Recipe: Lamb Loin Chops with Grilled Zucchini and Broad Bean Salad

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

Ingredients: 8 Pasture Fed lamb loin chops 400 g frozen broad beans 800 g zucchini, finely sliced in lengths 3 tbsp extra virgin olive oil 1 tbsp lemon juice 15 small mint leaves 50 g pea shoots Method: Cook the chops on a medium to high grill/bbq for 3 minutes on each side. To make the salad bring a large pot of...

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San Choy Bow

Pork San Choy Bow

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

Pork San Choy Bow or Lettuce Wraps is a super healthy, family friendly meal.  Very quick and easy to make mid-week and if you double up on the mince, you’ll have leftovers for lunches.   Chicken or Turkey mince are great substitutes and there is no reason you couldn’t make this dish with beef mince for something...

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Recipe: Beef Stroganoff

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

This is, and always has been, one of my favourite Winter dishes. The only issue is whether it should be served with rice or pasta – our house is divided. (Serves 4). Ingredients: 500g grass fed rump steak, cut in to strips 2tbsps plain flour 50g butter 1 onion, sliced 1 garlic clove, crushed 250g small Swiss brown...

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Recipe: Stuffed and Roasted Turkey Breast (or Pork Loin)

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

Recently I did an amazing Christmas cooking class with Barb La Ganza from Barbette’s Feast. I learnt so much and had such a fun time as well. Far from being stressed or worried about our Christmas Day spread, now I can’t wait to cook up a storm! One of the dishes that Barb demonstrated was a sensational stuffed...

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Recipe: Lamb with Roasted Tomato Sauce and Chunky Rosemary Chips

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

Who doesn’t love a lamb roast with potato chips? This one is a little bit fancier with roasted tomato sauce and aioli. (serves 4). Ingredients: 2 Pasture Fed lamb rump roasts 4 large roasting potatoes 2 rosemary sprigs, leaves picked 3 tbsps olive oil 4 large tomatoes, halved 6 large unpeeled garlic cloves Method: Pre-heat...

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