Christmas 12 RECIPES FOR YOUR CHRISTMAS CELEBRATION
Including... Peach & Mustard Glazed Ham Herb Roasted Stuffed Pork Loin Miso, Maple & Whiskey Roasted Duck
CONTENTS PAGE 02
ABOUT MEAT AT BILLY'S
PAGE 03
PEACH & MUSTARD GLAZED HAM
PAGE 03
GREEN EGGS & BILLY'S HAM CROISSANTS
PAGE 06
MUSTARD CRUSTED BEEF FILLET ROAST WITH WARM HERBED CREME FRAICHE POTATO SALAD
PAGE 07
CUMIN ROASTED CHICKEN
PAGE 08
BAKED POTATOES WITH THYME, DIJON AND PARMESAN
PAGE 08
PARMESAN CRUSTED PARSNIP CHIPS
PAGE 09
MISO, MAPLE & WHISKEY ROASTED DUCK
PAGE 11
HERB ROASTED STUFFED PORK LOIN
PAGE 12
CHILLI LIME BROCCOLINI
PAGE 14
POMEGRANATE & CHRISTMAS SPICED BRISKET
PAGE 15
BEEF WELLINGTON
PAGE 17
MIDDLE EASTERN ROASTED CARROTS WITH HERBY CARROT TOP YOGHURT
PAGE 18
CHERRY GLAZED TURDUCKEN
PAGE 19
ROAST TURKEY WITH GLAZED CARROTS & GRAVY
PAGE 20
BUTTERY LEMONY GREENS WITH CRISPY SAGE & ZESTY LEMON
PAGE 21
RIB ON THE BONE WITH CAPER & ANCHOVY BUTTER, CRISPY CAPERS & CHILLI FRIES
PAGE 22
CHARGRILLED POMEGRANATE QUAILS WITH ROSE YOGHURT
PAGE 23
HOW TO ORDER - 4 OPTIONS
MEATATBILLYS.COM.AU/RECIPES
| PAGE 01
THE MEAT AT BILLY'S STORY Meat at Billy’s first opened its doors in Ashgrove in 2009. It was a young Billy’s first ever store and he wanted to change the way people saw butcher shops. His strategy was simple. Quality and impressive customer service would be paramount. He knew consistency would be another equally important element. His idea soon grew into a successful and busy butcher shop fast becoming an integral part of the neighbourhood. The rest of Brisbane started taking notice and soon enough he had customers travelling from all over to get their meat fix! Much has changed since those early days, but Meat at Billy’s focus remains unchanged. Quality, Customer Service & Consistency with a little fun sprinkled on top. From everyone at Meat at Billy's, we hope your 2020 Christmas is full of happy moments with friends and family and lots of great food.
If you need any help placing your Christmas order or have
07 3366 2912 info@meatatbillys.com.au
questions about our products, please contact us.
meatatbillys
HAVE A QUESTION?
MeatAtBillys
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| PAGE 02
Peach & Mustard Glazed Ham
image courtesy
@glennscottdesign
For more tips watch o ur ham glaze video
INGREDIENTS:
METHOD:
Billy's Ham on the Bone
Prepare your ham for glazing by removing the rind and scoring the fat.
1 jar Jamworks Golden Peach Jam
½ jar Newman's Seeded Mustard
Mix the peach jam, mustard and lime juice together.
juice of 1 lime Place your ham in a roasting dish & using a basting brush, brush the ham liberally
You'll also need:
with some the jam mixture. Add 1 or 2 cups of water to the base of the roasting
pastry brush
dish.
large roasting dish Bake at 160 degrees for 1-2 hours depending on the size of your ham. A 5kg ham will take approx 1.5 hours. A 10kg ham about 2 hours. * Remember - the ham is already
Brush more glaze on every 25 minutes. Keep minimum 1 cup of water in the
cooked, you're simply warming it
roasting dish at all times.
through and baking the glaze.
A MATCH MADE IN HEAVEN Who would have thought that all it would take is a jar of jam, some mustard and lime juice to make the perfect Christmas ham glaze? The sweet fruitiness of the Golden Queen Peach jam, is balanced perfectly with sharpness of the mustard and acidity of the lime. All together, this glaze compliments the salty, smokiness of the ham on the bone and caramelises beautifully. We also love that the Golden Queen Peach Jam is made by Jamworks, a local Stanthorpe business sourcing the best ingredients to make their preserves.
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| PAGE 03
GREEN EGGS & CHRISTMAS HAM
breakfast croissants
image courtesy
@glennscottdesign
Bone Ham on the double woo sm o k e d
d
INGREDIENTS:
METHOD:
4 large & thick slices of Billy’s ham
Preheat the oven to 180°C.
4 croissants, cut in half lengthwise
Place the croissants onto the tray and heat through for approx 4-5 mins.
3 tbsp Roza’s Basil Pesto Meanwhile, heat a fry pan with the olive oil to a medium-high heat.
6 large eggs, whisked 2 tbsp olive oil
Add the pesto to the whisked eggs and then tip into the fry pan. Quickly fold the eggs until cooked through to your liking. Remove from heat onto a plate. To serve, lay a slice of ham into each croissant and top with the pesto scrambled eggs.
