Free Range Pasture Fed Pork Archives - Page 9 of 11 - The Yarn by The Free Range Butcher

Christmas Ham – All You Need to Know

Written by Alison Clinch on December 1, 2013. Posted in Cooking Tips, Free Range Pasture Fed Pork. 4 Comments

Ok, it’s officially Christmas season now! And of course a big part of Christmas festivities is enjoying beautiful free range, pasture fed ham. However, Christmas is often the only time we buy and eat whole and half legs of ham, so if you’re anything like me you may forget year to year what to do with it (glazing,...

Recipe: Baked Ham with Maple Syrup and Clove Glaze

Written by Alison Clinch on November 26, 2013. Posted in Free Range Pasture Fed Pork, Recipes. 5 Comments

First things first: you don’t have to glaze and warm your ham, you can eat it exactly how it comes (i.e. it’s already cooked). Glazing is just an option if you want to infuse a bit more flavour in to the ham and eat it warm. Ingredients: 1 cooked leg of ham 1 cup brown sugar 2 teaspoons mustard powder 1/4...

An Old Habit Re-ignited

Written by Ben Clinch on November 19, 2013. Posted in Farming and Agriculture, Free Range Pasture Fed Pork, Miscellaneous, Newsletter. 1 Comment

I’ve recently taken up an old habit; having steak and eggs for breakfast. Besides the fact that I’m up early and keen to get out the door after a few Weetbix, I’m not sure the smell of steak and eggs is something that my household would enjoy waking up to. I expect that when the young troops arise there...

Recipe: Pulled Pork and ‘Slaw Burgers

Written by Alison Clinch on November 18, 2013. Posted in Free Range Pasture Fed Pork, Newsletter, Recipes. 5 Comments

You’re not imagining it. Pulled Pork is on cafe menus everywhere at the moment. If you love it and want to make it at home, or haven’t tried it and would like to – here’s a combined recipe from all the talented cooks at Recipe Swap Sydney (Facebook Group). Ingredients: For the Pork 1 pork neck...

Recipe: Chorizo and Spinach Quiche

Written by Alison Clinch on October 17, 2013. Posted in Free Range Pasture Fed Pork, Newsletter, Recipes. Leave a Comment

This recipe is of the “pot luck” variety… it came to life from what we had in the fridge and turned out better than imagined. The ingredients make it a very dense quiche, so it’s very filling. It’s also really good for school/work lunches – even served cold, it’s really yummy. Cheers, Alison Ingredients: 2 sheets of...

Recipe: Stuffed and Roasted Turkey Breast (or Pork Loin)

Written by Alison Clinch on November 13, 2012. Posted in Free Range Pasture Fed Pork, Free Range Poultry, Recipes. Leave a Comment

Recently I did an amazing Christmas cooking class with Barb La Ganza from Barbette’s Feast. I learnt so much and had such a fun time as well. Far from being stressed or worried about our Christmas Day spread, now I can’t wait to cook up a storm! One of the dishes that Barb demonstrated was a sensational stuffed...

Thinking time… waiting to land the big one

Written by Ben Clinch on November 11, 2012. Posted in Animal Welfare, Free Range Pasture Fed Pork, Miscellaneous. Leave a Comment

I bought a fishing rod some time ago. It has pride of place in the garage: behind the golf clubs and the market BBQs; it sits next to the ice freezer, on top of the 30 odd bright yellow eskies that we use at the farmers markets; which, in turn sit behind the umbrellas and the six gazebos. You might think we have a big...