CHORIZO & BLACK BEAN QUESADILLAS WITH CHIPOTLE SOUR CREAM

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.

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!

Makes 6 quesadillas

Ingredients
* available at Meat at Billy's

*6 Billy’s fresh chorizo
*1 tin refried black beans
250g grated cheese
chopped green shallots
Pk 12 Corn Tortillas
*1 tin chipotle sauce
1 tub sour cream
chopped chives

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Place on BBQ grill & toast each side of the quesadilla, flipping them over carefully, until the cheese has melted and the tortillas are crunchy.

Step 5
Cut into 4, place on a platter and sprinkle with chives. Serve with sour cream.

Tips
Keep any left over chipotle sauce for making a marinade for wings, ribs, pulled pork or a slow cooked brisket.

AUSTRALIA DAY LAMB SAUSAGE ROLLS

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!

INGREDIENTS
6 sheets Butter Puff Pastry, (see note) thawed
1 egg, lightly beaten, for egg wash
Lamb Jam to serve

SAUSAGE FILLING
2 tbs olive oil
1 cup breadcrumbs
1kg lamb mince
1/4 cup tomato paste
2 tbs Lamb Jam
1 tbs balsamic vinegar
1 tbs Worcestershire sauce
1 tbs Dijon mustard
2 tsp salt
2 eggs whisked

Step 1
Preheat oven to 200C. 

Step 2
Using your hands, combine ingredients for sausage filling in a bowl.

Step 3
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.

Step 4
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.

Step 5
Bake for 15/20 minutes or until golden. Serve with lamb jam!

 

NEW PORK, PALE ALE & DILL SAUSAGES

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 Green Beacon Brewery in Teneriffe to come up with this great combo using their 3 Bolt Pale Ale.

We hope you guys like them as mush as we do.

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.