Proud to be a Butcher - Series 3 - Ep. 1
Featuring Higginsons of Grange, Grange-over-Sands.
Couple enjoying a break in the Cartmel and Grange-over-Sands area
Couple enjoying the Grange-over-Sands and Cartmel area of The Lake District, Cumbria. They explore Holker Hall & Gardens, Higginsons Butchers, Cartmel Cheeses and walk up Hampsfell with a picnic.
Cumbrian Tractors (DRS 37's), Aug 2014.
I'm so used to filming DRS services in the Midlands so it was a nice change to get some shots while on my hols in the Lake District.
The first shot is at Kents Bank, I was going to say what a beautiful location - but every location up there is beautiful!
Ok, the first shot is of a 185! We don't get many in Brum! I'll get some stick including that shot.
Now the proper stuff, on the 5th Aug 37218/610 head 6K73 Sellafield to Crewe with one FNA in tow. Nice.......
On the 6th Aug 37608/57010 head towards Cark and Cartmel station, again with 6K73, they are seen passing a foot crossing just west of Cark. Cark station is on a curve and filming is limited.
We then move to the Levens Estuary and it's viaduct on the 7th Aug, i've wanted to film it for a while. The sun was a real pain and made filming very difficult, but I think it turned out OK. The service is 6C51 Sellafield to Heysham with 37251 TnT 37602 one FNA.
Lastly, Grange-over-Sands and 6C53 on the 8th Aug. 37608/610 (not sure of the order) head Crewe to Sellafield through the station.
If your ever in Grange go to Higginsons, their pies are superb! I believe they do on-line orders as well!
Shoulder of Lamb with Mint Sauce cooked by Richard Holden on the Traeger Wood Pellet Pro 22 Grill
This video featuring, top BBQ chef, Richard Holden and Ian Hodgett from the Hayes Garden World Barbecue Shop shows you how to cook a really easy shoulder of lamb on the Traeger Wood Pellet Grill Pro Series 22. The meat is local lamb sourced from Stuart Higginson’s award winning butchers in Grange over Sands; also a member of the Q Guild. This dish is the quintessential British Lamb with Mint Sauce and couldn’t be simpler; just take your shoulder of lamb and spread a good layer of mint sauce over the top, add sea salt and ground black pepper. Massage in well, making sure that all the lamb is covered. We have used a ready prepared concentrated mint sauce but you can make your own.
Pre-heat the grill to cook low and slow and place the lamb in the centre of the grill. Insert the temperature probe, close the lid, leave it to cook, and that’s all there is to it. Check the temperature periodically by pressing the button on the front of the control panel and the current core temperature will appear on the digital read out. The lamb is ready for pulling when it reaches a core temperature of around 90 - 95C, if you want it a little pink inside take it off when the temperature reaches 65C. Allow to rest for 30 minutes before serving.
If you want an easy, no fuss, reliable method of cooking outdoors then you can’t go far wrong with the Traeger.
For more information on top BBQ chef Richard Holden’s events, demos and workshops just click the link:
To visit the Hayes Garden World on-line shop for all things BBQ, click the link:
Read the Hayes Garden World blogs for more hints, tips, recipes and information on BBQs, gardening, garden furniture and much more:
Click the link to see when the next BBQ demonstrations are happening in store:
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Mediumship - Medium Paul Humphries A Husbands love and Mother that knew everything
An Audience reading with Medium Paul Humphries. Messingham United Kingdom.
Sunday Lunch roast loin of pork with roast vegetables & cauliflower cheese cooked by Richard Holden
This video shows you how to cook a full Sunday Roast Dinner in the Alfa Pizza Oven. We are going to cook a locally sourced, rare breed, outdoor bred loin of pork still on the bone; from Higginson’s award winning butchers, Grange over Sands. We are serving it with an assortment of braised vegetables, roasted new potatoes, cauliflower cheese and broccoli (not from the Alfa).
The first thing is to make sure the Alfa is well heated, we left ours for about 2 hours to make sure the insulated canopy is evenly heated. Using kiln dried hard wood for a nice hot clean burn we brought the temperature up to about 200C. Watch our video showing how to fire up your Alfa. Place chopped parsnips, apples, carrots and onions into a tray and cover with a bottle of cider, place the cooking rack over the top of the vegetables. Keep an eye on the vegetables and add more cider as necessary if it evaporates. Season the pork loin by rubbing in ground black pepper and sea salt. Place the pork onto the rack over the vegetables and push to the back of the oven. After about 45 minutes when the crackling has gone nice and brown and crispy place a piece of tinfoil over it to prevent it burning.
Coat the new potatoes in rapeseed oil and add sea salt and ground black pepper, some crushed garlic cloves and sprigs of rosemary. Place these into a roasting tray and put into the Alfa at the same time as the pork and vegetables. These will need about 1.75 – 2 hours. Make cauliflower cheese as normal and add to the Alfa about 30 minutes before the pork is ready.
Our pork is from a reliable source so can be served slightly pink; this is 65C, we test this by using a digital temperature probe. Take the pork out and let rest for 30 minutes to allow any juices to settle back into the meat. We have also served it with some broccoli we cooked in boiling water on the side burner of the gas BBQ.
For more information on top BBQ chef Richard Holden’s events, demos and workshops just click the link:
To visit the Hayes Garden World on-line shop for all things BBQ, click the link:
Read the Hayes Garden World blogs for more hints, tips, recipes and information on BBQs, gardening, garden furniture and much more:
Click the link to see when the next BBQ demonstrations are happening in store:
Like us on Facebook:
Follow us on Twitter:
Follow us on Google +: