MOROCCAN MEATBALLS

These guys are quick becoming a best seller at Meat at Billy's. Quick and easy to cook.

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.

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.

BUTTER CHICKEN - THE RANGOON RACQUET CLUB

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?

If you like your curry sauces hot & spicy - try the Vindaloo. That one is guaranteed to warm you up!

Serves 8 people
Ingredients
 1.5kg chicken thigh fillets
 1 jar of Rangoon Racquet Club Butter Sauce
 ghee or vegetable oil
 150ml cream
 bunch of fresh coriander
 toasted almonds
 fried schallots
 steamed rice

Method
1. Cut chicken thighs into four pieces.
2. Heat ghee or oil in a fry pan and brown chicken.
3. Add Rangoon Racquet Club Butter Sauce and heat through.
6. Add cream and reduce to the thickness of double cream.
Serving suggestions
Sprinkle with freshly chopped coriander, toasted almonds and fried schallots on top of steamed rice.