beans<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt &
pepper<o:p></o:p></span><br />
<span style="font-family: Calibri;">Olive oil<o:p></o:p></span><br />
<span style="font-family: Calibri;">*1 tsp
chermoula or baharat (optional)<o:p></o:p></span><br />
<span style="font-family: Calibri;">Lots of
chopped fresh parsley (optional)</span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<br />
<br />
<span style="font-family: Calibri;">Trim a
little of the fat off the chops if you want to. I don’t as I love the rich
flavour it gives the sauce.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3Z3NgiEVY1kHKlPBqi5i0GShrT5RFYw8TuAxhq1AdWbhyphenhyphenCso4u8KDYb16dQTlHbuYU2WHVbjpWKWOGwHPiYI5CAthtgi5Qk9bWoW9zVMzs5y7x1WUJccRaW7Bt0SSgyJZmPB0n0YgqNt/s1600/yl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3Z3NgiEVY1kHKlPBqi5i0GShrT5RFYw8TuAxhq1AdWbhyphenhyphenCso4u8KDYb16dQTlHbuYU2WHVbjpWKWOGwHPiYI5CAthtgi5Qk9bWoW9zVMzs5y7x1WUJccRaW7Bt0SSgyJZmPB0n0YgqNt/s1600/yl.jpg" height="320" width="320" /></a><span style="font-family: Calibri;"></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Heat a large
crockpot & season lamb chops. Add olive oil to pot & brown chops on
both sides to get some good caramelisation. Remove from pot & lower
temperature. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Sautee the onions until softened and then add garlic and cook for
a further 2 mins. Add tomatoes to the pot along with Chermoula or Baharat if
you’re using. </span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Add lamb
loin chops back to pot and bring up to a low simmer. Taste sauce and add salt
& pepper to your liking. Cook covered for an hour. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Add beans & cook
uncovered until beans are cooked to your liking. Stir through chopped parsley
just before serving.<o:p></o:p></span></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Serve with
rice, cous cous or a baked potato with labneh! Enjoy…<o:p></o:p></span>
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for slow cooked lamb shoulder on the bone is no secret. Put it on at lunch time
and forget about it until dinner time. It’s also perfect for cooking the day
before and reheating.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">This recipe uses
a dry spice blend called chermoula (A North African spice blend) which is a mix
of cumin, paprika, onion, turmeric, cayenne, garlic, parsley, coriander, salt
& pepper. <o:p></o:p></span></div>
<br />
<span style="font-family: Calibri;">We use
Herbie’s chermoula (see picture) as we sell it at Meat at Billy’s. I sprinkle this
stuff on almost everything – especially lamb, chicken or fish. It’s great mixed
through mince, butterflied chooks or legs of lamb, lamb cutlets and whole roast
chickens too. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">I like to
marinate the shoulder the day before if I remember. It’s still good if you just
rub in right before cooking too though. <o:p></o:p></span></div>
<br />
<strong><span style="font-family: Calibri;">Serves 6</span><o:p></o:p></strong><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></b><br />
<span style="font-family: Calibri;">1 x 2kg lamb
shoulder bone in, shank attached<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 x 50g
Herbie’s Chermoula Spice Mix<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 large
brown onions sliced thickly<o:p></o:p></span><br />
<span style="font-family: Calibri;">6 garlic
cloves skin on<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 cups water<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt &
pepper<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Method<o:p></o:p></span></b></div>
<span style="font-family: Calibri;">24 hours
before cooking - rub half a packet of the chermoula spice all over the lamb,
top & bottom. Cover and place back in fridge until ready to cook.<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Preheat oven
to 150°C. <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Place onions
and garlic on the bottom of a heavy, deep roasting tin that’s big enough to
easily fit the lamb shoulder. Pour in 2 cups of water & sprinkle with salt
& pepper.<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Place lamb
on top of the onions & cover the tin tightly with foil. Place in the oven
and roast for 2 hours. Turn the oven temperature down to 110°C and cook for a
further 6 hours. Check it every so often and if the water has evaporated, add a
little more water. Remove the foil for the last hour of roasting to crisp up
the skin. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">By this
stage you’ll be left with a lovely oniony lamb jus. Pour the jus into a
container and skim off the most of the excess fat as there’s usually quite a lot.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">The meat will
basically fall away from the bone. You should be able to serve with 2 spoons. Place
the lamb on a serving platter and pull the meat from the bone at the table and
serve with jus. Serve with a few lemon wedges and salt. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Serve with a mix of the following:</span></b></div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">a)</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">couscous with roasted carrots & goat cheese<o:p></o:p></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">b)</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">a mix of roasted pumpkin, capsicum, zucchini
& mushrooms.<o:p></o:p></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">c)</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">natural yoghurt mixed with parsley & lime
zest.<o:p></o:p></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">d)</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Chickpea, spinach & avocado salad<o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-62978598665966682452014-05-15T00:57:00.002-07:002014-05-15T00:57:25.893-07:00VEAL OSSO BUCCO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-F46NNaYhTx1mOxGluPPhe5-1TLZayxZ3N_v8wVyncSshqmOG4JdOyZXxF7xmevbecHhZKfp7Sj_8Q8HCoy0dwpRCt0-KojWtWnfy21E42Q-fw7Z7hYfdi0PMdjgt797gWV-R5jRBb5ck/s1600/Cooked+Osso+Bucco.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-F46NNaYhTx1mOxGluPPhe5-1TLZayxZ3N_v8wVyncSshqmOG4JdOyZXxF7xmevbecHhZKfp7Sj_8Q8HCoy0dwpRCt0-KojWtWnfy21E42Q-fw7Z7hYfdi0PMdjgt797gWV-R5jRBb5ck/s1600/Cooked+Osso+Bucco.png" height="211" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Serves 4</strong><br /><br /><span style="font-size: x-small;"><strong>Ingredients</strong><br />4 x 350-400g pieces of osso buco <br />Extra virgin olive oil<br />100g plain flour or corn flour, seasoned with salt & pepper<br />1 large white or brown onion<br />2 cloves garlic, finely diced<br />500g fresh borlotti bean pods (optional)<br />2 anchovy fillets<br />1 cup dry white wine<br />500ml tomato passata<br />1 cup veal or beef stock<br />2 large sprigs of fresh thyme<br />2 large sprigs of fresh sage<br />1 large sprig of fresh rosemary<br />1 fresh bay leaf<br />Sea salt and freshly ground black pepper to taste <br /><br /><strong>For the dressing</strong><br />2 cloves garlic, minced to a paste<br />2 tbsp finely chopped parsley <br />2 tbsp finely chopped good quality anchovies <br />Zest & juice of 1 lemon</span><br /><strong></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>METHOD</strong><br />Preheat oven to 160°C. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <br />Dust the veal with the seasoned flour. Heat half the olive oil in a large pot and brown the veal osso buco pieces evenly on all sides. The veal should be well coloured but be careful not to burn the meat. This should take about 10 minutes. Once browned on all sides, remove from the pot and set them aside on a plate or in a baking tray.<br /><br />Add the remaining oil to the same pot to which you browned the veal and then add the diced onion, garlic, anchovy and herbs and sauté slowly for about 5 minutes or until translucent. Turn heat up and then add the white wine to deglaze the pan. Cook until the wine is almost completely reduced before adding the borlotti, passata and veal stock. Bring to a simmer and place the veal pieces back into the pot. Check for seasoning and adjust accordingly.<br /><br />Transfer to oven. Cooking time will vary depending on the thickness of the cut but will take somewhere between 2.5 to 4 hours. The veal should be fork tender, meaning the meat easily separates from the bone when you touch it. Do not remove until meat is falling off the bone! <br /><br />To make the purée, combine the garlic, anchovy, parsley, lemon zest & juice. Serve veal pieces with equal portions of either - mashed potato, polenta or saffron risotto and spoon over sauce. Add a dollop of the dressing just before serving.</span><br />
