Why Palmdale Village Meats

Why do Palmdale Village Meats, Poultry and Seafood have such a high reputation and loyal customer base?

Let me be blunt….. On the face of it, getting your meat at the supermarket might seem easier and (dare I say) may even appear a touch cheaper at first.  But is it really?  If you actually got what you wanted, how much you needed, with consistent results and minimal waste – AND it happened to be at a higher quality – you’d have to rethink that.

“Why” people come to Palmdale is something that is easily and quickly shown.  Have a quick glance at the following list.

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Palmdale Gourmet Lime Steak Bites

This is a great, quick cook, amazingly delicious, quite fancy – and yet easy – recipe.

The Steak Bites can be eaten hot with salad, rice, steamed veggies or a potato mash – or have them cold in a salad and use the sauce as the salad dressing.  How delicious would it be with avocado, cherry tomatoes, pomegranate seeds, baby spinach, snow peas and corn kernels…. yum!

Eaten either hot or cold. The bites would be a magnificent entree, served with olives, grilled haloumi, pickles, fresh or dried dates and/or figs and flat bread – using the sauce to dip in.

This can be partially prepared the day before – then they will take but moments to whip up.  For the recipe, read on

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lamb rack image accompanying recipe

A twist on Emelia’s Lamb Rack recipe – with Garlic Roasted Potatoes

Emelia’s Sauce range are the only sauces that Palmdale Meats would even consider to stock at their Butcher Shop.  The sauces are made from only the highest quality, freshest ingredients.  Totally Gluten Free, Preservative Free and Colour Free – they complement, perfectly, the credo of Palmdale Village Meats – Only the best, for the best (that’s you)!

What can you do with them?  Well, so much it’s  hard to say!  However, as a start, Amelia’s brochures all have lovely recipes on them, as does her website.

Palmdale Village Meats would like to offer you yet another recipe. A twist to Emelia’s Rack of Lamb recipe.  With the subtle sensations of orange, raspberry and honey, then changing the chips to crunchy Garlic Potatoes, we’re sure you’ll love it as much as we do! Read on for the recipe….

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Palmdale focus on Pork

It’s so easy right?  The recipe specifies Pork.  But… what do you get?  There is a huge variety of Pork cuts – and to make it more confusing, we at Palmdale Village Meats have even more treats in store for you – seasoned pork, stuffed fillets etc….

What’s more, Pork isn’t consistent around the (other) shops and supermarkets, giving varying results in your cooking.

THAT is why you come to Palmdale!  We can provide you with a range of high quality, antibiotic and nitrate free, true free range pork all giving you a consistent result.

For a full list of our Pork range, with suggested cooking times, read on….

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Mongolian Lamb with cauliflower mash

Mongolian Pork, with Cauliflower Mash

This is a favourite recipe with the Palmdale staff… we’ve decided to share!

We love it because of the flavour, of course, but it is so very easy to make with ingredients most of us have in our pantry already.  Besides, it’s really quite healthy, low in fat and carbohydrates, so it’s win/win.

You can choose to use Cauliflower Rice, instead of mash.  But the mash is so much easier and the cooking time is much more forgiving – with none of that messy grating needed for the rice.

We’d really love to hear how you like this recipe.  Let us know on our Facebook page, or…. just let us know next time you’re in the shop.

The recipe follows

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Lamb this week? Think beyond Chops.

Whatever your views on Australia Day/Date – it’s become a time for people to celebrate our cultural diversity and has become synonymous with Barbeques and Lamb. Hence our post this week.

While Lamb Chops are the first thing we think of… I spent 30 minutes with John discussing the huge range of Free Range, Grass Fed, Antibiotic Free Lamb options available at Palmdale Village Meat, Poultry and Seafood.

Chops, Roasts, Sticks, Diced, Steaks, Minced, Burgers, Sausages, Yiros…

A list, with some recipe suggestions and recommended cooking times follow.  Remember, we are recommending cooking times for our quality lamb range.  All of our meat have a proven quality and give a trusted result.  If not, it wouldn’t be in our range.

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Cheeseburger Sausage Roll Recipe

Last time I made sausage rolls…. I mentioned to John how nice Cheeseburger ones would be. So, the time came to make some more (they live in the freezer in lunch sized packs)

I tried a variety of methods when making these – some were easier, some were tastier.  This was the best of both worlds.

Easy, delicious, but…..a teeny bit messy.  There is nothing to stop the sauces from oozing out a little as you roll the pastry.  Have a sink of warm, soapy water and a towel handy. Then it’s a doddle.

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John’s Fig and Prosciutto Lamb Wellington Recipe

John’s Fig and Prosciutto Lamb Wellington

Serves 2-3 (Each Backstrap is approx 250-300g.  For one family, that will do 4 people, in some families it will do one.  Talk with the folks at Palmdale for your needs)

Time: You need to cool the backstrap before wrapping in the pastry – While the cooking time is minimal, overall, this will take at least a couple of hours.

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Yiros Calzone Recipe

Yiros (also known as Souvlakis, or Kebabs in different states), are so easy to make, especially with Palmdale Village Meats, Poultry and Seafood delicious pre-seasoned Yiros packs!  All you need is to choose from Lamb or chicken – pop cooked Yiros meat on pita bread, with your choice of toppings and voila!

But what if you want something a little different?  These Yiros Calzones didn’t take long to make and had the added benefit of great, quick, portable, lunches with the leftovers.  It’s the same process for Yiros Pizza – I’ll explain both recipes….

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