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.
Ingredients: 1 kg Free Range Pasture Fed Pork Neck Fillet 10 shallots 2 sprigs fresh rosemary Sea salt and freshly ground black pepper 2 tbsps Olive oil 1/3 cup white wine or verjuice 1 cup chicken stock 10 pitted prunes Parsley to garnish Method: Season the pork with salt and pepper. Heat the olive oil […]
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 […]
There is nothing better than a lamb roast on Sunday night when the family can sit around the dinner table and reconnect after a busy weekend. Ingredients: Leg of Lamb 1 tbs chopped Rosemary 2 garlic cloves, crushed 2 tbs honey 1.5 tbs wholegrain mustard 1 tbs olive oil Method: Remove leg from packaging at […]
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 […]
With our new little boy, time is more precious than ever, so super quick meals are the order of the day! Stir fries are quick to prepare, fast to cook, and there’s not too much washing up either – that’s three big ticks in my book! Ingredients: 3 chicken thigh fillets, thinly sliced 2 tbsps soy […]