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
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...
From One Holyrood, Newport.
This is great for a sneaky cheese scone, or make it a regular fridge feature, it never last too long when we make this at home.
Ingredients:
3 Red onions
125g Dark brown sugar
100ml Cider Vinegar
1tsp Vegetable oil
Salt & pepper
Method:
1.Slice the onions finely.
Heat the oil in a large pan,...
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 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...
With a peppery spring salad and chilli mayonnaise
The Coast Bar and Dining Room
By Luke Staples, Head Chef
We love these crab cakes, and this recipe is always worth having up your sleeve. Great as a starter or light supper, these can also be served as warm canapés.
Ingredients
For the crab cakes
3...
Served with Raisin Purée and Curry Velouté
The Royal Hotel
By Sous Chefs Nick Dobson and Jon-Paul Charlo
Ingredients
For the pasta dough
250g Type 00 pasta flour
1 Egg
4 Egg yolks
1 ½ tbsp Water
1 ½ tbsp Olive oil
For the home smoked pollock
500g Fillet of Pollock
100g Salt
100g Sugar
For the ravioli filling
500g Smoked Pollock
2 Egg whites...
Served with Braised Spring Onions, Carrot Puree, Isle of Wight Wild Mushrooms & Game Bird sauce
The Pond Cafe
By Jo Bennett ‐ Head Chef
Serves 2
Ingredients
2 Whole wood pigeons
1tsp Olive oil
Salt
20g IW wild mushroom
For the braised spring onions
1 Bunch spring onions
2 tbsp Butter
Salt & Pepper
For the carrot puree
1 Carrot peeled and...
Pan Fried Duck, Parsnip & Vanilla Risotto, Roasted Figs and Pickled Blackberries
This recipe is very simple if you prepare your pickled blackberries and puree in advance.
To make Pickled Blackberries
8 black peppercorns
2 juniper berries
1 small bay leaf
2 cups red wine vinegar
2 cups water
6 tablespoons sugar
3 tablespoons Maldon salt
1 shallot, quartered...
How to make Brownrigg Farm Confit Duck Leg on Pumpkin Purée, Roasted Beetroot and Port Sauce.
Duck Confit is one of the tastiest ways to prepare duck and actually a surprisingly easy dish to make. The secret is to cook it slowly letting the meat cook in its own juices.
Ingredients
Duck...