Roza's Gourmet is a great Brisbane producer that creates an amazing range of products. Their Basil Pesto is quite simply the best pesto you'll ever taste! We stock a range of the Roza's products that are perfect for your Christmas get togethers - from dips to sauces & chutneys to crackers. We love supporting local businesses.
MEATATBILLYS.COM.AU/RECIPES
| PAGE 04
CHRISTMAS HAMS 100% AUSTRALIAN PORK Our Hams are lightly cured & double wood smoked for 12 hours the old fashioned & traditional way by Gilly’s Smallgoods, Brisbane.
WHOLE OR HALF HAMS FREE RANGE - LOCALLY SOURCED An award winning favourite. Our signature free range Christmas Hams are GLUTEN FREE & ALLERGEN FREE.
RYUKYU BERKSHIRE CROSS HERITAGE BREED – SMALL BATCH (LIMITED) Our premium Christmas Ham for 2020 is as good as it gets when it comes to flavour, texture and supporting local producers.
Berkshires are known as the 'Wagyu' of pork, renowned for their high level of soft, white intramuscular fat that simply put, is full of flavour. This results in delicately tender, moist ham that is richly Peach & Mustard Glazed Ham
savoury with a slight sweetness. This is honestly like no other ham we’ve tried before.
POULTRY & PORK TURKEY, WHOLE FREE RANGE
TURKEY BREAST, ROLLED ROAST FREE RANGE Single or double. Plain or stuffed. Turkey with the skin left on and then rolled & netted.
MAREMMA DUCK, WHOLE PASTURED, FREE RANGE 2020 State Winner - delicious Awards
9DORF CHICKEN PASTURED, FREE RANGE Pasture raised chickens from a family farm in the Lockyer Valley.
QUAIL FRESH, LOCAL Whole or butterflied.
PORK LOIN, ROLLED ROASTS FREE RANGE Plain or stuffed.
Roast Turkey with Figs, Hazelnuts & Orange Stuffing served with Glazed Carrots & Gravy
FREE DELIVERY OVER $100
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MUSTARD CRUSTED BEEF FILLET ROAST
with Warm Herbed Creme Fraiche Potato Salad
Fed Rolled Grass asts o R t Rib Fille line available on or in store
serves
prep time
6
20-25 mins 1 hr
cook time
ingredients
difficulty
19
medium
INGREDIENTS:
METHOD:
2 cups fresh breadcrumbs
Combine the breadcrumbs, parmesan, parsley, mustards, olive oil, garlic, salt and
¼ cup parmesan, finely grated ¼ cups parsley, finely chopped ¼ cup seeded mustard
pepper in a medium bowl. It should clump together easily to form a crust for the beef, add a little more oil as needed to achieve this consistency. Place the beef onto a large roasting tray and spread the breadcrumb mustard mixture evenly over
1 tbsp hot English mustard
the top and down the sides of the beef. Place into the fridge for 15 mins,
3 tbsp olive oil
uncovered, for the crust to firm up slightly.
2 cloves garlic, crushed 1 tsp salt flakes 1 tsp cracked black pepper
Preheat the oven to 200°C fan forced. To begin the potato salad, in a medium bowl toss together the potatoes, olive oil and sweet and smoked paprika.
1.4 kg (approx) rolled beef fillet roast
Remove the beef from the fridge and place onto a roasting tray. Add the potatoes
WARM HERBED CRÈME FRAICHE POTATO SALAD
to the roasting tray as well and place into the hot oven and roast for 50 mins – 1hr.
1 kg potatoes, cut into 3cm chunks 2 tbsp olive oil 1 tsp smoked paprika 1 tsp sweet paprika
¼ cup parsley, finely chopped ¼ cup dill, finely chopped 5 sprigs of thyme, leaves only, finely chopped
Test the beef with a meat thermometer but inserting it into the thickest part. The temperature should read 55°C for medium rare or 60°C for medium. Remove the beef from the oven and transfer to another tray to rest for 10-15 mins. Meanwhile, keep the potatoes roasting if they need a little more time to become golden and crispy. Combine the parsley, dill, thyme, lemon juice, crème fraiche and season with salt and pepper to taste. Set aside. Remove the potatoes from the oven and toss the warm potatoes in a large bowl with the crème fraiche dressing.
Juice of 1 lemon 200ml crème fraiche Salt and pepper
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To serve, slice the beef into 2cm thick rounds and serve with the warm herbed crème fraiche potato salad and some extra mustard.
| PAGE 06
CUMIN ROASTED CHICKEN
with Preserved Lemon Butter & Olive
s 9 Dorf Farm en k ic h Pastured C line available on e or st in or
serves
prep time
cook time
ingredients
difficulty
4-6
15 mins
1-1.5 hrs
10
easy
INGREDIENTS:
METHOD:
1.8kg 9Dorf Farms chicken
Preheat the oven to 180°C. Mix together the butter, finely chopped preserved
100g butter, softened
lemon, cumin seeds, salt and pepper.