<span style="font-family: Arial;"></span><span style="color: #444444;"> </span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><em>Tip – cook extra & make an easy 2nd meal. For the 2nd meal option, save some sauce and meat aside & break up the meat with a fork into small, shredded pieces. Heat and stir through freshly cooked pasta – I like linguini. Be sure to add a drizzle of olive oil, lots of chopped fresh parsley and grated parmesan.</em></span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-24718260363045935862014-05-13T19:14:00.000-07:002014-05-28T15:26:50.223-07:00LAMB, CHORIZO & BEAN STIR-FRY<span style="font-family: Arial, Helvetica, sans-serif;">This dish is best cooked in a wok, or large non-stick frypan. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tip: oil the lamb rather than adding oil to the wok our pan, you will use less oil, and the lamb will brown well. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPh6GUSw0JvK2ByxGx9_jxwCJBUSqIzuz4HpRs99EziUGs_BV0Yh39IhrgjHGkUG2Ww_cn45SH52qLkNb3qSr_TKkMSRbAORBl0NkOCkvHCoZ7YjzMGK98m0xnJuP_F9jaEkVHRQw79kdE/s1600/Lamb+&+Chorizo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPh6GUSw0JvK2ByxGx9_jxwCJBUSqIzuz4HpRs99EziUGs_BV0Yh39IhrgjHGkUG2Ww_cn45SH52qLkNb3qSr_TKkMSRbAORBl0NkOCkvHCoZ7YjzMGK98m0xnJuP_F9jaEkVHRQw79kdE/s1600/Lamb+&+Chorizo.jpg" height="320" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Prep time: 10 minutes</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Cook time: 8 minutes</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Serves 4</strong> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500g lamb strips<br />1 tbsp oil<br />2 chorizo sausages cut into thin slices<br />1 red onion, cut into thin wedges<br />1 red capsicum, thinly sliced<br />400 g can cannellini beans, rinsed and drained<br />200 g green beans, trimmed and cooked until tender <br />juice of one lemon </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">baby spinach leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method </strong><br />1. Combine the lamb strips with half of the oil.<br />2. Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.<br />3. Reheat the wok, add remaining oil and heat. Add the sliced chorizo and cook until well browned, remove and reserve with the lamb. Add the onion and capsicum to wok, stir-fry for 1 minute. Add the cannellini and green beans and lemon juice, toss to combine.<br />4. Return the lamb and chorizo to wok, toss to combine. Serve immediately on top of baby spinach.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Essential Tips</strong> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.When you stir-fry meat cook it in batches and set it aside. <br />2.Return the meat to the pan with sauces once the vegetables are cooked. <br />3. Stir-fry only to combine – do not reheat meat for too long or it will toughen.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Best lamb cuts for stir-frying - lamb stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks. </span></span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-36449220389848537492014-05-06T18:59:00.000-07:002014-05-06T18:59:00.087-07:00PORK SCHNITZEL WITH SAGE & PARMESAN CRUST<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogof9o2X-dfuEgmXZkZQZTo6KoPyNdWDn-X4Kwa22xOvgGGzzNPHohzUGyOHQ7EEiGre_OcxVsAi9OQ0_PEzJCjDaRzaYjEhc9rBjNqEd4ukLMMNX3kV3SFI7oipynStWUeEB5ASDAmcR/s1600/Pork+Schnitzel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogof9o2X-dfuEgmXZkZQZTo6KoPyNdWDn-X4Kwa22xOvgGGzzNPHohzUGyOHQ7EEiGre_OcxVsAi9OQ0_PEzJCjDaRzaYjEhc9rBjNqEd4ukLMMNX3kV3SFI7oipynStWUeEB5ASDAmcR/s1600/Pork+Schnitzel.jpg" height="320" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong> <br />*4 pork leg schnitzels<br />*50g plain flour<br />*Salt and pepper<br />*2 Eggs<br />*½ cup water<br />*200g Panko crumbs<br />*10 sage leaves, finely chopped<br />*¼ cup continental parsley, finely chopped<br />*¼ cup parmesan cheese, grated<br />*Oil for shallow frying</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>To serve:<br />Coleslaw, lemon wedges & fresh rocket</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Cooking Instructions:</strong> <br />1. Flatten pork leg steaks with a meat mallet or rolling pin *you can ask your friendly butcher to do this for you (-:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Dust pork schnitzels with seasoned flour and shake off excess.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Dip each schnitzel into beaten egg and water.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Press schnitzel firmly into the combined crumbs, herbs and parmesan cheese.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Heat oil over a medium heat for 2 - 3 minutes and shallow fry each schnitzel until golden. Drain on absorbent paper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Serve hot with coleslaw, lemon wedges & fresh rocket</span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-80807500137358038442014-04-29T18:45:00.000-07:002014-04-29T18:46:00.925-07:00CREAMY MUSHROOM & PORK LOIN STEAKS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJtusCoGuEbb14OoiuNNFwmfWiA7Qhg-8hVXgulClHsGsBh42CcekpW7-mINCF16Beo-W8BM8lvQHScpfb7Kc1ZiJ-bl_4KJImfYNW5QsZOkyN2UiQEgSB4dpRyjmu5yqLctPMr-OGUOI/s1600/port%2520mushroom%25202_lrg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJtusCoGuEbb14OoiuNNFwmfWiA7Qhg-8hVXgulClHsGsBh42CcekpW7-mINCF16Beo-W8BM8lvQHScpfb7Kc1ZiJ-bl_4KJImfYNW5QsZOkyN2UiQEgSB4dpRyjmu5yqLctPMr-OGUOI/s1600/port%2520mushroom%25202_lrg.jpg" height="320" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />*4 lean, thick cut pork medallions<br />*Salt and pepper to season<br />*100 g butter<br />*400 g portabello mushrooms cups (or a mix of mushrooms)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">*½ cup port wine or maderia<br />*½ cup beef stock<br />*1 tsp cornflour<br />*¼ cup thick cream<br />*2 tblsp chives, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>To serve: thick cut chips & steamed asparagus or broccolini</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Cooking Instructions:</strong> <br />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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Whisk together the cream, cornflour and chives. Pour into the pan and heat through until sauce is thickened.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Serve pork steak with creamy mushroom and port sauce. Garnish with thick golden potato chips.</span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-774835117786840732014-04-10T19:55:00.001-07:002014-04-10T19:59:22.856-07:00CHORIZO BAKE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sRCryMuZhUiIh4wtGnQtASaj_iJiPQmlUHjO0z9i_03JJOeM3Ui6t7hy-IKq-wxC2zQQA95Xf6jRTaLalzfRTek5sfC3O0xAtSHznat7M214RLe8nWtP_9lgi-f63r3MilweStdIepnp/s1600/Chorizo+bake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sRCryMuZhUiIh4wtGnQtASaj_iJiPQmlUHjO0z9i_03JJOeM3Ui6t7hy-IKq-wxC2zQQA95Xf6jRTaLalzfRTek5sfC3O0xAtSHznat7M214RLe8nWtP_9lgi-f63r3MilweStdIepnp/s1600/Chorizo+bake.jpg" height="320" width="240" /></a><span style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Billy's fresh chorizo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 La Boqueria cured chorizo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 sweet potato </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 capsicum</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 red onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 white onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">whole bulb of separated garlic cloves (skin left on if you like)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">wedge of parmesan cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice of half a lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span><br />
