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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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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Maple / Red Gum Smoked Bacon

Palmdale Meat, Poultry and Seafood, in the North Adelaide Village, smoke their own long and short back bacon.  Truly smoked, they don’t use “liquid” smoke, no – their Bacon is smoked over authentic Red Gum Sawdust, with just a hint of Gluten Free true Maple Syrup. This on-site smoked bacon lends a flavour you are highly unlikely to have experienced before.

When it became increasingly obvious that if Palmdale Meats were to continue to offer high quality, fabulous tasting Gluten Free Bacon at a reasonable price – they had to start smoking it themselves.

You might even be surprised to hear that bacon is good for you too.  Why?…..

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Time to think about your Christmas Orders

Isn’t it nice to know that Palmdale Meats, Poultry and Seafood – that Butcher shop in the North Adelaide Shopping Centre that smells so good {because they smoke all their own smoked products) – has everything in hand and can take some of the pressure off you this Holiday Season.

But don’t be one of those people who rushes around at the last minute. It would be very wise to ring Palmdale Meats on (08) 8267 5498, (or call in), with your order – Seriously, don’t leave it until the last minute, there really ISN’T “enough to go around”, especially if you want the best quality, free range, properly fed, GMO free, Nitrate Free, Gluten Free meats!

If you have any questions, the people at Palmdale Meats are not only helpful in collating your order, can help you with how much/many you need for your group – what’s more, can even help with recipes on HOW to cook it too! John, in particular, is a fantastic cook and has lots of great tips. Don’t forget to ask him for some.

So… it’d be handy to know just what Palmdale Butchers actually offers right? Ok! (deep breath….. Here goes)

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John Keough, Manager - darn good cook

Palmdale Mayo – Perfect with our Smoked Salmon

Did you know that if John Keough, Manager of Palmdale Meats, Poultry and Seafood, didn’t get an apprenticeship as a Butcher when he was 17 – he would be a Chef right now?  In 1978 he was waiting for offers for both apprenticeships. Lucky for all of us he chose being a Butcher – because his love of food and cooking can still be shared by us all, as well giving us, arguably, the best Butcher in Adelaide!

One of his recipes – such a simple one – is a Mayonnaise that goes especially well with Palmdale’s Smoked Salmon and already a favourite with many of John’s customers. Use it spread on a cracker – or spread it over a whole side of Palmdale Salmon before presenting it to the table. Sprinkle it with a few extra whole or chopped capers for an extra special touch.

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Palmdale Meats, Poultry and Seafood staff's favourite Salmon Dip recipes

Salmon Dip – 4 ways

There are many different ways you could turn our In Store, fabulous Smoked Salmon into a dip. Ready for entertaining your family and friends, just for a quiet picnic or night in with a loved one. These recipes will make the great basis of a meal!

Some recipes are easy, some are more complicated, but all of them rely on the quality of it’s hero ingredient… the Smoked Salmon used. Rest assured you are ALWAYS going to get the best result with Palmdale Meat’s Smoked Salmon.  Hot smoked (ie: flaky not slimy), means it is just perfect to make dips with.  Palmdale’s Smoked Salmon is Low Sodium, Nitrate Free and completely Gluten Free.

Here are 4 of our Staff’s favourite Smoked Salmon Dip recipes…

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Roast Pork Belly, a delicious option for the versatile Pork Belly cut

How to – Pork Crackling

Getting that Pork Crackling right!

If you love Pork Roasts, you might also be partial to Pork Crackling – that salty, crispy goodness that tastes so good it sometimes overshadows the roast meal itself.

Getting pork crackling right may be seen as a “trick”, a “challenge”, but it is actually easily done – you might be reading this and saying to yourself… “Yeah right”… but it’s true.

Here are a few tricks of the trade that Palmdale Meats, Poultry and Seafood are happy to help you with.

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Succulent, yet crispy, Pork Belly Roast

John’s Twice Cooked Pork Roast

There are lots of things that you can do with a Palmdale Meats Pork Belly, but John’s Twice Cooked Pork Belly Roast recipe is a favourite amongst his regular customers – for the first time it is going public for the wider community.

Speak to John, or any of the Palmdale Meats, Poultry and Seafood staff, for tweaks to the recipe – in particular, how big a piece you need and changing the cooking times for that sized cut. Palmdale Butchers have always been known for great customer support – particularly with some delicious recipe ideas. For this rather famous recipe, read on….

For some information on how to get the best crackling, click here.

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Roast Pork Belly, a delicious option for the versatile Pork Belly cut

Pork Belly Ideas

Pork Belly has certainly been in “flavour” recently 🙂 – different variations of this versatile cut has been featured on MasterChef in their recent series, touted by famous/popular Chefs in books, magazines, and in many blogs… But what is it?

It is a flat cut of meat that has a fairly high fat to meat ratio.  It is that fat to meat ratio and wide, flat shape, that lends the cut to such a variety of options, recipe wise, and the delicious taste that it is famous for.

There is some caution needed when purchasing your Pork Belly. Too fatty and the recipe will taste unpleasantly slimy.  Too little, and the tough meat (normally ameliorated by the combination of fat:meat) will be tough and dry.

Thankfully for you, Palmdale Meats, Poultry and Seafood, only get the very best Pork Belly. Quality control has already been done, to ensure the top cut of meat is available for you.

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