2 tsp cumin seeds, lightly crushed 1 tsp sea salt
To prep the chicken, pat the cavity dry with paper towel. Rub the butter mixture all
1 tsp cracked pepper
over the skin of the chicken. Fill the cavity with the thyme.
10 sprigs thyme 2 tbsp olive oil
Place the olive oil and golden shallot onions into the base of a roasting dish. Place
4 golden shallot onions, roughly chopped
the chicken on top of the onions and then into the oven. Roast for 30 mins, cover
20 green olives
the breasts with some foil to help reduce the risk of it drying out. Scatter the olives
1 preserved lemon,
½ thinly sliced
½ finely chopped,
around the chicken and return to the oven and roast for a further 45 minutes or until the juice runs clear when you pierce the thigh with a skewer. You can remove the foil for the last 10-15 mins if you need more colour on the skin.*
YOUR NEW BEST FRIEND IN THE KITCHEN
To serve, place the onions, olive and chicken on a serving platter and scatter with thinly sliced preserved lemon. Serve with lightly steamed green beans.
* The most accurate way to tell if your chicken is cooked is by using a digital cooking thermometer. The recommended internal temperature for cooked poultry is 75°C. Always double-check by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven, allow 10-15 minutes, then test again until the correct temperature is reached.
Fire Slap Digital Meat Thermometers take the guess work out of cooking meat. Available to buy online or in store.
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| PAGE 07
BAKED POTATOES
with Thyme, Dijon and Parmesan INGREDIENTS: 1kg of potatoes 2 tbs olive oil Pinch of salt 4 sprigs of thyme plus extra to garnish 2 cloves of garlic, crushed 200mL vegetable stock
¼ cup finely grated parmesan cheese
METHOD: Preheat oven to 180c. Thinly slice the potatoes either by hand or on a mandolin and place in a large bowl. Add the olive oil, a generous pinch of salt, thyme leaves and crushed garlic to the bowl. Toss the potatoes to coat.
Arrange the potato slices in a medium baking dish and drizzle any oil remaining over the top. In a small jug, whisk together the stock and mustard. Gently pour over the potatoes.
Bake the potatoes for about 60 minutes or until the potatoes are tender and the top golden. Sprinkle with grated parmesan cheese and remaining thyme leaves.
PARMESAN CRUSTED PARSNIP CHIPS
with Basil Aioli INGREDIENTS: 1/3 cup semolina or polenta 40g parmesan, finely grated 750g parsnips, cut into thick cut chips 3 tbsp olive oil
BASIL AIOLI 1 cup mayonnaise (we recommend our Good Fat Mayo) 1 cup basil leaves 2 garlic cloves 3 tbsp lemon juice
METHOD: Preheat the oven to 200° fan forced. Mix together the semolina with half the grated parmesan. Place the parsnips into a large bowl to toss with 1 tbsp of the olive oil, then toss with the parmesan semolina mix. Add a little more olive oil if need to get a good coating of the parmesan semolina mix to stick. Line a roasting tray with baking paper and drizzle any remaining oil onto the tray and then lay the crusted parsnips on the tray, spaced out so they don’t touch. Bake for 45-55 minutes, or until the they are golden and crunchy. Turn off the oven, leaving the tray of parsnips in the oven and the door ajar for a further 10-15 minutes to crispy up further. Meanwhile, to make the basil aioli, place the mayonnaise, basil, garlic cloves, and lemon juice into a food processor and blend until smooth. Adjust seasoning as need with any extra lemon and salt. To serve, scatter the remaining parmesan over the hot parsnip chips and serve with the basil aioli to dip.
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| PAGE 08
MISO, MAPLE & WHISKEY ROASTED DUCK
with Orange, Thyme & Fresh Cherries
serves
prep time
cook time
ingredients
difficulty
4
10/15 min
2h 15 min
13
medium
INGREDIENTS:
METHOD:
1 whole duck, approx 2.2-2.5kg
Preheat oven to 160°C.
3 oranges Bunch thyme
To prepare the duck, remove any giblets from the cavity and pat the
1 stick of celery, roughly chopped
inside dry with some paper towel. Chop off the neck and keep it to the
1 carrot, roughly chopped
side (these are still attached with our Maremma ducks).
3 golden shallot onions, roughly chopped 2 tbsp olive oil
Chop 1 of the oranges into segments, keeping the skin on. Stuff the
150ml maple syrup
cavity of the duck with the orange segments and the thyme. Place the
2 tbsp miso paste
duck breast side up into a roasting tray lined with the chopped carrots,
2 tbsp whiskey
celery, golden shallot onions and olive oil. If you’re planning on making a
2 tsp ground Chinese five spice
gravy for your duck – add the duck neck to the roasting dish now. When
2 tsp sea salt flakes
it’s time to make your gravy keep it in the pan for added flavour and
Fresh cherries to serve
remove before serving.
To make the glaze, add the miso paste, maple syrup, whiskey and Chinese five spice to a small saucepan and gently heat, whisk to combine. Prepare yourself for an amazing aroma as soon as it begins to cook.
MAREMMA FREE RANGE DUCKS Available online & in stores
The recipe continues on the next page..
