Home Farm Blog: June 2013

Tuesday, June 11, 2013

North Norfolk in June

June is a great month to visit North Norfolk. The local nature reserves are alive with new wildlife and the golden, sandy beaches are a great place to retreat on a warm, sunny day.
If you aren’t a keen birdwatcher or don’t fancy a few hours on the beach, then there are plenty of things to do and various events planned in the area that will keep you occupied. Here are a few of the events taking place in Norfolk this month that we wanted to share with you. Don't forget to check out our availability if you want to stay with us and enjoy some of the great events that are planned locally. 
16th June - BeWILDerDad's Day – BeWILDerwood
Take your dad along to BeWILDerwood for FREE on Father’s day and make him a Boggle badge to wear with pride. This year you’ll be given a compass and clue so you can go on an adventure, which will lead you to a feast of Barkicrisp cake and acorn brew for dad! There’s also lots of creative activities to do with your dad as well as the opportunity to explore the treehouses,  zip wires and other exciting things BeWILDerwood has to offer.
18th June – Guided Walks - Holkham National Nature Reserve
Join the Education Officer in a short, gentle walk around the Holkham National Nature Reserve to see some truly spectacular wildlife and enjoy the fresh coastal air. This particular walk is focused around the Orchids in the Dell.
23rd June - Cycle Together – Sandringham
Cycle Together is the first ever sportive in West Norfolk and offers four scenic routes to choose from.  There’s something for everyone, whether you are a beginner or an experienced cyclist. Select from a 10 mile, 20 mile, 50 mile or 90 mile challenge, all of which take you through Norfolk’s quiet and scenic roads. All routes start and finish at Park House Hotel on this historic Sandringham Estate. For full details, including entry prices and how to enter, visit http://www.sandringhamestate.co.uk/EventDetail.asp?Event=52&V=1&S=7
27th & 27th June – Royal Norfolk Show – Norwich
The Royal Norfolk Show is the largest annual event in Norfolk and the largest two day agricultural show in the country too. It’s an action packed two days that’s full of fun for all the family. There’s plenty of entertainment planned during the two days, plus a fantastic food hall to munch your way through, a beautiful flower and garden show to enjoy and a new Best of Norfolk marquee that will be showcasing some of the very best Norfolk manufacturers and producers. If that wasn’t enough, there are over 650 stands to visit plus brand new livestock and equine classes and a live music stage with bands and dancing too!
For more details and to purchase show tickets visit http://royalnorfolkshow.co.uk
30th June – Hunstanton Carnival
A fun packed, family day where Hunstanton is packed with stalls, games and activities on the green with an exciting parade through the town from 1pm.

Thursday, June 6, 2013

Delicious Barbeque Burger Recipe

The weather is set to be warm and sunny this weekend, which gives us all the perfect opportunity to spark up the barbeque, enjoy the great outdoors and tuck in to some tasty food with friends and family.
Keith from Manor Cottage Catering is one of our preferred suppliers here Cranmer Cottages and has kindly supplied us with his favourite burger recipe plus his secret pickle recipe which is the perfect accompaniment with a BBQ burger.
So why not treat yourself to some good local produce this weekend and have a go at making these delicious burgers with their tasty pickle.
Soft herb and English onion pickle
150ml Good olive oil
50ml Red wine vinegar
100g Tomato ketchup
1tsp Worcester sauce
1tsp Tabasco sauce
4 English onions, very finely diced
50g Chervil, finely chopped
50g Chives, sliced very finely
25g Tarragon leaves picked and chopped
2tsp Dijon mustard
Prepare all the ingredients separately and then mix well in a bowl.
Store in an air tight container and this recipe will keep for at least one month in the fridge.
I use this pickle as an accompaniment to a slow braised, salt beef sandwich or barbeque beef burgers. It also works really well through a leaf salad to give an added boost of flavour and texture.
Beef burgers
3kg Good steak mince. (I use Sandringham Estate Red Poll. Most decent local butchers will stock Red Poll but there is plenty of other good quality beef available. Locally, Walsingham Farm Shops also stock a very good quality beef too)
4 English onions, finely diced
50g Fresh thyme, dried can be used but use half of the amount
2tbs Colman’s English mustard powder
2tbs Smoked paprika
Sea salt and black pepper
Fry your onions, slowly, in very little oil, without colour. Once they start to turn translucent, add your paprika (at this point you could use a good quality barbeque powder to give your burgers a real smoky flavour). Cook your onions for another minute so that they take on the paprika and it starts to release its aroma. Now leave to cool.
Chop your thyme. If you have very fresh, young thyme, you can chop the whole herb, including the stork, as long as you do it very finely. You can always pick any odd bigger pieces out, if needed, before adding it to your mince. Another trick, which works better with older thyme, is to freeze it. Once frozen, remove it from the freezer and hold it between your palms above a plate or board. Now roll it between your palms and the leaves should all fall off, ready for you to chop.
Once you have prepared these ingredients and your onions are cool, add all of the ingredients together in a bowl and mix well with plenty of seasoning. This is best done in an electric mixer but by hand is fine. I never use breadcrumbs or eggs to bind. You don’t need them. As long as you mix the mince and press your burgers well, they will hold together. Do not over mix as this will make your burgers tough. You can always cook a little bit off at this point to check for seasoning.
Finally shape into 200g burgers. You can do this several ways. Weigh them all first so you can shape them all together. I use a pastry cutter. Keep them nice and flat so you don’t get meatballs when you cook them.
Now leave them to rest in a fridge until you are ready to stick them on the BBQ.
Cook and enjoy!

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