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We are a wholesale butchery that retails direct to the public, providing high quality meat at excellent prices and bulk order discounts.
We specialise in red meat and par-cooked Yiros meat products and provide the ingredients to create the perfect Yiros at home.
All of us at Specialty Foods pride ourselves on our product knowledge and overall experience that has been gained from more than 44 years in the meat industry.
We can trace our origins back to 1964 when founder George Angelo started work in a butcher shop to support his mother and six sisters. In 1969 George opened his own butcher shop, and called it the Findon Meat Market. In 1974 he opened his second shop, calling that one the Collinswood Meat Market.
That was just the beginning and since then the company has branched out into wholesaling and in 1988, George's wife Lefki started our Trademark Greek Style Yiros.
Now operating under the Custom Built Manufacturing facility at Thebarton, we are wholesalers as well as retailers. This means the general public is able to purchase meat that is at its freshest at the time of sale whilst taking advantage of our no middle man retail prices.
Please visit the rest of our website for more information and we look forward to meeting you in store to assist you with your purchases.
Phaedon Angelo |
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| Lamb meatballs with romesco sauce |
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- 650g lamb mince
- 25g (1/4 cup) dried (packaged) breadcrumbs
- 1 egg, lightly beaten
- 1 garlic clove, crushed
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Romesco sauce
- 60ml (1/4 cup) olive oil
- 20g blanched almonds
- 1 slice bread, torn into pieces
- 2 vine-ripened tomatoes
- 2 (about 130g) slices chargrilled capsicum, coarsely chopped
- 2 garlic cloves, crushed
- 1/4 tsp sweet paprika
- Pinch of cayenne pepper
- 3 tsp dry sherry
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All original images
© Copyright Specialty Foods 2010
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- Combine the lamb, breadcrumbs, egg, garlic, salt and pepper in a large bowl. Divide the mixture into 24 portions. Use wet hands to roll each portion into a ball and place on a plate. Cover with plastic wrap and place in the fridge for 15 minutes to chill.
- Meanwhile, to make the romesco sauce, heat 1 tablespoon of the oil in a non-stick frying pan over medium-low heat. Add the almonds and cook, stirring, for 3 minutes or until golden. Use a slotted spoon to transfer the almonds to a plate lined with paper towel. Add the bread to the pan and cook, stirring, for 2 minutes or until golden. Set aside for 5 minutes to cool.
- Meanwhile, use a small knife to cut a cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Use a slotted spoon to transfer to a plate. Remove skin and discard. Coarsely chop.
- Place the almonds, bread, tomato, capsicum, garlic, paprika, cayenne pepper and sherry in the bowl of a food processor and process until smooth. Season with salt and pepper. Transfer to a serving bowl.
- Heat the remaining oil in a large frying pan over medium heat. Add one-third of the meatballs and cook, turning occasionally, for 10-12 minutes until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining meatballs, reheating the pan between batches.
- Place the meatballs in a serving dish. Serve hot or at room temperature with the romesco sauce.
Yield: 10 servings.
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