Get creative in the kitchen and whip up our delectable Pork and Pea Pastizzi recipe for your next feast. A pastizz is a traditional pastry from Malta, usually filled with curried peas or other savory fillings. We’ve put a spin on the well-known Maltese food and combined it with mouthwatering pork. 

We recommend using pork shoulder in this recipe, it’s a wonderfully versatile cut that is perfect for slow cooking to make tender and juicy pork. 

Makes: 30-40 pastizzi

Prep Time: 1 hour

Cooking Time: 6 hours

Ingredients for Pastizzi:

• 20 sheets of phyllo pastry
• 1kg boneless pork shoulder
• 150g frozen peas
• Handful of dried mint
• 100g flaked almonds (toasted)

Ingredients for spice paste:

• 10 whole cloves
• 3 star anise
• 2 cinnamon sticks
• 250ml soy sauce
• 60ml fish sauce
• 55g brown sugar
• 2 tbsp baharat or Lebanese seven spice
• 1 tbsp minced garlic

How to cook our Pork and Pea Pastizzi recipe:

1. To prepare for the dish, it is recommended that you marinate the pork shoulder overnight in the spice paste to enhance the flavour and juiciness. Combine all the ingredients for the spice paste in a food processor and grind until you create a smooth paste. Rub the spice paste over the pork shoulder, cover and refrigerate overnight.
2. Preheat your oven to 160°C. Place the pork shoulder with the spice paste in an oven-proof casserole dish. Next, cover the pork shoulder with room temperature water and place the lid on top. Cook in the oven for 4-5 hours until the pork shoulder is tender and falling apart. Once tender, remove the pork from the dish and allow it to cool on a separate tray.
3. Add extra flavour by straining the braising liquid through a fine sieve into a medium saucepan. Cook the braising liquid over a high heat for 30-40 minutes until reduced to a glaze-like consistency.
4. Bring peas to the boil and strain when they’re tender to the touch.
5. Shred the pork shoulder once it’s cooled. Add the reduced sauce, peas, dried mint and almonds to the pork. Combine to mix well and then chill in the fridge for 30 minutes.
6. Cut a pastry sheet in half and make a small pocket out of the pastry resembling a small, shallow bowl. FIll pastry with a generous tablespoon of filling and then fold edges firmly to seal to form a semicircle. Swiftly and gently, pull on either end of the pastry, elongating the pastry to form a classic pastizzi shape. Transfer pastizzi to an oven tray lined with baking paper. Repeat until you’ve used all of your pastry sheets and pork filling. 
7. Preheat your oven to 220°C and cook the pastizzi for 12-15 minutes (or until golden brown). Once cooked, serve plain or with a variety of sauces.

Pendle Hill Meat Market is proud to be one of Australia’s largest meat markets. We offer competitive pricing on a large variety of high quality Australian meats. Shop online or visit us in-store, we would be glad to help you put this delicious meal together. We also offer delivery or click & collect.

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:

1. 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!
2. Preheat your oven to 160C fan-forced
3. 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.
4. 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.
5. 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.
6. 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.

We’ve created an easy-to-follow recipe that will guide through the steps to create mouthwatering Greek Lamb Chops that pack plenty of juicy and zesty flavour. Selecting the right lamb chop is the most crucial step of this recipe. We recommend choosing a loin, rib, or sirloin chop. 

The lamb chops you choose should be a little more than an inch thick and have a light red colour. Also, the chops should be finely textured with smooth, white fat that is evenly distributed.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

• 8 lamb chops
• 1/4 cup lemon juice (or juice from a fresh lemon)
• 2 tsp dried oregano preferably Greek, or 1/2 cup chopped fresh
• 1 tsp salt
• 1/4 cup olive oil
• 4 cloves of garlic (minced)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil for cooking

How to cook our mouthwatering Greek Lamb Chops recipe, method:

1. Treat yourself to our mouthwatering lamb chops! Pay us a visit at Pendle Hill Meat Market and ensure you secure the finest cut for your Greek Lamb Chops recipe, or take advantage of our convenient delivery service to have it brought right to your doorstep.
2. Prepare the lamb chops by patting them dry using paper towels to remove any excess moisture. 
3. Mix together the lemon juice, dried oregano, salt, olive oil, garlic and black pepper in a small bowl.
4. Arrange the lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb. Rub the marinade into the meat and cover it with cling film. Allow the meat to marinate for 30 minutes or overnight for a deeper flavour.
5. Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill the lamb chops in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
6. Prepare to serve the lamb chops by letting them rest for 5 minutes after cooking then serve alongside your choice of salad for the perfect Greek Lamb Chops recipe. One of our favourites is the classic Greek Salad. 

