Prepare your ladle and get ready to savour each spoonful of this soul-warming beef goulash recipe. This traditional Hungarian dish is a true delight for meat lovers, as it combines robust rich flavours with a touch of warmth. Add plenty of spices and paprika to turn those simmering juicy beef chunks into a scrumptious flavour packed Hungarian beef goulash to satisfy a hearty hunger.
Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 2 hours
Ingredients:
- 750g gravy beef, trimmed and diced into 3cm cubes
- 200g button mushrooms, quartered
- 2 red capsicums, 2cm pieces
- 2 garlic cloves, crushed
- 1 large brown onion, finely diced
- Egg noodles
- 400g can of tomatoes
- 2 cups Massel beef stock
- 2 Tbs plain flour
- 2 Tbs sweet paprika
- 2 dry bay leaves
- 2 Tbs olive oil
- 2 Tbs sour cream
- Chopped fresh parsley, to serve
How to cook our Beef Goulash recipe, method:
- Pick up your fresh meat and ingredients from Pendle Hill Meat Market. We have ready to cook gravy beef to save you an extra step!
- Preheat your oven to 160C fan-forced
- Prepare to cook the beef by heating 1 tablespoon of oil in large, heavy-based, flameproof casserole dish on medium-high. Cook the beef for 5 - 6 minutes or until browned. Transfer to a bowl.
- Heat the last tablespoon of oil, adding onion, garlic, capsicum and mushrooms. Stir the mixture for 5 minutes or until onion is soft and translucent. Add beef back into the pot with flour and paprika and stir for 1 minute. Add bay leaves.
- Add your stock and tomatoes and bring to a light boil. Transfer the whole dish to the oven and bake for 2 hours until beef is tender.
- To thicken the liquid, drain ¼ liquid from the goulash and mix with sour cream until smooth. Reincorporate thickened liquid and stir to combine. Serve on top of egg noodles and add parsley to garnish.
The majority of the ingredients in our Beef Goulash recipe are available in our store at Pendle Hill Meat Market, order online or head in-store to see us and we would be glad to help you put this delicious meal together.
Our easy to cook marinated lamb chops recipe is one that'll please the whole family and with a little preparation comes together in under 10 minutes. Although, it's simple, our delicious marinade takes good ol' Aussie lamb to the next level.
Prep. Time: 6 hrs.
Cooking Time: 10 min.
Serves: 2
Ingredients
Method
-
Place the lamb chops in a shallow dish or bowl suitable for marinating.
-
Combine mirin, light soy sauce, garlic, ginger, brown sugar, black pepper and plain flour in a bowl and mix.
-
Pour 3/4 of the marinade over chops, cover and refrigerate. It's best to leave the chops marinating in the refrigerator overnight if possible, otherwise a few hours is sufficient.
-
Cook chops on a barbeque grill or hot plate until done, basting the meat with the marinade left over for extra flavour.
- Serve the marinated lamb chops with your favourite salad (or side dish).
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
Prep time: 10 mins Cook time: 35 mins Serves: 2
Valentine’s Day week - whether you are dropping a hint or not this ‘Marry-me - chicken’ recipe is perfect for pampering your other half. Its rich creamy sauce is delicious and perfect for the occasion.
INGREDIENTS:
- 1 tbsp. extra-virgin olive oil
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- Salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 1/2 c. chopped sun-dried tomatoes
- 1/4 c. freshly grated Parmesan
- Freshly torn basil, for serving
METHOD:
- Preheat oven to 220 degrees
- Heat oil in a skillet over medium - high heat
- Sear chicken skin side down for approximately 5 mins
- Season with salt and pepper
- Set the chicken on a plate
- Add the thyme, garlic and red pepper flakes to the skillet
- After a minute of cooking add in the tomatoes, heavy cream and parmesan
- Add in the cooked chicken and allow to simmer
- Place the skillet into the oven and cook until the chicken is cooked through. Approximately 20 mins
- Season with salt and serve your Marry Me Chicken garnished with basil or parsley
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
This recipe elevates a simple savoury salad dish by adding a hint of sweetness from peaches. Looking for the perfect steak to elevate your salad to a meal? Grab a top end New York Strip to create a divine centrepiece for your dinner. It'll sure make you come back for more!
