Metro Master Meats in Sydney, Australia | Food service distributor

Metro Master Meats

Locality: Sydney, Australia

Phone: +61 2 9557 0833

Address: Victoria Rd 2204 Sydney, NSW, Australia

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25.01.2022 Need some #inspiration for the upcoming festive season? Buttermilk-brined Sage Turkey Breast with Red Currant Sauce #RECIPE BELOW:... * * * INGREDIENTS: - 1.7kg Boneless Turkey Breast Fillet - 1 tbsp virgin olive oil - 50g unsalted butter - 4 shallots, peeled & halved - 625ml water - 1 bunch sage leaves - 80g red currant jelly - 2 tbsp dijon mustard - 60ml Worchestershire sauce For the BUTTERMILK AND SAGE BRINE - 1 litre water - 1 tbsp crushed juniper berries - 60g salt - 1 sprig bay leaves - 55g caster sugar - 6 cloves garlic, crushed - 1 tsp black peppercorns For the SAGE BUTTER - 150g unsalted butter - 1 clove garlic, crushed - 1/4 cup chopped sage leaves - Salt & pepper * * * INSTRUCTIONS: 1. Make the brine, place the water, juniper berries, salt, sage, bay leaves, sugar, garlic and peppercorns in a medium saucepan over high heat. Bring to the boil, stirring to dissolve the salt and sugar. Allow to cool completely before pouring the mixture into a large (3-litre-capacity) non-reactive container. Add the buttermilk and stir to combine. Lower the turkey into the brine, cover and refrigerate for 23 hours (but no longer). 2. To make the sage butter, place the butter, garlic, sage, salt and pepper in a bowl and mix to combine. Remove the turkey from the brining liquid and pat dry. Carefully loosen the skin from the flesh and, using a spoon, spread the sage butter under the skin. 3. Heat the oil and butter in a large heavy-based saucepan over medium heat. Sprinkle the turkey with salt and pepper and add to the pan, skin-side down, with the eschalot. Cook for 68 minutes or until the skin is golden. Turn and cook for a further 4 minutes. Add the water and sage and bring to a simmer. Reduce heat to low and cook, covered, for 3035 minutes or until cooked through. Remove the turkey and eschalot from the poaching liquid, cover with aluminium foil and keep warm. Strain the poaching liquid into a jug, discarding the sage. Return the liquid to the pan, place over high heat and bring to a simmer. Add the red currant jelly, mustard, Worcestershire sauce, salt and pepper and cook, whisking, for 1012 minutes or until reduced slightly. 4. Serve the turkey and eschalot with the red currant sauce and extra mustard.

25.01.2022 Dealing with any fussy eaters these #SchoolHolidays? Try mixing pieces of #meat with different types of #vegetables. Get your fresh #meat at #MetroMasterMeats today to have any guests these holidays fully satisfied!... Marrickville Metro Shopping Centre (02) 9557 0833

25.01.2022 #MeatFact Friday: Corned beef is not pickled! People call corned #beef pickled however, this is not true as pickled means using vinegar. Corning involves brining which means salting with liquid! If you're a fan of corned beef, come into #MetroMasterMeats in time for your #Friday night #dinner ... Marrickville Metro Shopping Centre (02) 9557 0833

24.01.2022 If you like beef #meatballs, then you'll LOVE #chicken meatballs Try your hand at this creamy chicken meatball recipe and snuggle in for a nice #Friday night this #weekend! Marrickville Metro Shopping Centre... (02) 9557 0833 #Recipe Ingredients for Chicken Meatballs: 450g ground chicken 1 cup cooked white rice, cooled to room temp or colder 1 large egg 1 small onion, grated 1 garlic clove, pressed 1/2 tsp salt 1/4 tsp pepper 1/2 cup flour for dredging 2 Tbsp oil Ingredients for the Sauce: 2 Tbsp butter 2 Tbsp flour 2 cups reduced sodium chicken broth 1/4 cup sour cream (or greek yogurt, or heavy cream) 1/2 to 1 tsp paprika Salt and Pepper to taste Freshly chopped parsley for garnish Method 1. In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, 1/2 tsp salt and 1/4 tsp pepper. Mix well. Roll the meat into 1 to 1 1/4 balls, then roll the balls in flour, dusting off excess. 2. Heat a large skillet over medium heat and add 2 Tbsp oil. Transfer meatballs into the skillet and sauté 4 minutes on the first side, then flip them over with tongs, cover and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate. 3. In the same pan over medium heat, melt 2 Tbsp butter then whisk in 2 Tbsp flour and continue mixing until golden in colour. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add 1/4 cup sour cream and season to taste. I added: 1/2 tsp paprika, 1/2 tsp sea salt 1/8 tsp black pepper. 4. Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball then stir in the meatballs, turning them to coat (keep in mind sauce will thicken more as it cools). Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. 5. Serve over mashed potatoes or egg noodles.

23.01.2022 #FAQ: "What cut of meat is best for a stew?" You want large cuts of #meat from either the front shoulder or the rear end. These are the specific cuts to look for. Any of them can be used in beef stew or substituted for what your recipe calls for: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck. These cuts tend to get more softer and easier to chew as they are heated and soak in all of those juices from the #stew.... Get your fresh #meat at #MetroMasterMeats to get that perfect #Winter stew this #Tuesday night Marrickville Metro Shopping Centre (02) 9557 0833

22.01.2022 Hosting a #dinner party soon? We recommend you plan on preparing for each guest to have about 250 grams of uncooked boneless #meat or 375 grams of uncooked bone-in meat. Get all of your dinner #party needs at #MetroMasterMeats and leave your guests wanting more ... Marrickville Metro Shopping Centre (02) 9557 0833

22.01.2022 3 #tips for getting that perfect grilled #sausage: 1 Cook from room temperature - Cooking from room temperature reduces cooking time and makes for evenly cooked, tender meat. 2 Dont break the casing - Breaking or scoring the casing allows the juices and fats to escape from the sausages. 3Use a gas BBQ - Sausages taste best when they are cooked on a constant, moderate and regulated heat source.... Get your fresh sausages at #MetroMasterMeats and give your #BBQ a whirl tonight! Marrickville Metro Shopping Centre (02) 9557 0833

20.01.2022 #SteakOfTheWeek: Eye Fillet Steak Beef Eye Fillets are an extremely tender and flavoursome cut of meat. It's fairly simple to prepare & achieves top end results! Best: Pan fried, barbecues or stir-fried.... EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve) EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults) SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults) LOW SODIUM (contains less than 120mg/100g)

20.01.2022 Taking Steak & Onion Sandwiches to a whole new level! Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch! RECIPE BELOW: *... * Ingredients 400 g flank skirt steak or bavette 2 large onions 20 g unsalted butter olive oil 70 g dark brown sugar 125 ml red wine vinegar 1 ciabatta loaf extra virgin olive oil English mustard, optional 1 handful of watercress Method 1. Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness. 2. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds. 3. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes. 4. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed. 5. Meanwhile, pop the ciabatta into the oven, turn onto 110C and leave to warm through. 6. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking. 7. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil. 8. Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress. 9. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

19.01.2022 Snuggle in on this #Saturday and try your hand at this Garlic Basil Chicken with Tomato Butter Sauce #recipe. Come into #MetroMasterMeats and get your #chicken to impress your whole fam! : Tastemade... Marrickville Metro Shopping Centre (02) 9557 0833

19.01.2022 #FAQ: "How long should i marinate my meat for?" You should always refrigerate your marinating #meat unless you are going to cook within 20 minutes of preparation. Whole pieces of meat (like roasts and steaks) can stand for 12 to 24 hours covered in the fridge, while cubes of meat for kebabs should only need 2 or 3 hours marinating time. Get your fresh meat at #MetroMasterMeats and marinate your #dinner in the morning in time to cook tonight!... Marrickville Metro Shopping Centre (02) 9557 0833

18.01.2022 Shape your #meatballs to perfection this #weekend Come into #MetroMasterMeats to get your fresh #meat and recreate these delicious meatballs tonight! : Tastemade... Marrickville Metro Shopping Centre (02) 9557 0833

18.01.2022 #HealthFact: Get your essential amino acids with your #meat! Animal meats like #beef contain high-quality complete protein, which means they supply all the amino acids your body needs to build the #protein it uses for essential body functions such as growth and development. Get your daily dose of protein at #MetroMasterMeats today!... Marrickville Metro Shopping Centre (02) 9557 0833

