Bruno at Pendle Hill Meat Wholesalers

Pendle Hill Meat Wholesalers started out as a small goods company 40 years ago curing hams and then branched out into meat. They supply to clubs, restaurants and now to Harvest Hub. It’s restaurant quality meat – no old cows here. ” We grow it on our own farm and it comes straightaway to the shop'” –  butcher Scott Lee.

This week we feature a range of Specials in the bag including premium mince and chuck steak. We thought you might like to try something different and add the Spice Peddler Spice mixes to the meats. Here are some recipes.

Moroccan Maghreb Meatballs and Balinese Curry – Spice Peddler ‘Balinese Spice Rub’.

Moroccan Maghreb Meatballs
Cuisine: Moroccan
Author: Harvest Hub
Serves: 2-3
Meatballs with a Garlic sauce to rush for. Get the kids cooking. What’s in the Maghreb spice? Green Cardamom, Cumin, Coriander, Mace, Cinnamon, Pink Peppercorns, Black Pepper, Allspice, Green Peppercorns, Cloves, Nutmeg, Paprika, Ginger, Orange, Cayenne Pepper, Turmeric, Saffron, Rose Petals.
  • 500gm premium mince (Purchase from Harvest Hub)
  • 1 tbs Maghreb Spice mix – Spice Peddler
  • To taste if needed salt & black pepper
  1. In a large bowl mix ground beef with seasonings. Knead the mince to evenly disperse the seasonings. Then make meatballs and in a frypan with oil sauté for about 10 minutes turning them. To present these you can pop them on a skewer.
Serve with -[br][b]Maghreb Garlic Sauce[/b][br]Makes 1 & ½ cups:[br][br]• 1/3 cup olive oil[br]• 1/3 cup vegetable oil[br]• 1/3 cup lemon juice[br]• 2 garlic cloves, crushed[br]• 1/3 cup cooked potato, mashed[br]• 1 tsp Maghreb spice[br]• pinch salt[br][br]In a hand processor bowl place garlic, oil and lemon juice adding mashed potato spoonful at a time. Puree. Again adding pinch by pinch the Maghreb spice and tasting as you do this.


Balinese Curry – Spice Peddler ‘Balinese Spice Rub’
Recipe Type: Curry
Cuisine: Balinese
Author: Harvest Hub
Serves: 2-3
Travel to Bali without leaving home this week. Take the kids and dress up in holiday gear for dinner. Balinese Spice Rub what’s in it? White peppercorns, Black Peppercorns, Nutmeg, Lemongrass, Garlic, Sugar, Turmeric, Sesame, Onion, Chilli, Sea Salt, Galangal, Ginger, Mace.
  • 500g Diced Chuck (Harvest Hub), braise
  • 1 cup of beef stock
  • Olive oil
  • 2 cans coconut milk
  • 1-2 tbs ketchup manis (Indonesian Sweet soy sauce)
  • 1-2 tbs Balinese Spice Rub
  1. Heat a heavy based pan with some olive oil and brown in batches the chuck then set aside in a bowl. Clean the pan then reheat on low adding olive oil adding a tablespoonof Balinese spice and fry for 5 to 7 minutes to release the flavour. Add in the browned meat with beef stock, coconut milk and ketchup manis.
  2. Simmer for 3-4 hours, until the meat is tender. Keep an eye on it and top up with liquid if required.
  3. To make vegetarian simply add vegetables instead of meat.
These are fresh Herbs, dried, mixed then crushed lovingly by Mercy and Steve from ‘Spice Peddlers’.




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