Serves 4
Ingredients
- 500g skirt steak
- 6 cups of baby rocket
- 2 Peaches, cut into thin wedges
- 70g of crumbled blue cheese or feta
- 1 lemon, juiced
- 1 garlic clove
- 1 tablespoon brown sugar
- Olive oil
- Balsamic vinegar
Method
- Marinate steak for 30mins in balsamic vinegar, sugar and garlic.
- With barbecue grill on high, rub the steak in vegetable oil and season generously.
- Grill steak to perfection, approximately 3 minutes per side for medium rare while peaches grill for 3 minutes, cut side down.
- Arrange rocket, cheese, peaches and rested and sliced steak on a platter. Drizzle with dressing and toss to serve.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
When you can’t decide whether to use our delicious beef or pork, why not use both! We offer you both premium minced beef and pork to help you make the most delicious lasagna.
Serves: 10
Ingredients
- 1 onion
- 2 cloves garlic
- 1 carrot
- 4 slices of smoked bacon
- 2 handfuls of fresh herbs
- 1 pinch ground cinnamon
- Olive oil
- 400g minced stewing beef
- 200g minced pork belly (skin removed)
- 2 400g plum tomatoes
- 2 glasses of red wine
- 2 fresh bay leaves
- 1 butternut squash
- 1 tbsp coriander seeds
- 1 dried red chili
- 400g lasagne sheets
- 400g mozzarella cheese
Ingredients for white sauce
- 3 anchovy fillets
- 500ml creme fraiche
- 2 handfuls of grated parmesan cheese
- Milk
Method
- Preheat the oven to 180 degrees/gas 4. Peel and chop the onion, garlic, carrot, slice the bacon and pick the herbs.
- Fry the bacon and cinnamon in a large pan over medium heat. When colour is golden, add the garlic, onion, carrot and herbs, 4 tbsp of oil and continue stirring. Add in beef and pork and cook for another 5 minutes. Then add tomatoes, wine and bay leaves and leave to boil.
- Place on top of the pan a wet sheet of baking paper and close the lid. Then place in the oven for 2 hours until it is reduced.
- Halve, deseed and chop the butternut squash and drizzle with oil. Crunch the coriander seeds and dried chili then sprinkle with salt and pepper.Place on baking tray and roast in the oven for the last 45 minutes of cooking the sauce.
- For the white sauce, chop the anchovies, mix the creme fraiche and a handful of parmesan. Season with salt and pepper and if needed add in a little milk.
- Turn the oven to 200 degrees/ gas 6. Assemble the lasagne, lay the sheets of lasagne, add a layer of meat, white sauce and a sprinkle of parmesan. Break the butternut squash and use as one layer. Repeat.
- Sprinkle extra parmesan, bake for another 30 minutes and serve with salad.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
Welcome to Pendle Hill Meat Market, where we take pride in providing our customers with the freshest meats and produce available. Our market features an extensive range of ingredients, most of which are sourced from our Southern Highlands farm in New South Wales.
Mauritian Mine Bouilli
Mauritius is well-known for its delicious street food and Mine Bouillie is one of the most popular dishes. Our Mauritian Mine Bouilli is made with only the finest ingredients, including our farm-grown beef. Typically served on the streets or in Chinese restaurants in Mauritius, this dish is easy to prepare and absolutely delicious with freshly chopped coriander leaves or chilli.
When you sit down to a bowl of Mine Bouillie, you'll know that it's not just any old stew. It's a dish that has been passed down for generations and we're proud to say that it's still made with the same love and care today. The combination of sweet corn and spicy onions, garlic and pepper make for a uniquely bittersweet flavour, while the hearty meatiness gives it a divine richness that is sure to please.
