On Good Friday many observe not to eat warm blooded animals.... but ocean fresh barbecue seafood is perfectly fine. Check out this @ferraboli.barbecue Planet Stainless Steel wood grill at @decostisfm still surviving in the salty atmosphere of @sydneyfishmarket!
Credit to Lozzie S for the pic and @maeveomeara for her brilliant exploration of Sydney Foodie scene.
Good Friday: Closed
Easter Sunday: Closed
Easter Monday: Closed
We hope everyone has a fantastic long weekend, from the team at Mr D's Traditional Meats💙 📍 Shop 3, 53-59 Mimosa Road, Bossley Park
Treat your taste buds like you actually like them and drop into Blackbear Blacktown and your life will change 🇦🇺🇦🇺🇦🇺🔥🔥🔥☕️☕️☕️ #breakfast#sydneybbq#yum
703517 April, 2019
The difference between smoked ribs and boiled ribs is clear we will see you Tomorrow or Thursday because the bears are escaping to a camp site somewhere over Easter remember steak night this Thursday 🇦🇺🇦🇺🇦🇺🍺🍺🔥🔥🔥🥩🥩🥩🥩🥩🥩🥩🥩🥩🏆🥩🥩🥩🥩🥩🥩🥩🥩 #porkribs
Struggling to figure out what to cook for this #Easter long weekend 🤔
We have made a delicious #LimitedEdition sausage just for easter!
With Lamb, chocolate, and coconut, these sausages have an unreal flavour profile that you are going to love 🤤
These won't last long folks so make sure you get in fast! 📍Macquarie Centre. Herring Rd and Waterloo Rd, Macquarie Park
📞 (02) 9889 4119
4 Reasons why you should be eating more beef and poultry! 🍗 Complete protein! Protein found in meat and poultry is complete as it contains all the amino acids essential for health 🥩 Full of iron! Meat and poultry contains heme iron, which is easier for the body to consume rather than the iron found in plants 🍗 Bioavailable nutrition. Nutrients in meat are typically more easily absorbed and utilised by the body 🥩 Increased bone strength! Meatless diets have been shown to contain lower amounts of calcium, vitamin D, vitamin B-12, protein, and omega 3 fatty acids, all of which play important roles in maintaining bone strength and health!
#Tips on cooking #moist chicken breast: 🍗 Pound your #chicken breasts to an even thickness 🍗 Marinate or season your chicken breast before it goes on the heat 🍗 Start with a hot pan over medium-high heat 🍗 Deglaze the pan with a couple tablespoons of white wine or chicken broth (or water, if neither is handy)
Grab your chicken breast from Mr D's!
📍 Shop 3, 53-59 Mimosa Road, Bossley Park
Try rubbing the beef with a mix of salt, pepper, and a little seeded mustard before roasting. While cooking, baste beef with this easy mix – combine a splash of olive oil, the grated rind, and juice of an orange, a small dollop of mustard and a good drizzle of honey.
A simple but impressive rub that will help you take your beef roasts to the next level! 📍1/22 George St, North Strathfield
☎️ (02) 9764 3316
Preheat oven to 160C/140C fan forced. Heat a large flameproof casserole dish over high heat. Spray with olive oil. Cook lamb shanks in 2 batches for 1-2 minutes each side or until browned. Transfer to a plate.
Reduce heat to medium. Spray casserole dish with olive oil. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, ginger, star anise and cinnamon and cook, stirring, for 1 minute or until aromatic. Stir in tomato paste for 1 minute. Add lamb shanks, stock, water and tomato to pan. Bring to boil. Cover.
Bake for 1 hour 30 minutes. Add sweet potato. Bake, covered, for a further 1 hour or until lamb is very tender. Stir in tamari and lime juice. Season with pepper. Sprinkle with coriander. Serve with broccolini.
Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat. Cook pork, turning, for 5 minutes or until browned all over. Transfer to a plate.
Heat remaining oil in pan. Add onion, garlic and lemongrass. Cook, stirring, for 5 minutes or until onion softens. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
Return pork to pan with lime leaves, coconut milk and 1 1/2 cups water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until pork is tender.
Add pumpkin. Cook, uncovered, for 25 minutes or until pumpkin is tender. Add beans. Cook for 5 minutes or until tender. Discard lime leaves. Stir in sauce and juice. Top with coriander and basil. Serve with rice.
4 medium desiree potatoes, peeled, quartered
4 small parsnips, trimmed, peeled, halved lengthways
600g kent pumpkin, cut into 4 wedges
2 fresh rosemary sprigs
1/3 cup olive oil
4 garlic bulbs, tops trimmed
800g beef rump roast
Gravy, to serve #Instructions
Place potato and parsnip in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 10 minutes. Drain.
Preheat oven to 220°C/200°C fan-forced. Place potato, parsnip and pumpkin in a large roasting pan. Remove leaves from 1 sprig rosemary. Sprinkle leaves over vegetables. Drizzle with 2 1/2 tablespoons oil. Season with salt and pepper. Toss to combine. Add garlic to pan. Drizzle 1 teaspoon oil over each bulb.
Heat remaining oil in a frying pan over high heat. Add beef. Cook for 2 to 3 minutes each side or until browned. Place beef on top of vegetables. Season well with salt and pepper. Add remaining rosemary sprig to pan. Roast for 45 minutes to 50 minutes for medium or until cooked to your liking. Cover loosely with foil. Rest for 10 minutes.
Slice beef. Serve with garlic, vegetables and gravy.
Make small cuts all over lamb at 3cm intervals, Press rosemary into cuts.
Combine 1 tablespoon of the oil with parsley, oregano, garlic, rind and juice in small jug or bowl. Rub herb mixture all over lamb. Season with salt and pepper.
Heat remaining oil in large frying pan over medium heat. Add potatoes. Cook, stirring, for 3 minutes or until browned. Transfer to the bowl of a 5 litre slow-cooker.
Add lamb to same frying pan. Cook 3 minutes each side, or until browned all over. Place lamb on top of potatoes. Add stock.
Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until lamb is tender. (Alternately, turn slow-cooker on high for 1 hour, then on low for 6 hours). Serve with new potatoes, steamed peas and broccolini.
This was so good and still craving this - yesterday's 12hour, mesquite smoked, with @bigmoecason Beef Rub on the unbelievable Big Green Egg Large. These where SMASHED by our guests!!
Thanks to those that compliment us when tasting as it means the World to us - happy faces keeps us in business!
Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and butter in a bowl and beat with a fork to combine.
Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.
Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.
Layer potatoes, 2 tablespoons lemon thyme and 100g butter in a 1.5L (6-cup) ovenproof dish. Pour over chicken stock, cover dish tightly with foil and bake for 30 minutes. Remove foil and bake for a further 20 minutes or until potatoes are tender and the top is light golden.
Meanwhile, to make herb butter, place remaining 125g butter and lemon thyme, basil, lemon zest and garlic in a small bowl and season with salt and pepper. Stir well to combine. Cover with plastic wrap and refrigerate until needed.
Heat a chargrill pan or barbecue to high. Brush steaks lightly with oil, add to pan and cook for 3 minutes. Turn over and cook for a further 2 minutes for medium-rare or until cooked to your liking. Season and rest, loosely covered with foil, for 5 minutes.
Top steaks with a spoonful of herb butter and serve with boulangère potatoes and beans, if using.
Sometimes its better to flip a switch to get wood fired grilling sorted for dinner. Pork scotch fillets hot and fast on Grillgrates in Yoder Smoker Pellet Grill. Fuel used is BBQrsDelight Apple wood pellet belnd.
So nice and easy.