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Recipes | Campisi Butchery
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Roast Pork with Macadamia and Sage Stuffing and Roasted Pears. Ingredients 2 tablespoons olive oil 1 brown onion, finely chopped 4 slices pancetta, finely chopped 2 garlic cloves, crushed 1/2 cup (80g) macadamias, coarsely chopped 1/4 cup (45g) toasted pine nuts 1 cup (70g) dried breadcrumbs 2 tablespoons finely shredded sage 1 egg, lightly whisked 1 (about 1.5kg) boned rolled loin or leg pork 1 […]. Harissa & Lime Roasted Chicken With Mixed Couscous. Pepper-sauce steak with oven-baked chips. Ingredients...
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Easy | Campisi Butchery
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Harissa & Lime Roasted Chicken With Mixed Couscous. Posted on Monday, June 27th, 2016 at 3:05 pm. 3 limes, halved. 1 cup pearl couscous. 1/2 cup fresh coriander leaves, chopped. 1/4 cup fresh flat-leaf parsley leaves, chopped. 3 green onions, thinly sliced. 1/4 cup roughly chopped pistachio kernels. 3 large red chillies. 1 tablespoon extra virgin olive oil. 2 teaspoons ground coriander. 1 tablespoon ground cumin. 2 garlic cloves, crushed. 2 teaspoons dried mint. 1/4 cup lemon juice. 1/2 cup mint sauce.
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Medium | Campisi Butchery
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Roast Pork with Macadamia and Sage Stuffing and Roasted Pears. Posted on Wednesday, July 27th, 2016 at 2:44 pm. 2 tablespoons olive oil. 1 brown onion, finely chopped. 4 slices pancetta, finely chopped. 2 garlic cloves, crushed. 1/2 cup (80g) macadamias, coarsely chopped. 1/4 cup (45g) toasted pine nuts. 1 cup (70g) dried breadcrumbs. 2 tablespoons finely shredded sage. 1 egg, lightly whisked. 1 (about 1.5kg) boned rolled loin or leg pork. 1 teaspoon fennel seeds. 1 teaspoon sea salt flakes. 2 teaspoons ...
campisibutchery.com.au
Chicken Legs | Chicken Portions | Chicken Wings | Campisi Butchery
http://campisibutchery.com.au/meats/chicken
You’ll never forget the taste of our La Ionica chicken portions. The old fashioned taste of natural, healthy chicken turns every dish into a mouth-watering experience. Whether you grill it, bake it, BBQ it, poach it or stir fry it, the taste is amazing. La Ionica chickens are healthy and tender and their meat retains all its natural juices and flavor no matter how you decide to cook it. So what makes our chicken so tender, succulent and delicious? Chicken Wingest and Drumest.
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Beef | Blade Steak | Cuts of Beef | Campisi Butchery
http://campisibutchery.com.au/meats/beef
All our prime cuts of beef come from Australian livestock, which is bred and grown under strict Australian Standards. We have a close relationship with a few select local farmers that breed their cattle solely for our butchery. Our farmers reside in areas that include Teresa Park, Alberon, Mount Victoira, Bathurhust, Kurrygong, Berlima, Nowra. Yearling schnitzel and Girrello. 2016 CAMPISI BUTCHERY TERMS AND CONDITIONS. Web Development and SEO by Rotapix.
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Pork | Quality Meats | Campisi Butchery
http://campisibutchery.com.au/meats/pork
Bangalow Sweet Pork has a group of dedicated Pork Producers that adhere to our feeding and breeding programs, which are formulated to produce the best natural tasting pork. Our producers have years of experience and are dedicated to upholding our Quality program that includes:. NO GENETICALLY MODIFIED FEEDS USED. This fat profile, is the basis of our unique flavor and tenderness, compares very favorably with other meats, including most pork generally available in Australia.
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Meats | Beef | Lamb | Chicken | Pork | Campisi Butchery
http://campisibutchery.com.au/meats
At Campisi’s Continental Butchery P/L we know that our quality products is what makes us successful. Our products speak for themselves. We believe that a great cut of meat should evoke all 5 senses of the customer. Which are:. The meat should feel nice and tender to the touch. The meat needs to taste delicious, fresh, juicy and full of flavour. Should have a great colour, not dull or colourless and appealing to the eye. A bad smell is a tell-sign of bad quality. The meat should smell clean and fresh.
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Game Meats | Gourmet Butcher | Campisi Butchery
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Veal | Pot Roast Veal | Campisi Butchery
http://campisibutchery.com.au/meats/veal
Veal has both risen and fallen in popularity in certain parts of the world over the last twenty years. It is produced from the meat of young calves and is therefore considered a gourmet meat. Veal is produced from male calves born to dairy herds (for which there is huge demand) and is essentially a by-product of dairy farming. 2016 CAMPISI BUTCHERY TERMS AND CONDITIONS. Web Development and SEO by Rotapix.
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Lamb | Leg of Lamb | Lamb Chops | Campisi Butchery
http://campisibutchery.com.au/meats/lamb
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