Summer Blog Updates
What a fab month with a glimmer of sunshine that is hopefully here to stay...
How amazing has this weather been, the sunshine we have all been hoping for especially as farmers! We have been super busy bees, and we are about to get a lot more hectic with harvest only around the corner.
Our oilseed crop was beautifully in bloom right through to the month of May, and we admired it everyday along with many others who enjoyed popping by and getting some amazing pictures that we loved to see. We are on track for an early harvest this year as the weather has helped to bring along this crop of oilseed well. It is always a great feeling to get the oilseed harvested for another year ready to be pressed into those little bottles of infused oil that we all love. Finally the fields were dry enough to plant our sunflower margins which is growing well and we cannot wait to see them in full bloom when the time comes. Growing the sunflower margins plays an important role for our local ecosystem on the farm providing shelter and food for pollinators who also pollinate our crops!
We have been super busy both on the farm and in the office. The team are proud to say we are now SALSA Approved for the 10th year since 2013, which is super exciting that we can provide our fab customers which safe, salsa approved products.
As you all know by now we are keen to look out for and look after nature on the farm. We have spotted many little lapwings in recent weeks, with Richard finding many eggs within the tramlines in the fields. We've also had our very own little new arrivals at the farm wit
h one of our many resident cats having the cutest little kittens, whom now await five star homes, we just wish we could keep them all but this cat hotel is at full capacity!
h one of our many resident cats having the cutest little kittens, whom now await five star homes, we just wish we could keep them all but this cat hotel is at full capacity!At home we've been using our infused oils to create some delicious summer meals, using the BBQ, pizza oven and more when dining al fresco in the evening sunshine. We are grateful for the summer evenings to have allowed us to spend more time outdoors in the evenings with the horses having so much fun together exploring the fields and watching the beautiful sunsets as they set just over Lough Foyle behind Broglasco Farm, a picture perfect backdrop for everyone to enjoy. Below is just a little picture round up of all the recent going ons at Broighter Gold!
| BBQ Beef & Halloumi Burger |
We have put together this simple recipe for everyone to enjoy over the summer, or anytime of the year. As always be sure to tag us in your creations as we love to see them!
Ingredients:
Halloumi/Dressing
- 1 tsp Hickory/Chilli oil for frying the halloumi,
- ½ lemon, juiced
- 250g block lighter halloumi, sliced into 8 pieces
- ¼ small white cabbage, finely sliced
- 2 tbsp mayonnaise
- 4 tbsp hummus,
- handful of rocket or 4-8 soft lettuce leaves
- 2 large roasted red peppers from a jar, drained and sliced
Burger
- 400g beef mince
- 1 banana shallot, finely chopped
-
1 tbsp strong horseradish sauce
- 1 tsp dried mixed herbs
- 1 large garlic clove, finely grated
- 2 tsp Hickory Smoked Rapeseed Oil
- 4 burger buns
Recipe:
- Tip the beef mince, shallot, horseradish sauce, herbs and garlic into a bowl, and season well with salt and black pepper. Combine everything well using your hands, helping to bind together.
- Divide the mixture into four portions and shape each into a 3cm-thick patty.
- Place burger patty's on a plate, cover and chill for approx. 30 mins. Light the barbecue and wait for the coals to turn ashen. Alternatively, heat a gas barbecue to medium.
- Lightly oil the burger patties all over and cook for 5 mins until just starting to char. Carefully flip over and cook for a further 4-5 mins (for medium) or longer if you prefer well done.
- While the burgers cook, fry the halloumi in the pan adding a bit of oil if the pan for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice.
- Remove the burgers from barbecue and allow to rest for a few minutes before serving (a probe thermometer should read 70C).
- Serve the burgers in buns and top with rocket, halloumi and peppers. Spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, a green salad or any other accompaniments of your choice.
Team BG x
