PORK SCHNITZEL WITH SAGE & PARMESAN CRUST

Ingredients:
*4 pork leg schnitzels
*50g plain flour
*Salt and pepper
*2 Eggs
*½ cup water
*200g Panko crumbs
*10 sage leaves, finely chopped
*¼ cup continental parsley, finely chopped
*¼ cup parmesan cheese, grated
*Oil for shallow frying

To serve:
Coleslaw, lemon wedges & fresh rocket


Cooking Instructions:
1. Flatten pork leg steaks with a meat mallet or rolling pin *you can ask your friendly butcher to do this for you (-:
2. Dust pork schnitzels with seasoned flour and shake off excess.
3. Dip each schnitzel into beaten egg and water.
4. Press schnitzel firmly into the combined crumbs, herbs and parmesan cheese.
5. Heat oil over a medium heat for 2 - 3 minutes and shallow fry each schnitzel until golden. Drain on absorbent paper.
6. Serve hot with coleslaw, lemon wedges & fresh rocket

CREAMY MUSHROOM & PORK LOIN STEAKS

Ingredients:

*4 lean, thick cut pork medallions
*Salt and pepper to season
*100 g butter
*400 g portabello mushrooms cups (or a mix of mushrooms)
*½ cup port wine or maderia
*½ cup beef stock
*1 tsp cornflour
*¼ cup thick cream
*2 tblsp chives, finely chopped

To serve: thick cut chips & steamed asparagus or broccolini


Cooking Instructions:
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.

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.

3. Whisk together the cream, cornflour and chives. Pour into the pan and heat through until sauce is thickened.

4. Serve pork steak with creamy mushroom and port sauce. Garnish with thick golden potato chips.

CHORIZO BAKE

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.

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.

Ingredients
2 Billy's fresh chorizo
2 La Boqueria cured chorizo
2 large potatoes
1 sweet potato
2 tomatoes
1 capsicum
1 red onion
1 white onion
whole bulb of separated garlic cloves (skin left on if you like)
wedge of parmesan cheese
juice of half a lemon
extra virgin olive oil
salt & pepper


Method
Preheat oven to 200 degrees.
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.

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.

Place chorizo chunks on top and place into the oven. Bake until potatoes are starting to crisp and chorizo beginning to char.

That's it! You're done.

Serve on a bed of fresh baby spinach or seasoned cous cous or nothing at all.




Do you have a super simple meal that you'd like to share? Please email it to us info@meatatbillys.com.au

JAMAICAN FLAVOURED BURGERS WITH SWEET POTATO CHIPS

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.

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. 

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.

Here's a quick and easy recipe we think you'll enjoy.
 
Sweet Potato Chips Jerk Seasoned – oven baked and healthy
Preheat hob and oven on high add small amount amount of oil
Cut sweet potato in to chips and pan fry on a high heat when oil is hot
Turn the chips to give an even golden crispy seal.
Remove from pan and drain on paper towel.
Toss through 1-2 tablespoons of Jamaican Jerk Rub & place in baking tray 
Pop in oven for 20 minutes on 180 degrees

Homemade Jamaican Spiced Burger – with some attitude
Dice 1 onion and fry off with some chopped garlic for 2 minutes.
Add 2 tablespoons of Jamican curry mix and stir.
Soak 1 white bread roll in water, drain and pull into small pieces
Mix onion, garlic and bread through 500 grams of mince (beef, chicken or pork).
Season with salt and pepper add 2 tablespoons of flour to bind. Mix through.

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.

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!

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.