Cooking Tips Archives - Page 13 of 16 - The Yarn by The Free Range Butcher

Cooking Tips: How to Brine a Turkey

Written by Alison Clinch on November 1, 2016. Posted in Cooking Tips, Miscellaneous, Recipes. Leave a Comment

These tips come courtesy of Julie Goodwin. I met Julie last year when I was invited to participate in the filming of the Women’s Weekly Christmas Special. It was great day of cooking and laughing and I learnt so much. Your turkey needs to be brined overnight; so you need to start this process the night before you...

Why and How to Sear Meat

Written by Alison Clinch on August 24, 2016. Posted in Cooking Tips, Grass Fed Beef, Miscellaneous, Recipes. Leave a Comment

I admit that I don’t always do this step, but when I do, I’m always reminded of why it’s worth the effort. And if I’m doing something special like a Standing Rib Roast, I’ll definitely do it. First things first, why do you need to sear meat? The number one reason for searing meat is FLAVOUR. The...

The Little Green Herb That Could

Written by Alison Clinch on July 25, 2016. Posted in Cooking Tips, Health and Wellbeing, Recipes. Leave a Comment

At home, our herb garden is overflowing with Parsley. We could almost use it as a hedge. We’re not complaining though; this little green herb punches well above its weight when it comes to its many health benefits and culinary uses. Health Benefits of Parsley Rich in vital vitamins, including Vitamin C, B 12, K and...

Broth and Stock Making Tips

Written by Alison Clinch on June 30, 2016. Posted in Cooking Tips, Health and Wellbeing, Miscellaneous, Recipes. Leave a Comment

A good stock (or broth) is the cornerstone of a great dish. And when it’s made just right, it is good enough to drink on it’s own which is a great way to quickly and easily get essential nutrients in to your body. The following tips are my summary of an interview I heard on Sunday Weekends show with Simon...

Recipe: Beef Loin Roast

Written by Will Roberts on June 30, 2016. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Total Cooking Time: 45 – 50mins Serves: 6 Ingredients: 1.0kg Grass Fed Beef Loin Roast 1 Brown Onion, roughly sliced 1/2 cup Beef Stock 1 Heaped Tbsp Hot English Mustard Salt & Pepper Method: Remove Beef from the Cryovac packaging and sit covered out of the fridge for 30mins Place the Onions in the bottom...

Recipe: Beef Broth or Stock

Written by Alison Clinch on June 22, 2016. Posted in Cooking Tips, Recipes. Leave a Comment

Ingredients: 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 medium onion, roughly chopped 3-4 garlic cloves, roughly chopped 1kg Grass Fed Beef Stock Bones 1kg Grass Fed Brisket Bones 2 bay leaves 2 tbsp of apple cider vinegar 2L of filtered water Method: Place the vegetables and bay leaves in the bottom...

Recipe: Chicken Cutlets One Pot Roast

Written by Will Roberts on June 6, 2016. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

Serves: 6 – 8 Total Cooking Time: 1 hour and 5 minutes Ingredients: 1kg Chicken Cutlets 8-10 Medium sized New Potatoes 1/2 Punnet Cherry Tomatoes 2 Carrots 2 Cloves Garlic 1 litre Chicken Stock 1 tsp Lemon Thyme 1 tsp Paprika Method: Preheat your oven to 180 degrees. Place Chicken skin side up into a deep baking...

Best Containers for Freezing Food

Written by Alison Clinch on May 30, 2016. Posted in Cooking Tips, Miscellaneous. Leave a Comment

Choosing the right containers will ensure foods retain their flavour, colour and texture, and don’t develop freezer burn. Any containers and packing materials you choose for storing frozen food should be durable, easily sealable, resistant to cracking at low temperatures, and moisture- and vapour-resistant. Your containers...

Roast Rack of Lamb

Written by Will Roberts on May 23, 2016. Posted in Cooking Tips, Grass Fed Meat, Pasture Fed Lamb, Recipes. Leave a Comment

A rack of lamb usually feeds 2 to 3 people so this is a perfect dinner option for a couple celebrating something nice or to just treat yourselves. A little tip to ensure you get a beautiful blushing rack of lamb is to remove the lamb from the fridge at least 30 minutes before cooking. Your roast needs to be at room...

Spanish Ox Tail Stew

Written by Will Roberts on May 5, 2016. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Ingredients: 1 kg grass fed Ox Tail 4 carrots, diced half celery root, diced 2 onions, diced 5 garlic cloves, minced 6 tbsp olive oil 3 bay leaves 4 tomatoes, diced 1 litre beef stock 500 ml dry red wine 6 tbsp balsamic vinegar 1 tbsp sugar 1 tbsp dry thyme salt and pepper Method: Brown the Ox Tail on all sides in...