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Cobb BBQs at Orchard Park

What are Cobb BBQs?

The award winning Cobb BBQ is a true all rounder when it comes to cooking; allowing you to bake, boil, smoke, fry and grill virtually anywhere!  The innovative design means it is cool to the touch on the outside while searing hot on the inside and ready to cook in just 10 minutes when using the patented Cobble Stone.

How is the Cobb made?About_the_Cobb_Image

  1. Dome: made with stainless steel and it has a heat-resistant handle. The holes in the Dome ensure even
    ventilation throughout the cooking process creating an oven affect.
  2. Grill Grid:with an easy to clean Teflon® non-stick coating. Excess fat drains away through the holes and into the moat.
  3. Fire Basket: A secured area for the Cobble Stone or loose briquettes.
  4. Stainless steel moat:catches all excess fat. The moat can also be used for cooking vegetables.
  5. Base: with anti-slip rubber feet, the base remains stable and cool to touch during use.

Fuel for the Cobb BBQ

There are four different fuel types that you can use with the Cobb which are as follows:

COBB COBBLESTONE: This fuel is specifically manufactured for Cobb. It is manufactured from a renewable source – Coconut shell, is quick and easy to light, burns hotter than charcoal briquettes and lasts for approx 2 hrs. (Perfect all rounder for both on plate cooking and general roasting).

ULTRA QUICK: This fuel has the same composition as the Cobblestone and burns for approx 1 1/2 hrs. (Perfect for on plate cooking).

GOOD QUALITY CHARCOAL BRIQUETTES:  For more heat use up to 15 briquettes. For baking use only 4-8 briquettes and keep the dome shaped lid on at all times in order to keep the heat in. Burns for approx 3 hrs. (Does not burn so hot as the Cobblestone but works well especially for those longer cook times).

RESTAURANT GRADE LUMPWOOD: Is a perfectly acceptable fuel source, a full fire basket will burn for up to 2 hrs.

 

How to cook on the Cobb

The Cobb BBQ offers safe outdoor cooking wherever you are whether it’s grilling, roasting, smoking, boiling or frying.  The Cobb’s build in safety features mean that children can now participate in the fun of cooking, making family gatherings an inclusive experience for the whole family.

Family_Cobb

 

 

 

 

BBQ Season at Orchard Park

Top Tips from Orchard Park for the Perfect BBQ

To celebrate National BBQ Week 2017 (29th May – 4th June) we will have special offers on our range of Weber BBQs and accessories as well as in Lagan Farm Shop butchery.  To kick off BBQ season we have put together a guide on how to create the perfect BBQ!

Get the Right BBQ

This may seem like an obvious statement but having the right tools for the job is essential, which also applies to barbequing!  The debate over which is best, gas or charcoal, is a fierce one but with the help from Weber we hope we can help you decide.

It is recommended that you choose a BBQ which is best suited to your needs.  Charcoal BBQs add to the excitement and anticipation; setting out the coals, lighting them and then waiting until they are up to the perfect cooking temperature is what makes a perfect BBQ for some.  Others prefer the convenience and spontaneity of a gas BBQ as they offer the flexibility to just ‘fire it up’ whenever you like and start cooking almost immediately, adjusting the temperature with simply a twist of a dial.

Here at Orchard Park we have a great range of Weber BBQs (along with accessories) and are able to offer advice to help you choose the right BBQ for you.

Make Your Own BurgersLamb_Cooked_Burger

Our Lagan Farm Shop butchers have been busy making burgers, sausages (available gluten free), rump steak kebabs and chicken skewers as well as marinated sticky BBQ ribs all ready for the grill!  There is no doubt about it, homemade burgers are simply better! If you would like to give making your own a go, we have grass fed beef and lamb mince available from our own farm next door.  There are so many different flavour combinations to choose from achievable by simply adding different seasonings or fresh herbs.  Lamb burgers with freshly grown and picked mint from the garden and sweet chilli beef burgers are always a firm favourite.  Lagan Farm Shop also has a selection of chutneys, pickles, seasonings and sauces.