Visit Pendle Hill Meat Market & SAVE! Make your way to our store, where you'll find the ingredients necessary for this Greek Lamb Chops recipe. Our dedicated staff are ready to extend a warm welcome and offer their expertise, guiding you through the process of creating this mouthwatering meal. We also offer online shopping, with click-and-collect or delivery options. Order Now. 

Nothing says 'love you mum' more than cooking her a delicious meal, so to really spoil her have a look at this tasty Pasta with Beef Ragu.

Serves 4

Preparation Time: 20 min

Cooking Time: 6 hours

Ingredients

Method

1. In a 5- to 6-quart slow cooker, whisk together the tomato paste, flour, and vinegar. Stir in the onion, garlic, and thyme. Add the tomatoes, crushing them with your hands.
2. Cut the brisket against the grain into 8cm-thick pieces, then cut those pieces in half crosswise. Season them with 1/2 teaspoon each salt and pepper and nestle in the sauce. Cover and cook until the meat is tender and easily pulls apart, 6 to 7 hours on high or 8 to 9 hours on low.
3. Twenty minutes before the ragu is finished, cook the pasta according to package directions.
4. Discard the thyme and, using two forks, break the meat into smaller pieces. Serve over the pasta and top with basil and cheese, if desired.

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.

There is nothing like the comfort of hot steak and ale pie. This classic and delicious dish will guarantee to bring joy to you and the whole family.

Serves 8

Ingredients

For the pastry:

• 600g plain flour
• 150g unsalted butter (cubed)
• 150g Cheddar cheese

For the filling:

• 1kg beef skirt, chopped into 1cm chunks
• 250g button mushrooms
• 250ml pale ale
• 1 tbs plain flour
• 1 tbs tomato puree
• 2 large carrots
• 2 red onion
• 1 whole nutmeg (for grating)
• 1 large egg yolk (beaten)
• Olive oil
• Salt and Pepper (1tsp of both)

Method

1. Coat the beef in salt, pepper, 2tsp of olive oil and ½ of the Nutmeg grated in a large bowl. Roughly chop the onions and carrots.
2. Heat a drizzle of olive oil in a wide pan over medium heat, add the beef and cook for 15-20 minutes or until it is completely browned and all liquid has evaporated. At the same time, cook the vegetables with a drizzle of oil on medium, stirring frequently until caramelised, then remove from the heat.
3. Add the ale to the beef and turn the heat to high, allowing the liquid to boil. Add the flour and tomato puree and cook for 3 minutes, stirring until it thickens. Stir in the caramelised vegetables and the mushrooms. Pour in 1 litre of cold water and bring to the boil. Once boiling, reduce the heat to medium, cover and simmer for 1.5 hours, then remove the lid and simmer for another 30 mins, stirring occasionally. Season to taste and allow to cook for a few hours, preferably overnight in the fridge.
4. To make the pastry, combine flour, a pinch of salt, grated cheddar and butter in a bowl until it resembles breadcrumbs. Gradually add 250mls of water, stirring to combine. Bring the mixture together with your hands into a rough dough. Wrap the dough in plastic wrap and refrigerate.
5. Preheat oven to 180 degrees Celsius. Grease 8 individual pie dishes (15cm x 10cm) with butter and flour. Cut the pastry into 8 equal segments and place on a flat floured surface, rolling to 5mm thickness. Line each pie dish and cut away the excess.
6. Fill the tins equally with the cooled filling. Divide the excess pastry into 8 pie lids rolling to 5mm thickness. Brushing the pastry edges with beaten egg place the pastry lids on top of the filling, crimping lightly at the edges with a fork. Pierce a small cross on top of each lid
7. Brush over with more beaten egg and place in a hot oven for 25-30 mins or until golden and crisp. Add some Aussie tomato sauce 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.

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:

1. Preheat oven to 220 degrees
2. Heat oil in a skillet over medium - high heat
3. Sear chicken skin side down for approximately 5 mins
4. Season with salt and pepper
5. Set the chicken on a plate
6. Add the thyme, garlic and red pepper flakes to the skillet
7. After a minute of cooking add in the tomatoes, heavy cream and parmesan
8. Add in the cooked chicken and allow to simmer
9. Place the skillet into the oven and cook until the chicken is cooked through. Approximately 20 mins
10. 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.

Pass around a few trays of the mini chicken fajitas to keeps your guests satisfied so you can keep on entertaining with no added hassle. This chipotle chicken and peppered filling makes for mouth-watering snacks.

Ingredients:

2 tbsp sunflower oil

2 skinless chicken breasts, cut into 1½ cm/½ in chunks

1 red pepper, deseeded and cut into 1½ cm/½ in chunks

1 yellow pepper, deseeded and cut into 1½ cm/½ in chunks

227g can chopped tomatoes

2 tbsp chipotle paste

4 spring onions, trimmed and thinly sliced

large pack coriander, leaves chopped

3 large flour tortillas

75g ready-grated mozzarella

Method:

1. Heat the oil in a large wok and add the chicken and peppers. Stir-fry for 2 mins then add the spices. Stir for 30 seconds and add the tomatoes and chipotle paste. Leave to simmer for 5 mins stirring occasionally then add the spring onions and coriander. After 1 min of cooking take it off the heat.  
2. Cut the tortillas into 36 triangles. First by into quarters then turning each quarter in 3 triangles.
3. Add the cooked chicken mix and cheese to each triangle and roll it up from the pointed end and secure with a cocktail stick.
4. Repeat this for all triangles and place on a baking tray cover with cling film and chill until ready to be reheated.

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.

Australia Day or Summer party coming up with lots of guests to entertain? This is the perfect food for passing around at parties and as easy to make as they are delicious. These steak tacos on a stick can be thrown on the barbeque or the grill to make the ultimate party food.

Ingredients:

2 cloves garlic, minced

½ jalapeño, chopped

1 c. chopped fresh cilantro

1 tbsp. ground cumin

⅓ c. lime juice

¼ c. vegetable oil

½ tsp. kosher salt

¾ lb. sirloin steak, cut into 1" pieces

1 avocado, cut into chunks

2 ears corn, sliced into 1" thick pieces

1 small red onion, cut into 1" pieces

2 flour tortillas, cut into triangles

Hot sauce, for serving

Lime wedges, for serving

Method:

1. Whisk together garlic, jalapeño, cilantro, cumin, lime juice, and vegetable oil and season with salt.
2. Add the steak to half of the marinade and set the other half to the side.
3. Stir until all the steak is coated.
4. Add avocado, corn, red onion, and tortillas into a bowl and mix with the remaining marinade.
5. Skewer kebabs and grill 8 minutes on high.

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.

Looking for an alternative to the same old Turkey and ham dinner this Christmas, try our roast duck with a marmalade glaze. An easy and simple recipe for something different this Christmas. It's marmalade glaze gives it an extra festive touch.

Ingredients:

1 oven-ready duck

2 oranges, halved

60g Seville orange marmalade

Method:

1. Heat oven to 240C/220C fan/gas 9. Cut out from the inside of the body to each leg and gently mark the ducks skin all over.
2. Season the duck and place it on its side on a frying pan over a low heat. After 15 mins turn and cook on the other side for 15 mins.
   
3. Turn over the duck to ensure the breast is facing down and place into the over to cook for 5 mins. Turn the duck back over and cook for another 15 minutes ensuring you drain the fat from the pan before hand.
4. Cut the oranges into halves and then cut each half into four wedges. Cook the oranges on a small frying pan over a medium heat for 1 min until each side is lightly caramelized.
   
5. Remove the wedges and squeeze the juice from the uncooked oranges into the pan. Then add the marmalade and turn off the heat. Stir in 1 tbsp of water.
6. Coat the roasted duck with the marmalade glaze and roast for another 10 mins.

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.

Looking for something a bit more for your dinner table this Christmas? This triple smoked leg ham along with a caramel glaze is a match made in heaven. The perfect festive dish the whole family can enjoy this Christmas. Impress your guests by adding this extra bit of flavour to our quality smoked ham. This glorious glaze will have everyone reaching for more.

Ingredients:

For the ham:
1/2 triple smoked leg ham, knuckle end (around 3.5 kg)
1 large carrot, peeled and cut into 1-inch chunks
1 Spanish onion, skin on, halved
3 sticks celery, cut into 1-inch chunks
Small bunch of thyme
2 bay leaves
10 black peppercorns

For the glaze:
25ml wine vinegar
100g brown sugar
100ml Madeira
Juice of 1 orange
100g honey
Cloves

Method:

1. Fill a big pot with water and place in your ham making sure the whole ham is covered. Put it on a medium heat and bring to the boil. Take off the heat after it simmers for a couple of minutes and change the water to cold water. On a medium heat bring to the boil after adding in the herbs, vegetables, and spices. Make regular checks to remove foam by skimming the surface while gently simmering. Do this for around an hour and a half. Keep the stock and allow the gammon to cool down in the liquid.
2. Preheat oven to 170 degrees Celsius.
3. Heat the Madeira and orange juice, sugar and vinegar on a medium heat to make the glaze. Remove have the liquid bringing it to a simmer. Remove from the heat and add in the honey by stirring.
4. Take the skin off the gammon when the glaze is nearly ready. Using a knife make a criss-cross pattern on the surface about one inch wide. Put roughly 10 cloves in each of the diamonds made by the criss-cross. Add a ladle of the stock and the gammon in a roasting tin and add half the glaze to the ham carefully using a spoon ensuring to keep as much of the glaze on the ham that you can.
5. After 15 minutes of roasting the triple smoked leg ham add the rest of the glaze and roast for a further 30 minutes.

