Cooking Tips Archives - Page 17 of 17 - The Yarn by The Free Range Butcher

Where There’s Smoke There’s Flavour

Written by Ben Clinch on July 14, 2011. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smouldering wood. Meats and fish are the most common smoked foods, though cheeses, vegetables and ingredients used to make beverages such as whisky, are also smoked. Historically, farms included a small building...

Recipe: How to Make Chicken Stock

Written by Alison Clinch on February 10, 2011. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

There’s no denying that the very best chicken stock is home made. You can make it ahead of time and refrigerate until needed. In a sealed container, a stock will keep for 3 – 4 days in the fridge or up to 2 months in the freezer. Ingredients: 1kg raw chicken carcasses 25g unsalted butter 1 onion, peeled...

How to Make Perfect Pork Crackling

Written by Alison Clinch on December 10, 2010. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

It’s likely that a pork roast will feature on many a Christmas menu. Here are some tips on achieving perfectly crisp pork crackling. Choose a piece of pork with a generous covering of fat and rind. Remove pork from Cryovac packaging the day/ night before you intend to cook it and absorb any moisture on the rind...

When to use Olive Oil vs. Butter in Cooking

Written by Alison Clinch on August 30, 2010. Posted in Cooking Tips. Leave a Comment

Opinions are divided on the healthiest fats to use in cooking, but if you do like to use olive oil and/or butter in your cooking, here’s the low down on when to use each one. The two biggest differences between olive oil and butter are flavour and smoke point. Butter will burn and smoke long before olive oil will....

How to Dry and Brown Meat

Written by Alison Clinch on April 2, 2010. Posted in Cooking Tips. Leave a Comment

If you’ve seen the recent Meryl Streep movie, Julie & Julia, which explores the recipes of Julia Child, you’ll be familiar with the importance of drying your meat before cooking it, and also about browning your meat. Recipes like casseroles and some roasts call for meat to be browned; do it well and your dish will...

Recipe: Vegemite Roast Lamb

Written by Alison Clinch on January 4, 2010. Posted in Cooking Tips, Pasture Fed Lamb, Recipes. Leave a Comment

In keeping with the Australia Day theme, we thought a lamb recipe was called for… and you can’t get more Aussie than this recipe, which uses Vegemite as a marinade! Ingredients: Pasture Fed Leg of lamb 2 – 3 sprigs of rosemary 2 cloves of garlic, sliced 3 tablespoons of Vegemite Olive oil Method: Preheat...

All About Pork – The Other White Meat

Written by Alison Clinch on October 12, 2009. Posted in Cooking Tips, Free Range Pasture Fed Pork, Health and Wellbeing. Leave a Comment

How to cook – Medium heat prevents your pork from drying out. We recommend 180°C as a rule. Nutrition – Pork is a low fat alternative. It offers trimmed cuts with less fat than skinless chicken breast but with a range of nutrients such as Iron, B12, Thiamine, Omega 3 and Zinc, as well as Protein. Taste and...

Top 5 Tips for Perfect Steak

Written by Ben Clinch on February 10, 2009. Posted in Cooking Tips, Grass Fed Beef. 3 Comments

I love the idea that someone buys one of our steaks, takes it home and cooks it to perfection. I also cringe at the thought of it being cooked badly… so, here’s my Top 5 Tips for Perfect Steak. 1. Choose the right cut Are you eating the steak on its own or as part of a dish? If eating the steak on its own,...

Recipe: Beef Kofta served with Cous Cous

Written by Alison Clinch on February 1, 2009. Posted in Cooking Tips, Grass Fed Beef, Recipes. Leave a Comment

Mince is such a versatile product, from Spaghetti Bolognaise to rissoles to tacos. This recipe is for beef kofta (kebabs) which is a Middle Eastern dish and is a good alternative to hamburgers on the barbeque. Ingredients: 1 kg grass fed beef mince 1 brown onion 2 cloves of garlic, crushed 2 tbsp lemon juice 1.5 tsp...

Recipe: Korean Barbeque Steaks

Written by Alison Clinch on January 4, 2009. Posted in Cooking Tips, Grass Fed Beef, Recipes. Leave a Comment

We especially love this recipe because it uses just a few ingredients—most of which you’ll already have in the cupboard—and the flavours are fantastic! Ingredients: 8 grass fed BBQ steaks 2 cloves of garlic, crushed 1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon castor sugar 1 tablespoon extra virgin olive oil Method: Place...

Where There’s Smoke There’s Flavour

Recipe: How to Make Chicken Stock

How to Make Perfect Pork Crackling

When to use Olive Oil vs. Butter in Cooking

How to Dry and Brown Meat

All About Pork – The Other White Meat

Top 5 Tips for Perfect Steak

Recipe: Beef Kofta served with Cous Cous

Recipe: Korean Barbeque Steaks

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