<br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 200 degrees.</span><br />
<span style="font-family: Arial;">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.</span><br />
<span style="font-family: Arial;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbyoR92Dc-dR0Wd3_2Na3x1YxcCRXj3-iKKr20sQhUGd9hwWX4wQR1Pmb4nKmgLjjaPbnEFLamjf3aaqKRgmCPEtTmSvzb0OlZeNly75J4_yYhdL8BaD1AuvrygunBM8VI3OXyiL3_98i/s1600/Chorizo+bake+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbyoR92Dc-dR0Wd3_2Na3x1YxcCRXj3-iKKr20sQhUGd9hwWX4wQR1Pmb4nKmgLjjaPbnEFLamjf3aaqKRgmCPEtTmSvzb0OlZeNly75J4_yYhdL8BaD1AuvrygunBM8VI3OXyiL3_98i/s1600/Chorizo+bake+2.jpg" height="320" width="240" /></a></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">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. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Place chorizo chunks on top and place into the oven. Bake until potatoes are starting to crisp and chorizo beginning to char.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">That's it! You're done. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Serve on a bed of fresh baby spinach or seasoned cous cous or nothing at all.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">D</span><span style="font-family: Arial;">o you have a super simple meal that you'd like to share? Please email it to us <a href="mailto:info@meatatbillys.com.au">info@meatatbillys.com.au</a></span><br />
<br />Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-65300908836886349732014-02-27T16:19:00.000-08:002014-02-27T16:19:18.801-08:00JAMAICAN FLAVOURED BURGERS WITH SWEET POTATO CHIPS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wEQvCvRcUjgJo4YWB8gkdeRjzm3TFTCvYlhFjsaDs0qUXvjXc4i3p56M6KseBKoHHWPRtnVG1NRzrh08-QSXpUuVczfhQYcfMIfw80xJo-ko7U_iTTmedJB2sdG65iAa7BR0sPGMW3YP/s1600/Jamaican+Burger.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wEQvCvRcUjgJo4YWB8gkdeRjzm3TFTCvYlhFjsaDs0qUXvjXc4i3p56M6KseBKoHHWPRtnVG1NRzrh08-QSXpUuVczfhQYcfMIfw80xJo-ko7U_iTTmedJB2sdG65iAa7BR0sPGMW3YP/s1600/Jamaican+Burger.jpg" height="143" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Whenever I travel to other major cities I usually always visit a Jamaican restaurant. I love the bold flavours and simple but tasty cooking style and Brisbane doesn't really have any authentic Jamaican eateries yet. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">When I came across this range of Jamaican rubs & sauces from The Ja Joint last year I was very excited. Not only are they made right here in Brisbane, they are damn good and I can now easily cook some of my favourite Jamaican dishes at home. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now for even more good news - we're now stocking them at Meat at Billy's. There are four products in the range and they're all extremely versatile. You can make all sorts of delicious things with them.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_6gUfHo_GPOJ_y_t_BeUYYdAV_X3I5GsDmQdp9FIT-HStTZCLzQEOK6xdCA59QuhPXOUziu9XpVXbzIVv3qIQcFdT-zJwpFqM9pGjSMTY64tAFlHEfQqtP3mRP-afL40xCAqZKnnLlol/s1600/Ja+Joint.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_6gUfHo_GPOJ_y_t_BeUYYdAV_X3I5GsDmQdp9FIT-HStTZCLzQEOK6xdCA59QuhPXOUziu9XpVXbzIVv3qIQcFdT-zJwpFqM9pGjSMTY64tAFlHEfQqtP3mRP-afL40xCAqZKnnLlol/s1600/Ja+Joint.jpg" height="320" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Here's a quick and easy recipe we think you'll enjoy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Sweet Potato Chips Jerk Seasoned – oven baked and healthy</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat hob and oven on high add small amount amount of oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cut sweet potato in to chips and pan fry on a high heat when oil is hot</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turn the chips to give an even golden crispy seal.</span><br />
<span style="font-family: Arial;">Remove from pan and drain on paper towel.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Toss through 1-2 tablespoons of Jamaican Jerk Rub & place in baking tray </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pop in oven for 20 minutes on 180 degrees</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Homemade Jamaican Spiced Burger – with some attitude</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dice 1 onion and fry off with some chopped garlic for 2 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add 2 tablespoons of Jamican curry mix and stir.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Soak 1 white bread roll in water, drain and pull into small pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix onion, garlic and bread through 500 grams of mince (beef, chicken or pork).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Season with salt and pepper add 2 tablespoons of flour to bind. Mix through.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roll into balls and flatten. Fry on a medium heat and turn after 5-10 minutes. After the first turn, place a wedge of the tastiest cheese you can find on top of the cooked side of the pattie. The cheese will then melt while the other side is cooking.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serve in a soft bun and add Jamaican BBQ sauce to the base, fresh lettuce, beetroot, tomato and if you like it hot, add some Jamaican Habanero Hot Sauce for a real spicy kick!</span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-38496099357677887662014-01-30T16:01:00.000-08:002014-01-30T16:01:28.391-08:00CHORIZO & BLACK BEAN QUESADILLAS WITH CHIPOTLE SOUR CREAM<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vHeqBLyxkwAwIpIZh04ZRoIGOvtr8HHQReKJ9h_XBtLbp9vTdcSq_3RdFl8SLGal4Z-i8NwlQ2UmNSpUNbVGf8QYEpEY5WkuOggy9i6H5Tdic9-ReYwDzhnIPpfpL35A0Tdvw8-GlRNg/s1600/quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vHeqBLyxkwAwIpIZh04ZRoIGOvtr8HHQReKJ9h_XBtLbp9vTdcSq_3RdFl8SLGal4Z-i8NwlQ2UmNSpUNbVGf8QYEpEY5WkuOggy9i6H5Tdic9-ReYwDzhnIPpfpL35A0Tdvw8-GlRNg/s1600/quesadilla.jpg" height="207" width="320" /></a></div>
<br />
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.<br />
<br />
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!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHXmTv8COKNEv9l3QUx3UIdt-Le9KIAC01t-VKBwGLsDTBO0QPgklTKSaOoIEJrcG0Q3Ye8vm-DMMx5jwJRhwJqQwVF-22g201oKm7ZPGj4zCjhXl9h5FBzKZY3Q_PDIqrGfKW1XVmJ0S/s1600/Black+Beans.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHXmTv8COKNEv9l3QUx3UIdt-Le9KIAC01t-VKBwGLsDTBO0QPgklTKSaOoIEJrcG0Q3Ye8vm-DMMx5jwJRhwJqQwVF-22g201oKm7ZPGj4zCjhXl9h5FBzKZY3Q_PDIqrGfKW1XVmJ0S/s1600/Black+Beans.jpg" height="200" unselectable="on" width="143" /></a></div>
<br />
<strong>Makes 6 quesadillas</strong><br />
<br />
