The Yarn by The Free Range Butcher

Recipe: Roast Rack of Lamb with White Quinoa & Pepita Pesto

Written by Alison Clinch on September 7, 2016. Posted in Pasture Fed Lamb, Recipes. Leave a Comment

Ingredients Rack of Pasture Fed Lamb 3/4 cup pepita seeds 2 gloves of roasted garlic 1 cup of chopped fresh herbs (e.g. parsley, basil & mint) 1/2 cup grated parmesan Salt and pepper to taste 1 cup of olive oil 3 cups uncooked white quinoa Method Preheat oven to 180°C. In a food processor, add pepita seeds, garlic,...

Salt Roast Pork with Radicchio & Fennel Salad

Written by Alison Clinch on September 1, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients 1kg pork belly olive oil and sea salt 3 green apples, halved 2 baby fennel bulbs, sliced finely 1 small radicchio lettuce, leaves separated 1 baby cos lettuce, leaves separated 2 handfuls of rocket leaves Salad Dressing: 1/3 cup fresh orange juice 1 tsp Dijon mustard 2-3 tbsp Extra virgin olive oil Sea...

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...

Recipe: Apple and Chicken Bake

Written by Alison Clinch on August 24, 2016. Posted in Free Range Poultry, Recipes. Leave a Comment

Ingredients 1 Whole Free Range Chicken 3 tbsp brown sugar 3 apples Fresh thyme Salt and pepper to taste 2 tbsp honey 3 tbsp Dijon mustard 2 tbsp olive oil 1 cup chicken broth 1 medium onion Method Preheat the oven to 180°C. Rub oil on the chicken and season with salt, pepper and thyme. Chop onions into large pieces. Put...

Recipe: Parsnip, Bacon & Thyme Soup

Written by Alison Clinch on August 20, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Winter vegetables are great… except when you sometimes end up with too much of one type and need to keep them interesting by finding different ways to serve them. Please enter… Parsnip, Bacon and Thyme Soup! Ingredients: 6 rashers of Free Range Pasture Fed Bacon (4 chopped roughly for soup, 2 chopped finely...

Recipe: Zucchini and Parmesan Soup

Written by Alison Clinch on August 18, 2016. Posted in Recipes. Leave a Comment

We try to do Meat Free Monday each week, so it’s often the night that we have soup too. This zucchini and parmesan soup is a year round favourite and super easy to make. Ingredients: 1/4 cup olive oil 3 cloves of garlic, finely chopped or minced 1 onion, roughly chopped 1 kg zucchini (approx. 10 medium size zucchinis),...

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...

Osso Bucco with Orange & Ginger

Written by Alison Clinch on August 8, 2016. Posted in Grass Fed Beef, Newsletter, Recipes. 1 Comment

This is a delicious Asian inspired slow cooked dish. Serves 6. Ingredients: 4 pieces of Grass Fed Beef Osso Bucco 2 tbsps plain flour 4 tbsps oil 2 medium brown onions, cut into wedges 2 large carrots or parsnips, sliced diagonally 4 sticks celery, sliced diagonally 4 garlic cloves, thinly sliced 1.5 cup beef stock...

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...

Recipe: Roast Rack of Lamb with White Quinoa & Pepita Pesto

Salt Roast Pork with Radicchio & Fennel Salad

Why and How to Sear Meat

Recipe: Apple and Chicken Bake

Recipe: Parsnip, Bacon & Thyme Soup

Recipe: Zucchini and Parmesan Soup

How to Cook a Standing Rib Roast

Why We Are What We Eat, Eats

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