Cooking Tips Archives - Page 18 of 22 - The Yarn by The Free Range Butcher

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...

Cooking Tips: Christmas Favourites

Written by Alison Clinch on November 1, 2016. Posted in Cooking Tips, Miscellaneous, Recipes. 2 Comments

As Christmas planning starts to gather momentum, we’re receiving lots of questions about our (award winning) Pasture Fed Free Range Hams and our Organic Free Range Turkeys. In particular customers are wanting to know how many people a Ham or Turkey will feed, how to prepare it and what to do with the leftovers...

Recipe: Asian Inspired Baked Ham

Written by Alison Clinch on November 1, 2016. Posted in Cooking Tips, Miscellaneous, Recipes. Leave a Comment

Ingredients 1 Whole Leg of Ham (Bone-in or Easy Carve) Star anise (to use like cloves) 1/2 cup hoisin sauce 1/2 cup plum sauce 1/4 cup Chinese rice wine 1/4 cup soy sauce 1/4 cup brown sugar 1 teaspoon Chinese five spice Method: Preheat oven to 180°C (or 160°C fan forced). Remove skin from ham and score fat in a...

Cooking Tips: How to Brine a Turkey

Written by Alison Clinch on November 1, 2016. Posted in Cooking Tips, Miscellaneous, Recipes. Leave a Comment

These tips come courtesy of Julie Goodwin. I met Julie last year when I was invited to participate in the filming of the Women’s Weekly Christmas Special. It was great day of cooking and laughing and I learnt so much. Your turkey needs to be brined overnight; so you need to start this process the night before you...

Why and How to Sear Meat

Written by Alison Clinch on August 24, 2016. Posted in Cooking Tips, Grass Fed Beef, Miscellaneous, Recipes. Leave a Comment

I admit that I don’t always do this step, but when I do, I’m always reminded of why it’s worth the effort. And if I’m doing something special like a Standing Rib Roast, I’ll definitely do it. First things first, why do you need to sear meat? The number one reason for searing meat is FLAVOUR. The...

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...

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: 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...

Cooking Tip: How to Store Christmas Leftovers

Cooking Tips: Christmas Favourites

Recipe: Asian Inspired Baked Ham

Cooking Tips: How to Brine a Turkey

Why and How to Sear Meat

The Little Green Herb That Could

Broth and Stock Making Tips

Recipe: Beef Loin Roast

Recipe: Beef Broth or Stock

Recipe: Chicken Cutlets One Pot Roast

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