18.01.2022 #DidYouKnow: Your #meat from the supermarket may be kept in a carbon monoxide container. Some companies package their #beef in a carbon monoxide atmosphere to keep the meat looking pink or fresh up to one full year. This only affects the colour though; the meat still spoils normally. Be sure to come into #MetroMasterMeats where you can always guarantee the meat is fresh and free from a carbon monoxide atmosphere!... Marrickville Metro Shopping Centre (02) 9557 0833

17.01.2022 Need to make up for an unhealthy #weekend? Try making this spiced #chicken bowl paired with brown rice which will be sure to keep you satisfied for longer! Get your fresh #meat at #MetroMasterMeats today!... Marrickville Metro Shopping Centre (02) 9557 0833 #Recipe Ingredients 1 cup brown rice 1 1/2 tsp ground paprika 1 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp ground coriander 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces 1 tbsp olive oil 6 Chicken Thigh Fillets 3/4 cup (210g) Greek-style yoghurt 1 cup mint leaves 1 cup coriander leaves 1 avocado, stoned, peeled, thinly sliced 350g mixed medley tomatoes, halved 2 tbsp pepitas (pumpkin seeds), toasted Method 1. Bring a large saucepan of boiling water to the boil over medium-high heat. Add rice and cook for 25 mins or until tender. Drain well. 2. Meanwhile, preheat oven to 200C. Line a baking tray with baking paper. Combine the paprika, turmeric, cumin and ground coriander in a small bowl. Combine pumpkin and half the oil in a large bowl. Sprinkle with half the paprika mixture. Season. Toss to combine. Arrange pumpkin mixture in a single layer on the lined tray. Bake for 25 mins or until pumpkin is tender. 3. Combine the chicken and remaining paprika mixture and oil in a bowl. Heat a barbecue grill or chargrill on medium. Cook chicken for 3 mins each side or until cooked through. Transfer to a plate. Cover. Set aside for 5 mins to rest. Slice. 4. Place yoghurt, half the mint and half the coriander leaves in a blender. Blend until almost smooth. Season to taste. 5. Divide rice among serving bowls. Top with pumpkin, chicken, avocado and tomato. Drizzle with yoghurt dressing. Sprinkle with pepitas and remaining mint and coriander leaves.

17.01.2022 Get your daily dose of #protein with a yummy #pork recipe Come into #MetroMasterMeats to get your fresh pork and have your #dinner sorted tonight! Marrickville Metro Shopping Centre... (02) 9557 0833 #Recipe Ingredients 4 pork chops thick 4 apples cut into wedges 1 cinnamon 1 tbs brown sugar or honey 1 tbs apple cider vinegar 2 pomegranate 3 sticks thyme 80g butter 2 tbs olive oil cup fine polenta 1 cups veg stock 1 thyme bunch 1 rosemary 1 wild herbs 1 garlic clove 50g Butter 50g Parmesan Instructions 1. Season pork with salt and pepper, then in a hot pan add olive oil and pork, cook for 4 minutes on each side until coloured and cooked through. Once cooked, take the pork out of the pan and let it rest. 2. In the same pan add apples, cinnamon, sugar (honey will work too) and butter and cook till coloured and soft, deglaze with apple cider vinegar then pour over top of pork chops. 3. In a pot add veg stock, mixed herbs, flowers and garlic and bring to the simmer to infuse. Remove herbs and flowers then add polenta, mixing until thick 6 minutes. 4. Finish with butter and parmesan and then season with salt and pepper. 5. Serve on a plate topped with pork and drizzle with caramelised apples.

