Mr D's Traditional Meats in Bossley Park | Meat wholesaler

Mr D's Traditional Meats

Locality: Bossley Park

Phone: +61 2 9823 6345

Address: Shop 3, 53-59 Mimosa Road 2176 Bossley Park, NSW, Australia

Website: http://www.mrdstraditionalmeats.com.au

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25.01.2022 #LambFAQ What is a good tip for roasting lamb? We recommend rubbing canola oil and sprinkling some rosemary and garlic all over before placing it in the oven. ... With rosemary's woody flavour, it is the perfect companion to your favourite lamb dish! Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #lambroast

25.01.2022 #Recipe Orange rind combined with miso paste adds aromatic sweetness to this easy tray bake! Grab some Chicken Drumsticks from #MrDs today ... Shop 3, 53-59 Mimosa Road, Bossley Park #Ingredients 2 tbsp Capilano Dark & Bold Honey 1 tbsp white miso paste 1 tbsp mirin 1 orange, rind finely grated 1 tbsp finely grated fresh ginger 1 garlic clove, crushed 8 (about 1.6kg) chicken drumsticks 2 tsp sesame seeds Green shallot, thinly sliced, to serve Long fresh red chilli, thinly sliced, to serve (optional) Steamed Asian greens, to serve Steamed rice, to serve (optional) #Instructions Step 1 Preheat oven to 200C/180C fan-forced and line a baking tray with baking paper. Combine the honey, miso, mirin, orange rind, ginger and garlic in a small bowl. Season with pepper. Place drumsticks on lined tray. Pour over honey mixture. Toss to combine. Step 2 Roast for 20 minutes or until golden. Sprinkle with sesame seeds. Roast for a further 10-15 minutes or until chicken is cooked through. Sprinkle with shallot and chilli, if using. Serve with steamed greens and rice, if desired. Recipe & image sourced from https://www.taste.com.au//e3ae94a0-0247-4922-802a-38640ea9 #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes

24.01.2022 When life throws you a burger... eat it! Visit #MrDs today so you can make the perfect bbq beef burger! Shop 3, 53-59 Mimosa Road, Bossley Park... #Ingredients 500g mince beef 2 cloves garlic, finely chopped 1/4 cup onion, chopped 1 eggs, beaten 1 Tablespoons barbecue sauce 1 teaspoon salt 1 teaspoon pepper #Instructions Step 1 In a large bowl, mix all ingredients together well. Fire up the grill. Step 2 Form 4 burger shaped patties. Step 3 Grill the patties for 12-14 minutes turning once. Do not push down on burgers or you will wind up with a dryer burger. Step 4 About a minute or two before you are finished cooking, brush the tops of the burgers with a little more barbecue sauce. Step 5 Remove from grill and serve on buns with any toppings you desire! Recipe Sourced from: https://dailydishrecipes.com/the-best-bbq-burgers-ever/ #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes

20.01.2022 #MeatFAQ What is Wagyu and Kobe beef? Kobe beef is a type of Wagyu beef and Wagyu beef is beef from Japanese cattle. ... What sets Wagyu beef apart from beef from other breeds of cattle is the marbling: there’s a lot of it. Thanks to years of selective breeding and a longer fattening period, Wagyu steaks have a nice, evenly distributed amount of fat. What’s more, the fat in Wagyu beef melts at a lower temperature than other breeds, which gives the meat a delicious, buttery flavour. Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #wagyubeef #kobebeef

19.01.2022 Just in for the Weekend Cape Grim - 1.2kg - 1.7kg 12inch Tomahawks - 4kg + Point End Boneless Briskets - Rump Caps (Picanha)... - Marble score 4+ Short Ribs All Grass Fed Natural Beef Cape Grim Tasmanian Natural Beef

19.01.2022 #Poll Everyone loves a sausage sizzle, especially as the weather warms up! But what’s your choice of bread? White Slice or Roll?... Let us know in the comments! Grab your snags from us Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney

18.01.2022 #Recipe Serve this flavoursome bbq chicken with seasonal vegetables or a side salad. Grab a whole Chicken from #MrDs today ... Shop 3, 53-59 Mimosa Road, Bossley Park #Ingredients 1.2kg Whole Chicken 60ml lime juice 1/4 cup finely chopped coriander 1 tbsp finely grated ginger 1 tbsp brown sugar 1 tbsp honey 2 tsp fish sauce 1 tsp ground turmeric 1 tsp ground cumin 1/2 tsp ground paprika 1 tbsp peanut oil Coriander sprigs, to serve Chargrilled lime halves, to serve #Instructions Step 1 Place chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Place chicken breast-side up. Press down on breastbone to flatten. Step 2 Combine lime juice, chopped coriander, ginger, sugar, honey, fish sauce, turmeric, cumin and paprika in a glass or ceramic dish. Add chicken. Turn to coat. Place in the fridge for 1 hour to develop the flavours. Step 3 Heat a covered barbecue on high. (Alternatively, preheat oven to 180C.) Brush chicken with oil. Season. Cook on barbecue grill for 5 mins each side or until golden brown. Transfer to a baking dish. Cook in covered barbecue using indirect heat, or in oven, for 1 hour or until the chicken is cooked through. Set aside, covered, for 10 mins to rest. Step 4 Transfer the chicken to a serving platter. Sprinkle with coriander sprigs. Serve with lime halves. Recipe & image sourced from https://www.taste.com.au//whole-butterflied-bbq-c/xHFAjUlG #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes #bbqchicken #wholechicken

18.01.2022 Mr. D's Traditional Meats #SPECIALS Make sure you get into #MrDs to make the most of these amazing specials! 1. Cowra Lamb Loin Chops $19.99kg... 2. Chicken Breast $8.99kg Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney

18.01.2022 #Recipe Impress the family with these easy pizzas topped with lamb steak, baby spinach, sweet Perino tomatoes and crunchy toasted pine nuts. Grab some Lamb Rump Steaks from #MrDs today ... Shop 3, 53-59 Mimosa Road, Bossley Park #Ingredients 2 Large Thin & Crispy Pizza Bases 1/3 cup (80ml) tomato pizza sauce 1 cup (100g) shredded pizza cheese 400g Lamb Rump Steaks 120g pkt Baby Spinach & Rocket 200g Perino tomatoes, halved 1 small red onion, thinly sliced 1/4 cup (20g) shaved parmesan 1 tbs pine nuts, toasted 1/4 cup (60ml) caesar salad dressing #Instructions Step 1 Preheat oven to 230C. Line 2 baking trays with baking paper. Place pizza bases on the lined trays. Spread evenly with pizza sauce and sprinkle with pizza cheese. Bake, swapping trays halfway through cooking, for 12 mins or until cheese melts and bases are crisp. Step 2 Meanwhile, heat a chargrill on medium-high. Cook lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 mins. Slice. Step 3 Combine the spinach and rocket, tomato, onion, parmesan and half the pine nuts in a large bowl. Step 4 Place pizzas on a serving platter. Top with the lamb and a little of the salad. Drizzle with half the dressing. Season. Serve with the remaining salad, pine nuts and dressing. Recipe & image sourced from https://www.taste.com.au/rec/bbq-lamb-pizza-recipe/xqb8sqen #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes #lamb #lambrump

17.01.2022 #MeatFAQ What is Satay? Satay is a dish that is made of grilled, seasoned and skewered meat with a sauce. It can be made of sliced chicken, mutton, beef, pork, goat, fish and other meats.... Stop by our store today, grab your preferred meat and get your satay on! Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney

17.01.2022 #Recipe Chicken Schnitzel is always a crowd favourite! Visit #MrDs today! ... Shop 3, 53-59 Mimosa Road, Bossley Park #Ingredients 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness Kosher salt and freshly ground black pepper 1 cup all-purpose flour (for dredging) 2 large eggs 1 tablespoon Dijon mustard 2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs) 2 tablespoons canola oil, divided 2 tablespoons unsalted butter, divided Chopped flat-leaf parsley Lemon wedges #Method Step 1 Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet. Step 2 Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge. Recipe Sourced from: https://www.bonappetit.com/recipe/chicken-schnitzel #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes

16.01.2022 BBQ season is just around the corner! Here are some handy tips on cleaning your BBQ: After cooking, clean away all excess food by scraping off the residue ... Remove the BBQ plates and grills and clean the surface with hot soapy water. Use a scourer, grill brush or grill stone to scrub any excess food and marinades. Rinse with hot water and dry completely For cast iron hotplates and grills, spray a light coating of canola oil to leave on until your next barbecue. This will prevent rusting Ensure the BBQ is cool to touch before placing the cover on. This helps to protect the barbecue from exposure to the elements Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #bbq #cleanbbq

16.01.2022 #HIRING We’re looking for a Continental Butcher to join our friendly team at Bossley Park! Please email or message us on Facebook with your Resume or for more information. ... [email protected] #continentalbutcher #jobseeker #butchersydney

16.01.2022 #MeatPoll Who doesn’t love chicken? It’s so versatile! But here’s the ultimate question - Chicken Wings or Chicken Legs?... Let us know in the comments! Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney

13.01.2022 #CookingTip Using a meat thermometer is the easiest way to tell if your meat is ready to eat! They also come in handy when determining how to reach medium-well or medium-rare. ... Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #MeatGravy See more