<strong>Ingredients</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHXmTv8COKNEv9l3QUx3UIdt-Le9KIAC01t-VKBwGLsDTBO0QPgklTKSaOoIEJrcG0Q3Ye8vm-DMMx5jwJRhwJqQwVF-22g201oKm7ZPGj4zCjhXl9h5FBzKZY3Q_PDIqrGfKW1XVmJ0S/s1600/Black+Beans.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHXmTv8COKNEv9l3QUx3UIdt-Le9KIAC01t-VKBwGLsDTBO0QPgklTKSaOoIEJrcG0Q3Ye8vm-DMMx5jwJRhwJqQwVF-22g201oKm7ZPGj4zCjhXl9h5FBzKZY3Q_PDIqrGfKW1XVmJ0S/s1600/Black+Beans.jpg" style="left: 574px; opacity: 0.3; position: absolute; top: 510px;" width="69" /></a><strong>* available at Meat at Billy's</strong><br />
<br />
*6 Billy’s fresh chorizo<br />
*1 tin refried black beans<br />
250g grated cheese<br />
chopped green shallots<br />
Pk 12 Corn Tortillas<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2VX4NX73crP-OBAGz-sE14FF9-mil9jVmqHD_Sg5JNH-1rRs90QLGVZ8SYTH7wP_rxYh_yi_Z_SzS1q-1y_H7PYU_Fn-FSp4dIjyzz58_ca8_3-lqFfLA_7ehiQ6iNnwkfk3CJ_hWvH3/s1600/Chipotle+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2VX4NX73crP-OBAGz-sE14FF9-mil9jVmqHD_Sg5JNH-1rRs90QLGVZ8SYTH7wP_rxYh_yi_Z_SzS1q-1y_H7PYU_Fn-FSp4dIjyzz58_ca8_3-lqFfLA_7ehiQ6iNnwkfk3CJ_hWvH3/s1600/Chipotle+sauce.jpg" /></a>*1 tin chipotle sauce<br />
1 tub sour cream<br />
chopped chives<br />
<br />
<strong>Step 1</strong><br />
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.<br />
<br />
<strong>Step 2</strong><br />
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.<br />
<br />
<strong>Step 3</strong><br />
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.<br />
<br />
<strong>Step 4</strong><br />
Place on BBQ grill & toast each side of the quesadilla, flipping them over carefully, until the cheese has melted and the tortillas are crunchy.<br />
<br />
<strong>Step 5</strong><br />
Cut into 4, place on a platter and sprinkle with chives. Serve with sour cream.<br />
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<strong><em><span style="color: blue;">Tips</span></em></strong><br />
<strong><em><span style="color: blue;">Keep any left over chipotle sauce for making a marinade for wings, ribs, pulled pork or a slow cooked brisket.</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsp-Bmh-E1quLTNSwb-_64LQU7quJIMHL0QBXrUQauAGi0pMV0JZB05XJFOGW2hSiUaKDOp1Siq988P_g8ama6WvXks6ZZOZU_VYtmrKUS4SmE8BUIHjN7y1EIWhX5LBw2wZgtC504Tb7/s1600/Lamb+Sausage+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsp-Bmh-E1quLTNSwb-_64LQU7quJIMHL0QBXrUQauAGi0pMV0JZB05XJFOGW2hSiUaKDOp1Siq988P_g8ama6WvXks6ZZOZU_VYtmrKUS4SmE8BUIHjN7y1EIWhX5LBw2wZgtC504Tb7/s320/Lamb+Sausage+rolls.jpg" width="320" /></a></div>
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<div style="text-align: center;">
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!</div>
<br />
<strong></strong><br />
<strong>INGREDIENTS</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggw7YWB8g5Od8Ckn8yXnnN11w_xCW6gCwOnJ3xIFGtkEhy5-upSOUA-26cfdSAuoSHzSBM5yDix-qSQKXlDXIgrQ139IU2qgvu2HeEHrHBSMNBuu9rhOfRRYBpYRAhz0B5F3DWZOR7WI_t/s1600/Lamb+Jam.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggw7YWB8g5Od8Ckn8yXnnN11w_xCW6gCwOnJ3xIFGtkEhy5-upSOUA-26cfdSAuoSHzSBM5yDix-qSQKXlDXIgrQ139IU2qgvu2HeEHrHBSMNBuu9rhOfRRYBpYRAhz0B5F3DWZOR7WI_t/s200/Lamb+Jam.jpg" width="196" /></a>6 sheets Butter Puff Pastry, (see note) thawed<br />
1 egg, lightly beaten, for egg wash<br />
Lamb Jam to serve<br />
<br />
<strong>SAUSAGE FILLING</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4HoMQTSOzo6oClvYEDD2bYiZvNOeDzA_HakR-VU8npKgu0JGNDUu6S1_cRYh-WRakwQTF6l3fmaHKAhxcTSAvdQurH1roJSeU7ytg6RzJBOo52VngMwRFOQ-60GHOJPaEEBBeobc_rn7/s1600/mlspampus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4HoMQTSOzo6oClvYEDD2bYiZvNOeDzA_HakR-VU8npKgu0JGNDUu6S1_cRYh-WRakwQTF6l3fmaHKAhxcTSAvdQurH1roJSeU7ytg6RzJBOo52VngMwRFOQ-60GHOJPaEEBBeobc_rn7/s200/mlspampus.jpg" width="200" /></a>2 tbs olive oil<br />
1 cup breadcrumbs<br />
1kg lamb mince<br />
1/4 cup tomato paste<br />
2 tbs Lamb Jam<br />
1 tbs balsamic vinegar<br />
1 tbs Worcestershire sauce<br />
1 tbs Dijon mustard<br />
2 tsp salt<br />
2 eggs whisked<br />
<br />
<strong>Step 1</strong><br />
Preheat oven to 200C. <br />
<strong><u></u></strong><br />
<strong>Step 2</strong><br />
Using your hands, combine ingredients for sausage filling in a bowl.<br />
<strong><u></u></strong><br />
<strong>Step 3</strong><br />
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.<br />
<br />
<strong>Step 4</strong><br />
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. <br />
<br />
<strong>Step 5</strong><br />
Bake for 15/20 minutes or until golden. Serve with lamb jam!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhC-sJOuRbVVmizFjIs_739S68l40mt73T7w_dDRBZ_6wdzguwZxaU1uhjsuz3qmSJGrHxxNNQv6cF54f_ucI5NfXoX-n7JMa5N7rZLvijYoJeqppJBT05K3WBbHGDZJomXzdebCChRZVh/s1600/Sauso+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-44931806863970103982013-11-14T17:27:00.000-08:002013-11-14T17:27:00.057-08:00NEW PORK, PALE ALE & DILL SAUSAGES<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPS7ZByMFwVumxmiBsgWOpDCtEgVIC7y2azhbv-EG2G0fnMgC_tKCYRT8P64bwtQqW1OYDgz9C5Wmhv2-MGdJs7uJa86j5EjqZ2ueyTH13m6I1CWTEchkm5rgkg_HksDfLSDWjFlcxXWtb/s1600/3+Bolt+Pale+Ale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPS7ZByMFwVumxmiBsgWOpDCtEgVIC7y2azhbv-EG2G0fnMgC_tKCYRT8P64bwtQqW1OYDgz9C5Wmhv2-MGdJs7uJa86j5EjqZ2ueyTH13m6I1CWTEchkm5rgkg_HksDfLSDWjFlcxXWtb/s200/3+Bolt+Pale+Ale.jpg" width="200" /></a><br />
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As you might have noticed, we're a little keen on coming up with great new sausage flavour combinations. This month we've been working with <a href="http://www.greenbeacon.com.au/" target="_blank">Green Beacon Brewery</a> in Teneriffe to come up with this great combo using their 3 Bolt Pale Ale. <br />
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We hope you guys like them as mush as we do.Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-84625547162596191202013-11-12T16:00:00.000-08:002013-11-12T16:00:45.920-08:00CLOVELY ESTATE WINES<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP7WJJ1qWUhYj0YepGw1OZbdzsHCth1ZCNdUSrXgaMpcwk64evsFSde3aYD9jfiMti9jPrhwhWB2z3Uo1DJXO_VuDJHn9DpZ8OLHOrr3Te1B04ptqzs4FYbt32KcMKGB1N2KTGFLQazQl/s1600/Boys+tasting.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP7WJJ1qWUhYj0YepGw1OZbdzsHCth1ZCNdUSrXgaMpcwk64evsFSde3aYD9jfiMti9jPrhwhWB2z3Uo1DJXO_VuDJHn9DpZ8OLHOrr3Te1B04ptqzs4FYbt32KcMKGB1N2KTGFLQazQl/s320/Boys+tasting.jpg" width="240" /></a><br />
Have you noticed our lovely new wine racks in the shop? After a lot of (not so fun) paperwork, we now have a licence to sell <u>Clovely Estate wines</u>. We're really excited by the opportunity to support another local Queensland business and help change that 'out of date' perception that Queensland doesn't make good wine.<br />
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Earlier this week we held a staff wine tasting & food matching session with <a href="http://lepetitcochonau.wordpress.com/about-peter-in-the-3rd-person/" target="_blank">Mr Peter Marchant</a>. Wines were paired with several different flavours & meat dishes and we found some winning combinations. It was a great night. As well as being informative, it was also great to be able to socialise together over great food and wine. It's definitely something we're planning to do more often.<br />
Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-89861892600431000612013-11-11T17:32:00.000-08:002013-11-12T16:01:09.540-08:00INCREDIBLE ROASTED SHOULDER OF LAMB<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHedMPmhS2e50WYv9LALob328XBb5xKMRwZAa3rdapwgPkDNUfZ9UZKCaiNHN_AhEVm-UVsnq-cJm7nFm5vtsIJdOmSNWHD433foW1268Arc0uJOegwfWysIPFq6gXhFPXXXvXl1E3Cij_/s1600/Lamb+Shoulder+Jamie+Oliver.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHedMPmhS2e50WYv9LALob328XBb5xKMRwZAa3rdapwgPkDNUfZ9UZKCaiNHN_AhEVm-UVsnq-cJm7nFm5vtsIJdOmSNWHD433foW1268Arc0uJOegwfWysIPFq6gXhFPXXXvXl1E3Cij_/s320/Lamb+Shoulder+Jamie+Oliver.jpg" width="240" /></a></div>
