Cooking Tips Archives - Page 16 of 19 - The Yarn by The Free Range Butcher

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: 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 Cutlets One Pot Roast

Written by Will Roberts on June 6, 2016. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

Serves: 6 – 8 Total Cooking Time: 1 hour and 5 minutes Ingredients: 1kg Chicken Cutlets 8-10 Medium sized New Potatoes 1/2 Punnet Cherry Tomatoes 2 Carrots 2 Cloves Garlic 1 litre Chicken Stock 1 tsp Lemon Thyme 1 tsp Paprika Method: Preheat your oven to 180 degrees. Place Chicken skin side up into a deep baking...

Best Containers for Freezing Food

Written by Alison Clinch on May 30, 2016. Posted in Cooking Tips, Miscellaneous. Leave a Comment

Choosing the right containers will ensure foods retain their flavour, colour and texture, and don’t develop freezer burn. Any containers and packing materials you choose for storing frozen food should be durable, easily sealable, resistant to cracking at low temperatures, and moisture- and vapour-resistant. Your containers...

Roast Rack of Lamb

Written by Will Roberts on May 23, 2016. Posted in Cooking Tips, Grass Fed Meat, Pasture Fed Lamb, Recipes. Leave a Comment

A rack of lamb usually feeds 2 to 3 people so this is a perfect dinner option for a couple celebrating something nice or to just treat yourselves. A little tip to ensure you get a beautiful blushing rack of lamb is to remove the lamb from the fridge at least 30 minutes before cooking. Your roast needs to be at room...

Spanish Ox Tail Stew

Written by Will Roberts on May 5, 2016. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Ingredients: 1 kg grass fed Ox Tail 4 carrots, diced half celery root, diced 2 onions, diced 5 garlic cloves, minced 6 tbsp olive oil 3 bay leaves 4 tomatoes, diced 1 litre beef stock 500 ml dry red wine 6 tbsp balsamic vinegar 1 tbsp sugar 1 tbsp dry thyme salt and pepper Method: Brown the Ox Tail on all sides in...

Guide to the Perfect Roast Turkey

Written by Alison Clinch on November 6, 2015. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

For even cooking and crispy skin all over, elevate the turkey (breast side up) on a roasting rack to allow the air to circulate and completely crisp it up. Add a little water to the roasting pan (this will help keep the turkey moist). For a subtle flavour you can also (carefully) slide thin slices of butter and whole...

Cooking Tips: Slow Cooked Roast Pork Shoulder

Written by Alison Clinch on August 27, 2015. Posted in Cooking Tips, Free Range Pasture Fed Pork, Recipes. Leave a Comment

Choose a piece of Pork with a generous covering of fat and rind. Remove Pork from Cryovac packaging (taking note of the weight of the roast) the day/night before you intend to cook it. Pat dry with paper towel to absorb any moisture on the rind. Wrap in a tea towel (or more clean paper towel) and leave in the fridge. Remove...

Recipe: Beef Loin Roast

Recipe: Beef Broth or Stock

Recipe: Chicken Cutlets One Pot Roast

Best Containers for Freezing Food

Roast Rack of Lamb

Spanish Ox Tail Stew

Guide to the Perfect Roast Turkey

Cooking Tips: Slow Cooked Roast Pork Shoulder

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