Ingredients:

• 1/2 kg lean minced beef
• 1 egg
• 1 tbsp cornstarch
• 3/4 cup finely chopped onions
• Salt and pepper to taste
• Cooking oil

Combine these ingredients and form into very small balls. Fry in oil and then drain. In another pan, heat 1 cup of pineapple juice with 1 tablespoon of oil and add the following ingredients that have been mixed together:

• 1/2 cup sugar
• 3 tbsp. cornstarch
• 1 tbsp. soy sauce
• 3 tbsp. vinegar
• 6 tbsp. water

Cook this mixture, stirring constantly until it thickens. Then add the meatballs. Can add drained pineapple bits and 1 large green capsicum, cut in strips. Bring all this just to the point where it is good and hot, but do not cook or the colour and crispness of the pepper will be lost. If you want you can make as finger food by skewering meatballs, capsicum and pineapple bits onto a bamboo skewer like shown in the picture above.

Ingredients:

• 600g boneless beef top sirloin steak, cut 1 inch thick
• 1/3 Cup prepared Italian dressing
• 3 Tbs fresh lime juice
• 2 medium green or red capsicum, each cut lengthwise into quarters
• 2 medium onions, each cut crosswise into 1/2 -inch slices
• Salt
• 8 medium flour tortillas, warmed
• Prepared salsa
• 8  9-inch bamboo skewers

What to do:

Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain. Trim fat from beef steak. Cut steak crosswise into 1/2-inch-thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer.

In small bowl, combine dressing and lime juice, mixing well; brush onto beef, peppers, and onions. Place vegetables on grid over medium, ash-covered coals; grill peppers, uncovered, 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once.

Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium-rare to medium doneness, turning once.

Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa.

Ingredients:

• 1/2 kg minced beef
• 1-3 cloves garlic, minced
• Salt
• Pepper
• 1/2 cup cooked rice
• 3 onions, minced
• 3/4 cup chopped lettuce
• 12 corn tortillas
• Oil
• Taco sauce

What to do:

In a frypan, slowly cook beef until browned. Add garlic, rice, salt and pepper to taste. Add onions, lettuce and taco sauce to taste. Simmer slowly, about 7 minutes. In hot oil, heat tortillas, one at a time, just until softened. Blot dry with paper towels. Put spoonful of meat mixture on tortilla and roll up. Yum!

Ingredients:

• 2/3 c. Worcestershire sauce
• 1/2 c. vegetable oil
• 1/2 c. cider vinegar
• 1/4 c. water
• 8 pork chops, 1 inch thick, center cut best

What to do:

In spray bottle, mix Worcestershire sauce, oil, cider and water. Makes 7/8 cups. Spray chops on both sides with mixture. Grill chops about 4 inches from heat on first side about 10 minutes. Turn, spray again with mixture and grill on second side 10 minutes. Spray several times while cooking.

Note: Mixture, if desired, can be used to marinate pork chops several hours in refrigerator before grilling.

What you need:

• 1.5kg chuck steak
• 1 can beef stock
• Sauce (see recipe below)
• Bread Rolls

What to do:

Put roast in thick based saucepan, add stock. Do not brown roast. Simmer 5 to 6 hours, covered, until meat pulls apart easily. If necessary, add more stock during cooking. Remove meat, skin excess grease (easier if cooled first), and measure remaining liquid for use in the following sauce.

SAUCE:

• 1 lg. onion, sliced very thin
• 1 c. chopped celery
• 1/4 c. brown sugar
• 1/4 c. prepared mustard
• 2 tbsp. Worcestershire sauce
• 2 c. reserved liquid, adding water if needed
• 4 T. tomato sauce
• 1 can tomatoes

Cook onion and celery in small amount of oil until tender. Add remaining ingredients. Simmer 20 minutes. Shred steak (easier if cool) and add to sauce. If it becomes too thick, dilute with stock, water or tomato juice. Will fill 12 to 14 bread rolls; serves about 8.

Ingredients:

• 1kg Italian sausage
• 2 capsicum, sliced
• 1/2 cup water
• 2 onions, sliced
• lettuce or spinach
• 2 tablespoons olive oil
• 10 long rolls

What to do:

Place sausage in hot cast iron skillet or BBQ and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water. Add olive oil to same skillet along with capsicum and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with capsicum, lettuce and onions. Serve.

Ingredients:

• 1 beef heart

MARINADE

• 8 garlic cloves, minced
• 2 large red chilies seeded and diced
• 1 Tbs finely sliced lemon rind (yellow part only)
• 2 Tbs cumin, ground
• 1/2 Tbs oregano,dried
• 1 tsp salt, to taste
• 1 tsp pepper, black, to taste
• 2 cups red wine vinegar

What to do:

Clean the beef heart thoroughly, removing all nerves and fat. Cut into thin slices, place in non-reactive bowl, refrigerate and set aside. Combine garlic, lemon rind, chiles, cumin, oregan, salt and pepper and 1 1/2 cups vinegar. Reserve 1/2 cup of the marinade to use a a dipping sauce and pour the rest over the meat. Add more vinegar, if necessary, to cover meat completely. Marinate, refrigerated, 12-24 hours. About 1 hour before grilling, remove meat from marinade and thread on skewers. Reserve marinade to brush skewered meat with and grill over hot coals or on a BBQ plate, turning and basting to cook quickly on all sides. Best cooked medium well, 4-6 minutes on the BBQ.

Serve with reserved sauce for dipping.

Ingredients: 

• 1 Tbs soy sauce
• 2 tsp sesame oil
• 1 onion, chopped
• 1 garlic clove, minced
• 2 tsp fresh ginger root, minced
• 1/4 tsp pepper
• 4 lamb loin chops

What to do:

In a shallow dish, whisk together all ingredients. Add lamb, turning to coat; let stand for 10 minutes.

Reserving marinade, place lamb on greased grill or BBQ plate over medium-high heat; cover and cook, basting with marinade, for 5-7 minutes on each side for medium-rare or until desired doneness. Serve with chick pea salad.

I had a few people ask for another sausage MYO recipe so here is another fav…

Ingredients:

• 2 kg ground Pork
• 1 tbs sea salt
• 3 tsp fresh ground pepper
• 1 tbs minced garlic
• 2 tbs finely chopped fresh Sage
• 1 tbs finely chopped fresh Thyme
• 2 tsp finely chopped fresh Rosemary
• 2 tbs brown sugar
• 1 tsp ground Nutmeg
• 1/2 tsp ground Cayenne

We will hang the sausages for you and refrigerate at least overnight to develop the flavours. This is one recipe that we love. It is super simple and tastes great. You can vary the mix as per your taste. My cousin add currants to this recipe for special occasions.

Enjoy!

At Wurtulla Village Meats we like to make life easy for you. We know that some of you are MAJOR gourmets, so we have a MYO sausage option – just for you. All you have to do is bring in your spice mix and we will add it to our free range beef/chicken/lamb mince and make sausages out of it.

We have many restaurants on the Sunshine Coast that get us to do their special sausage recipe just for them. We have a 2 kg minimum amount for our sausage machine.

Here is a popular spice mix for 2 kg Italian Sausages.

• 3 tbls salt
• 2 tbls ground fennel seed
• 4 tbls sweet paprika
• 4 tbls finely minced fresh garlic
• 3 tbls brown sugar
• 3 tsp black pepper
• 1/2 cup red wine vinegar

If you want to add breadcrumbs it is up to you. Many prefer it without. Bring it in and we’ll add it to our free range mince. You can choose thick or thin sausages and there are a number of casing types.

Why not try your own recipe?