<h3 style="text-align: left;">
<br />with loads of garlic and rosemary...</h3>
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You've got to love Jamie Oliver's recipes. They're usually quite simple and easily adapted to your own tastes. He has a great deal of respect for good meat too.<br />
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I love cooking lamb shoulder slowly on the bone like this. The flavour is like nothing else and the way the soft, rich meat falls from the bone gets me every time. The sauce in this recipe is the perfect accompaniment too. It's got a little zing from the capers and red wine vinegar and then a little freshness from the mint - lamb's best friend. <br />
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I substitute button squash or sometimes broccoli for the swede in the smashed veg and then for the greens, I'll cook up whatever is looking good at the fruit & veg shop. Curly kale is a bit of a favourite of mine at the moment and brussel sprouts are really good right now too. Bon Appetit!<br />
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<a href="http://incredible-roasted-shoulder-of-lamb-with-smashed-veg-and-greens/" target="_blank">CLICK HERE FOR RECIPE</a> <br />
.Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-19625578313891411812013-10-29T18:00:00.000-07:002013-11-07T17:14:05.604-08:00CHRISTMAS ORDERS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9e7OTjS-1-e8xIUjjAs5OXY9zcIh0lwkpIiWEpp59DgFlaQk-loahjdaHc_YbS2vXmu08qH6C3BE5zXwGx_YxxWIshQafeK7sl0zEksk4ST74rVsaGtPGmfr_B-_paOW9Uy-JZvHLODkt/s1600/Christmas+Ham.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9e7OTjS-1-e8xIUjjAs5OXY9zcIh0lwkpIiWEpp59DgFlaQk-loahjdaHc_YbS2vXmu08qH6C3BE5zXwGx_YxxWIshQafeK7sl0zEksk4ST74rVsaGtPGmfr_B-_paOW9Uy-JZvHLODkt/s320/Christmas+Ham.jpg" width="240" /></a>Did you know it's a little more than 6 weeks until Christmas? Our Christmas order forms are available in store now.<br />
<br />
Choose from Billy's very own double smoked, free-range leg hams in different sizes, including an easy carve option and completely boned out. Billy is making his Turduckens again this year too! Turkey, duck and chicken boned out, basted with herbed butter and then rolled into one delicious roast! This comes in a smaller breast meat only option also.<br />
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Turkeys and chickens are available in free-range or organic options and we have a great selection of pork, lamb and beef roasts to suit everyone.<br />
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Where possible we prefer to take orders in the shop or over the phone as opposed to email. We like being able to discuss the finer details with you in person and answer questions you might have to ensure that our options best suit your needs.Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-21672871982055677482013-10-25T20:00:00.001-07:002013-10-25T20:00:24.304-07:00MOROCCAN MEATBALLS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Mh1oZD2SiqdoqGGDEqoBCCKx6kubMpJ-Hb2qsBEQArNOw-hUeL4xTIdUD9d5WKNKtF4DqdRJp705sz0A39YcIqPaWwaNKc51NTy7YJdqtbLjdXPTZmSumKHVANC4dg59iuw-GZxltfQI/s1600/Moroccan+Meatballs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Mh1oZD2SiqdoqGGDEqoBCCKx6kubMpJ-Hb2qsBEQArNOw-hUeL4xTIdUD9d5WKNKtF4DqdRJp705sz0A39YcIqPaWwaNKc51NTy7YJdqtbLjdXPTZmSumKHVANC4dg59iuw-GZxltfQI/s320/Moroccan+Meatballs.jpg" width="320" /></a><br />
These guys are quick becoming a best seller at Meat at Billy's. Quick and easy to cook.<br />
<br />
We make these using seasoned lamb mince and then stuff a piece of fetta into the centre. We then brush over some of our very own Moroccan marinade and then sprinkle with a little parsley and parmesan.<br />
<br />Simply bake these guys these guys in the oven and serve with a green or roasted veg salad & couscous dressed with Suzanne Quintner's Chermoula Dressing. Or serve with baked potato and herbed natural yoghurt with a dollop of spicy harissa.Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-53274089945402774112013-09-18T18:09:00.001-07:002013-09-18T18:09:14.831-07:00TIPS FOR THE BEST CRISPY CRACKLING<span style="color: #073763; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>crispy</strong></span><br />
<span style="color: #073763; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>crunchy</strong></span><br />
<span style="color: #073763; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>salty</strong></span><br />
<span style="color: #073763; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>fatty</strong></span><br />
<span style="color: #073763; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>rich</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong><span style="color: #073763;">delicious pork crackling.</span> </strong></span><br />
<span style="font-family: Arial;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5UfYSQtmGxKjlfaTQBwTK2wLyjAdJ2Nt7gUTCBGtKdTxJM7cbTQ2V7UGI4YzpT6W_25dxypVc8GUwlcAKNEbXTyIIW-8w9Bxwmcz8k03gaqGb0rjvU-Bi4ksuozc7m5VSv0tlbqcF7lu/s1600/Pork-Loin-with-Crackling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5UfYSQtmGxKjlfaTQBwTK2wLyjAdJ2Nt7gUTCBGtKdTxJM7cbTQ2V7UGI4YzpT6W_25dxypVc8GUwlcAKNEbXTyIIW-8w9Bxwmcz8k03gaqGb0rjvU-Bi4ksuozc7m5VSv0tlbqcF7lu/s400/Pork-Loin-with-Crackling.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong></strong></span><br />
<span style="font-family: Arial;">Customers often ask us how to get really good crackling and honestly, it's super easy. <span style="font-family: Arial;">The easiest way to ensure awesome crackling is to plan ahead. </span></span><br />
<br />
<span style="font-family: Arial;"><strong><span style="color: #073763;">Step 1:</span></strong> Leave your pork cut uncovered in the fridge overnight before cooking.This dries the skin out which is the important step. This pretty much guarantees maximum crunchiness. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong><span style="color: #073763;">Step 2:</span></strong> Before cooking, rub a little olive oil or butter and a good amount of salt into the skin.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong><span style="color: #073763;">Step 3:</span></strong> Preheat your oven to 220 degrees and cook at this temperature for the first 20 minutes of your overall cooking time. Your cooking time is obviously going to depend on which cut of pork your roasting and the size. (*more info below)</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong><span style="color: #073763;">Step 4:</span></strong> Drop the oven temperature back down to your recipe's suggested cooking temp.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong><span style="color: #073763;">Step 5:</span></strong> Check on the crackling 30 mins before end of cooking time. If it's not crisped up enough simply turn the temperature back up to 220 degrees again for the final 30/20 mins.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="color: #073763;">Step 6:</span></strong> Remember to let your roast rest for 10/15 mins before serving.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong><span style="color: #073763;">Step 7: </span></strong>Get in quick and steal all of the crackling!</span><br />
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<span style="background-color: white; color: #073763; font-family: Arial; font-size: large;"><strong>*Pork cuts & cooking times:</strong></span><br />
