Recipes Archives - Page 16 of 27 - The Yarn by The Free Range Butcher

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: Chicken & Vegetable Kebabs

Written by Alison Clinch on November 6, 2016. Posted in Free Range Poultry, Recipes. Leave a Comment

Ingredients 500g Free Range Chicken Breast, sliced 1 cup chopped vegetables per person (e.g. mushroom, red and green capsicum, red onion, tomatoes, zucchini) 1/2 tsp ground coriander 1/4 tsp ground cumin 1/2 tsp curry powder 2 Tbsp olive oil 1 Tbsp brown sugar (or sweetener of your choice) 1 Tbsp fish sauce Steamed...

Recipe: Turkey with Apricot and Almond Stuffing

Written by Alison Clinch on November 2, 2016. Posted in Miscellaneous, Recipes. Leave a Comment

This recipe comes 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. (Julie also recommends brining your turkey to ensure moist and succulent meat. Find the details...

Cooking Tips: Christmas Favourites

Written by Alison Clinch on November 1, 2016. Posted in Cooking Tips, Miscellaneous, Recipes. 2 Comments

As Christmas planning starts to gather momentum, we’re receiving lots of questions about our (award winning) Pasture Fed Free Range Hams and our Organic Free Range Turkeys. In particular customers are wanting to know how many people a Ham or Turkey will feed, how to prepare it and what to do with the leftovers...

Recipe: Asian Inspired Baked Ham

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

Ingredients 1 Whole Leg of Ham (Bone-in or Easy Carve) Star anise (to use like cloves) 1/2 cup hoisin sauce 1/2 cup plum sauce 1/4 cup Chinese rice wine 1/4 cup soy sauce 1/4 cup brown sugar 1 teaspoon Chinese five spice Method: Preheat oven to 180°C (or 160°C fan forced). Remove skin from ham and score fat in a...

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...

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...

Recipe: Rocket, Fennel and Orange Salad

Written by Alison Clinch on September 19, 2016. Posted in Recipes. Leave a Comment

This beautiful fresh salad is great to serve with chicken or pork. Ingredients: 2 fennel bulbs 4 oranges 4 cups rocket 1 lemon, juiced 1 shallot, chopped 4 tablespoon extra-virgin olive oil 2 teaspoon Dijon mustard 1/2 teaspoon dried tarragon salt and freshly ground pepper, to taste Method: Thinly slice fennel Peel...

Recipe: Turkey Taco Bowls

Written by Alison Clinch on September 15, 2016. Posted in Free Range Poultry, Recipes. Leave a Comment

This recipe is courtesy of GreenAg Organic, Free Range Turkey. Ingredients: 2 tablespoons oil 1 red capsicum, sliced 1 yellow capsicum, sliced 1 large red onion, sliced 1 tsp salt 1 tsp pepper 300-400g turkey mince 3 tbsp homemade taco seasoning 400g can crushed tomatoes 2 cups cooked rice 1 can black beans, rinsed 1...