2020 - DELICIOUS AWARDS STATE WINNER MEATATBILLYS.COM.AU/RECIPES
| PAGE 09
MISO, MAPLE & WHISKEY ROASTED DUCK
with Orange, Thyme & Fresh Cherries
METHOD : continued Using a pastry brush, brush the duck all over with the glaze mixture and season well with the salt flakes. Optional but advised for presentation… wrap foil around the wing tips, drumstick ends and parsons nose. Loosely tent the whole duck with foil then place into the oven and roast for 60 minutes, basting with the glaze every 15 minutes. After 60 minutes, remove foil cover and then using tongs, gently turn over the duck to breast side down, glaze and return to the oven. Roast for a further 45 minutes uncovered.
Remove the duck from the oven and turn the temperature up to 200°C. Gently turn the duck back over so it’s breast side up again.. Brush the entire duck all over with more glaze and remove foil from legs and wing tips. Return to the oven for a further 30 minutes (watching closely so it doesn’t burn). Brush with any remaining glaze every 15 minutes.
The skin should be dark golden and the duck will be cooked when the juice runs clear when the thigh is pricked with a skewer or has an internal temp of minimum 75°C when tested with a digital meat thermometer.
Remove from the oven and allow to rest for 10-15 minutes before slicing or serve on top of the remaining oranges sliced into rounds and fresh cherries.
Condiments to Compliment The right condiment can make your meal, that's why we have curated a selection of amazing sauces to go with your Christmas meats. Whether you're shopping online or in store, make sure you take a look through our great range.
Home Delivery Available MONDAY TO FRIDAY AND THE WEEKEND BEFORE CHRISTMAS SATURDAY 19TH DEC & SUNDAY 20TH DEC
HERBED PORK LOIN ROAST
with Roasted Salted Maple Apples & Apple Cider Gravy
serves
prep time
cook time
ingredients
difficulty
6-8
10-15 mins
1.5-2 hrs
11
medium
INGREDIENTS:
METHOD:
Olive oil
For the pork loin. Leave the pork uncovered in the fridge overnight before cooking.
Greenwood Tree Bark rub (optional)
This dries the skin out which is vital to achieving crispy crackling.
salt (if not using Tree Bark rub) 1 x 2kg stuffed pork loin roast
When you're ready to cook, preheat your oven to 240째C. Place the pork in a roasting dish and rub a little olive oil or butter into the skin. Apply the Tree Bark rub
SALTED MAPLE ROASTED APPLES 150g butter, softened 2 tsp sea salt flakes 2 tbsp maple syrup 6 apples such as pink lady, halved fresh sage leaves
APPLE CIDER GRAVY
liberally (or salt if not using Tree Bark rub). Cook at this temperature for 30 or so minutes to get the skin blistered. NB. All oven temperatures differ so be sure to carefully watch your pork to ensure it doesn't burn.
Drop the temperature back down to 180째C for approx 1 hour or until internal temperature reaches 70-75째C when checked with a meat thermometer. Check on the crackling 30 mins before end of cooking time. If it's not crisped up enough simply turn the temperature to 240째C again. Again, carefully watch your pork to ensure it doesn't burn.
1 tbsp plain flour salt & pepper 1 x bottle of your favourite alcoholic apple cider (approx 300/350ml)
For the roasted apples, mix together the butter, salt and maple syrup. Lay the apples in a baking tray (this can be your serving dish) cut side up and dollop the butter mixture onto the centre of each apple half. Scatter the fresh sage leaves over the apples.
Flavour Tip
MEATATBILLYS.COM.AU/RECIPES
STUFFED WITH FLAVOUR To ensure your roast is packed with flavour try our stuffed pork loins. They're available to order in store or online. The Pancetta, Pear & Walnut stuffing matches perfectly with the flavours in this recipe. | PAGE 11
HERBED PORK LOIN ROAST
with Roasted Salted Maple Apples & Apple Cider Gravy METHOD: continued Place into a 180°C oven and roast for 25-30 minutes or until golden and just soft, but still retaining its shape.
When the pork is done, remove from the roasting dish and let it rest. For the gravy, drain or scoop the excess fat out leaving about 2/3 tbsp of the pork fat in the roasting dish (ensuring the meat juices remain). Stir in the flour until it's perfectly combined and smooth - no lumps. Place over low heat, stir for 30 seconds then add your cider, salt & pepper. Simmer gently, regularly stirring for 6-8 minutes or until it thickens.
Serve the pork roast whole or sliced with the roasted apples with gravy on the side.
CHILLI LIME
Chargrilled Broccolini INGREDIENTS: 2 bunches broccolini 1 tbsp sesame oil Juice of 1 lime 1 tsp chilli flakes Salt flakes to season Fresh lime segments to serve (optional)
METHOD: To make the chilli lime charred broccolini, steam the broccolini until just tender (approx 5-7mins). Heat a griddle plate or frying pan to a high heat, add the sesame oil and the steamed broccolini and cook until the edges and florets begin to char. Turn off the heat and add the lime juice, chilli flakes and season with salt.
Serve with extra fresh lime segments if desired.
