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Isle Of Wight Recipes

Recipes, both traditional and modern, from the Isle Of Wight


Priory Bay Hotel

Head Chef Bryn Edward’s Blackberry Gateau – serves 10

Blackberry cake – Ingredients
3 whole eggs
200g caster sugar
300g blackberry purée
30ml olive oil
180g plain flour
10g baking powder

Method: Pre-heat oven to 180˚C. Lightly grease a square deep oven tray with melted butter and dust with a little flour. Place eggs and sugar in a bowl and whisk until light and fluffy, add the blackberry purée and oil, then beat until combined. Sift in the flour and baking powder, fold until thoroughly mixed. Pour mixture into oven tray and bake for about an hour (or until an inserted skewer comes out clean).

Chocolate Earth – Ingredients
125g caster sugar
125g almond powder
75g plain flour
50g cocoa powder
Pinch of salt
70g melted butter
Method: Pre-heat oven to 150˚C. Whisk all the dry ingredients together, add the melted butter. Spread the mix evenly on a silpat mat or parchment paper and bake for 15 minutes. Finished product should resemble soil.

Blackberry sorbet – Ingredients
500g blackberry purée
50g caster sugar
250ml water

Method: Bring water and sugar to the boil in a pan to create a stock syrup. Mix in the blackberry a purée and place all the mixture into an ice cream machine and churn until firm. Remove from ice cream machine and freeze.

Crème Chantilly Jelly – Ingredients
200ml double cream
50ml milk
Seeds of 1 vanilla pod
3 leaves of gelatine

Method: Soak gelatine in water, meanwhile, bring cream and milk to the boil and add the vanilla. Add the soaked gelatine, squeezing out any excess water and add to mix. Stir until gelatine has dissolved and pour onto a greased shallow baking tray to set in fridge. Once set cut into strips.

To serve: Garnish with fresh blackberries.

Be creative! I have given you the recipes – now have fun and create your own masterpiece!

Bryn Edwards

Kidney in an Onion

Bearing in mind the number of sheep that were reared on the island ‘Kidney in an Onion’ could be an IoW recipe contender.

The recipe requires a large onion per person and equivalent number of sheep’s kidneys. The onions are peeled and the top sliced off (to become a lid). Carefully hollow out each onion big enough for a kidney to fit snugly inside it. Put the left over pieces of onion into a casserole dish. Place the kidney filled onions topped with the lid into the casserole and pour in enough stock to come half way up the onions. Simmer until soft, about two hours, but 20 minutes before the end of the cooking time add a glass of rum.

Maybe serve the following for pudding? It’s a form of roly poly pudding, but personally we would prefer sultanas or raisins to the currants.

Vectis Pudding

Make a stiff dough by rubbing in 8 oz (225g) self-raising flour, pinch salt and 3 oz (85g) fat. Add enough cold water (approx 3 tablespoons). Roll the dough out thinly and spread evenly with a mixture of 2 oz (60g) currants, a cored, chopped apple, 1 tablespoon golden syrup, 2oz (60g) sugar, grated rind of ½ lemon and ½ level teaspoon mixed spice. Dampen with water along the sides and one end and roll up, making sure the end and side are sealed. Wrap in a floured cloth and steam for 1 ½ – 2 hours (or use the Mermaid Pudding Sleeve mentioned in Gadget Corner of Sussex Recipes – available from Amazon or John Lewis at £17.99)

*Barry’s Rabbit Casserole – serves 4

Whilst not a listed recipe here is an up-to-date-take on a rabbit stew, but is probably not that far removed from one served up by a housewife in days gone by as it uses whatever ingredients are available on the day and uses no precise weights or measures. It’s one of Barry’s favourite dishes!

1 rabbit – chopped into pieces or use 4 rabbit portions. A whole rabbit is nicer as the rib cage and any other scraps can be tossed into the casserole to add additional flavour to the gravy.
1 large onion – chopped
1 leek – chopped
1-2 sticks of celery – chopped
2-3 carrots – chopped
Chicken or vegetable stock enough to just cover the rabbit, approximately half a pint.
Bouquet garni or bunch of herbs
1tblspn grain or Dijon mustard
Optional – handful of bacon lardons/ glass of cider /tin of beans – flageolet or cannellini are good (for bulking out the dish or as a variation).

Method

Coat rabbit pieces in flour seasoned with salt and pepper, and lightly brown in a little olive oil. Put in casserole.
Gently fry the bacon lardons (if used) – add to casserole
Gently brown the chopped onion, followed by the remaining vegetables (you may need a little more oil) and add them to the casserole along with bouquet garni or bunch of herbs.
Add stock to the casserole, plus cider if used.
Rinse beans (if used) and add to casserole.

Having been brought to a simmer – either transfer to oven and cook at 150˚C/300˚F/ Gas 3 for about an hour, or simmer very gently on top of stove, until meat is tender, adding more stock or water if necessary. Approximately five minutes before serving stir in the grain or Dijon mustard and adjust seasoning as necessary.

Good served with mashed potatoes or maybe tagliatelle and a green veg – try stir-fried cabbage.

*Foody Traveller tested recipe.

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