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.

In honour of the Dussehra Indian celebration, we are excited to share an easily put together Indian Rogan Josh to warm up after a busy day. Cook your rogan josh nice and slow to let the flavours mould together and intensify.

Dussehra (Vijaya Dashami, Dasara, or Dashain) is a Hindu festival that celebrates the victory of good over evil. It is a gazetted holiday in India, which is marked on the 10th day of the bright half (Shukla Paksha) of the month of Ashvin (Ashwayuja), according to the Hindu calendar.

Indian Rogan Josh Ingredients

• 1 ginger chopped
• 8 peeled garlic cloves
• Water
• 150 ml vegetable oil
• 1kg diced chicken
• 10 cardamom pods
• 2 bay leaves
• 6 cloves
• 10 peppercorns
• 2.5cm cinnamon stick
• 2 big onions chopped
• 1 tsp ground coriander
• 2 tsp  cumin seeds
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 90ml plain yogurt
• ¼ tsp  garam masala
• Pepper

Method

1. Blend ginger, garlic, and  60ml of water.
2. Over medium heat, after heating oil in a wide pot, cook the meat cubes in batches until they turn brown.
3. Place cardamom, bay leaves, cloves, peppercorns and cinnamon into oil and stir.  Wait until bay leaves take the colour.
4. In the same pan, stir and fry the onions until they turn brown, and put in the ginger garlic paste for 30 seconds.
5. Add in coriander, cumin, paprika, cayenne, and salt. Stir for 30 seconds.
6. Add the meat cubes into the pan and stir well with 15 ml of plain yogurt.
7. Keep adding 15 ml of plain yogurt while stirring, until everything is used.
8. Add 275 ml of water, and let it boil. Once it boils with the lid on, cook on low heat for an hour.
9. Stir every 10 minutes, and take off the lid when the meat is tender.  Then cook on medium heat and let the liquid boil away.
10. Sprinkle garam masala and pepper.

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.

Try our quick and easy to follow Chinese Sticky Pork Rashers recipe. Everyone who's tried our pork has to get cooking this weekend!

Serves: 4

Ingredients

• 750g boneless pork rashers
• 80ml hoisin sauce
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 3 Lebanese cucumbers sliced
• ½ wombok cabbage shredded
• 30g crispy shallot
• ½ bunch mint leaves
• 1 tbsp peanut oil
• 1 tbsp wine vinegar

Method

1. Preheat oven to 200 degrees fan-forced. Place the boneless pork rashers in a single layer on the tray and roast for 15 minutes until lightly golden on both sides.
2. Combine the hoisin sauce, soy sauce, honey and sesame oil. Remove the pork from the oven and coat the pork using half of the glaze.
3. Roast the pork again, turning and glazing every 10 minutes for another 30 minutes.
4. For the salad, combine the cucumber, cabbage, shallot and mint with a drizzle of peanut oil and vinegar.
5. Serve the roasted pork 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.

Have you ever tried an authentic South African cuisine? Start off with this outstanding combination of minced beef, fruits and a creamy topping, the bobotie. You’ll be surprised at how so many different flavours put together such amazement to the mouth.

Ingredients

• 2 slices of white bread
• 2 chopped onion
• 25g butter
• 1kg minced beef
• 2 tbsp Madras curry paste
• 1 tsp dried mixed herbs
• 3 cloved
• 5 allspice berries
• 2 tbsp peach/mango chutney
• 3 tbsp sultana
• 6 bay leaves
• 300ml milk
• 2 eggs

Method

1. Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
2. Fry the onions in butter, stir regularly for 10 mins until soft. Add the garlic and beef and stir well, crush the mince into fine grains until it brown. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tablespoon of salt and plenty of ground black pepper.
3. Cover with lid and simmer for 10 minutes.
4. Squeeze the water from the bread and beat into the meat mixture until well blended.
5. Tip the mixture into a large oval dish, press down and smooth the top.
6. For the topping, beat milk and eggs with seasoning and pour over meat.
7. Top with 2 bay leaves and bake for 35-40 minutes until the topping is set and golden.
8. Enjoy your Bobotie!

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

1. Preheat the oven to 180 degrees/gas 4. Peel and chop the onion, garlic, carrot, slice the bacon and pick the herbs.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.