FREE DELIVERY OVER $100
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TIPS & TIME SAVERS FAKE IT LIKE YOU MADE IT
Gravy is a delicious addition to any roast meat. Here's a tip from our resident roasting queen, Emma: "making a gravy from scratch is great but Christmas is always so busy. Just buy a good premade gravy and heat it up by pouring it into the roasting pan while the meat is resting. You'll get the added flavour from the meat juices and you'll save a heap of time."
OUTSOURCE THE PREP
Did you know that you can ask for your ham to be prepared for glazing? We'll remove the skin off your ham and score the fat. Our butchers then place the skin over the fat so it doesn't dry out. Your ham will be ready to glaze and 15 mins saved!
PRE MADE STUFFINGS - JUST ADD WATER & MELTED BUTTER Another great time saving option - pre made stuffings. We have 2 different flavours and they're both winners. Sarah makes our stuffings by hand using her secret recipes. They have fresh ingredients so we recommend keeping them in the freezer until ready to use. Just add water, melted butter & mix.
WASTE NOT, WANT NOT Left over stuffing after you prepare your roasts? Don't throw it out! Mix the stuffing with some mince or sausage meat (plain pork or chicken works well). Roll them into golf ball sized balls or shape into a log. Top the log or wrap the balls in some pancetta or bacon and brush with some maple syrup. Bake the stuffing in the oven until cooked through. You'll have delicious stuffing to serve your guests so no one misses out.
TURKEY FOR A FEW
Love turkey but only have a small number of people to feed? Billy suggests getting a rolled turkey breast, "it's quicker to cook, tastes great and you won't be eating turkey for days and days".
MEATATBILLYS.COM.AU/RECIPES
| PAGE 13
POMEGRANATE & CHRISTMAS SPICED BRISKET
Brisket
line available on re o st in or
serves
prep time
cook time
ingredients
difficulty
6-8
10/15 min
4-4.5 hrs
19
medium
INGREDIENTS:
METHOD:
1 tsp ground cumin
To prepare the brisket, mix together the cumin, ginger, paprika, cloves, allspice,
1 tsp ground ginger
black pepper, nigella seeds, salt flakes, pomegranate molasses, thyme and half the
1 tsp smoked paprika
olive oil in a bowl. Rub the spice mixture all over the beef brisket. Set aside to
½ tsp ground cloves ½ tsp ground allspice ½ tsp cracked black pepper ½ tsp nigella seeds
marinate overnight in the refrigerator (or optional 30 mins minimum).
Preheat the oven to 180°C fan forced. Place the carrot, celery and golden shallot onions along with the remaining olive oil into a baking tray. Lay the brisket on top
2 tsp sea salt flakes
of the vegetables. Pour in half the stock around the brisket (don’t pour over the
3 tbsp pomegranate molasses
brisket at this stage). Place into the hot oven and cook for 20 mins.
5 sprigs of thyme, leaves only
½-4
4 tbsp olive oil
Turn the temperature down to 140°C and continue to cook for a further 3
2 kg flat cut brisket
hours, spooning over the pan juices every 30 mins. The brisket is cooked when it’s
1 carrot, roughly chopped
tender and begins to fall apart with a fork.
1 celery stick, roughly chopped 4 golden shallot onions or small
Remove from the oven and set aside on a plate loosely covered with foil to rest for
brown onions, roughly chopped
15mins. Meanwhile, to make the gravy, place your baking tray over a medium heat
500ml good quality beef stock
on the stove, and bring any stock and juices to a simmer, sift in the flour and
1 tbsp plain flour
quickly whisk in, add the remaining stock and continue to cook until thickened.
Fresh pomegranate seeds
Strain into a jug.
Cooking Tip
Don't be tempted to turn up the temp to get it to cook more quickly. Brisket needs to be cooked low and slow to break down the muscle fibres and make it melt in your mouth tender.
MEATATBILLYS.COM.AU/RECIPES
Slice the brisket, or shred it with a fork and serve with the gravy and fresh pomegranate seeds.
| PAGE 14
BEEF WELLINGTON
with a Quick Salsa Verde
Eye Fillet Lo
gs
line available on or in store
serves
prep time
cook time
ingredients
difficulty
6
1 hr
2 hrs +
23
hard
INGREDIENTS:
METHOD:
50g butter
To make the mushroom mixture, add butter and half the olive oil to a large sauté
4 tbs extra-virgin olive oil
pan and place over medium heat. Add the mushrooms, golden shallot onions and
500g swiss brown or white button
garlic and sauté for 8 to 10 mins until most of the liquid has evaporated. Remove
mushrooms, roughly chopped 3 golden shallot onions, peeled
from the heat and stir through the thyme leaves and nutmeg. Season with salt and pepper and set aside to cool.
and roughly chopped 4 cloves garlic, peeled and roughly chopped
To prepare the beef, mix the hot English mustard and pâté together to combine.
5 sprigs fresh thyme, leaves only
Set aside. Place a frying pan over a high heat. Season the beef generously with
½ tsp nutmeg
salt and pepper and drizzle over the remaining olive oil. Place the beef into the hot
2 tablespoons hot English mustard
pan and sear on all sides, turning for 6-8 mins or until browned all over. Transfer
100g pâté (we used Maggie Beer
the meat to a clean baking tray and brush all over with the hot English mustard
duck liver pâté)
and pâté mixture. Set aside to cool.
