Recipes Archives - Page 18 of 27 - The Yarn by The Free Range Butcher

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...

Recipe: Thai Turkey Salad

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

This recipe is courtesy of GreenAg Organic, Free Range Turkey. Ingredients: 500g turkey breast, diced 2tsp oil ½ tsp fish sauce 3 tsp lime juice 2 tsp extra oil ½ tsp Tamari sauce 2 tsp sweet chilli sauce ½ bunch flat leaf parsley ½ bunch coriander ½ Lebanese cucumber, diced 2 cups mixed salad greens 1 cup bean sprouts 1...

Recipe: Whole Roasted Cauliflower

Written by Alison Clinch on July 14, 2016. Posted in Recipes. Leave a Comment

This is a great recipe to serve with roasted meat. You’ve already got the oven on anyway, so you may as well maximise it AND you can relax while the oven does all the work. Consider serving some steamed green vegetables as well – it will be a nice balance to the richness of the meat and cauliflower. Ingredients: 1...

Recipe: Sticky Pork Ribs

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

Ingredients: 1 kg American Pork Ribs Olive oil Marinade 1 fresh red chilli 2cm piece ginger 2 cloves garlic 3 bay leaves 1 tablespoon Dijon mustard 100ml soy sauce or Tamari 100g soft brown sugar 100ml white wine vinegar 150ml unsweetened apple juice 2 heaped tablespoons tomato sauce Method: Preheat oven to 200 degrees. Drizzle...

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: Spice Roasted Duck Maryland

Written by Alison Clinch on June 27, 2016. Posted in Free Range Poultry, Recipes. Leave a Comment

TOTAL TIME: 1 hour, 15 minutes + 15 minutes resting time SERVES 6 Many people shy away from cooking duck thinking it’s too hard. I promise you this recipe is so easy and the result is a restaurant quality dish. Ingredients: 6 x Duck Maryland 1 tsp cinnamon 1 tsp ground fennel seeds 1 tsp ground cloves Pinch of...

Recipe: Greek Spiced Lamb with Risoni

Written by Alison Clinch on June 23, 2016. Posted in Pasture Fed Lamb, Recipes. Leave a Comment

Serves 8-10 Ingredients: 500g Pasture Fed Lamb mince 3 tbsp olive oil 1 onion, finely chopped 6 cloves garlic, crushed 2 tsps ground cinnamon 1 tsp dried oregano 1.5 tsps ground cumin 2 tsps ground coriander 1/2 tsp chilli flakes 2 x 400g can of whole tomatoes, mashed 1 x 400g can of diced tomatoes 1 – 2 cup fresh...

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 Bake with Mustard Cream Sauce

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

Ingredients 1kg free range chicken cutlets 4 rashers pasture fed bacon, chopped 1 brown onion, diced 2 garlic cloves, crushed 250ml apple juice 1 tbsp mustard 500ml chicken broth 125ml cream 1 tbsp basil, rosemary or oregano, roughly chopped 20g butter 2 apples, cut into thin wedges and core removed Method Preheat...