Knife Sharpening - Saturday 20th July

Troy from A Wicked Edge Sharpening will be here on Saturday, 20th July from 9am until 12pm bring your blunt knives back to life.

$8 per knife - cash only (paid to Troy, not Meat at Billy's).

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.

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

BENITO'S POLPETTA (ITALIAN MEATBALLS)

Recipe courtesy of Jacqueline Guglielmino www.everydaycook.com.au

 

For the meatballs

500 grams of pork mince
500 grams of beef or veal mince
3 tablespoons of Pecorino cheese
2 eggs
1/4 cup of chopped continental parsley
1 cup of breadcrumbs
salt and pepper

For the sauce

Diced garlic (up to you how much)
2/3 of the bottle of Passata sauce
1 clove of garlic diced
some beef stock if the sauce becomes to thick

Method
Place all the meatball ingredients together in a bowl and mix really well. Roll into small balls, the size is up to what you prefer.

Put two tablespoons of olive oil in a large deep fry pan and fry the meatballs gently. Turning over so all sides are cooked.

Then add the diced garlic and 2/3 of the bottle of the Passata sauce on top of the meatballs. Place the lid on the fry pan and leave to simmer for thirty to forty minutes.

Add salt and pepper to taste.

When serving grate fresh pecorino on top of the meatballs and sprinkle with more chopped continental parsley.

Serve with bread or pasta.

Bellisimo!!

BEEF BOURGUIGNON

Recipe courtesy of www.thestockmerchant.com.au

Serves 3-4 people

INGREDIENTS

3 tsp olive oil or Pepe Saya butter (Australia’s best cultured butter)

700g free range grass fed beef, preferably chuck or blade, cut into large chunks

100g smoked streaky free range bacon (sliced)

350g shallots or pearl onions (peeled)

250g brown mushrooms (about 20)

2 garlic cloves, sliced

2 tablespoons tomato paste

500ml red wine (a Shiraz or Merlot is perfect)

500ml The Stock Merchant Free Range Beef Stock

METHOD

1. Heat a large oven proof pot (like a Le Creuset) and add 1 tablespoon oil or

butter. Fry beef a couple of pieces at a time until browned on all sides, transfer

meat to holding pot when finished, use more oil or butter if necessary.

2. After finishing beef, fry bacon, shallots, mushrooms, garlic and bouquet

garni until lightly browned. Mix in tomato puree and cook for a few minutes,

return beef and juices to pot.

3. Pour wine and stock into mixture, bring to boil and either simmer on stove

for 3 hours or put into oven at 150C. Ensure that the pot is covered with foil

with a downwards cone in the middle (so condensation drips back into the

mixture). Ensure lid is on.

4. Cook for three hours or so. Take out of oven and if the sauce is still watery,

let sauces thicken by simmering on oven with the lid off. Add a slurry of flour

or cornstarch to further thicken if required.

5. Serve with mashed potatoes or rice.

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CUMIN CRUSTED LAMB RIBS

Serves 2-3 

Serious meat eaters will be in heaven with these soft, fatty full flavoured ribs.

The flavours in the Greek(ish) salad work really well as a side. The vinegary tomatoes & cucumber help to cut through the richness of the ribs.

INGREDIENTS

2kg lamb ribs

approx 2 racks (8 ribs 10cm length)

Spice Rub

2 tsp ground cumin

1 tsp dried oregano

1 tsp dried mint

2 garlic cloves pureed

2 tbs olive oil

1tsp salt

1tsp ground pepper

Greek(ish) Salad

*use whatever quantities you like. No rules here.

cherry tomatoes chopped in half

1 Lebanese cucumber chopped

Snow pea sprouts

chopped feta

half small red onlion sliced thinly

handful kalamata olives, pitted and chopped

Handful flat leaf parsley

EVOO & Red wine vinegar for dressing

Salt & pepper

Preheat oven to 140 degrees.

In a bowl, combine the spice rub ingredients. Cut rib racks into individual ribs and toss well through the spice mixture ensuring all of the ribs are coated. If you have time, leave to marinate for a few hours. If not, don’t worry about it and get them in the oven in a single layer on a roasting tray, covered tightly with alfoil.

After 1.5 hours, take the alfoil off, turn up to 180 degrees and cook for a further 30 mins. This will crisp them up nicely.

Serve with the Greek(ish) salad.

ROAST PORK LOIN WITH APPLE GRAVY

Serves 4-6

 

Leave pork uncovered in the fridge overnight or a
few hours prior to cooking for the best crackling results.
 

INGREDIENTS

Pork

1.5kg rolled pork loin (skin on)

2 apples (cored, cut into large chunks lengthways)

2 carrots (quartered, cut lengthways)

10 peeled cloves of garlic

1 large brown onion (cut into large chunks)

tsp fennel seeds (toasted & lightly crushed)

oil

2 tbs butter

gravox (optional)

Mashed potato

4-6 large potatoes

1 cup of milk

tbs butter

 

Lemon & Parsley  Green Beans

500 green beans (topped and tailed)

juice of 1 lemon

EVOO (Extra Virgin Olive Oil)

chopped flat leaf parsley

METHOD

Preheat oven to 220 degrees.

 

Remove pork from the fridge 30 minutes prior to cooking. Rub butter, fennel seeds and plenty of salt into the pork skin.

In a roasting pan, make a bed of  apple, carrot and onion for the pork loin. Place pork on top, add half a cup of water and a glug of oil to the pan. Cook for 20 minutes and then drop temperature to 180 degrees.

Check crackling after an hour. If not crispy enough, increase temperature again to 220 degrees and cook for a further 20 minutes otherwise leave temp at 180 degrees for the final 20 mins.

Remove pork from the pan and cover loosely with alfoil to rest while you make the gravy. Place the roasting pan on a low heat. Drain off some of the excess fat firstly if you wish. Remove carrots & onion, leaving the apple pieces and garlic in the pan. Now just make the gravy as you normally would using gravox.

While pork is cooking, boil potatoes until tender. Drain water and mash with milk, butter, salt & pepper in the saucepan over a low heat so it doesn’t go cold. Steam or blanche beans. Serve warm dressed with the EVOO, lemon juice & parsley just before serving. If you dress with the lemon juice too early, the beans will turn brown on the cut ends.

 

Slice the pork and serve with the mash, beans, carrots, onion & gravy.