This rich and hearty stew is best suited for a cold winter's night and is sure to become a family favourite. Have it with a fresh baguette and a glass of red wine for a truly delicious meal.
Serves: 4
Ingredients
- 400g egg noodles
- 250g beef (minced)
- 1 clove of garlic (minced)
- 1 onion
- 3 sprigs of spring onion
- ½ cup frozen peas
- ½ cup sweet corn
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- Salt and pepper
Method
- Boil a large pot of water, then add a drizzle of oil.
- Add oil and fry chopped onion along with the minced beef in another hot pan for approximately 5 minutes.
- Once done, add in the minced garlic and stir for another 3-5 minutes and mix in with a little bit of salt, pepper, oyster sauce, soy sauce and water.
- Boil the egg noodles for approximately 3-4 minutes. Remove the noodles from the pot and drain.
- Place the cooked noodles, minced beef, extra spring onions, peas and sweet corn in a bowl.
- Enjoy with chilli sauce or with a hot mint and coconut chutney.
Most of the ingredients in this recipe are available in our store. Please come to see us or contact us; we would be glad to help you put this delicious meal together.
This sapid dish is sure to please everyone at the table! The best part? It's quick and easy to make. All of the ingredients can be found right here at our store. If you’re in Pendle Hill, our meat shop has minced beef and diced beef for this dish. The Mauritian Mine Bouilli is a great way to use up any leftover beef that you might have. It is also a perfect meal for a winter night. So if you're looking for something different, try Mauritian cuisine at its finest. We hope you enjoy tasting the difference.
Get all the ingredients you need from Pendle Hill Meat Market
Pendle Hill Meat Market is a one-stop shop for all your cooking needs. We have a wide variety of meats, fruits, vegetables and smallgoods that will make your next dish delectable. Pendle Hill Meat Market delivers within a 25km range from our meat market, with selected meats, fruits, vegetables, groceries, smallgoods and pet food packed by our friendly staff.
Upon adding to your cart and checking out, we accept credit card payments and you can do in-store pick up if that's what you prefer over us delivering. So whether you're looking for Pendle Hill meat delivery or just want to swing by our shop, Pendle Hill Meat Market is the place for you.
To keep this family favourite healthy and bursting with flavour drop by our market to pick up our always quality premium minced beef.
Serves: 4
Ingredients
- 500g ground beef
- 1 medium onion, chopped fine
- 10 corn tortillas
- 2 cans of diced green chillies
- 1 cup black olives, chopped
- 1 cup green onions, chopped
- 3 cups cheddar cheese, grated
- 2 cups chicken broth
- 1 jar of enchilada red sauce
- 2 Tbs plain flour
- 4 Tbs canola oil
- Salt and pepper
- Coriander, to garnish
Method
- In a skillet over medium-high heat, brown beef, and onions. Drain fat, add a pinch of salt, combine and remove from heat.
- To create the sauce, combine canola oil and flour over medium-low heat. Whisk and allow to boil for 1 minute. Add broth, enchilada sauce and a pinch of salt and pepper. Bring to the boil and then simmer.
- Over medium heat, warm remaining half of the canola oil and lightly fry the tortillas until soft but not too crisp. Drain excess oil on paper towel.
- Spread half a cup of sauce in the bottom of a 10’ baking dish. Cover the entire tortilla with sauce and fill with olives, onion and chillies and a generous portion of cheese. Wrap to contain and then stack in the baking dish with the join faced down.
- Top with remaining chillies, olives or onion and cheese and bake enchiladas in a 180C oven for 20 minutes. Sprinkle with chopped coriander.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
Another recipe staring our premium quality minced beef, the versatility of this kitchen staple makes it the perfect beef product to freeze. Drop by and check out our value-packed bulk buy options!