<span style="font-family: Arial;">Talk to our butchers about what cuts might suit you best. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Cuts like belly & shoulder have great flavour and benefit from longer cooking at much lower temperatures.140 degrees is great for slow cooking.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Pork leg & loin roasts are a little leaner and can be cooked on higher temperatures.</span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-39888598151681544872013-08-15T23:02:00.001-07:002013-08-16T16:01:16.444-07:00BBQ BEEF CHEEK & COLESLAW BURGERS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQc8U7THmo4-Bz_L8NPdfbVttg99lw-qUe6GF9pO04M25Ml0GKB_WhRp0WgaFnwWd6FfV4cm2TC7nBWgjnSTcJ7ff1GoMF5xVygfDzcdN99Dxe0bKhx8rJ4hJJE4HsXpgEBDLTKIJVlfA/s1600/Cape+Grim.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQc8U7THmo4-Bz_L8NPdfbVttg99lw-qUe6GF9pO04M25Ml0GKB_WhRp0WgaFnwWd6FfV4cm2TC7nBWgjnSTcJ7ff1GoMF5xVygfDzcdN99Dxe0bKhx8rJ4hJJE4HsXpgEBDLTKIJVlfA/s1600/Cape+Grim.png" /></a>
C<span style="font-family: Arial, Helvetica, sans-serif;">ape Grim beef cheeks really are the best we've ever come across. Cape Grim Beef's cattle graze on the green pastures of Tasmania's north-western point, and represents some of the best of its type in Australia. It's also hormone free, antibiotic free, GMO free, British breed beef only and graded to the four highest MSA tenderness grades.</span><br />
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<em><span style="font-family: Arial;"><span style="font-family: Arial;">People often think of beef cheeks as a colder weather cut of meat but really, it can be used all year round.</span><br />
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This is an easy meal for when you need to feed a lot of people.</span> </em><span style="font-family: Arial;"><em>I like to use fresh herbs in my coleslaw although I know that's not to everyone's liking. Sometimes I like to throw some fresh apple in the mix too!</em></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Serves 6</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">BEEF CHEEKS</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #990000; font-size: large;">*</span>4 x Cape Grim beef cheeks<br />500ml beef stock<br /><span style="color: #990000; font-size: large;">*</span>¾ bottle of NZ BBQ Peppercorn Sauce<br />TBSP Tomato Paste<br />TSP Dijon Mustard<br />1 onion sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">COLESLAW</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cabbage thinly sliced<br />1 large carrot grated lengthways<br />Half red onion, sliced thinly lengthways<br />Fresh coriander or dill (optional)<br /><span style="color: #990000; font-size: large;">*</span>1 tub d’Lish aioli<br /><span style="color: #990000; font-size: large;">*</span>Dash of Lirah Sweet Apple Vinegar</span><br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place ingredients for beef cheeks into a slow cooker and cook on low setting for approx 8 hours. Remove cheeks from liquid. Place liquid into a saucepan on medium heat and reduce liquid by half. Place cheeks back into the reduced sauce and shred apart using two forks. Allow to cool slightly.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">To make coleslaw, place vegetables in a bowl. In a separate bowl, mix aioli with a good </span><span style="font-family: Arial, Helvetica, sans-serif;">dash of the sweet apple vinegar, some salt & pepper and taste. Add more vinegar or salt & pepper if needed. It should have a good tang! When ready, mix through the vegetables.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serve the beef mix & coleslaw on well buttered, soft hamburger buns with the remainder of the NZ BBQ & Peppercorn sauce on the side. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="color: #990000; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">*</span><strong>Available at Meat at Billy's</strong></span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-6295223968447337122013-07-03T18:00:00.000-07:002013-07-03T18:00:31.049-07:00Knife Sharpening - Saturday 20th July<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgiJeJxdyp9JNwvKOahPmifOJV2svfEx8VOp2wuZFjtRqsC3siMVGLzTvvcNsQLj4zmQmoEag2ILBgnWduQKklxpl64Fd_2W6SKemxdEeYWD3vWtxAtGaxf8Y6SpU5LzTZtCKkzruh83p/s320/A+wicked+edge+sharpening.png" width="320" /></div>
<br />
<br />
Troy from <strong><u>A Wicked Edge Sharpening</u></strong> will be here on Saturday, 20th July from 9am until 12pm bring your blunt knives back to life.<br />
<br />
$8 per knife - cash only (paid to Troy, not Meat at Billy's).<br />
<br />
If you can't make it here on the day, you can drop your knives in to Meat at Billy's prior to the day, wrapped safely & securely in a bag with your name on it containing the correct money/payment amount.<br />
<br />
He also sharpens -Scissors -Food Processor Blades -Secatears -Axes -Machette-Martial Arts-Shovels -Chisels -Mattocks -Planer Blades-Mower Blades -Hedge Trimmers -Industrial Blades -Clipper Blades-Thinning blades<br /><br />
Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-11384258994743529452013-05-30T21:17:00.003-07:002013-05-30T21:23:49.415-07:00BUTTER CHICKEN - THE RANGOON RACQUET CLUB<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTRQ46p-O3BiSa1jxNCx0_8JSuXOQ54KN-LheaR9LO5FGjhqeJ_Ei5AvBdfmK6dcOm6wry3kOhFiYXH4ZsBccARZlZl5RO9qhqVG8ZX77Xi67DHgSjien-836xwbh_P5hNQj3cD3bfZAn/s1600/RRC+Butter+Sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTRQ46p-O3BiSa1jxNCx0_8JSuXOQ54KN-LheaR9LO5FGjhqeJ_Ei5AvBdfmK6dcOm6wry3kOhFiYXH4ZsBccARZlZl5RO9qhqVG8ZX77Xi67DHgSjien-836xwbh_P5hNQj3cD3bfZAn/s320/RRC+Butter+Sauce.jpg" width="213" /></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">These Rangoon Racquet Club Indian Curry Sauces are new to Meat at Billy's and we're loving them. We thought we'd start off with this recipe because everyone loves a good Butter Chicken don't they?</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">If you like your curry sauces hot & spicy - try the <strong>Vindaloo</strong>. That one is guaranteed to warm you up!</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong></strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Serves 8 people</strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Ingredients</strong><br /> 1.5kg chicken thigh fillets<br /> 1 jar of Rangoon Racquet Club Butter Sauce<br /> ghee or vegetable oil<br /> 150ml cream<br /> bunch of fresh coriander<br /> toasted almonds<br /> fried schallots<br /> steamed rice</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Method</strong><br />1. Cut chicken thighs into four pieces. <br />2. Heat ghee or oil in a fry pan and brown chicken.<br />3. Add Rangoon Racquet Club Butter Sauce and heat through.<br />6. Add cream and reduce to the thickness of double cream.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Serving suggestions<br />Sprinkle with freshly chopped coriander, toasted almonds and fried schallots on top of steamed rice.</span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-3367110017159323122013-05-23T19:42:00.000-07:002013-05-23T19:42:00.716-07:00STICKY BOURBON BBQ CHOPS<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>This recipe comes courtesy of the Australian Pork website </strong></span><a href="http://www.pork.com.au/"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>www.pork.com.au</strong></span></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zI8xfrXTaVTiVz4g6KSi1xk9XE79RVG2XPqKNiPV0LPngY46O-83PmL3kvJOZx11KiOc69TVEVu9nlxm55H9MvEIsZVh7H2tjH3YUHqa20pK_O-uhDw2HY_QJzWBiaxNu7bzztRHqfYv/s1600/Sticky+Bourbon+BBQ+Chops.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zI8xfrXTaVTiVz4g6KSi1xk9XE79RVG2XPqKNiPV0LPngY46O-83PmL3kvJOZx11KiOc69TVEVu9nlxm55H9MvEIsZVh7H2tjH3YUHqa20pK_O-uhDw2HY_QJzWBiaxNu7bzztRHqfYv/s200/Sticky+Bourbon+BBQ+Chops.jpg" width="200" /></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong></strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong> <br />4 pork forequarter chops<br />Salt and pepper</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Sauce</strong>: <br />1 cup barbeque sauce<br />1 cup brown sugar<br />2 tblsp tomato paste<br />½ cup water<br />2 inch piece of ginger, peeled and sliced finely<br />100ml bourbon whiskey</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Cooking Instructions: </strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Preheat oven to 170°C.