The Yarn by The Free Range Butcher

Recipe: Lemon & Butter Roast Chicken

Written by Alison Clinch on July 13, 2017. Posted in Free Range Poultry, Recipes. Leave a Comment

This super moist, roast chicken has a distinct lemony flavour. If you’re not a big fan of lemon, I’d suggest halving the amount of lemon juice. Ingredients: 1 whole free range chicken 1/2 cup butter 1/3 cup lemon juice (about 1 medium-large lemon) 1 tbs paprika 2 tsp salt 1 tsp pepper 1 tsp brown sugar 1/2...

7 Tips to Eat Well on a Budget

Written by Sally Hansen on July 10, 2017. Posted in Cooking Tips, Miscellaneous. Leave a Comment

Eating whole fresh quality foods doesn’t have to cost you an arm and a leg. Here are a few of my tips, to ensure you stay healthy whilst eating quality whole foods and save your hard earned money. Keep it Simple Not all your meals need to be Michelin Star worthy or include the latest ‘superfood’ craze. Keep it simple,...

Chunky Beef Goulash

Written by Alison Clinch on June 29, 2017. Posted in Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Ingredients: 3 tbsp oil 1kg Grass Fed diced beef or a beef brisket cut into big chunks 2 tbsp all-purpose flour seasoned with salt & pepper 2 brown onions, diced 2 cloves garlic, minced 2 tbsp tomato puree 2 tbsp paprika 1 tbsp smoked paprika 800g can diced tomatoes 600ml hot beef stock 1 tbsp honey 2 red capsicum,...

Cooking with Kids

Written by Alison Clinch on June 28, 2017. Posted in Cooking Tips, Recipes. Leave a Comment

As our nutritionist, Sally Hansen, mentioned in an earlier post about encouraging kids to eat more veggies, kids are more likely to try new meals by being involved in their preparation. I often see the pride from Tom and Georgia when we sit down to dinner and they tell Ben which part of the meal they were responsible...

Recipe: Chicken Schnitzel

Written by Alison Clinch on June 26, 2017. Posted in Free Range Poultry, Recipes. Leave a Comment

Ingredients: 1 kg Free Range Chicken Breast fillets 1/2 cup Plain Flour 2-3 Free Range Eggs (depending on size) 1-2 cups of Breadcrumbs (see Tip) Olive oil for frying Method: Slice each chicken fillet in half, horizontally Pour the plain flour in to a shallow bowl or dinner plate Whisk the eggs together in a shallow...

Introduction to Organ Meats

Written by Sally Hansen on June 22, 2017. Posted in Health and Wellbeing, Miscellaneous. Leave a Comment

Organ cuts of meat (aka offal) are superfood powerhouses. Liver, kidneys, tripe, heart and brain are highly dense sources of essential nutrients. They are especially high in mineral and vitamin content, and essential fatty acids; as well as Omega 3s. As an extra bonus, they are much cheaper than other cuts of meat and...

Slow Cook BBQ Beef Short Ribs

Written by Alison Clinch on June 19, 2017. Posted in Grass Fed Beef, Recipes. Leave a Comment

Ingredients: 1-2kg Grass Fed Beef Short Ribs 1 cup water 1 cup ketchup 150g tomato paste 3/4 cup brown sugar 1/2 cup vinegar 2 tbsp Dijon mustard 1 tsp salt Method: Preheat slow cooker to low. Add all ingredients except ribs to slow cooker and stir until brown sugar dissolves. Place ribs in slow cooker and stir to...

Recipe: Slow Cook Beef Short Ribs

Written by Alison Clinch on June 19, 2017. Posted in Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Ingredients: 1-2kg Grass Fed Beef Ribs 1/2 cup flour 2 tbsp sweet paprika 1 tsp chilli powder 1 tsp salt 1/4 tsp pepper 1-2 tbsp oil 1 cup beef broth 2 cups apple juice 1-23 cups pearl onions Method: Put flour, paprika, chilli powder, salt and pepper in a bag then add the ribs and shake to coat. Heat frypan on medium,...

Recipe: Chicken Shawarma Feast

Written by Alison Clinch on June 19, 2017. Posted in Free Range Poultry, Recipes. Leave a Comment

Ingredients: 1 pack marinated Free Range Chicken Cutlets 1 cup Greek yoghurt 1 garlic clove, crushed 1 tsp cumin Squeeze of lemon juice Salt & pepper 6 flatbreads Cos lettuce, sliced Whole tomatoes, sliced Method: Combine yoghurt, garlic, cumin and lemon juice in a bowl and mix well. Cover and store in fridge...

How to Eat More Fruit and Veggies

Written by Sally Hansen on June 15, 2017. Posted in Miscellaneous. Leave a Comment

As a nutritionist, I find veggie intake is one of the most common areas that people struggle with. I recommend aiming for 8 – 10 servings of veggies a day. Veggies are an important source of essential nutrients, antioxidants and fibre. Regular consumption of veggies helps to prevent development of health conditions...

Recipe: Lemon & Butter Roast Chicken

7 Tips to Eat Well on a Budget

Chunky Beef Goulash

Cooking with Kids

Recipe: Chicken Schnitzel

Introduction to Organ Meats

Slow Cook BBQ Beef Short Ribs

Recipe: Slow Cook Beef Short Ribs

Recipe: Chicken Shawarma Feast

How to Eat More Fruit and Veggies

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