Serves: 35
Ingredients
- 1kg premium beef mince
- ¼ cup currants
- 10 sheets puff pastry
- 2 tsp garlic, diced fine
- 1 small onion, finely diced
- 1 tsp ground cumin
- 2 tsp cayenne pepper
- 2 tsp smoked paprika
- Pinch of cinnamon
- 2 tsp tomato paste
- ½ cup roughly chopped parsley
- 3 eggs, hard-boiled and diced rough
- 1 Tbs olive oil
- 1 egg, lightly beaten
Method
- Preheat oven to 180C fan-forced
- Over large frying pan cook onion in oil until golden. Add cumin, paprika, garlic, cayenne pepper and cinnamon and cook for another 2 minutes. Add beef and cook until it takes on a golden colour, breaking up the fibers as you cook. Add tomato paste, currants and simmer for 8 minutes. Finish by stirring through parsley, olives, eggs and season with salt and pepper.
- Placing on a clean work surface, cut a 15cm circle in a sheet of puff pastry. Place a heaped Tbs of filling in the centre of the pastry and join the two sides in a half moon shape. Pinch the edges together with the end of a fork. Repeat the process and arrange on a lined baking tray.
- Brush empanadas with a little egg and bake for 25-30 minutes or until pastry is golden and cooked through. Serve warm.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
This summer recipe champions the ultimate cut of lamb, the cutlet. Soft and tender but bursting with flavour. You don’t need much more than good quality meat and a searing barbeque.
Serves: 4
Ingredients
- 8 lamb cutlets
- 3 cups baby spinach
- 150g strawberries, thinly sliced
- 1 spring onion, thinly sliced
- 1 avocado, sliced
- 45g Australian feta, crumbled
- 50g natural, roasted almonds, coarsely chopped
- 2 lemons, juiced and zested
- 1 cup of mint leaves
- 120ml olive oil
Method
- To create a dressing for the lamb, blend mint, lemon zest, 3 tablespoons of lemon juice and mint in a food processor and add salt and pepper to taste. Coat the
- While barbeque heats to a medium / high heat, use 2 tablespoons of the mint marinade to coat the lamb all over tablespoons of mint marinade saving the rest of the marinade for dressing.
- Barbecue the lamb for 3 minutes each side or until both sides are browned and the internal temperature is 54C for a medium-rare cook.
- Assemble the salad by arranging spinach on a platter and topping with onions, almonds, avocado, feta, and strawberries. Drizzle over remaining mint marinade for dressing and serve with lamb on the side.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
Quality Pendle Ham & Bacon Triple Smoked Leg Ham On the Bone paired with a sweet and tart redcurrant glaze is the heavenly Christmas match you've been looking for!
Glaze Ingredients
- 250g Redcurrant jam
- ¼ cup of Brown sugar
- 2 tsp of Balsamic Vinegar
- 1 tsp of Black Peppercorns
Ham Ingredients
- Pendle Ham and Bacon Triple Smoked Leg Ham On the Bone
- Cloves for studding
Method
- Preheat the oven to 180c.
- Prepare glaze by combining all glaze ingredients overheat and stirring continuously for 5 minutes. Strain out peppercorns.
- Remove skin from ham and score diamond shape into fat, do not score meat. Insert a clove into each cross-cut.
- Add 1 cm of water to the bottom of a roasting tray. Place a wire rack inside the tray and place ham on top. Brush half of the glaze evenly over the ham and set the second half aside for basting every 20 minutes.
- Bake for 1 ½ hours or until fat is caramelised and meat cooked through.
The majority of the ingredients are available in our market. Come in and ask our friendly staff members for any information you might require to make this a success.
Serves: 4
A simple dish packed with flavour and cooked to perfection. This dish is perfect for entertaining family and friends.
