Michele Lyons, Author at The Yarn by The Free Range Butcher

Stuffed Capsicums with Spiced Mince

Written by Michele Lyons on May 2, 2018. Posted in Cooking Tips, Free Range Pasture Fed Pork, Free Range Poultry, Grass Fed Beef, Organice Free Range Turkey, Pasture Fed Lamb, Recipes. Leave a Comment

This recipe is definitely a mixed of cultures. You have mince, mixed with a Greek seasoning, stuffed in capsicums Italian style, topped with Lebanese Toum (garlic dip). I’d also say its a great budget friendly meal as you could use any leftover mince you had on hand. Change up the flavours by using a different...

Greek Spice Mix

Written by Michele Lyons on May 2, 2018. Posted in Cooking Tips, Recipes. Leave a Comment

I have a lot of spices at home as its such a great way to give flavour to your food. I always like to make my own spice mixes so I know they are fresh and without any additives. Ingredients: 2 tsp smoked paprika 2 tsp ground cumin 1 tsp ground black pepper 1 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp ground...

Slow Cooked Moroccan Lamb

Written by Michele Lyons on May 2, 2018. Posted in Cooking Tips, Pasture Fed Lamb, Recipes. Leave a Comment

Try this fabulous Slow Cooked Moroccan Lamb using dried apricots instead of dates for something a little different. Ingredients: 1kg Pasture Fed Diced Lamb 1 onion, chopped 2 tbsp tomato paste or 2 tomatoes diced 2 big carrots, sliced 2-3 potatoes, cut into large quarters (keep them big so they don’t break down...

One Chicken – Lots of Savings

Written by Michele Lyons on April 4, 2018. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

If you’ve been following our Waste Free Wednesday tips on Facebook then you’ve learnt a thing or two on how to save money with a whole chicken. Firstly we suggested buying a whole chicken and cutting into pieces yourself. Sure sometimes you might just want to roast some chicken legs but this is a cheaper...

Chicken Mole

Written by Michele Lyons on March 28, 2018. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

Mole pronounced ‘moh-lay’ is a Mexican classic. The combination of sweet and spicy chillies are rounded out with bitter chocolate. It is best to use traditional Mexican chillies and Oaxaca chocolate which you can find online. A double whammy with this recipe as you also end up with chicken stock to use...

Recipe: Cauliflower Mash

Written by Michele Lyons on March 20, 2018. Posted in Cooking Tips, Recipes. Leave a Comment

Cauliflower mash is the perfect low carb accompaniment to serve alongside slow cooked foods instead of mashed potato. You don’t want to overcook the cauliflower so make sure you chop it fine before you start and don’t use too much liquid. It just needs to steam until tender with most of the liquid evaporating. Ingredients: 1...

Recipe: Slow Cooked Beef Cheeks

Written by Michele Lyons on March 20, 2018. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Beef Cheeks are great for slow cooking and match so perfectly with red wine. You can also use other slow cooked cuts like gravy beef, skirt or even osso bucco in this recipe. Ingredients: 3 tbsps olive oil 600g (4) beef cheeks or gravy beef or osso bucco 1 onion, roughly diced 2-3 celery stalks with leaves, roughly...

Skirt Steak Marinated in Citrus

Written by Michele Lyons on March 20, 2018. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Marinating meat in liquids that contain enzymes or acids help break down the lean muscle fibres and give more flavour. We are using citrus fruits in this recipe to marinate our skirt steak but you can also try vinegar, tomato, kiwi fruit or pineapple juices. Ingredients: 1kg grass fed skirt steak 1/2 cup fresh orange...

Beef, Mushroom and Noodle Stir Fry

Written by Michele Lyons on March 6, 2018. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

A stir fry is a great way to use up lots of vegies hanging around your fridge. Remember the trick to cooking a stir fry is to make sure all your ingredients are prepped and ready to go before you start. Ingredients: 500g grass fed rump steak or 500g grass fed skirt steak 350g packet fresh Singapore noodles 2 tbsp peanut...

Recipe: Satay Sauce

Written by Michele Lyons on March 6, 2018. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

You can make this sauce in advance and keep it in a jar in the fridge to pour over your next dinner. Ingredients: 2 cloves garlic 1 small red onion 1 small red chilli, deseeded 2 tbsp coconut oil 1 tsp cumin 3 tbsp almond butter Juice of one lime 2 tbsp sugar (coconut or rapadura) 3 tbsp shredded coconut 1 tsp Tamari 1/2...