Home Read Food

Food

Early Easter Treat

This week we got to enjoy an early Easter treat thanks to Guylian It may come as no surprise to you, but chocolate goes down well in the Style office. So you can imagine how pleased we were when we received the Guylian Elegant Easter Gift box to try. Having shown...

Easy-Peasy Plum Jam

An easy jam for first-timers. Once you taste home-made… You'll never buy store-bought again! Method Wash plums and remove stalks. Use a fruit knife to cut the plums in half (vertically), then twist to open and remove the stone. Place the fruit, lemon juice and water in a large, deep, heavy-based...

Floating Islands

Floating Islands Method Separate the egg yolks from the whites. Weigh the egg whites and whisk with the equivalent amount of caster sugar and half of the seeds of the vanilla pod until the mixture forms stiff peaks. Warm the milk with the remaining vanilla seeds in a saucepan on the hob....

Pumpkin Bread by Finn Guy

Pumpkin Bread by Finn Guy A wonderfully dense bread, sweet and sticky almost cake like. Its great toasted and dunked into a spicy tomato soup Ingredients 425g Pumpkin puree 4 Free range eggs 250ml Sunflower oil 150ml Water 600g Caster sugar 450g Plain flour 2 tsp Bicarbonate of soda 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon ½ tsp Ground cloves ¼ tsp...

Mackerel Bonbons at The Shed

Chef: Mike Cartmell at The Shed, Bembridge Mackerel Bonbons with a beetroot horseradish puree & Parmesan crisps “Wow your family & friends with this simple yet beautiful twist on a traditional starter/canapés” Mike serves 4 as a starter or 8 as canapés Ingredients: Pate: 2 Smoked mackerel fillets 1 tsp freshly grated horseradish root 2 tsp Dijon mustard 2 tbsp...

Ballotine of Rabbit

Ballotine of Rabbit with Sautéed Potatoes, Wilted Spinach, Prune Puree and a Juniper Infused Jus By Charles Paul, Chef and Owner, Brawns of Cowes   Ingredients For the ballotine of rabbit 2 Whole rabbits 100ml Single cream 1 Egg white Half bunch of finely chopped, fresh, flat leaf parsley 10g Wholegrain mustard 12 Slices parma ham   For the prune puree 1...

Seasonal Eating – March and April

With spring upon us, make the most of the season’s fresh early offerings such as spring greens, watercress and Jersey Royals. As the days get longer, (and ever so slightly warmer) our tastes tend to change from rich and heavy comfort foods to lighter dishes featuring spring vegetables and...

The Experimental Chef

When owner Tim Foster began to put plans in place to open beach side restaurant, Three Buoys, in Appley, Ryde, there was only one chef he had in mind to run the kitchen. So when the doors opened just over 10 months ago in May 2013, Sarah Clark began her...

Quality vs quantity: the secret to a good cup of coffee

Coffee aficionados have long been exclaiming the merits of one cup over another…but what really makes the difference? Dan Burgess from Island Roasted explains. Simply put, it’s quality vs. quantity. Coffee quality is split into several different grades: ‘Gourmet and Speciality’ coffee beans are at the top and are mainly...

The Island’s Newest Farm Shop

Based at Godshill’s Sheepwash Farm since 2000, Sue and Paul Brownrigg have plenty of experience selling their farmed produce to the public. At Christmas, they sell over 1000 turkeys, as well as geese, ducks and wild game, both from the farm itself, online and at farmer’s markets in Newport and...