16.01.2022 #DidYouKnow: A T-Bone steak has two types of cuts on each side. On one side of the #steak is a tenderloin filet and the other is a top loin which is better known as the New York Strip Steak. If you're craving a good #meat fix, come into #MetroMasterMeats today ... Marrickville Metro Shopping Centre (02) 9557 0833

15.01.2022 #FAQ: "Why do we rest meat after the #cooking process? It tastes better! After resting, meat will lose less juice after you cut it, and will be more tender and juicy to eat. Resting #meat involves removing it from the source of heat, and placing on a warm plate and covering loosely with foil. A rule of thumb used by some chefs is 1 minute resting time per 100g of meat.... Come down to #MetroMasterMeats and pick up some quality cuts today! Marrickville Metro Shopping Centre (02) 9557 0833

15.01.2022 Winter is #salami season! Winter is the best season for salami as it is the perfect temperature to cure your #meat! Traditionally, salami is made from #beef or #pork and combined with a mixture of herbs and spices.... Come into #MetroMasterMeats and try and recreate your own this #Winter season! Marrickville Metro Shopping Centre (02) 9557 0833

14.01.2022 This delicious #Roasted rack of #Lamb with basil goat cheese sauce is the perfect dish to try this weekend! Drop in to #MetroMasterMeats to get everything you need for dinner! #Recipe:... INGREDIENTS 2 (2-3 pound) frenched rack of lamb kosher salt and pepper 1/4 cup olive oil 4 cloves garlic, minced or grated 1/4 cup fresh oregano 1 tablespoon cumin seeds zest of 1 lemon 1 teaspoon crushed red pepper flakes 1 pound carrots, halved if large HONEY GOAT CHEESE SAUCE 6 ounces creamy goat cheese, at room temperature 1/4 cup crème fraîche or plain Greek yoghurt, at room temperature 2 tablespoons honey 1/4 cup fresh basil or mint zest of 1 lemon kosher salt and pepper INSTRUCTIONS 1. On a large, rimmed baking sheet, season the racks generously with salt and pepper. 2. In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined. Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight. 3. Preheat the oven to 220 degrees C. 4. Roast the lamb for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes before slicing. 5. Meanwhile, make the sauce. In a blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper. 6. Slice the lamb in between the bones and serve with the goat cheese sauce.

13.01.2022 The BEST way to store #thawed meat! Remove freezer packaging or vacuum bag and blot meat dry with clean paper towels if necessary. Place meat on a tray (one with sides to prevent drip onto other foods). Loosely cover it and return to the bottom of the refrigerator. Do not store raw meat above food that will not be cooked before it is eaten (for example, cooked meat, salad vegetables).... Do not allow meat to sit in a pool of meat juices in the tray. The juices will go off faster than the meat itself and can taint the flavour of the meat. Thinly sliced meat will lose more liquid than large pieces. Slicing may introduce microorganisms onto meat surfaces, so it is best to cut slices or steaks shortly before cooking.

12.01.2022 Everyone loves the classic Italian dish - even the little ones! Here are some #tips and ticks to perfecting the Spaghetti & Meatballs! Browning the meatballs first is important as it adds to the flavour of the dish. Be careful when frying the meatballs as they can fall apart if youre not gentle. ... When you stir the sauce through the pasta, add 2 tablespoons of reserved pasta cooking water at the same time to help the sauce stick to the pasta. Reduce the sodium content of this dish by using reduced salt stock and tomato paste. Kids love mince, and it loves them too providing a protein boost for growth and iron for busy brains.

10.01.2022 Who knew you could use #GarlicBread as sandwhich bread?! Try your hand at this tasty recipe and enjoy your #weekend Marrickville Metro Shopping Centre... (02) 9557 0833 See more

10.01.2022 Get down to the Energy Shop Camperdown for an awesome cooking demonstration. @harboursidechef will be there cooking up some of our awesome products for all to try.