1.5 kg rolled rib fillet roast salt and cracked black pepper
Next, lay out your prosciutto on a sheet of plastic wrap on top of your cutting
15 thin slices prosciutto
board (plastic needs to be about 50cm in length so you can wrap and tie the beef
1 sheet of puff pastry, large enough
up in it). Lay the prosciutto to form a rectangle big enough to roll around the entire
to encase the coated beef fillet (we used
fillet of beef. Spread the mushroom mixture over the prosciutto. Roll up the beef
the Carême pastry brand)
fillet in the mushroom covered prosciutto using the plastic wrap to tie it up nice
2 large eggs, lightly beaten
and tight. Tuck in the ends of the prosciutto as you roll to completely encase the
1 tsp sea salt flakes
beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set the beef wellington in the refrigerator for at least 30 minutes (or overnight if desired) to ensure it maintains its shape.
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| PAGE 15
BEEF WELLINGTON
with a Quick Salsa Verde
INGREDIENTS:
METHOD: continued
QUICK SALSA VERDE ½ cup fresh parsley leaves ½ cup fresh dill ½ cup fresh basil leaves
Preheat oven to 200 °C fan forced and prepare a baking tray lined with a baking sheet.
Lay out your defrosted pastry sheet. Depending on the size of your sheets you may
1 small deseeded cucumber
have to overlap 2 sheets and press them together. Remove beef wellington from
1 large garlic cloves
refrigerator, remove the plastic cover. Place the beef on the short end of the
3 tbsp capers
pastry and roll up to enclose tightly, brushing with egg wash to seal. Trim ends if
Juice of
necessary then brush with egg wash and fold over to completely seal the beef.
½ lemon
2 tbsp red wine vinegar
Decorate with any trimmed pastry if desired. Place the beef parcel in the freezer
1 tsp sea salt flakes
for 10-15 minutes to firm up. Remove and brush with egg and sprinkle with sea salt
½ tsp cracked black pepper ¼ cup extra virgin olive oil
flakes.
Place the beef wellington parcel in the hot oven and bake for 1hr – 1hr 15 min for medium rare or until the internal temperature on a meat thermometer reads 58°C. Remove from the oven and set aside to rest for 10-15 mins.
While the beef is cooking and resting, put make the salsa verde. Place all ingredients into a food processor and process until chopped and combined. Retain some of the chunkiness. Adjust seasoning as needed and add extra olive oil if the mixture needs some loosening. To serve the beef wellington, slice into thick slices and serve with roasted carrots and salsa verde.
COOKING TEMPERATURE GUIDE steaks/chops 70°c roasts 70-75°c
PORK
75°c
POULTRY TIPS
BEEF & LAMB
rare medium rare medium medium well well done
MEATATBILLYS.COM.AU/RECIPES
50°c 55°c 60°c 65°c 70°c
Always remove steaks or roasts from the fridge
Remove from the heat a few degrees before it's
at least 30 minutes prior to cooking to remove
done as the internal temperature will continue
some of the chill.
to rise while resting.
MIDDLE EASTERN ROASTED CARROTS
with Herby Carrot Top Yoghurt INGREDIENTS: 1 tbsp honey 1 tsp ground cumin
½ tsp ground allspice ¼ tsp ground chilli ¼ tsp salt flakes 2 tbsp olive oil 2 garlic cloves, smashed 2cm knob ginger, sliced 600g Dutch carrots, leafy tops cut off and reserved, carrots sliced in half lengthways
HERBY CARROT TOP YOGHURT 2 tbsp extra virgin olive oil 1 cup carrot tops
½ cup mint ½ cup coriander Juice of 1 lemon
300g Greek or natural yoghurt To serve, extra carrot tops and either dukkah or zaatar.
METHOD: Preheat the oven to 200° fan forced. Place the carrots onto a roasting tray.
Mix together the honey, cumin, allspice, chilli and olive oil and pour over the carrots and toss to coat along with the garlic and ginger pieces. Place in the hot oven and roast for 30-35 mins or until the carrots are slightly charred and cooked through.
Meanwhile, to make the herby carrot top yoghurt, place the olive oil, carrots tops, mint, coriander and lemon juice into a food processor and blend until finely chopped. Mix into the yoghurt and season with salt and pepper to your liking. Set aside in the fridge until needed.
To serve, discard the ginger and garlic pieces from the carrots. Place the carrots onto a serving platter and drizzle over the yoghurt. Scatter with extra carrot tops and the dukkah.
TAKE A WALK ON THE TRUFF SIDE Described as the "Pinnacle of Heat Experience", TRUFF Hot Sauce has gained a cult following around the world.
The TRUFF Hot Sauce recipe is a hotly guarded secret. They have "sourced our ingredients with an open mind and a sophisticated palate — and captured them in an exquisitely designed bottle crowned with a geometric homage to our truffle roots."
There's a TRUFF Hot Sauce that suits every palate: TRUFF Hot Sauce original, TRUFF White Hot Sauce which is delicately infused with White truffle and we also have the TRUFF Hotter Hot Sauce which is the hottest one of all three.