12.01.2022 #PlatingTip How to choose the right knife: Chef’s knife: Great for de-boning most cuts of meat.... Cleaver: Suited for larger pieces of meat, like a rack of ribs or an entire lamb. Boning knife: Great secondary option for de-boning, and it often requires less frequent sharpening. Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #roastlamb

11.01.2022 #Recipe Dreaming about this delicious meatloaf... Visit #MrDs today! ... Shop 3, 53-59 Mimosa Road, Bossley Park #Ingredients MEATLOAF 500 g sausage 500 g beef mince 1 cup fresh breadcrumbs 1 egg 2 tsp curry powder 2 onion SAUCE 1/2 cup water 1/2 cup tomato sauce 2 tsp white vinegar 1/4 cup brown sugar 1/4 cup Worcestershire sauce 25 g butter #Method Step 1 Combine all loaf ingredients and mix well. Step 2 Put into an ovenproof dish with enough room for basting. Step 3 Shape into a loaf and bake at 180C for 30-45 minutes. Step 4 While loaf is baking, place sauce ingredients in a pan, bring to the boil then simmer for 5 minutes. Step 5 Pour over loaf and bake for a further 45 minutes, basting frequently. Recipe Sourced from: https://www.bestrecipes.com.au/recip/mums-meatloaf/kp4mrll0 #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes

10.01.2022 Who’s having a BBQ this Long Weekend? We have Ribs, Snags, Burgers, Kebabs, Koftas & so much more to choose from! Shop 3, 53-59 Mimosa Road, Bossley Park... #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #bbqmeat See more

10.01.2022 #GrillingTip Do not put cold meats straight onto the grill! Taking meat out of the fridge and resting it at room temperature for 30 minutes will help it cook more evenly.... Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #MeatGravy

10.01.2022 #SeasoningTip Do not season your meat ahead of time If you season your meat ahead of time it will alter the texture by making it more chewy and dense. ... Instead, season your meat right when you are ready to place it on the heat. Pat the meat dry, rub it in olive oil, season with salt, pepper and other seasonings, and place it onto the heat. Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #roastlamb

08.01.2022 #BBQTip Always let your meat rest! It is so important to let your meat sit once taken off the grill. ... This is especially important for steaks as they should rest for 5 to 10 minutes before serving or cutting them! This gives the juices a chance to redistribute throughout the steak so it is more flavourful. Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney

07.01.2022 What will you be having on your BBQ this Long Weekend? Skewers? Snags? Steaks? Let us know in the comments! ... Stop by our store for all your Long Weekend meat needs and ask our friendly staff for tips and tricks on what to grill and how. Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #bbqmeat

06.01.2022 #MeatTip How to cook Pork Medallions! Cook the meat until meat juices run clear and serve as quickly as you can. Allowing medallions to rest will only dry them out.... To enhance or add flavour try marinating in an acid-based marinade (such as vinegar or citrus fruit juices or wine and fresh herbs) for at least 20 minutes before cooking. Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #porkmedallion #pork

05.01.2022 #MeatTip Tips for the perfect spit roast! Place the meat at the centre of the spit to ensure even cooking... If you’re cooking with charcoal, spread it around so it is not all directly under the meat Coat your meat with the marinade before you start cooking to allow the flavours enough time to soak in Go slow and steady, do not rush. If the meat is cooked too quickly it can dry out and become tough and chewy Rest your meat for 10 minutes before serving to allow the flavours to continue to develop Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #spitroast

04.01.2022 #MeatTip Tips for cooking Corned Beef! Rinsing your cut before cooking avoids an overly salty taste... Draw out excess salt by soaking corned beef in a bowl of cold water overnight Keep the cooking temperature at simmering point. Boiling makes it dry and stringy, and you don't want that To serve corned beef cold, cook as per normal then once steam from the liquid evaporates, place beef on a plate, cover with foil or plastic wrap and refrigerate immediately. Don't cool it completely on the kitchen bench Shop 3, 53-59 Mimosa Road, Bossley Park #SydneyButcher #MeatLove #SydneyChicken #SydneyPork #SydneyCooks #SydneyMeat #FreshMeat #SydneyBeef #BBQ #SydneyBBQ #SydneyDinner #FoodLove #SydneyFood #QualityMeat #Sydney #cornedbeef #cornedsilverside