Ingredients -
1 large Pendle Ham & Bacon leg of lamb (bone in)
6 garlic cloves
1 bunch oregano
Zest and juice of 1 lemon
6 tbsp olive oil
1½ kg desiree potatoes
400g chopped tomatoes (canned)
½ cup of pitted Kalamata olives
Method -
- Begin by preheating the oven at 240°C (fan) / 220°C (gas). Pound the garlic, half of the oregano, lemon zest and a pinch of salt in a pestle and mortar. Add combination to lemon juice, add a drizzle of olive oil and combine. Stab the lamb leg all over with a knife, then fill the holes with the herb paste to ensure flavour.
- Placed the chopped potatoes in a large roasting tin and drizzle over remaining olive oil and any remaining herb paste and combine. Place the lamb amongst the potatoes and roast for 20 mins at 240°C (fan) / 220°C (gas).
- Toss potatoes in remaining oil residue and reduce the temperature to 180°C (fan)/ 160°C (gas). Roast for another hour and 15 minutes if you prefer your meat medium-rare, or an hour and a half if you prefer your meat medium.
- During roasting period, continue to baste the lamb with remaining juices and continue to toss potatoes.
- Once lamb is done to your liking, remove from tin and allow the meat to rest for 10 minutes. Once rested, serve lamb with roasted potatoes.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
Serves: 4
What is more Aussie than adding beer to your burger? This recipe gives you a quick guide on how to make Australia's favourite burger.
Ingredients
- 900g lean minced beef
- 80ml of beer
- 4 shortcut bacon pieces
- 4 slices of canned pineapple
- 8 slices of beetroot
- Handful of rocket
- 4 slices of any cheese
- 1 tomato
- 1/2 an onion
- 4 eggs
- 4 medium bread rolls
- 2 tablespoons of Worcestershire sauce
- 2 cloves of garlic
- Tomato sauce
- Mayonnaise (optional)
Method
- Thoroughly mix the beef, garlic and lager. Mould the mixture into 4 x 1-inch thick patties or slightly larger than the buns to account for shrinkage.
- Turn the barbecue skillet to medium heat and sear the burgers on both sides until juicy and cooked.
- Meanwhile, fry the onion and bacon until crispy. With a touch of oil on the grill, fry the eggs how you like and pineapple until caramelised (about 1 minute on both sides).
- Now build your burgers and enjoy!
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
Serves: 2
A simple and classic Chinese dish packed with flavour. This quick and easy Chicken Chow Mein recipe can be whipped up in a flash for those nights when it all seems too difficult.
Ingredients
- 200g of our chicken thigh fillets (cut into small pieces)
- 1 ½ tbsp peanut oil (or other cooking oil)
- 200g Chow Mein Noodles
- 3-4 cups of green cabbage (finely shredded)
- 1 carrot (julienned)
- 1 cup bean sprouts
- 3 shallot (cut into 5cm pieces)
- 2 cloves of garlic (finely chopped)
- ¼ cup water
- ¼ cup of Chow Mein sauce
Chow Mein Sauce
- 2 tbsp cornflour (or cornstarch)
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 1½ tbsp chinese cooking wine (or sherry wine)
- 2 tbsp sugar
- ½ tbsp sesame oil
- White pepper
Method -
- To prepare the chow mein sauce, mix the cornstarch and soy sauce together, then add remaining ingredients.
- Pour 1tbsp of chow mein sauce over chicken and marinate for 10 minutes
- Prepare the noodles according to packet instructions
- Add oil to large fry pan over high heat. Add garlic and fry for 10-20 seconds until it starts to turn golden brown.
- Add chicken and fry for 1 minute (until the skin is sealed but is still raw inside). Add the cabbage, carrot, and the base of the shallot to the pan and stir-fry until the cabbage begins to wilt and chicken is cooked through.
- Add the remaining chow mein sauce to the pan with ¼ cup of water and noodles. Stir-fry for one minute, allowing the noodles to be coated in the sauce.
- Add bean sprouts and remaining shallots, quickly cook through for one minute then take the pan off the heat and serve immediately.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