They make the perfect gift for the foodies in your life that love a bit of spice and something a bit fancy.
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| PAGE 17
CHERRY GLAZED TURDUCKEN
with Roasted Summer Fruits
serves
prep time
cook time
ingredients
difficulty
8-10
10/15 min
3 hrs
18
medium
INGREDIENTS:
METHOD:
200g sour cherry jam (we use
Preheat the oven to 200°C fan forced.
Spoonfed Foods Ham Jam) 4kg Turducken (Christmas pre order only)
To prepare the Turducken, melt the cherry jam in a small saucepan. Place the
4 tbsp olive oil
Turducken in a baking tray drizzled with half of the olive oil. Using a pastry brush,
salt flakes
brush the melted cherry jam all over the top of the Turducken, reserving the
4 nectarines, halved
remaining jam to continue glazing through the cooking process. Season well with
20 fresh cherries
the salt flakes.
1 tbsp fresh rosemary sprigs Place the Turducken into the hot oven and cook for 20 mins. Reduce the oven temperature to 160°C and continue to cook for a further 2hrs 40mins, basting every 30 mins with the remaining jam. The Turducken is ready when the juices run clear when pricked with a skewer or the internal temperature reads approx 75°C.
Meanwhile, to prepare the roasted summer fruits, toss the nectarines and cherries in the olive oil and the rosemary sprigs. Place into a baking tray and into the oven
What's in a name?
and roast for the last 20 mins of the Turducken cooking time.
Remove the Turducken and roasted fruits from the oven. Allow the Turducken to
A Turducken is a dish consisting of a
rest for 15 mins before slicing.
deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey,
Serve with the roasted summer fruits.
hence the name! We sell the traditional whole bird version and our own variation that is the breast meat only version.
MEATATBILLYS.COM.AU/RECIPES
TURDUCKENS ARE AVAILABLE FOR CHRISTMAS PRE ORDER ONLY. ONLY AVAILABLE IN STORES (not online). | PAGE 18
ROAST TURKEY
with Glazed Carrots & Gravy
Turkey Tim
e Saver
available on line or in store
serves
prep time
cook time
ingredients
difficulty
8-10
1 hr
3-3.5 hrs
20
medium
INGREDIENTS:
METHOD:
4
To make the stuffing, heat the olive oil in a frying pan, add the golden onion
fresh or thawed frozen
shallots and garlic and cook until softened. Set aside to cool.
½ kg free range whole turkey
2 tbsp olive oil 3 carrots, roughly chopped
Add the cooled onion mixture and the remaining stuffing ingredients, except for
3 golden shallot onions, roughly chopped
the butter, into a food processor and process to a course crumb. Stir in the butter.
3 garlic cloves, smashed 100g butter, melted
℃.
Preheat the oven to 180
1 tsp sumac Juice of 1 orange
To prepare the turkey, fill the cavity of the turkey with the stuffing mixture. Tie the
10 sprigs thyme, tied together
legs together and using tooth picks, pin the wings into the side of the turkey breast.
3 tbsp plain flour 500ml vegetable stock
Place the olive oil, carrots, onions and garlic cloves into the bottom of a roasting pan, creating a layer for the turkey to sit on. Place the turkey on top of vegetables.
STUFFING 2 tbsp olive oil
Mix together the melted butter, orange juice, sumac and sea salt and using the
3 golden shallot onions, diced
thyme as a brush, baste the turkey with the butter mixture, reserving some of the
2 garlic cloves
mixture to baste again during cooking.
4 slices rye bread, toasted and torn
Place the turkey into the oven and roast, basting every 30 mins, cook for 3-3
10 dried figs, roughly chopped
hours, or until the juices run clear when the thigh is pierced with a skewer. The best
1 tbsp thyme leaves (8-10 sprigs)
way to tell if your turkey is cooked is by using a digital cooking thermometer. The
1 tsp ground allspice
recommended internal temperature for cooked poultry is 75°C.
¼ cup hazelnuts
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½
| PAGE 19
BUTTERY LEMONY GREENS
with Crispy Sage & Zesty Lemon INGREDIENTS: 500g brussel spouts 200g frozen broad beans 2tbsp olive oil 10 fresh sage leaves 100g salted butter Juice and zest of 1 small lemon Salt and pepper to season
METHOD: To prepare the buttered lemony greens, bring a medium pot of water to the boil, place the brussel sprouts into the boiling water and cook until soften, but still firm, approximately 5-6mins. Remove with a slotted spoon and allow to cool slightly. Slice in half lengthways. Into the same boiling water, place the frozen broad beans and cook for 2-3 mins. Drain. The broad beans need their outer coating removed after cooking to reveal the bright green beans. Set aside.
Heat the oil in a large frying pan. Add the sage leaves and fry until just crisp. Remove onto paper towel. In the same frying pan, add the brussel sprouts and cook until the edges are just charred. Remove and toss with the broad beans, butter, lemon juice and season with salt and pepper.
To serve, place the brussel sprouts and broad beans onto a serving plate and scatter with lemon zest and crispy sage leaves.
