The Yarn by The Free Range Butcher

Recipe: Lemongrass and Ginger Pork Stir Fry

Written by Alison Clinch on March 18, 2017. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients: 1 pasture fed pork fillet, diced 1 lemongrass stalk, white part, finely chopped 4 cm piece ginger, grated 1 shallot, finely chopped oil for cooking 1/2 packet rice noodles 1 tin baby corn 100g snow peas 100g broccoli (use stalks and florets) 1/2 packet bean sprouts zest and juice of 1 lime 1 tsp sesame...

Recipe: Honey, Soy and Ginger Chicken Drumsticks

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

Our kids love any food they can eat with their hands so these Chicken Drumsticks get a big thumbs up! Ingredients: 1kg Free Range Chicken Drumsticks 1/2 cup Soy Sauce (or Tamari for a gluten free option) 1/3 cup honey 3-4cm piece of ginger, finely grated or minced (can be omitted or substituted for garlic if you prefer) Method: Place...

Recipe: Bearnaise Sauce

Written by Alison Clinch on January 22, 2017. Posted in Grass Fed Beef, Recipes. Leave a Comment

We spent New Year’s Eve with a group of great friends and after sorting out sausage sandwiches for the kids, we treated ourselves to a delicious meal of Surf ‘n’ Turf. There’s nothing complicated about grilling some quality steak and popping a couple of prawns on top… BUT it does need a...

Recipe: Herb and Garlic Barbequed Lamb

Written by Alison Clinch on January 16, 2017. Posted in Pasture Fed Lamb, Recipes. Leave a Comment

This is one of my absolute favourite recipes. We cook this often during BBQ season. (serves 4) Ingredients: 1 Pasture Fed butterfly leg of lamb 1/4 cup olive oil 3 gloves of garlic, crushed 2 tablespoons wholegrain mustard 3/4 cup dry white wine 1 tablespoon finely chopped fresh rosemary 2 tablespoons mint jelly 1/4...

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: Lemongrass and Ginger Pork Stir Fry

Recipe: Honey, Soy and Ginger Chicken Drumsticks

Recipe: Bearnaise Sauce

Recipe: Herb and Garlic Barbequed Lamb

Cooking Tip: How to Carve a Ham

Cooking Tip: How to Store Christmas Leftovers

Recipe: Homemade Apple Sauce

Recipe: Asian Sticky Pork Salad

Recipe: Pork Fillet with Orzo and Spinach

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