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Beef Bourguignon otherwise known as Beef Burgundy is a rich & hearty beef stew cooked in red wine and beef stock and often includes onions, carrots, potatoes & bacon! Our beef cut of choice for this dish is our chuck steak. The long, slow cooking time will reward you with flavourful and tender beef. Recipe & […]
This version of the classic Pea & Ham soup is relatively quick and somewhat lighter due to the fresh peas as opposed to the traditionally used dried split peas. If you prefer dried peas or both, ensure you soak your dried peas ahead of time and lengthen the overall cooking time dramatically. We recommend you […]
Harira is a traditional Moroccan soup of tomato, lentils and chickpeas. It’s warmly fragrant, full bodied and hearty. This a great way to use up any left over slow roasted lamb shoulder too (if you have any). As with most traditional recipes, one family’s Harira can vary greatly from the next. Feel free to vary […]
Massaman Beef Curry Slow Cooked Osso Buco Beef Curry Recipe and image courtesy of Alana Lowes. Massaman Beef Curry is one of those recipes that is quite quick to get started but then needs a long time to cook. Perfect if you’re planning a day at home and like all one pot curries and casseroles, it […]
Billy’s Chorizo & Manchego Lasagne An Italian classic with a Spanish twist Recipe and image by @GlennScottCreativeCulinary INGREDIENTS 1kg (approx. 8) Billy’s Chorizo sausages (remove casing & use sausage meat only) (from Meat at Billy’s) 250g lasagne sheets 150g Manchego cheese, finely grated 100g Jamón Serrano ham (from Meat at Billy’s) 330g Sicilian Cherry Tomato sauce […]
Crack Potato Seriously addictive comfort food Sarah’s Crack Potato recipe (Billy is Sarah’s husband), has fast become a favourite of family & friends of Meat at Billy’s. We serve it at all of our events and constantly receive requests for the recipe. It can easily be halved but trust us, the more the better. It also […]
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 […]
This Masterstock from the Stock Merchant is a new favourite ingredient of mine. While it’s probably simple enough to make yourself at home, in reality I usually just don’t have the time. Master Stock is traditionally used in Chinese cuisine to marinate, braise and poach meats including chicken, duck and pork. Well known chefs including Neil […]
Who doesn’t love a good ol’ roast chook? It’s comfort food at its best. The beauty of it is that really, it’s like a blank canvas. Chicken loves being cooked with a multitude of different flavours so you can use almost any fresh herb to change it up a little and make it different each […]
