Recipes Archives - Page 23 of 27 - The Yarn by The Free Range Butcher

Recipe: Lazy Person’s Passata

Written by Alison Clinch on May 14, 2014. Posted in Cooking Tips, Recipes. Leave a Comment

I love the movie Looking for Alibrandi, and I especially love the opening scene where multiple generations of Josephine’s family are gathered in the backyard making Passata. The ritual alone is lovely, never-mind all the wonderful sauce that is produced! Bottled Tomato Passata ready for use Making passata can be...

Chimichurri Sauce

Written by Alison Clinch on April 26, 2014. Posted in Grass Fed Beef, Recipes. Leave a Comment

Traditionally served with steak, Chimichurri sauce is also great with chicken and fish. For a real flavour punch try it on grilled chorizo sausages. Makes 1 – 1.5 cups. Ingredients 1 bunch flat leaf parsley 3 cloves of garlic 1/2 red onion 2 tsp dried oregano 1/2 tsp dried chilli flakes 2 tbsp red wine vinegar 1/2 cup...

Recipe: BBQ Pumpkin Salad

Written by Alison Clinch on January 15, 2014. Posted in Recipes. Leave a Comment

I’ve made this salad many times, and I love it! It’s a great one to do when you’re already cooking some meat on the BBQ, and it makes a great accompaniment to our BBQ Butterflied Leg of Lamb recipe. Ingredients: 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced 1/4...

Baked Ham with Orange and Mustard Glaze

Written by Alison Clinch on December 4, 2013. Posted in Free Range Pasture Fed Pork, Recipes. 5 Comments

All our ham is already ‘cooked’ (this is what happens during the smoking process) so there’s no need to do anything with it if you don’t want to… but if you do, here’s a lovely glazed baked ham recipe. Ingredients: 1 cooked leg of ham Zest and juice of 1 orange 2 tablespoons Dijon...

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...

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...