BBQs Aren’t Just Good For Meat

Contrary to popular belief BBQs aren’t just for the meat-eaters among us and can be used to create a variety of hearty vegetarian meals.  Pizzas, pasta dishes, flat breads and even cakes can all be cooked and baked on the BBQ by using some of the Weber accessories.  Take a look at some great recipes available from Weber, click HERE to open the link.

Finally, Set the Scene

This year make the most of your outdoor space and let your garden be an extension to your living area.  Here at Orchard Park we have a range of quality garden furniture from Cosy Bay and Alexander Rose, along with a range of decorative fencing, aggregates and stoneware, garden lighting, outbuildings and of course plants that can transform your garden into a space for entertaining and relaxing.

So what are you waiting for? Make the most of your summer and get grilling!

Weber

British Yorkshire Pudding Day!

British Yorkshire Pudding Day is celebrated annually on the first Sunday of February.  Traditionally Yorkshire puddings were made in one larger tin that was divided into portions rather than the smaller puddings we know and love today!  They were originally served before the main meal to fill empty stomachs to reduce the amount of meat needed especially during harder times.  Roast beef is the meal that Yorkshire puddings are known to accompany but they are delicious whatever they are served with!

Finding the right Yorkshire pudding recipe can be a challenge as oven temperatures, electric or fan assisted and dietary requirements are all factors.  We have everything you’ll need to make your own Yorkshire puddings here at Lagan Farm Shop (including some delicious Irish Moiled topside and brisket roasting joints from our very own farm next door!) as well as our favourite recipe from Jamie Oliver:

Ingredients

  • vegetable oil
  • 2 large free-range eggs
  • 100 g plain flour
  • 100 ml milk
  • sea salt
  • freshly ground black pepper

Method

  1. Preheat the oven to 225°C/425°F/gas 9. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
  2. While the oil is in the oven, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
  3. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

Apple Day at Orchard Park

What is Apple Day?

Apple day is a celebration of the English apple and the orchard held annually in October. It is a day, or few days, to recognise the diversity of apples in the United Kingdom and was first started in 1990 by a local arts and environmental charity, Common Ground and launched in Covent Garden market.  The following year in 1991 apple day was launched Nationwide with over 50 events ranging from village hall markets to larger apple roadshows.  Apple day has been celebrated every year since and has grown from a small local event to a nationwide celebration of the humble apple.

200pix-by-250pix-apple-day

 

Apple facts

  • Apples float in water because 25% of their volume is air
  • In Ancient Greece tossing an apple to a girl was a proposal of marriage and catching it was a response of ‘yes’
  • There are more than 8,000 varieties of apples – the largest variety of fruit to exist
  • It takes about 36 apples to create one gallon of apple cider
  • To prevent apples turning brown once sliced add a few squeezes of lemon juice or lime juice.

 

Orchard Café Apple Scone Recipe

600g Stoates Self Raising Flour (plus a small amount for dusting/ rolling out the dough)

500g approx. Bramley Apples Diced (a sweeter apple can be used if preferred)

3 Free Range Eggs

125ml Buttermilk

125ml Milk

80g Butter

50g Caster Sugar

1 Free Range Egg (for glazing)

Method

  1. Heat the oven to 160*c for fan assisted ovens or 180*c/gas mark 4.
  2. Rub the butter and the flour together until the mixture resembles breadcrumbs then add the caster sugar. Make a well in the centre of the dry mix and gradually add the eggs and milk.  Add the diced apple and mix until a dough has formed.
  3. Scatter some of the flour put aside for dusting onto the work surface and tip the dough out onto it.  Sprinkle some more flour onto the dough and your hands and knead very lightly before patting/rolling the dough till it is about 2cm thick.
  4. Cut out 12 scones and place on a baking tray.  Brush tops with beaten egg and cook in the oven for 12 minutes until lightly browned and risen.  Serve with butter and enjoy.

scones

Easter Activities for Children in Dorset

Easter Ideas for Kids

The Easter holidays are the first long break of the year, and the changeable weather can leave some parents and carers pulling their hair out whilst they try to keep the children entertained!