09.01.2022 #Winter calls for bowls of #pasta and hearty serves of #meat Put them both together and you have a recipe for a good night. Come into #MetroMasterMeats today to get your fresh #beef to make a dish that'll satisfy your whole household!... Marrickville Metro Shopping Centre (02) 9557 0833 #Recipe Ingredients Ragu 1.2kg chuck beef or other slow cooking beef cut, cut into equal 4 pieces 1 tbsp salt Black pepper 3 tbsp olive oil , separated 3 cloves garlic , minced 1 onion , diced 1 cup carrots , diced 1 cup celery , diced 28 oz /800g crushed canned tomatoes 3 tbsp tomato paste 2 beef bouillon cubes, crumbled 1 cup red wine, full bodied (like merlot, cabernet sauvignon), or sub with beef broth 1 1/2 cups water 3/4 tsp dried thyme or 3 sprigs fresh thyme 3 dried bay leaves Extra salt and pepper , to taste To Serve (Not all Sauce is used) 500g dried pappardelle, or other pasta of choice Freshly grated parmesan cheese or parmigiano reggiano Fresh parsley , finely chopped (optional) Instructions 1. Pat beef dry and sprinkle with salt and pepper 2. Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate. 3. Turn stove down to medium low and add remaining 2 tbsp of olive oil. 4. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes. 5. Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. 6. Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step. 7. Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO add a little but of sugar (1/2 tsp at a time!) if it is a bit sour for your taste. Place the lid on and set aside until ready to serve (it's even better the next day and freezes well). To Serve: 1. Bring a very large pot of water with 1 tbsp of salt to the boil. 2. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions. 3. Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. (Note 4) Heat over high heat while the pasta is cooking. 4. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs. 5. Add 3/4 cup of pasta water into the fry pan. 6. Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta. 7. Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

09.01.2022 #Garlic is a great ingredient to bring out the flavours of #meat. Snuggle in for the night this #weekend and recreate this delicious recipe with #MetroMasterMeats steak! Marrickville Metro Shopping Centre... (02) 9557 0833 #Recipe Ingredients 450g flank steak, sliced against the grain 450g fresh stringless green beans, trimmed 3 tbsp butter, divided 5 garlic cloves, minced 1 tsp Italian seasoning Juice of 1/2 lemon + lemon slices, for garnish Salt and fresh cracked pepper 1/2 cup (125ml) beef stock Crushed red chili pepper flakes, optional 1/2 cup fresh chopped parsley 1 tbsp fresh thyme leaves The marinade: 1/4 cup soy sauce 1 tbsp olive oil 1 tbsp hot sauce Fresh cracked pepper Directions 1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate for 10 minutes while you prepare green beans. 2. While meat is marinating, arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp. 3. Melt 2 tbsp butter in a large skillet over medium-high heat. Lay the steak strips in one layer in the skillet, keeping drained marinade for later. Sear on for 1 minute on one side, until nicely browned. Add half the garlic and red chilli pepper flakes and turn steak strips to finish cooking for one minute more adjust timing depending on how you like your steak. Transfer steak strips to a plate and set aside. 4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, thyme, remaining garlic, Italian seasoning, red crushed chilli pepper flakes and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Deglaze with lemon juice, beef stock, and reserved steak marinade and reduce the sauce for a couple of minutes. 5. Add steak strips back to the pan and reheat quickly. Adjust seasoning with pepper and serve immediately, garnished with more crushed chilli pepper, fresh herbs, and a slice of lemon if you like. Enjoy!

08.01.2022 Avoid the crowds on late night shopping and stay in and cook tonight! RECIPE BELOW: *... * Ingredients 1kg bone-in lamb chops kosher salt and freshly ground black pepper 1 tablespoon extra virgin olive oil 1/2 cup Chicken Broth 1/2 cup dry white wine 1 tablespoon Dijon mustard 2 teaspoons fresh lemon juice 2 tablespoons cold butter 3 tablespoons chopped fresh chives (or 1 tablespoon dried) 1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried) Directions 1. Season the lamb chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the lamb chops until golden brown and medium rare (130 degrees F), about 3 - 5 minutes each side, working in batches if needed. 2. When chops are done, transfer to a serving platter and cover with aluminium foil to keep warm. 3. Reduce heat to medium-low and de-glaze the skillet by carefully pouring in the broth and wine, scraping up any browned bits. Simmer until broth and wine have reduced by half. 4. Stir in the Dijon and lemon juice and simmer one minute more. Add the butter and stir until melted. Remove from heat and stir in the chives and rosemary. Season to taste with salt and pepper. 5. Pour sauce over chops and serve.

