Miscellaneous Archives - Page 5 of 9 - The Yarn by The Free Range Butcher

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...

Healthy Nutrition at Home

Written by Alison Clinch on September 22, 2016. Posted in Health and Wellbeing, Miscellaneous. Leave a Comment

These tips are an extract of larger article available here. Nutrition tips to help get you started at home: Make food rules. Parents without rules about things such as not skipping breakfast or eating in front of TV have adolescents with worse food habits than those with rules. A supportive home environment for nutrition...

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...

How to Cook a Standing Rib Roast

Written by Alison Clinch on August 17, 2016. Posted in Miscellaneous. Leave a Comment

A Standing Rib Roast is one of the most impressive roasts you can serve – and it’s one of the best to eat too! Follow these steps for a foolproof roast. Click here to see an exclusive Behind the Scenes video of how this roast is prepared. Ingredients: Grass Fed Beef Standing Rib Roast Olive Oil Salt (good...

Why We Are What We Eat, Eats

Written by Ben Clinch on July 29, 2016. Posted in Farming and Agriculture, Grass Fed Meat, Miscellaneous. Leave a Comment

One of the most memorable meals I have cooked is chilli mud crabs. I had caught the crabs myself, by wading through mangroves with friends at night with a torch and hand net near Port Macquarie. Alison and I cooked them the next evening for friends who we had rung at the last minute to come and enjoy the bounty. The...

Noises in the Night

Written by Ben Clinch on July 28, 2016. Posted in Miscellaneous. Leave a Comment

We have big bedrooms at our farm. It’s an old school farmhouse which we have extended over the years. It now has a big veranda right the way around so you can catch the sunrise at breakfast, and have an afternoon drink as the sun goes down. Well that was the idea when we built the veranda, but the reality is you get...

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: Asian Inspired Baked Ham

Cooking Tips: How to Brine a Turkey

Healthy Nutrition at Home

Why and How to Sear Meat

How to Cook a Standing Rib Roast

Why We Are What We Eat, Eats

Noises in the Night

Broth and Stock Making Tips

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