This Easter holiday may have been a little damp and windy so far, but whilst we have our fingers firmly crossed for some warmer weather next week we’ve thought of some great ideas to keep you all entertained.

Easter Egg Hunt

Good Friday 25 March – Thursday 31 March

Entry fee: £1 per child (all proceeds to be donated to Greenfingers charity)

Come and join the fun at Orchard Park and take part in our Easter Egg Hunt which will run over the Easter half term Good Friday 25 March – Thursday 31 March!  It is £1 per child to enter and money raised will be given to the Green Fingers Charity as well as the chance to win a wonderful Easter Hamper packed full of tasty delights.

 

 

 

Hot Cross Buns

Delicious glazed hot cross buns with a cross, sitting on a wooden boardIt is traditional to eat warm hot cross buns on Good Friday. Hot Cross Buns, with their combination of spicy, sweet and fruity flavours, have long been an Easter tradition. The pastry cross on top of the buns traditionally symbolises and reminds Christians of the cross that Jesus was killed on.

The buns were traditionally eaten at breakfast time, hot from the oven. Nothing quite beats the smell and flavour of a freshly baked hot cross bun, so why not bake your own with this recipe? All items marked with a * are available in our Dorset farm shop.

Ingredients

  • 500g Stoates strong white bread flour*
  • 7g Doves Farm quick yeast*
  • 2 heaped tbsp mixed spice
  • 1 tsp ground cinnamon
  • 150g Wilton Wholefoods mixed vine fruit*
  • 50g Wilton Wholefoods chopped mixed peel*
  • 50g caster sugar
  • 50g butter, softened at room temperature*
  • 200ml warm milk*
  • 2 Blackacre Farm eggs*
  • A pinch of salt*

For the crosses

  • 40g Stoates plain flour*
  • 10g softened butter*

For the glaze

  • 1 tablespoon Billington’s golden granulated sugar*
  • 2 tablespoons of water

Method

  1. Sift the flour into a bowl and mix in the spices, sugar and salt.
  2. Blend in the butter, followed by the dried fruit, the yeast and mix together.
  3. Warm the milk in a separate pan. Take it off the heat and beat in the two eggs. Once beaten, add this liquid to the main mixture and combine together to make a moist dough.
  4. Leave the dough for 5 minutes then divide it into 8-10 bun shaped pieces.
  5. Place the buns on a baking sheet, covered loosely with cling film, then leave for around 45 to 75 minutes until the buns have risen.
  6. Pre-heat the oven to 220°C or Gas Mark 7 (or 200°C for a fan oven).
  7. Meanwhile, put the flour into a bowl and rub in the butter. Add just enough cold water to form a dough then roll it out thinly on a lightly floured surface to an oblong about 12cm by 16cm then cut it into 16-20 strips depending on how many buns you have made.
  8. Bake the buns for around 12-15 minutes until they have risen and are golden.
  9. While they’re cooking make the glaze in a small saucepan by slowly melting together the sugar and 2 tablespoons of water over a gentle heat until the sugar granules have dissolved and you have a clear syrup.
  10. As soon as the buns come out of the oven, brush them immediately with the glaze while they are still warm then cool them on a wire rack.

Let us know how you got on! We’d love to see your pictures.

Image credits: Hot cross bun © Jan Smith / Cress head © Ian Hughes

Release your inner Masterchef!

The team here know that you can cook just about anything on a BBQ, and this year we are encouraging our customers to get truly innovative with their food. The culinary world really is your oyster with recipes readily available for just about anything. You’ll be amazed at what you can cook on a BBQ! Pizza, sautéed squid, fillet steak en-croute, beer-can chicken or exploding chocolate brownies… al fresco summer dining has never been so exciting!

The unique Weber BBQ ‘lid on’ cooking technique supports innovative cooking, and means that you can roast, grill or bake just about anything.

