CLOVELY ESTATE WINES

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 Clovely Estate wines. We're really excited by the opportunity to support another local Queensland business and help change that 'out of date' perception that Queensland doesn't make good wine.

Earlier this week we held a staff wine tasting & food matching session with Mr Peter Marchant. 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.

INCREDIBLE ROASTED SHOULDER OF LAMB

with loads of garlic and rosemary...

 

 

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.

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.

 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!


CLICK HERE FOR RECIPE
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CHRISTMAS ORDERS

Did you know it's a little more than 6 weeks until Christmas? Our Christmas order forms are available in store now.

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.

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.

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.

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.

TIPS FOR THE BEST CRISPY CRACKLING

crispy
crunchy
salty
fatty
rich
delicious pork crackling.

Customers often ask us how to get really good crackling and honestly, it's super easy. The easiest way to ensure awesome crackling is to plan ahead.

Step 1: 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.

Step 2: Before cooking, rub a little olive oil or butter and a good amount of salt into the skin.

Step 3: 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)

Step 4: Drop the oven temperature back down to your recipe's suggested cooking temp.

Step 5: 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.

Step 6: Remember to let your roast rest for 10/15 mins before serving.

Step 7: Get in quick and steal all of the crackling!



*Pork cuts & cooking times:
Talk to our butchers about what cuts might suit you best.

Cuts like belly & shoulder have great flavour and benefit from longer cooking at much lower temperatures.140 degrees is great for slow cooking.

Pork leg & loin roasts are a little leaner and can be cooked on higher temperatures.

BBQ BEEF CHEEK & COLESLAW BURGERS

Cape 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.



People often think of beef cheeks as a colder weather cut of meat but really, it can be used all year round.

This is an easy meal for when you need to feed a lot of people. 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!


Serves 6

BEEF CHEEKS
*4 x Cape Grim beef cheeks
500ml beef stock
*¾ bottle of NZ BBQ Peppercorn Sauce
TBSP Tomato Paste
TSP Dijon Mustard
1 onion sliced

COLESLAW
1/8 cabbage thinly sliced
1 large carrot grated lengthways
Half red onion, sliced thinly lengthways
Fresh coriander or dill (optional)
*1 tub d’Lish aioli
*Dash of Lirah Sweet Apple Vinegar


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.

To make coleslaw, place vegetables in a bowl. In a separate bowl, mix aioli with a good 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.

Serve the beef mix & coleslaw on well buttered, soft hamburger buns with the remainder of the NZ BBQ & Peppercorn sauce on the side. 

*Available at Meat at Billy's

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