Thursday, July 9, 2009

IOM Today come to school

Rachel (shorthand expert), Annabelle (fishatarian), Mike (missed dessert!) and Gary (queenie virgin) from IOM Newspapers came to the school today to photo and film me teaching them a couple of recipes. They requested local + that's what they got. Who says I can't do as I'm told?!

I'll post links to the video and photos as soon as they're online.

On the menu:

1. Queenie stir-fry with spring onion, ginger and tiny carrots
2. Raspberry shortbread stack with blackcurrant puree

And for once I am actually going to provide you with proper ya go...

Queenie stir-fry with spring onion and baby carrots - Serves 4

1 tbsp Ellerslie Farm rapeseed oil - from Pentti on 472717
1" root ginger finely sliced
2 cloves garlic finely sliced
1 bunch baby Manx carrots - From Ken on 880370
2 bunches Manx spring onions finely sliced - from Bry Radcliffe
24 Manx Queenies - from Desmonds in Ramsey
50ml soy sauce
50ml water
2 tablespoons sesame seeds

Heat the oil in a wok or large pan, add the garlic, ginger, carrots and spring onion and fry for a minute or two until softened. Then add the queenies and cook for a further 2 minutes until they have browned slightly, add the soy and water, taste and more water or soy if required then sprinkle over the sesame seeds. Eat immediately.

Delicate shortbread biscuits - Makes 25

170g white plain flour - Laxey Glen Mills
110g butter - IOM Creameries
55g sugar

Put the flour and sugar into a large bowl. Rub in the butter. Gather the mixture together and knead lightly. Roll out to 7mm thick. Cut into rounds with a 6cm cutter. Bake in the oven at 180˚C for 8-15 minutes depending on thickness. These biscuits burn very easily so keep a close eye on them.

Serve layered with whipped double cream, soft fruit and fruit coulis. Thank you for Ken Maynard for the lovely fruit too, blackcurrants and raspberries. Thank you to the sparrows for leaving me some!