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Harvest and Halloween over, it’s time to get Christmas ready!

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christmas

 

Last month saw Richard bring in the last of our harvest and with a fresh batch of oilseed, barley and wheat finally planted for next year we can declare that it has indeed been a tough old year for the farmer! The weather just hasn’t been on our side this year at all.

Luckily, with harvest and Halloween all tied up, it means that I can free myself up to concentrate on other things around the farm, including all the prep for our Christmas pop-up shop which will run this year on Friday 29th and Saturday 30th November

As always, we have worked hard to make sure that all of our visitors and friends will be welcomed with a fantastic selection of festive goodies. We have ordered in lots of amazing, local produce, great gift ideas and will have plenty of little stocking fillers on offer too. We will even have a hamper making service where you can select your own items which will be made up on the day by one of our little helpers!

We will have everything from tasty chutneys and jams, our full selection of Broighter Gold oils in beautiful gift packs and hampers, soaps and beauty care products and lots of lovely homeware items.

We will be hosting our annual two-day event from 10am – 7pm on Friday 29th November and from 9.30am – 5pm on Saturday 30th December. We have a range of beautiful products and produce, sourced locally, or from environmental and sustainability-based producers.

As always, we will have our good friend and very talented chef, Paula McIntyre, MBE joining us on Saturday 29th November at 2pm & 4pm for a festive cookery demonstration with all donations going to Foyle Hospice.

Come along for some festive family fun and join us for a hot drink and a little mince pie; we’re really looking forward to seeing all of our regular visitors, and hopefully we’ll see a few new ones too (and if you can’t come along, don’t forget that you can visit our Amazon shop for our full range of oils!)

In the meantime, I’m going to whet your appetite for our cookery demos with Paula by sharing two of her tasty creations from last year; we have her delicious Walnut Cake with Sperrin Goat’s Cheese, Candied Celery & Grilled Honeyed Pears along with Corn pancakes with smoky chicken, chilli oil and roast tomato dressing

So we have something savoury, and something sweet for you to try and these recipes are great for festive get-togethers too!

Walnut Cake with Sperrin Goat's cheese, candied celery, grilled honeyed pears

Walnut Cake:

Ingredients:
350g walnuts
4 eggs
100g golden caster sugar
100g soft brown sugar
25g honey
25ml Broighter Gold Rapeseed Oil

Candied Celery:
4 stalks celery peeled and sliced into 2cm pieces
100g sugar
150ml water 
½ teaspoon salt

To decorate:
4 red pears such as red Anjou or Barlett
Few sprigs rosemary
250g Corleggy goat cheese at room temperature
4 tablespoons Italian chestnut honey

 

Walnut Cake:
Line a 23cm cake tin with baking parchment and set the oven to 180oc.

Chop the walnuts finely.

Separate the eggs and whisk the yolks with the sugars and honey until pale and fluffy. Gently fold in the walnuts.

Whisk the egg whites in a separate bowl to stiff peaks. Gently fold in a third of them into the walnut mixture. When incorporated repeat with the remaining whites in 2 increments. Gently mix in the Broighter Gold rapeseed oil. Pour the finished mixture into the tin and bake for about 45 minutes or until an inserted skewer comes out clean.

Candied Celery:
Simmer the sugar, water and salt until the sugar has dissolved.
Add the celery and simmer until soft. Remove celery and boil the syrup until thick and pour over celery.

To decorate:
Cut the pears in half and then in quarters. Remove the core and place on a hot grill pan with the rosemary to scorch. Drizzle with the honey.
Slice the cake and serve with a couple of wedges of pear, celery and Sperrin goat cheese. 

 

Corn pancakes with smoky chicken, chilli oil and roast tomato dressing

Ingredients:

Pancake batter:

2 eggs

150ml buttermilk

2 tablespoons sweetcorn

150g soda bread flour

pinch salt

2 chopped scallions

 

Chilli oil and roast tomato dressing:

4 vine tomatoes

2 cloves garlic

1 teaspoon sugar

½ teaspoon salt

100ml Broighter Gold Chilli Oil

 

Smoky Chicken:

2 chicken fillets

2 tbsp Smoked paprika

2 tbsp Broighter Gold Hickory Smoked Oil

 

Pancakes:
Place the egg, buttermilk and sweetcorn in a blender and process to a smooth puree.

Place the flour in a bowl and mix in the salt and scallions.

Whisk in the corn mixture to a smooth batter.

Rest for 10 minutes.

Wipe a hot pan with Broighter Gold rapeseed oil and drop tablespoons of the mixture into the pan. When bubbles appear, flip and cook on the other side.

Chilli oil & tomato dressing:
Cut the tomatoes in half and place on a roasting tray. Drizzle over a tablespoon of the Broighter Gold chilli oil and sprinkle over the sugar and salt. Finely slice the garlic and place on the tomatoes.

Cook at 180oc for about 20 minutes. Blend with the remaining Broighter Gold chilli oil.


Smoky Chicken:
Create a paste with the Broighter Gold Hickory Smoked Oil and the smoked paprika and smear over the chicken. If time allows, allow the flavours to marinate for a few hours or overnight.

Pan-fry the chicken until cooked and allow to rest before slicing into thin strips.

To assemble simply place a piece of sliced chicken on top of the corn pancake and drizzle with the dressing.

 

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