Free Range Pasture Fed Pork Archives - Page 5 of 11 - The Yarn by The Free Range Butcher

Cooking Tip: How to Carve a Ham

Written by Alison Clinch on December 23, 2016. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

Many people carve their ham horizontally, but you’ll actually get better, more even slices if you carve the slices vertically. Follow these steps below and you can’t go wrong. Step 1 – Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and...

Cooking Tip: How to Store Christmas Leftovers

Written by Alison Clinch on December 21, 2016. Posted in Cooking Tips, Free Range Pasture Fed Pork, Free Range Poultry. Leave a Comment

How to Store Leftovers Ham Cover the ham after carving with the reserved rind, then wrap with a moist tea towel or ham bag. Do not use plastic wrap to cover the ham. Rinse out your Ham Bag and repeat the vinegar process every 3 days to retain freshness. Consider slicing enough ham to last 2 – 3 days and storing it...

Recipe: Homemade Apple Sauce

Written by Alison Clinch on December 15, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Christmas Pork wouldn’t be same without Apple Sauce. Before you reach for a jar or tub of the pre-prepared stuff, check out our easy recipe to make your own. Ingredients: 500g green apples (approx. 4 – 5 apples) 1/2 cup water 1/4 cup brown sugar (or sweetener of your choice) 1/2 tsp finely grated fresh lemon zest...

Recipe: Asian Sticky Pork Salad

Written by Alison Clinch on December 6, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients 500 g Free Range Pork Medallions 1 cup green salad 1/2 cup cherry tomato 1 carrot thinly sliced 1 cucumber diced 1/2 cup snow peas 1/2 cup asparagus 1 cup crunchy noodles *to serve 1 capsicum sliced Sauce 1/3 cup plum sauce 2 tsp sweet chilli sauce 1 tbs soy sauce 2 tbs honey 1/2 tsp crushed garlic 1/2...

Recipe: Pork Fillet with Orzo and Spinach

Written by Alison Clinch on November 30, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

This is a super quick and easy meal. It only has a few ingredients but is surprisingly tasty. Leftovers work well for lunch the next day too. Serves 4. Ingredients: 2 tbsps olive oil 500g pasture fed pork fillet 1 teaspoon black pepper 1.5 cups uncooked orzo pasta 1/4 teaspoon sea salt 3 large handfuls fresh spinach 1...

Recipe: Tapas Style Chorizo and Prawns

Written by Alison Clinch on October 20, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients 1 chorizo sausage, thinly sliced 4 garlic cloves, crushed 2 tsp smoked paprika 1 onion, diced 1 bulb of fennel or 1 bunch of bok choy or 3 sticks of celery depending on your flavour preference 500g green prawns, peeled and deveined with tail on 250ml of white wine or chicken stock 2 lemons parsley to garnish Method In...

Recipe: Cauliflower, Bacon & Leek Soup with Parsley Oil

Written by Alison Clinch on October 17, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

When I make soup I like to grab the biggest pot I have and make a big, big batch. We’ll often have it for dinner and then lunch the following day, or I’ll freeze half and pull it out on a busy night when we don’t have time to cook something from scratch. Ingredients: SOUP 2 tbsps of olive oil 1 whole...

Salt Roast Pork with Radicchio & Fennel Salad

Written by Alison Clinch on September 1, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients 1kg pork belly olive oil and sea salt 3 green apples, halved 2 baby fennel bulbs, sliced finely 1 small radicchio lettuce, leaves separated 1 baby cos lettuce, leaves separated 2 handfuls of rocket leaves Salad Dressing: 1/3 cup fresh orange juice 1 tsp Dijon mustard 2-3 tbsp Extra virgin olive oil Sea...

Recipe: Parsnip, Bacon & Thyme Soup

Written by Alison Clinch on August 20, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Winter vegetables are great… except when you sometimes end up with too much of one type and need to keep them interesting by finding different ways to serve them. Please enter… Parsnip, Bacon and Thyme Soup! Ingredients: 6 rashers of Free Range Pasture Fed Bacon (4 chopped roughly for soup, 2 chopped finely...