Show recipes - Southern and Royal - Part 1

Kipper and mustard pate - Serves 4

Ingredients
o 1 pair of filleted and deboned kippers
o 1 tbsp wholegrain mustard
o 2 tbsp Manx butter, melted

Method
Place all of your ingredients in a medium size bowl.
Simply mash together with a fork. Taste and add more mustard if necessary. Delicious served with crusty bread and green salad

Crab pate - Serves 4

Ingredients
o 100g mixed brown and white cooked crabmeat
o 75g melted butter
o 1 garlic clove, crushed
o Black pepper
o Lemon juice

Method
Place all of your ingredients in a medium size bowl.
Simply mash together with a fork. Taste and add more pepper or lemon juice if necessary. Delicious served with crusty bread and green salad

Mexi-Manx Beef Tacos - Serves 4

Ingredients
o 300g minced beef
o 2 tbsp oil
o 1 large onion, finely chopped
o 2 cloves garlic, crushed
o 1tsp ground cumin
o 1 fresh chilli, finely chopped
o Dash of soy sauce
o Salt, pepper and a pinch of sugar

Method
Heat the oil in a frying pan, add the chopped onion and garlic and cook until soft and golden. Increase the heat and add the minced beef, frying until brown. Add the cumin, soy sauce and chilli. Taste and add salt, pepper and sugar as required.Serve with salsa, grated cheddar and tortillas

Mayonnaise - Makes 250ml

Ingredients
o 2 Manx egg yolks
o ½ tsp Dijon mustard
o 1 dessertspoon white wine vinegar
o Good pinch salt
o 200ml Ellerslie Farm rapeseed oil

Method
Put the egg yolks into a bowl. Add the salt, vinegar and mustard, and mix. Gradually add the oil, drop by drop, whisking all the time. You should start to see the mixture thickening. Keep adding the oil as you whisk until there is none left. Season to taste.
It should be smooth and creamy in texture, looking absolutely nothing like the mayo you buy in the shops :o)
NOTE: If you add the oil too quickly the mixture will split i.e. it will look thin and the oil will just float on top. If this happens, break another egg yolk into a clean bowl and pour the split mixture into it, drop by drop, whisking all the time until it emulsifies

Quesadillas - Makes 1 quesadilla

Ingredients
o 2 tortillas
o 1 large handful of grated Manx cheddar
o Salad – tomatoes and lettuce make a good combo

Method
Place your frying pan over a medium heat and wait for it to heat through. Add one tortilla, then your fillings, the other tortilla on top. Wait for the bottom tortilla to brown, flip it over, brown the other side. Voila! Remove from the pan, cut into triangles and eat.
TIP: Try the different flavoured cheddars i.e. black peppercorn or sweet chilli

Super Berry Smoothie - Serves 1

Ingredients
o 300ml Manx milk
o Large handful of Manx berries – Strawberry, raspberry, blackberry, blackcurrant all work well
o 1 Banana
o Frozen Ushtey

Method
Put all ingredients into a blender. Hit the button! Drink!

Thai Pork Noodle Salad - Serves 2-3

Ingredients
o 350g minced Manx pork - fried until crispy
o 20 pods of Manx peas
o 1 handful of Manx green beans, boiled for 4 minutes (blanched being the fancy chef term)
o 1 bunch Manx spring onions - finely sliced
o a big handful of peanuts
o 2 tbsp fresh Manx coriander, roughly chopped
o 2 portions of egg noodles - cooked according to packet instructions

Dressing
o 2 tbsp Manx rapeseed oil
o 1" ginger grated
o 1 clove garlic grated
o 1/2 red chilli
o juice of 1 lime

Method
Combine main salad ingredients in a big bowl. Combine dressing ingredients in a jam jar and shake well. Add the dressing to the main salad, give it a good stir and leave for 5-10 minutes so that the flavours from the dressing can be absorbed by the rest of the salad.
Tip: For extra flavour pour over the pan juices from cooking the pork over the noodles.

Pork tenderloin with Apple Mash

This is absolutely perfect chilly day food.

After a long discussion about salting/not salting the potato water (no laughing, it's an important topic!) 'we' created creamy, fluffly, apple-y, mustard-y mash to go with the pork.


First bash the life out of a tenderloin sprinkle with pepper, salt, sage and lemon zest. Then roll into the frighteningly anatomical preparation shown below.

Cook your tenderloin en papilotte with apple, fennel, cider and thyme. Delicious!

For main - Rack of Lamb with Madeira Sauce

This plate is a culmination of lots of different cheffy processes.

The lamb - We butchered and French trimmed the racks of lamb. Tied it up to give perfect little eyelets of meat, then sealed in a pan before finishing it in the oven.

The madeira sauce - A reduction using shallots, madeira, butter, good stock, lemon juice and seasoning (everything has lots of seasoning here)

The wild mushrooms - After beig happily regaled with tales of killer mushrooms we carefully trimmed them, washed them then fried briefly in oil and butter

Yo Mr Hellman - check it out

Here we have a pot of real mayonnaise, made with organic egg yolks (Dot's chickens are back on it and laying again yeeha!), sunflower oil, mustard, sugar, dill and white wine vinegar. Memo to the people at Hellman's......this is what mayonnaise should look like. Once made up this will last for 2-3 weeks because the eggs are super fresh.

Eggy Brunch

After dragging our butts out of bed the boyfriend and I treated ourselves to Eggs Benedict. Stokesy was on egg duty whilst I did the hollandaise. I reckon our team did pretty well!

The eggs were cooked according to Delia's specifications. Use a frying pan with 1" of water and keeping the water just below simmering point so that the eggs cook slowly giving perfect opaque/firm white and lovely runny yolk.

Check out the Nigella shot of the egg below....oooh it's oozing over the plate.....you're a naughty little egg aren't you grrrrr