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Cut the pork forequarter chops in half and season with salt and pepper.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. Combine the barbeque sauce, brown sugar, tomato paste, water and ginger in a saucepan and stir over a medium heat until the liquid boils. Reduce heat and simmer for 10 minutes, before removing from the heat and cooling.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Barbeque or fry pork chops on a griddle pan for 4 minutes each side then place the chops into a greased baking dish.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5. Stir the bourbon into the prepared sauce and pour half the sauce over the pork chops. Bake the pork chops in a pre-heated oven at 170°C for 25 - 30 minutes turning and basting frequently.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6. Serve hot with extra sauce on the side.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong></strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Note:</strong> delicious served with potato salad and coleslaw.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span>Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-35588484796861685552013-05-21T15:41:00.000-07:002013-05-21T15:41:01.041-07:00KNIFE SHARPENING - SATURDAY 25TH MAY
<br />
<h4 align="center" style="margin: 0cm 0cm 7.5pt; text-align: center;">
<span style="color: maroon; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">KNIFE SHARPENING</span><span style="color: #202020; font-family: "Arial","sans-serif"; font-size: 16.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></h4>
<br />
<div align="center" class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt; text-align: center;">
<span style="color: maroon; font-family: "Verdana","sans-serif"; font-size: 13.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Saturday 25th May</span></div>
<span style="color: maroon; font-family: "Verdana","sans-serif"; font-size: 13.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"></span><br />
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<div style="text-align: center;">
<a href="http://gallery.mailchimp.com/9b51a61c1cd16f1a67577a957/images/knife.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="136" id="_x0000_i1025" src="http://gallery.mailchimp.com/9b51a61c1cd16f1a67577a957/images/knife.1.jpg" style="display: inline; height: 136px; line-height: 100%; margin-top: 0in; max-width: 190px; padding: 0in; text-decoration: none; width: 190px;" width="190" /></a></div>
<span style="color: #505050; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br />
</span><br />
<span style="color: #505050; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><br />
<div style="text-align: center;">
<span style="color: #505050; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><strong><span style="color: #000033; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">9am-12pm</span></strong><b><span style="color: #000033; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br />
<br />
<strong><span style="font-family: "Arial","sans-serif";">$8 per knife</span></strong></span></b><span style="color: #505050; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br />
<br />
</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Troy from A Wicked Edge
Sharpening will be here to sharpen your knives and give them new life. He does
such a good job, we even get him to do all of our butchering knives.</span></div>
Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-65898105186093485872013-05-21T15:37:00.000-07:002013-05-21T15:37:34.020-07:00DRY AGED BEEF<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCW6FW-EIvyOYVb7LMNu_2ob3qjsse9PNfl78H0_RkYCQkj0f_KtISppGm3eqgdyGA9-QLwP3HJYDDwr7mNX_dXoSANmXN3k3DprulfAffP4Rd7y3IWon64xoA8rt8K1pa0ZyXFqm16i8/s1600/Dry+Aged+Beef+%25282%2529.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCW6FW-EIvyOYVb7LMNu_2ob3qjsse9PNfl78H0_RkYCQkj0f_KtISppGm3eqgdyGA9-QLwP3HJYDDwr7mNX_dXoSANmXN3k3DprulfAffP4Rd7y3IWon64xoA8rt8K1pa0ZyXFqm16i8/s320/Dry+Aged+Beef+%25282%2529.tif" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-AU; mso-fareast-theme-font: minor-latin;">Dry
aged beef is a term you might have heard more and more of in recent
years. Put simply, it's a piece of meat hung in a <u>strictly
controlled environment</u> and left to age for anything up to 80 days. Why
would you do this? Well... it's all about the flavour. During the aging
process, the meat's natural enzymes go to work breaking down certain structural
muscle proteins and fat strands. Once this has happened, the beef then starts
to dehydrate and this is what really intensifies the overall flavour of the
beef. This dehydration element also effects the texture making it rich and
dense.<br />
<br />
The image above is a 36 day dry aged, 150 day grain fed, Angus Rib on the Bone.
Billy took this home to try the first day we got some in and was just amazed by
the intensity of flavour. Dry aged beef is something that Meat at
Billy's is hoping to be able to offer more of in the future. Stay tuned!<br />
<br />
Neil Perry, who is an expert on the subject (there are 15 tonnes of beef ageing
in his three Bar & Grills at any one time) says, "the most
important thing with good dry-aged beef is not to overcook it. The meat
shouldn’t be cooked at more than medium-rare, and don’t rest it too long: there
is little juice in the steak and it will dry out. So there you have it: a steak
with amazing flavour and intensity and all it took was 80 days of patience. Oh,
and did I say you need to start with amazing beef? So don’t try this at home,
but go to butchers who age it for you".<br />
<br />
Read more on the subect from Neil Perry here:</span><span style="color: #505050; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-AU; mso-fareast-theme-font: minor-latin;"><br />
</span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-AU; mso-fareast-theme-font: minor-latin;"><a href="http://travelinsider.qantas.com.au/neil_perry_and_dry-aged_beef.htm" target="_self"><span style="color: #336699; text-decoration: none; text-underline: none;">http://travelinsider.qantas.com.au/neil_perry_and_dry-aged_beef.htm</span></a></span><br />
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-AU; mso-fareast-theme-font: minor-latin;"></span><br />
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-AU; mso-fareast-theme-font: minor-latin;"></span><span style="color: #505050; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-AU; mso-fareast-theme-font: minor-latin;"> </span><br />
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Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-40869572337507138142013-05-16T20:21:00.000-07:002013-05-16T21:24:09.756-07:00MOROCCAN SLOW COOKED LAMB<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOI9pjeKI81eYDvage866UTsq04x1f8YHgnFHXzj5dg8cLS85Ou1wZN-0UiG5DvNSC5l0zh1khMf_HXXlDeXaIXxUXCPmXWdoaycBai55QD70jL-mxTeMpTLTIt8-boJfq1PTTHIh6tbNF/s1600/Tagine+paste+ingredients.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOI9pjeKI81eYDvage866UTsq04x1f8YHgnFHXzj5dg8cLS85Ou1wZN-0UiG5DvNSC5l0zh1khMf_HXXlDeXaIXxUXCPmXWdoaycBai55QD70jL-mxTeMpTLTIt8-boJfq1PTTHIh6tbNF/s320/Tagine+paste+ingredients.jpg" width="320" /></a>We use this Moroccan Tagine Intense Flavour Paste a lot in the shop. It's made right here in Brisbane by a lady named Suzanne Quintner, who has been making Moroccan marinades, pastes & preserved lemons since well before it was popular to do so (-:<br />
<br />