Read More

Chocolate Easter Nests

Ingredients

200g chocolate (milk or dark)
50g butter
3tbsp golden syrup – gently warmed
100g rice crispies or cornflakes
You will need approx 3 chocolate mini eggs for each nest

Method

  • Melt the chocolate and butter together
  • Add the warmed golden syrup and stir well
  • Add the rice crispies and gently stir making sure  all the crispies are coated in chocolate
  • Divide mix into 12 cup cakes and place the mini eggs in the centre of each one
  • Leave to set

 

Venison Casserole with herb dumplings (serves 8)

Created by Shaun Carthy, Head Chef at Orchard Park

Ingredients

24oz diced venison from Lagan Farm Shop
3oz diced streaky bacon
1 bay leaf
2 juniper berries
1small carrot, onion, leek
2 tbsp olive oil
1tsp redcurrant jelly
2 stalks celery
1 beef stock cube
1 tbsp tomato puree
20z frozen redcurrants
1 glass red wine
2oz dark bitter chocolate
Dusting of flour for venison

Method

  • Peel and roughly chop onion, carrot and celery
  • Add tsp olive oil to pan and sweat chopped vegetables off gently until soft
  • Place veg in casserole dish and set aside
  • In same pan as veg softened add another tsp of olive oil and diced venison and brown off
  • Once brown add the flour to the venison and stir through
  • Place the venison on top of the veg in the casserole dish and place on low heat on hob
  • Add the red wine and slowly reduce down
  • Once all above cooked through add tomato puree, stock cube, bay leaf, thyme, redcurrant jelly and juniper berries
  • Place in oven at 150c for 2 hrs
  • 15mins before end of cooking time add the chocolate and the frozen redcurrants
  • Season to taste and serve with celeriac mash and roasted root vegetables

 

Anya's Rice Pudding Recipe

Here’s a great recipe for Rice Pudding:

Rice Pudding (serves 8)

Ingredients

2 cups of rice (Basmati or brown)
¼ cup unsalted butter
¼ cup milk
¼ cup double cream
3 egg yolks
½ cup sugar
1 ¼  tsp cinnamon
1 ½ tsp nutmeg
¾ cup raisins
¾ cup currants
Cinnamon sticks for garnish

Method

  • Steam the rice and once cooked set aside
  • Pre-heat oven at 18c
  • Put raisins and currants into a small saucepan and cover with hot water and bring gently to the boil, remove from heat and allow fruit to soak and plump up
  • Stir butter into cooked rice – leave to stand
  • In a mixing bowl whisk together milk, cream, eggs yolks, sugar, cinnamon and nutmeg
  • Pour mixture into rice and stir through
  • Drain raisins and currants and fold into rice mixture
  • Grease 9” x 9” baking dish with butter and add rice mix
  • Place in oven for 45 minutes, uncovered
  • Serve garnished with a cinnamon stick and serve warm

 

Anya’s American style Ricotta pancakes with honeycomb butter & banana

Ingredients to serve 6 – 8;

  • 1 1/3 cups ricotta cheese
  • ¾ cup milk
  • 4 eggs, separated
  • 1 cup plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 50g butter

For the honeycomb butter;

  • 250g unsalted, softened butter
  • 100g sugar honeycomb (crushed)
  • 2 tbsp honey

Method;

  • Combine Ricotta, milk and egg yolks
  • Sift flour, salt & baking powder – add to Ricotta mixture
  • Whisk egg white and fold through the batter – do this slowly a little at a time
  • To make the honeycomb butter place all ingredients into a bowl and mix well – put to one side until pancakes cooked
  • Heat large frying pan using a little of the butter (do not leave pan unattended)
  • Using a small ladle (remember these need to be small pancakes that stack) put mixture into pan  and cook on low to medium heat for 2 minutes
  • Using a palate knife to loosen the edges of the pancake and gently toss the pancake into the air so it comes down onto the pan on the uncooked side – cook for further 2 minutes.
  • When evenly browned remove from pan and place on plate and cover with foil
  • Cook the next pancake using the same method

To serve;

Put a layer of sliced banana on the first pancake, top with 2nd pancake and top that with dollop of the butter and decorate with a little icing sugar.


Orchard Park Garden Centre, Shaftesbury Road, Gillingham, Dorset, SP8 5JG
Tel:01747 835544
info@orchardpark.uk.net
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