08.01.2022 Swap your deep-fried lunch for a healthier option... Come into #MetroMasterMeats and get your fresh #meat to recreate this #sandwhich for your #lunch today! Marrickville Metro Shopping Centre... (02) 9557 0833 #Recipe Ingredients 1.5kg corned beef silverside, rinsed 1 brown onion, peeled, halved 2 dried bay leaves 1 teaspoon black peppercorns 1/2 cup malt vinegar 1/4 cup brown sugar 1/4 cup whole-egg mayonnaise 1/4 cup sour cream 2 sweet spiced gherkins, finely chopped 8 slices rye bread, toasted 1 tbsp Dijon mustard 125g coleslaw mix 8 slices Swiss cheese French fries, to serve Method 1. Place beef in a large heavy-based saucepan with a lid. Add onion, bay leaves, peppercorns, vinegar and sugar. Cover with water. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until beef is cooked through. Set aside in the cooking liquid to cool. Transfer to a plate and thinly slice. 2. Combine mayonnaise and sour cream in a bowl. Season. Place coleslaw and gherkin in a bowl. Add half the mayonnaise mixture and toss to coat. 3. Preheat grill on medium. Toast bread on both sides until light golden. Spread half the bread with mustard. Top with beef, coleslaw and cheese. Cook under grill for 1 min or until cheese melts. Spread remaining bread with remaining mayonnaise mixture. Place on top. Serve with fries.

07.01.2022 #MeatTip: Make sure you don't burn your #roast! Use a roasting dish that is close to the size of the #lamb roast you are #cooking, so pan juices do not burn and give a burnt taste to the roast. Come get your lamb that's ready to roast at #MetroMasterMeats tonight!... Marrickville Metro Shopping Centre (02) 9557 0833

07.01.2022 A good #Lasagne can be really time consuming. BUT, with this #recipe it can all be done in a #skillet and cut down your time significantly. Get your mince at #MetroMasterMeats to complete this yummy lasagne for your #Saturday night feast!... Marrickville Metro Shopping Centre (02) 9557 0833

06.01.2022 #Pork ribs are a cut of pork popular in Western and Asian #cuisine. They are perfect smothered in sauce and #barbecued. Come into #MetroMasterMeats and try our fresh ribs tonight and make your #Monday night a little more tasty Marrickville Metro Shopping Centre... (02) 9557 0833 #Recipe Ingredients 500ml (2 cups) hot water 2 pork rib racks SPICED BARBECUE GLAZE 1/2 cup tomato sauce 1/4 cup Worcestershire sauce 1/4 cup brown sugar, firmly packed 2 tbsp apple cider vinegar 1 tbsp Dijon mustard 3 tsp smoked paprika 1 tsp dried oregano leaves 1 tsp ground cumin Method 1. Make the glaze: Stir tomato sauce, Worcestershire sauce, firmly packed brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin in a saucepan over low heat for 2-3 minutes. Increase heat to medium. Simmer for 5 minutes or until thickened. 2. Combine the water and 2 tablespoons of the glaze in a roasting pan. Add ribs. Cover with foil. Bake at 180C, turning once, for 2 hours or until tender. Brush the ribs with the remaining glaze. 3. Preheat a barbecue grill or chargrill on medium. Cook ribs for 4-5 minutes each side or until caramelised and slightly charred. Transfer to a chopping board. 4. Cover the ribs with foil and set aside for 2-3 minutes to rest before carving. To serve, use a large sharp knife to cut between the ribs. Transfer to a serving platter.

06.01.2022 There are SO many #pork cuts to choose from... The different varieties include: Shoulder - The meat from the hard-working shoulder is a super-versatile cut. Loin - Pork loin is a classic roasting joint.... Fillet - Or 'tenderloin' is a long thin muscle, found on the inside of the ribcage and is a part of the loin cut. Rib Chop - Chops are often grilled or barbecued. Chump Chop - A really meaty chop, cut from the rump of the pig, it can be bought either on or off the bone. Leg - A leg is usually roasted whole, but it can also be boned and cut into smaller roasting joints, or thinly sliced. Belly - A fatty, but incredibly tender cut of meat, the belly is delicious when slow-roasted. Cheek - The cheek is a fatty, full-flavoured muscle with a great texture, ideal for mincing or slow-cooking. Liver - Pigs liver is quite strong in flavour and is often used to make coarse country patés Crackling - Pork skin can be trimmed away from the flesh, salted and roasted to make crunchy pork scratchings. Get all your pork cuts at #MetroMasterMeats and cook up a feast tonight Marrickville Metro Shopping Centre (02) 9557 0833

