The Yarn
The Free Range Butcher specialises in Grass Fed, 28 day Dry Aged Beef and Lamb, Pasture Fed Free Range Pork, and Free Range Poultry.
How to Make Perfect Pork Crackling Choose a piece of pork with a generous covering of fat and rind. Remove pork from Cryovac packaging the day/ night before you intend to cook it and absorb any moisture on the rind with paper towel. Wrap in a tea towel and leave in the fridge. Remove from […]
One of our market customers from Narrabeen gave me this pork spare rib soup recipe and insisted I try it. She asked me two weeks in a row before I got around to it. Well worth it as this was super nourishing and delicious. I even ate it for breakfast one morning. Ingredients: 1kg Pasture […]
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 salt […]
Serves: 4 Adults This has got to be one of the best recipes I’ve ever cooked. The long cooking time was so worth it! The preparation time is minimal and the oven does most of the work. Cheers, Alison Ingredients: 1kg Pasture Fed Pork Belly 8 cloves of garlic, roughly chopped 3 sprigs of thyme, […]
Whilst recently browsing some old articles on the SMH Good Living website we found a great article on slow cooking by renowned Sydney Restauranter and chef, Stefano ‘Steve’ Manfredi… In slow cooking the idea is to to break down the connective tissue in meat and turn the collagen into gelatin, rendering the meat tender. Flavour […]