04.01.2022 #Recipe This low-calorie pork schnitzel makes a colourful family meal when served with the vibrant buk choy, red cabbage and apple slaw. Grab some Pork Loin from #MrDs today ... Shop 3, 53-59 Mimosa Road, Bossley Park #Ingredients 85g almond meal 2 tsp finely grated lime rind 1/3 cup chopped fresh coriander, plus 1/4 cup leaves, extra 2 long fresh red chillies, deseeded, finely chopped 2 egg whites 4 x 125g lean pork loin steaks, fat trimmed 1/4 red cabbage, shredded 1 bunch buk choy, trimmed, finely shredded 1 large red apple, cored, halved, thinly sliced 1/2 cup fresh mint leaves, torn 2 tbsp fresh lime juice 2 tsp extra virgin olive oil 1/2 tsp caster sugar #Instructions Step 1 Combine the almond meal, lime rind, chopped coriander and half the chopped chilli in a shallow dish. Lightly whisk the egg whites in a separate shallow dish. Step 2 Coat the pork in the egg white, allowing excess to drain off, then dip in the almond mixture, pressing well to coat. Place on a plate. Cover with plastic wrap and place in the fridge for 10 minutes to rest. Step 3 Heat a large non-stick frying pan over medium-high heat and spray with olive oil. Cook the pork for 3 minutes each side or until golden and cooked through. Transfer the pork to a plate. Step 4 Meanwhile, combine the cabbage, buk choy, apple, mint and extra coriander leaves in a large bowl. Combine the lime juice, olive oil and sugar in a small bowl. Add the lime dressing to the slaw and toss to combine. Step 5 Divide the slaw and pork among serving plates. Sprinkle with the remaining chilli. Recipe & image sourced from https://www.taste.com.au//almond-crumbed-pork-asi/wNS2n5tq #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes #porkloin

02.01.2022 #Recipe Change up your weekly cooking with this quick and easy spring rice bake. Grab some Pork Sausages from #MrDs today ... Shop 3, 53-59 Mimosa Road, Bossley Park #Ingredients 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 150g pork sausages, casings removed, chopped 1 cup white long-grain rice 2 cups Massel chicken style liquid stock Finely grated zest of 1 lemon, plus lemon halves to serve 2 eggs, lightly beaten 2 tbsp finely chopped flat-leaf parsley 1 cup finely grated pecorino 2 spring onions, thinly sliced 10g unsalted butter, chopped #Instructions Step 1 Heat oil in a pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Add the sausage meat and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes until browned all over. Add the rice, stock and half the lemon zest and bring to a simmer. Cover with a lid and reduce the heat to medium-low. Simmer for 20 minutes or until rice is almost cooked. Step 2 Preheat the grill to medium-high. Step 3 Remove lid from the rice and stir through egg, 1 tablespoon parsley, 3/4 cup (60g) pecorino, half the spring onion and the remaining lemon zest. Step 4 Transfer the rice mixture to an ovenproof dish. Season, then sprinkle remaining 1/4 cup (20g) pecorino on top and dot with butter. Grill for 5-6 minutes until golden and lightly crisp. Step 5 Sprinkle with remaining spring onion and 1 tablespoon parsley, then serve with lemon halves and a green salad, if desired. Recipe & image sourced from https://www.taste.com.au//acf070ab-a8b3-454a-a2ba-ac994eab #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes

02.01.2022 Father’s Day is a day of honouring fathers, brothers, uncles or any important male figure in your life. Happy Father’s Day to all the Super Dads out there. #FathersDay

02.01.2022 #Recipe This speedy stir-fry is full of fabulous Asian flavours. Grab some Pork Mince from #MrDs today ... Shop 3, 53-59 Mimosa Road, Bossley Park #Ingredients 2 cups medium-grain rice 1 tbs olive oil 2 garlic cloves, finely chopped 2 tsp grated ginger 500g pork mince 1/2 cup Chinese rice wine or dry sherry 2 tbs brown sugar 1/3 cup char siu sauce 2 tbs dark soy sauce 1 bunch broccolini, trimmed, blanched 1/2 cup unsalted roasted peanuts, chopped 1 long red chilli, seeds removed, finely shredded #Instructions Step 1 Cook the rice according to the packet instructions. Step 2 Meanwhile, heat the oil in a wok or large frypan over medium-high heat. Add the garlic and ginger, and stir-fry for 5 seconds or until fragrant. Add the pork and stir-fry for 3-4 minutes until no longer pink. Add the wine, brown sugar and char siu and dark soy sauces, and toss to combine. Add the broccolini and stir-fry for a further 2 minutes or until the broccolini is just tender. Step 3 Serve with rice and garnish with chopped peanuts and shredded chilli. Recipe & image sourced from https://www.taste.com.au//d78bcfcf-0430-4723-8f6f-1c5e7c2a #springrecipes #springmeals #meal #sydneymeats #meat #food #sydneybutcher #butchers #butcher #freshmeat #sydneycooks #qualitymeat #love #like #foodlove #quickrecipes #easyrecipes