05.01.2022 Its a good idea to try various steak cuts to see what suits your taste, budget and the occasion. Some common choices are: Rump steak: A great all-rounder, rump steaks are good value. Theyre lean and full-flavoured.... Sirloin steak/porterhouse/New York steak An all-time favourite, sirloin steaks are the choice of steak lovers. They have a fine, yet firm texture and are rich in flavour. Fillet steak/eye fillet/tenderloin: The most tender of all steaks. Theyre mild and subtle in flavour. Scotch fillet steak/boneless rib eye/rib fillet: This is one of the most popular steaks. Theyre juicy, tender and full of flavour. T-bone steak: The quintessential Aussie BBQ steak. Theyre tender, rich and flavoursome. Oyster blade steak/flat iron steak: Theyre lean with a good beef flavour. Come into #MetroMasterMeats to get our recommendations for a juicy #steak. Marrickville Metro Shopping Centre (02) 9557 0833

05.01.2022 Italian-inspired skillet #chicken. Simple chicken breast recipe cooked in white wine with tomatoes and mushrooms! Ready in 30 mins or less! Drop into #MetroMasterMeats to make this for dinner tonight!... #Recipe: ingredients 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets) 1 tbsp dried oregano, divided 1 tsp salt, divided 1 tsp black pepper, divided 1/2 cup all-purpose flour, more for later Private Reserve Extra Virgin Olive Oil (buy here) 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced 14 oz grape tomatoes, halved 2 tbsp chopped fresh garlic 1/2 cup white wine 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon) 3/4 cup chicken broth Handful baby spinach (optional) Instructions: Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 75 degrees C. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favourite small pasta like orzo and a crusty Italian bread!

03.01.2022 #Empanadas have their origins in Galicia (#Spain) and #Portugal and are absolutely delicious! Try your hand at your very own this #TastyTuesday with some fresh #mince from #MetroMasterMeats. Marrickville Metro Shopping Centre... (02) 9557 0833 #Recipe Ingredients 1 tbsp extra virgin olive oil 1 brown onion, finely chopped 3 cloves garlic, crushed 1 tsp ground cumin cup fresh oregano leaves, chopped 400g beef mince cup tomato paste cup water cup green pitted olives, chopped 1 cup flat-leaf parsley leaves, chopped sea salt and cracked black pepper 4 sheets store-bought shortcrust pastry 1 egg, lightly beaten store-bought tomato relish, to serve Method 1. Heat the oil in a large, non-stick frying pan over high heat. 2. Add the onion, garlic cumin and oregano and cook, stirring, for 23 minutes or until golden. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until golden. Add the tomato paste and water and cook for 2 minutes. Add the olives, parsley, salt and pepper and set aside to cool completely. 3. Preheat oven to 200C. Using an 11cm-round cookie cutter, cut 4 rounds from each shortcrust pastry sheet. 4. Place 1 tablespoons of the beef mixture in the centre of each round and brush the edges with the egg. Fold to enclose and press with a fork to seal. 5. Place on 2 oven trays lined with non-stick baking paper and brush with egg. Bake for 1520 minutes or until golden. 6. Serve with tomato relish.

02.01.2022 #ChickenNuggets are forever Get your #chicken at #MetroMasterMeats to recreate this delicious homemade chicken nuggets #recipe! : Tastemade... Marrickville Metro Shopping Centre (02) 9557 0833

01.01.2022 #Dinner tonight sorted Skillet chicken with bacon and white wine sauce - this simple crowd-pleasing recipe goes perfectly with warm bread and a green salad! Ingredients: ... 3 slices bacon 1/2 cup flour (I used white whole wheat) salt and pepper 2 teaspoon herbes de provence 1 1/2 2 lbs. chicken thighs with skin** 1-2 tablespoons olive oil 2 shallots, thinly sliced 1/2 cup dry white wine 1 cup chicken stock dried or fresh parsley for topping How to: #BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken). #CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate. #SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes. #BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.

01.01.2022 #Reminder If you have a piece of meat where the #muscle is used heavily, the more flavoursome it'll be. This will require more cooking. On the other hand, If you have a piece of #meat where the muscle is not used as much, the less flavour it'll have. This will require less cooking.... Remember this rule when you're cooking your fresh meat from #MetroMasterMeats Marrickville Metro Shopping Centre (02) 9557 0833