The Yarn by The Free Range Butcher

Menu Planning

Written by Michele Lyons on October 10, 2017. Posted in Cooking Tips, Recipes. Leave a Comment

It’s a universal fact that the question of ‘What’s for dinner?‘ sends a shiver up the spine of the designated cook in every household. Just a little simple planning can mean stress free shopping, saving money and an easier time when it comes to the cooking. My biggest tip is to keep it simple....

Jersey Dairy Milk… It’s just better!

Written by Will Roberts on October 9, 2017. Posted in Cooking Tips, Health and Wellbeing. Leave a Comment

The Over the Moon range of milk reflects the passion and commitment founders Karl and Cathie Johnson have to providing fresh Johnson’s Farmgate produce to their customers. Much of our milk can be traced to the Williams families dairy operations at “Creebank” in the Hunter Valley. The Williams families...

Recipe: Caramelised Pork Stir Fry

Written by Michele Lyons on October 5, 2017. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

This is a great way to do something different with mince meat. Works best with pork or turkey mince. Ingredients: 500g pasture fed pork mince 1 1/2 tbsp peanut oil 1 onion, finely diced 2 tsp grated fresh ginger 1 tsp grated fresh turmeric 2 large cloves garlic, crushed 1 stalk lemongrass, finely chopped 1 small thai...

When Trash Becomes Treasure (re-using egg shells!)

Written by Michele Lyons on October 3, 2017. Posted in Health and Wellbeing, Miscellaneous. Leave a Comment

You know we don’t like to waste anything here at The Free Range Butcher so we’ve compiled a short list of things you can do to reuse your egg shells. First though, a few facts: An egg shell is made of calcium carbonate, which means that each medium sized egg shell has 750-800 mgs of calcium. The shell makes up 9-12%...

How to Roast a Whole Duck

Written by Michele Lyons on September 7, 2017. Posted in Cooking Tips, Recipes. Leave a Comment

Any kind of roast is easy and delicious but I think a roast duck is something to get excited about. Duck has a stronger flavour than chicken, which means you can keep your sides nice and simple to not compete with the flavour of the duck. Here’s few tips to help you get the perfect roast duck. Method: The night...

Together We are One

Written by Michele Lyons on August 27, 2017. Posted in Cooking Tips, Free Range Poultry, Health and Wellbeing. Leave a Comment

When you work in a small team like us here at The Free Range Butcher it makes a positive difference to be surrounded by like minded people who share the same values as you and who are not afraid to pitch in and help out. It’s always all hands on deck no matter what needs to be done around here. Our management...

Veggies for Breakfast, Lunch and Dinner

Written by Sally Hansen on August 22, 2017. Posted in Cooking Tips, Miscellaneous. Leave a Comment

To quickly recap from my last article on this topic, I recommend aiming for 8 – 10 servings of veggies a day. Veggies are an important source of essential nutrients, antioxidants and fibre. Regular consumption of veggies helps to prevent development of health conditions such as cardiovascular disease and cancer. BREAKFAST Eggs. Add...

Recipe: Turmeric Chicken Cutlets

Written by Michele Lyons on August 16, 2017. Posted in Free Range Poultry, Recipes. Leave a Comment

Turmeric is one of my most favourite spices and I consume it every day. Be careful when marinating these as turmeric will stain your hands and possibly your kitchen bench. Its worth it though as these are delicious. Ingredients: 1kg free range chicken cutlets 3 tbsp ground turmeric 2 tbsp ground coriander 2 tbsp ground cumin 1...

Chicken Stock Paste

Written by Michele Lyons on August 16, 2017. Posted in Free Range Poultry, Recipes. Leave a Comment

I’ve had a Thermomix for about 7 years now and it was the best investment I ever made. This chicken stock paste recipe can also been adapted to make in a Kitchen Aid. Ingredients: 300g free range chicken thighs, diced 100g celery, roughly chopped 100g zucchini, roughly chopped 100g leek, roughly chopped 1 large...

Fettucini Carbonara

Written by Alison Clinch on August 16, 2017. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

I’d say Fettucini Carbonara is one of those classic flavours but I love it as its so quick to make and a nice and cheap weekday family meal. Ingredients: 500g fettuccini pasta 250g pasture fed bacon, thinly sliced 300g mushrooms, sliced 120g spring onions (save a couple of sprigs for serving) 4 cloves garlic,...

Menu Planning

Jersey Dairy Milk… It’s just better!

Recipe: Caramelised Pork Stir Fry

When Trash Becomes Treasure (re-using egg shells!)

How to Roast a Whole Duck

Together We are One

Veggies for Breakfast, Lunch and Dinner

Recipe: Turmeric Chicken Cutlets

Chicken Stock Paste

Fettucini Carbonara

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