Recipes Archives - Page 30 of 32 - The Yarn by The Free Range Butcher

Roast Chicken with Orange

Written by Alison Clinch on September 9, 2011. Posted in Free Range Poultry, Recipes. Leave a Comment

A little bit of effort in preparation with this roast chicken but once it’s in the oven it’s all done. All you need to do is wait and then enjoy your roast dinner. Ingredients: 1 Whole Free Range Chicken 3 oranges 100g butter Bunch of tarragon 5 tbsp of honey 300ml red wine Method: Preheat oven to 200...

Recipe: Slow Roasted Pork Neck Fillet with Dried Mandarin

Written by Alison Clinch on September 5, 2011. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

This ‘secret’ recipe was given to us by Mrs Chu, one of our regular customers at the farmers market. According to Mrs Chu this is a basic Chinese marinade and has multiple uses. It’s great for marinating chicken pieces to be used in a noodle dish or for a pork neck fillet. The marinade will keep in...

Shepherd’s Pie

Written by Alison Clinch on April 19, 2011. Posted in Grass Fed Beef, Recipes. Leave a Comment

My sister Diana made this for us recently and it reminded me how much I loved it. Serves 4 – 6. Ingredients: 500g grass fed beef mince 1 tbsp olive oil 2 onions, chopped 2 carrots, chopped 2tbsps tomato paste 400g can peeled tomatoes 1 cup beef stock 1 cup frozen peas 1kg potatoes, peeled and chopped 75g butter 1/4...

Recipe: How to Make Chicken Stock

Written by Alison Clinch on February 10, 2011. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

There’s no denying that the very best chicken stock is home made. You can make it ahead of time and refrigerate until needed. In a sealed container, a stock will keep for 3 – 4 days in the fridge or up to 2 months in the freezer. Ingredients: 1kg raw chicken carcasses 25g unsalted butter 1 onion, peeled...

Lamb, Feta, Pea and Mint Salad

Written by Alison Clinch on October 10, 2010. Posted in Pasture Fed Lamb, Recipes. Leave a Comment

Protein and salad work all year round. Whether it’s a late dinner during daylight saving or a warm Autumn night. Lamb steaks with this salad are perfect. Depending on how many people you are serving will depend on what cut you decide on. Use rump steaks for 3 people or a butterflied leg of lamb if you have...

Roast Chicken with Orange

Recipe: Slow Roasted Pork Neck Fillet with Dried Mandarin

Shepherd’s Pie

Recipe: How to Make Chicken Stock

Lamb, Feta, Pea and Mint Salad

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