All posts tagged: free range

Chorizo kumara hash

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This was brunch this morning. One of those quick scrappy meals using up whatever we had in the fridge at the time. It wasn’t definitely NOT going to be a blog post but The Koala said it looked pretty and convinced me to photograph it. So here it is. 100% could be served for dinner if you enjoy a good breakfast for dinner. For those outside of New Zealand, kumara is the Māori word for sweet potato. Feel free to use sweet potato or a combination of sweet potato and potato. I used fresh chorizo sausages made from free range pork. You can substitute this with any well spiced sausage. Do not substitute with dried or cured chorizo. Chorizo kumara hash Serves 2 Ingredients 2 kumara (sweet potato) 2 tablespoons olive oil 3 fresh chorizo sausages 1/2 an onion, diced 1 garlic clove, chopped 1-2 tablespoons tomato paste 2 handfuls baby spinach To serve: fried eggs and buttered toast Preparation Peel kumara and cut into 2-3cm cubes. Place in a saucepan of boiling water and …

Tofu Tuesday: Asleep in the backyard

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We’re getting our roof replaced so during the day, we’re keeping Tofu inside so he’s out of the way of building hazards. After the workday though, when everyone has gone home, Tofu enjoys a snooze in the back yard. I’m pretty sure Tofu the bunny does not consider himself a prey animal, but a master of his domain. Click here to see more editions of Tofu Tuesday.

Freedom Farms giveaway winner

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With special thanks to Freedom Farms I am pleased to announce the winner for the Freedom Farms hamper giveaway worth $180. The hamper includes products from the Freedom Farms range including a whole chicken, chicken breasts, chicken thighs, pork roast, bacon, champagne ham, eggs, and chorizo sausages. Drawn by Random.org the winner is… **drum roll please!** Rhiannon Baldock Congratulations Rhi! I’m sure you’ll make great use of this yummy prize coming your way. Thank you for all your entries. I loved reading about how you all enjoyed chicken in all it’s versatile deliciousness. To keep up with giveaways and announcements, make sure you follow my Facebook page here.  

Chicken hand pies and a Freedom Farms giveaway

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At the beginning of 2016 when bloggers everywhere were sharing their New Year resolutions, I shared my list of 5 things I wanted to do more and less of during 2016. One item on my list was “free range”. Animal welfare is important to me and I eat free range whenever I can. As of this year, I only buy free range pork, chicken and eggs. The good thing is, eating free range has become increasingly affordable and accessible as more consumers demand it. Full disclaimer, I relax this when eating out and would never even mention it if someone were awesome enough to cook for me. There’s a difference between showing integrity and being a dick. I hope free range becomes the norm in our lifetime and maybe one day we don’t have to worry about it at all. Until then, it’s good to keep track of accessible free range products. Freedom Farms is one of NZ’s most trusted free range brands and their streaky bacon (YUM!) is always on my shopping list. When I heard they launched a …

Too easy free range sausage rolls

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I could eat my weight in sausage rolls. If I see sausage rolls at a party, I’ll make a beeline and scoff them without shame. I’m not the only one, there’s always others. I know who you are. Sausage rolls are one of New Zealand’s most beloved foods. Golden puff pastry with a meaty filling, cut into bite-sized morsels and served with plenty of tomato sauce, sausage rolls appeared at all the childhood birthday parties I attended growing up. They are a comfort food and a party food for all generations. Sausage rolls can be eaten hot or cold making them equally good for winter nights or summer picnics which is why I’m submitting this post to Taste of Summer edition of Our Growing Edge this month. I’ve been experimenting and perfecting this recipe using L’Authentique’s french grind. Made locally, L’Authentique sausages are made from free range meat and contain no fillers. Coming in a range of different flavours, I’ve made these sausage rolls at home using their Toulouse, Angus Beef, Pork & Fennel and Chicken & Bacon sausage meat. My …

Tofu says freedom (is overrated)

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Tofu the bunny has free reign of our backyard, but the front yard isn’t fenced and is relatively unchartered territory. He has escaped on few occasions, but not since he became blind. I let Tofu roam on his own while keeping a close eye on him. He had a sniff and a nibble around the front steps but decided on his own that he wouldn’t make a run for it and ended up taking himself back inside.

No Big Players in Laos

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Like many others, one of the things I most look forward to when traveling to exotic locations, is the local cuisine. I always try to sample a nation’s well known dishes, as well as their lesser known ones. Far from home, the food can be challenging, comforting, and humbling. But even so, after just a few days of authentic food, all I want is a sinful pizza or burger or pasta. What is it about these kinds of meals that grab a hold of you and why do I feel so guilty indulging? While traveling through Laos last week, quite probably my favorite country to visit out of all the countries that I have been to so far, I was struck by how ubiquitous the pizza, burger and pasta menu is. Laos food is simple, fresh and delicious and I love how good it makes me feel. I am no food scientist, but it’s possible the free range and organic ingredients are the culprits. Almost every restaurant offers local Laos fare as well as pizzas, …

Make Bacon

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After reading the book Heat by Bill Buford, I’ve dreamed of curing my own pork. Curing meat uses salt to draw out the moisture and this allows the meat to last much longer. When the apocalypse that we’re all waiting for hits, we might need low tech techniques like these to make our food go further. Maybe. In the meantime, there’s nothing wrong with home made bacon just for fun. Traditionally, pig slaughter takes place in autumn, after a summer of fattening up and curing begins at this time of year too. The work is generally done outside and needs cooler temperatures to keep the meat happy. Winter is too cold in many parts of the world to work outdoors, so Autumn is the perfect season. Also, in the northern hemisphere, the holiday season follows soon after autumn and there is much appreciation of pork over the festive feast period. Christmas ham anyone? I’ve always loved the idea of curing/brining my own bacon. I wasn’t sure if I was going to smoke it too since I …

Free farmed vs. Free range

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Hellers Free Farmed Streaky Bacon $8.75 for 250g ($35 per kg) Freedom Farms Streaky Bacon $11.70 for 250g ($46 per kg) I bought Hellers the other day instead of Freedom Farms. It was the cheaper choice but I noticed that it was “free farmed” rather than “free range”. So, what’s the difference? I didn’t know, so I did a little investigating… Free farmed: 20% of New Zealand pigs are free farmed. Considered an ethical choice, it is more common in NZ than free range. Free range: 1% of pigs farmed in New Zealand. Pigs have complete free range. The difference is free range pigs are allowed to move freely between paddocks. Free farmed means that pigs are only allowed to move freely within their own paddock. If you are interested in more information including the difference between the farming styles in NZ, visit Pig Farming In NZ here. There are lots of interesting facts about NZ pork including: …None of the pork, bacon or ham you eat  is ever in an individual crate or cage. Only …

Happy Eats

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It’s getting easier and easier to buy free range and fair trade. Less than a year ago, I turned my nose up at spending so much on happy food, but I’m getting to the stage where I can almost skip the prison chicken. This week, I picked up a bunch of happy eats at Nosh. I try to be realistic, so when free range is on special, it’s a good time to stock up and freeze. Turks Free Range Chicken thighs are on special this week for $7.99 per kilo pack. Other stuff I picked up were Freedom Farms pork rump steak $23.99 kg. All Good Fair Trade bananas $4.99 a bunch. I brushed the chicken thighs with a mix of honey, soy sauce and a good squeeze of lemon. Then baked for 1 hour at 180°C alongside a tray of kumara and a bulb of garlic. Turn up the oven in the last 15 minutes to get a crispy skin. Serve with beans. Super easy. In the past, I always thought that free range were a …