FOR MORE GREAT RECIPES, HEAD ON OVER TO OUR WEBSITE AND CLICK THE RECIPES LINK. We're always adding new recipes to our website.
A special thanks to our recipe contributor, Alana Lowes. Most of the recipes featured in this publication and on our website are developed and photographed by Alana.
MeatAtBillys MEATATBILLYS.COM.AU/RECIPES
meatatbillys
info@meatatbillys.com.au | PAGE 20
RIB ON THE BONE
with Caper & Anchovy Butter, Crispy Capers & Chilli Fries
Rib on the B
one
line available on or in store
serves
prep time
cook time
ingredients
difficulty
2-4
15-20 mins
15-20 mins
10
easy
INGREDIENTS:
METHOD:
2 rib on the bone
Remove your meat from the fridge 30-45 mins before you want to cook it to bring
200g butter, softened
it up room temperature.
150g baby capers, rinsed 6 anchovy fillets 5 large potatoes, cut into shoestring fries 10 sprigs thyme, leaves removed 3 tbsp pink salt flakes
To make the caper and anchovy butter, finely chop 4 tbs of the baby capers, anchovy fillets and thyme. Mix into the butter along with 1 tsp of salt flakes. To roll the butter, lay two layers of plastic wrap on your bench and place the butter in the middle. Roll into a log approximately 4-5cm in diameter and place in the fridge or freezer to firm.
2 tbsp dried chilli flakes cracked pepper
To make the crispy capers, heat enough vegetable oil in a saucepan to shallow fry
vegetable oil for frying
(approximately 5cm deep). You can check the oil is hot enough for frying by using a wooden skewer or a caper, it should start to bubble and fry straight away. When the oil is at the correct temperature, add the remaining capers in batches and fry until crisp. Set aside on paper towel. Heat your barbecue to a high heat. Season your meat with salt and oil and place onto the hot barbecue grill. Cook for 4-5 minutes. To get the cross-hatch grill
The right temp To ensure your meat is cooked perfectly, we recommend using a digital thermometer. For beef, cook to 55 ℃ for medium rare or 60 ℃ for medium.
marks, turn your steak 90 degrees and cook for a further 1 minute before flipping and closing your barbecue hood. Cook for a further 4-5 minutes for medium-rare or longer depending on thickness of the meat. Remove from the barbecue and set aside to rest. While you steak is cooking, heat the oil to high. Fry your shoestring potatoes in batches until golden and crispy, approximately 5 mins. Combine the remaining salt and chilli flakes and sprinkle onto the fries. Remove the plastic from the caper and anchovy butter and cut into 1cm thick rounds. Top your steak with the butter and crispy capers and serve with the chilli fries.
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| PAGE 21
CHARGRILLED POMEGRANATE QUAIL
with Rose Yoghurt
Quails
line available on or in store
serves
prep time
cook time
ingredients
difficulty
6
10 mins
10-15 mins
12
easy
INGREDIENTS:
METHOD:
6 x fresh quails, butterflied
To marinate the quail, mix together the pomegranate molasses, orange
¼ cup pomegranate molasses
juice, olive oil, thyme, salt and pepper. Pour over the quail and toss to
juice of half an orange
coat. Place in fridge for 15-30 mins.
1 tbsp olive oil 4 sprigs of fresh thyme, leaves picked
For the rose yoghurt, soak the dried rose petals in the lemon juice. Set
1 tsp salt
aside for 5 mins to steep the colour and flavour from the petals. Mix in
1 tsp cracked pepper
the yoghurt, rose water and add salt to taste.
ROSE YOGHURT ¾ cup natural yoghurt
Preheat the barbecue grill to medium heat. Place the quails skin side down (retain marinade for basting) and char grill until the skin is golden
1 tbsp rose water
with the char grill scorch marks, approximately 5-7 mins. Turn quails,
2 tbsp dried rose petals, crushed
baste with remaining marinade and place the barbecue hood down.
2 tbsp lemon juice
Continue to cook for a further 7-10 mins or until the quail is just cooked
pomegranate seeds plus extra
through – it is fine to be slightly pink on the bone.
dried rose petals to serve Salt to taste
Serve with the rose yoghurt and scatter with pomegranate seeds and dried rose petals.
MEATATBILLYS.COM.AU/RECIPES
| PAGE 22
HOW TO ORDER - 4 OPTIONS 2020 has been quite the year. It's really highlighted how, now more than ever we really want to enjoy those special moments with loved ones and celebrate all the good things in life.
From a glossy caramelised, peach & seeded mustard glazed,
ham on the bone; a roast turkey with figs, hazelnuts
& orange stuffing served with glazed carrots & gravy; roast
pork loin with crispy crackling served with maple butter roasted apples & sage; a miso, maple & whiskey roasted
So, whatever form your Christmas takes in 2020, we hope we can help bring joy & happiness with delicious meals for
duck with orange, thyme and fresh cherries and many more delicious Christmas recipes...
you to share & enjoy with those closest to you. We've got your Christmas celebration covered. We've assembled a selection of great recipes for your celebrations this year.
MEATATBILLYS.COM.AU/HOW-TO-ORDER
| PAGE 23