Piero’s Meat & Wine Merchant The Sausage King Highett

30/05/2024

Unlock the flavours of perfection at Piero's Meat Merchant. Your weekend BBQ starts here! Come down tomorrow and grab a feed. 8am - 2pm! 16 Railway Parade Highett, VIC 3190 Australia.

30/05/2024

🔥 Recipe of the week 🔥
Marinated Lamb Backstraps

Ingredients:
1kg Marinated Lamb backstrap
1 tablespoon cumin
1 tablespoon sweet paprika
salt
2 tablespoons chopped garlic
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat leaf parsley
1 tablespoon lemon juice
2 tablespoons olive oil

Instructions:
1. Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
2. Refrigerate for at least 1 hour.
3. Grill to medium rare on the bbq.
4. Don't forget the minted yogurt.

Credit:

This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refr

28/05/2024

Looking for the perfect ingredient for your slow cooker masterpiece? Try Pieros' Free Range Denuded Lamb Backstraps! These premium cuts are ideal for slow cooking, offering tender, juicy cuts that melt in your mouth. Whether you're making a savoury lamb stew, a comforting curry, or a fall apart ragu, these backstraps will elevate your dish to gourmet status.

https://www.pierosmeatmerchant.com.au/product-page/free-range-denuded-lamb-backstraps

24/05/2024

Grill like a pro with Piero's Meat Merchant's premium BBQ selection. Your taste buds are in for a treat! Come down tomorrow and grab a feed. 8am - 2pm! 16 Railway Parade Highett, VIC 3190 Australia.

22/05/2024

🔥 Recipe of the week 🔥
Tuscan Slow braised lamb shoulder

Ingredients:
Lamb shoulder/leg - 1.6kg (Trim excess fat)
Onion – brown - 360g (Rough chopped)
Carrot - 320g (Rough chopped)
Celery - ¼ bunch (Rough chopped)
Beef stock - 600ml
Oregano – dried - 1 tsp.
Garlic – cloves - 6 (Smashed skin on)
Thyme – fresh - 8 sprigs (Squashed)

Instructions:
1. Pre heat the oven to 150 degrees celsius
2. Heat a pan or grill, brown the lamb on all sides.
3. In a baking tray put the onion, carrot, celery and the garlic, place the meat on top.
4. Sprinkle the herbs on and around the meat, pour in the stock.
5. Cover the tray with grease proof paper and foil, cook for 2 -2 ½ hours for the smaller pieces and up to 5 hours for the larger pieces.
6. Remove from the oven and cool. Strain the vegetables in the tray and discard, reserve the braising liquid.
7. Pull all the meat from the bones and chop, mix with the reserved juices and store covered in the cool room for future use or freeze.

Credit: https://heas.health.vic.gov.au/recipes/tuscan-slow-braised-lamb-shoulder/

20/05/2024

Calling all lamb lovers! Indulge in Pieros' Free Range Tuscan & Truffle Square Cut Lamb Shoulder for the ultimate dining experience! This premium cut is bursting with Tuscan spices and infused with luxurious truffle essence. Whether you're hosting a dinner party or treating yourself to a gourmet meal, this lamb shoulder is a must-try.

https://www.pierosmeatmerchant.com.au/product-page/free-range-tuscan-truffle-square-cut-lamb-shoulder

17/05/2024

Explore a world of flavour at Piero’s Meat Merchant. Your go-to destination for the best BBQ meats! Come down tomorrow and grab a feed. 8am - 2pm! 16 Railway Parade Highett, VIC 3190 Australia.

15/05/2024

🔥 Recipe of the week 🔥
Parmesan and Lime Veal Schnitzels

Ingredients:
4 veal schnitzel steaks
Zest and juice of 1 lime +extra wedges, to serve
2 tbsp chives, finely chopped +extra, to serve
1/3 cup (35g) parmesan
1 cup panko breadcrumbs
1/2 cup plain flour
2 eggs, lightly beaten
1/4 cup olive oil
1/2 cup natural yoghurt
1 tbsp baby capers, rinsed, drained, chopped
350g pre-pack coleslaw mix of choice
Char-grilled corn on the cob, to serve

Instructions:
1. Combine zest, chives, parmesan and breadcrumbs in a large shallow bowl. Season and stir to combine.
2. Pat veal dry with paper towel. Place flour in a shallow bowl. Place eggs in a separate shallow bowl. Working with 1 veal piece at a time, coat in flour. Dip in egg mixture, then press in breadcrumb mixture to coat. Transfer to a plate.
3. Heat oil in a large non-stick frying pan over medium-high heat. Cook veal, in batches, for 2-3 minutes each side or until golden and cooked to your liking, replacing oil as necessary. Set veal aside on a plate lined with kitchen paper.
4. In a small bowl combine yogurt, lime juice and capers. Season and stir well to combine. In a large bowl combine coleslaw mix with half the yoghurt dressing. Season and toss to coat.
5. Serve veal with slaw, corn, remaining yoghurt dressing, extra chives and lime wedges.

Credit:

14/05/2024

Tired of the same old chicken schnitzel? Mix things up with Baby Veal Fillet - Schnitzel from Piero's. This tender and flavourful veal schnitzel is a delightful alternative that'll have your taste buds singing. Coat in your favourite seasonings —perfect for a quick and delicious meal.

https://www.pierosmeatmerchant.com.au/product-page/baby-veal-fillet-schnitzel-600g

10/05/2024

Kickstart your weekend with Piero's Meat Merchant's premium BBQ meats. The grill is waiting! Come down tomorrow and grab a feed. 8am - 2pm! 16 Railway Parade Highett, VIC 3190 Australia.