This is what we use on our our insanely popular, Moroccan lamb shanks that come pre marinated. We also sell it instore so <u>you</u> can try using it to marinate different things at home. It's made from onion, tomato, preserved lemons, Moroccan spices, honey, Australian vinegar, garlic, ginger & rose water.<br />
<br />
I often get asked if you need a tagine to cook with this paste. The answer is absolutely not. While a tagine pot/dish looks beautiful, it is simply not required to cook these types of meals. A heavy based pot, casserole dish or slow cooker works in pretty much the same way. <br />
<br />
Try the tagine paste with anything slow cooked - beef cheeks, lamb shanks, oxtail or even poultry. Try brushing a little on some quails before grilling them.<br />
<br />
<br />
<strong>MOROCCAN SLOW COOKED LAMB</strong><br />
Serves 4<br />
<br />
*Pick and choose your own vegetables here, there's no rules. You can use normal potato, throw in some pitted green olives & dates, cherry tomatoes - whatever takes your fancy really.<br />
<br />
750g 3cm diced lamb shoulder<br />
Half a jar of Suzanne Quinter Moroccan Tagine Paste<br />
half a sweet potato chopped<br />
1 brown onion cut into large chunks<br />
3 cloves of garlic roughly chopped<br />
eggplant cut into large chunks<br />
Cup of chicken stock or water<br />
bunch of fresh coriander<br />
natural yoghurt (I prefer Meredith sheep milk yoghurt)<br />
<br />
<u>OVEN METHOD</u><br />
Preheat oven to 160 degrees. <br />
Throw everything into heavy based casserole dish and cook for a couple of hours or until the lamb is soft and falls apart. <br />
<br />
<u>SLOW COOKER</u><br />
Throw everything into the pot and turn it on. You might need a little more liquid for this method.<br />
<br />
<u>STOVE TOP</u><br />
Throw everything into a casserole pot. Bring to a gentle simmer with the lid and leave for a couple of hours or until the lamb is soft and falls apart. <br />
<br />
*Serve on rice, cous cous, quinoa or freekah topped with fresh coriander and a dollop of yoghurt on the side.<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-40278171840951217462013-05-16T19:42:00.000-07:002013-05-16T20:38:19.861-07:00SLOW COOKED PORK BELLY IN MASTERSTOCK<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0-TIQlQgAAIR4jKLyRjqflFlbpgRtOkE4MaWCAM4BEEym7AaATsC7aWNsj_S9loIjvVS9rqDvCLsIXsG1nB4qst69kH-9Bu6vafcZLxJ2I3P9PZDnEKd02PLrP2wcjzpyhIYVnGQNvXV/s1600/Masterstock.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0-TIQlQgAAIR4jKLyRjqflFlbpgRtOkE4MaWCAM4BEEym7AaATsC7aWNsj_S9loIjvVS9rqDvCLsIXsG1nB4qst69kH-9Bu6vafcZLxJ2I3P9PZDnEKd02PLrP2wcjzpyhIYVnGQNvXV/s1600/Masterstock.jpg" /></a>
This Masterstock from the Stock Merchant is a new favourite ingredient of mine. While it's probably simple enough to make yourself at home, in reality I usually just don't have the time.<br />
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Master Stock is traditionally used in Chinese cuisine to marinate, braise and poach meats including chicken, duck and pork. Well known chefs including Neil Perry and Kylie Kwong use Master Stock extensively in their cooking.<br />
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The Stock Merchant version is made by simmering their <a href="http://thestockmerchant.com.au/products/" target="_blank">Free Range Chicken Stock</a> with soy sauce, Shaoxing wine, a touch of sugar and eight different spices including star anise, mandarin peel, ginger, cassia bark and Sichuan pepper.<br />
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The result is an authentic and ready to use Master Stock, perfect for poultry, beef, pork or tofu. <br />
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<span style="font-family: Calibri;"><strong>SLOW COOKED PORK BELLY IN MASTERSTOCK</strong></span><br />
<span style="font-family: Calibri;">Serves 4 <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">This recipe
really is super easy to prepare and cook. 2.5 hours might sound like a long
time but you'll be rewarded with a soft as marshmallow, rich flavoured pork
dish that your dinner guests will just love! The greens make it healthy too.
Obviously.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS<o:p></o:p></span></b></div>
<span style="font-family: Calibri;">1kg pork
belly<o:p></o:p></span><br />
<span style="font-family: Calibri;">500ml The Stock
Merchant Free Range Masterstock<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 cups
jasmine rice<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 bunches
bok choy<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 finely
chopped spring onions<o:p></o:p></span><br />
<span style="font-family: Calibri;">diced fresh
red chilli<o:p></o:p></span><br />
<span style="font-family: Calibri;">handful of
coriander leaves<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">METHOD<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Preheat oven
to 140 degrees<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Place pork
belly into a heavy based casserole dish. It needs to fit snuggly in the pot.
Pour the masterstock in over the pork belly. It needs to cover the pork so add
a little extra chicken stock or water so it is just submerged in liquid. Cook
for 2.5 hours.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">While pork
is cooking, prepare the rice and vegetables. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Serve the
pork and vegetables on the rice and garnish with spring onions, chilli &
coriander.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0tag:blogger.com,1999:blog-3987760493783798226.post-12788526989217033452013-04-25T23:22:00.000-07:002013-04-25T23:25:58.527-07:00BEEF CHEEKS - My favourite recipe from MovidaHave you ever cooked beef cheeks before? If you haven't you are missing out. It's another one of those cuts that requires a little bit of pre planning as you have to cook it, slow & low. It'll take a few hours cooked at a very low temperature and you'll be rewarded with a 'melts in your mouth' full flavoured cut of beef. You won't even need a knife!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLzs99FfNoZOVqDZDOfjJ0O4OPohhhhUYz96mfHf6HbUN4RVRIK4vX7Z2ArqraaDBF-eRpS6mfZih6fBaE0oJKYOwg3OZAokY9NlVmJA_LvAyGpfkWrmLjAsDiyxD3Ju17_YRTEtRZApH/s1600/Pedro+Ximinez.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLzs99FfNoZOVqDZDOfjJ0O4OPohhhhUYz96mfHf6HbUN4RVRIK4vX7Z2ArqraaDBF-eRpS6mfZih6fBaE0oJKYOwg3OZAokY9NlVmJA_LvAyGpfkWrmLjAsDiyxD3Ju17_YRTEtRZApH/s320/Pedro+Ximinez.png" width="160" /></a></div>
I've cooked beef cheeks a few different ways over the years but I always come back to this recipe from the first Movida cookbook.<br />
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All of the ingredients are very easy to source except for the <strong>Pedro Ximenez sherry.</strong> For this you'll have to go to a decent bottle shop. The good ones will have a range of them differing in price. For this recipe, a cheaper one is absolutely fine. You're looking at around $27 for a 750ml bottle. Be sure not to use any other type of sherry, especially the dry ones. It has to be Pedro Ximenez to get the right results.<br />
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The left over sherry is lovely to sip on after a meal. Its sticky, sweet & raisiny in flavour and goes beautifully with dark chocolate. Or, pour a little over some good vanilla ice cream for an easy dessert.<br />
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Here's the link to the recipe.<br />
<a href="http://movida.com.au/slowly-braised-beef-cheeks-in-pedro-ximenez-with-cauliflower-puree-carillera-de-buey/">http://movida.com.au/slowly-braised-beef-cheeks-in-pedro-ximenez-with-cauliflower-puree-carillera-de-buey/</a><br />
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<h2>
How do you cook your beef cheeks?</h2>
<br />Anonymoushttp://www.blogger.com/profile/13119250811493367287noreply@blogger.com0