ffinlo Costain


Manx Food Show On this page you can listen again to ffinlo's Manx Radio series, the Manx Food Show. Many of the recipes mentioned in the series appear below the Listen Again links. Cregneash - click here Fish - click here Cereals - click here Dairy - click here Pancakes - click here Mushrooms - click here Meat - click here Puddings - click here Spuds and herring To cook spuds and herring - all you need is a salted (fresh will do!) herring and three or four medium size potatoes. * Gut the herring and take of the head and tail. Cut into two fillets. (You could also just buy two ready prepared fillets - Paddy's Market, the Port St Mary fish monger on the quay will do this for you.) * Boil the potatoes in salted water in a medium size saucepan - with their skins still on. * When they're nearly done - lay the fillets on top of the potatoes (just out of the water). They will cook in the steam and heat within a couple of minutes. When the fish is white and tender - it's ready. * Serve the spuds and herring with some lovely Manx butter - eat together. * Yum! Oat crusted pollack (A Steve Quirke recipe) Ingredients: * 500g pollack (or any white fish) * 200g crushed oats * 1 tbsp dried red chillies * 1 egg * Half pint of milk * 200g plain flour * 3 tbsp Manx honey * Handful of mixed green leaves * Olive oil * Rape seed oil for frying * 1 tbsp lime juice * 1 tbsp tomato ketchup Method: * Cut the fish into 1.5 inch dice. * Place crushed oats and a teaspoon full of red chillies into a container. * Place the flour into a container with a pinch of salt & pepper. * Mix egg and milk together in a container. * Pass the diced fish through the flour, then the egg wash, then into the crushed oats and chillies. * Heat rape seed oil in a pan until a blue haze is visible. Put each coated piece of fish into the hot oil and fry for 2 minutes. * Remove from oil and place onto kitchen paper. * Sweet chilli dressing - in a small bowl place the remainder of the crushed chillies, Manx honey, 3 tbsp olive oil, 1 tbsp lime juice and 1 tbsp tomato ketchup. Mix together and warm slightly. * Arrange leaves on a plate. Place fried pieces of fish on top of leaves and drizzle sweet chilli dressing over the top. Quirkey tip: You can use any white fish for this but locally line caught pollack (calig) and coalfish are sustainable fish and taste great. Monkfish with lime and lemongrass butter (A Steve Quirke recipe) Ingredients: * 500g of monkfish - cut into 1 inch dice * 200g plain flour (with a bit of salt and pepper mixed through) * Lime juice and lime zest * 4oz butter * Shallots * Chopped chives * Paste: coconut milk; lemongrass; fresh ginger * Wild rice * Moore's cured smoked bacon Method: * In a mortar and pestle work the coconut milk, lemongrass and fresh grated ginger into a decent paste (about the consistency of toothpaste). * Take some of the cured smoked bacon. Place on a baking tray, then place another baking tray on top (so that the bacon cooks crisp and flat). Put in a pre-heated oven for about 10 mins at 200oC. * Get the rice cooking. * In a broad base frying pan, get the butter hot and foaming. * Run the monkfish dice through the seasoned flour, and place into the butter. Get the floured fish well coated in the butter. * Put a teaspoonful of the paste into the pan with the monkfish and stir. * Let it all fry. When the fish is nice and spongy - put it in another pan and keep it warm. * Put another tablespoon of the paste, with some shallots, into the first pan and let the onion fry just 'til it's starting to soften. * Whack in a good glug of lime juice and a bit of lime zest. * To serve: put some rice at the centre of the plate, scatter the monkfish around the rice, drizzle the sauce on top of the monkfish, scatter chopped chives over the lot, place the crisped bacon in the centre of the rice - and you're done! Manx Queenie Tortillas (A Hairy Biker recipe) Ingredients: * Generous glug olive oil * Generous knob butter * 4 small finely chopped shallots * 1 lime (juice and zest only) * 1 teaspoon sugar * 24 queen scallops (trimmed and ready to cook) * Generous glug good-quality tequila (you can drink the rest of the bottle over dinner!) * 1 handful finely chopped chives * Salt * Ground black pepper * (+ Tortillas or lemon butter rice) Method: * Heat the olive oil and butter in a heavy-bottomed frying pan over a medium heat. * Add the shallots and sweat gently - do not allow to brown. * Add the lime juice and zest and cook for a minute or two. * Add the sugar and stir continuously - it's important to keep the ingredients moving around the pan at this point to prevent the sugar from burning. * Increase the heat to high then add the scallops. * Fry for another minute. * Add a big glug of tequila and the chopped chives and flambé - if cooking on gas carefully let the flame just catch the pan or if using an electric hob you might need to use a match to ignite the tequila (CAUTION: take care when flambéing the scallops and keep your face well away from the pan. If you're not an experienced cook you must be aware that this method of cooking can create large flames). * If the tequila doesn't light quickly then don't be tempted to keep the pan on the heat any longer as this will overcook the scallops. * Serve the scallops hot from the pan and in warm tortilla wraps or with lemon butter rice. A fresh white loaf Ingredients: * About 500g Laxey Glen Mills strong white flour * Salt - a couple of teaspoons * Yeast - a couple of teaspoons * Olive oil - 2 tablespoons * Manx honey - 2 heaped teaspoons * 300ml warm water Method: * Seive the flour into the mixing bowl, and add salt and yeast. Give them a good stir with a wooden spoon to make sure they're combined. * Add the olive oil and honey to a measuring jug and top up to just over the 300ml mark with warm water. Stir. * Pour the oily honeyed water into the bowl - a bit at a time - stirring with the wrong end of your wooden spoon. Gradually bring it all together. When the dough is starting to bind, discard the spoon and get your hands in. (If it's too sticky add a bit more flour). * Flour the work surface and then knead the dough for 8 to 10 mins. (Kneading is stretching the dough out and then folding it back over itself repeatedly). * After 10 mins (and a hernia) pop the dough into a bowl, with cling film or a damp tea towel over it, and leave to prove for about an hour and a half. It should be left somewhere warm - but not next to direct heat. * After the dough has risen, plunge your hand into the middle of it, pull the dough out of the bowl and knead it again for half a minute. * Spread a little olive oil on to a baking sheet. * Form the dough into a fat sausage, tuck the sides underneath, and place on the baking sheet. * Cover the shaped dough with a clean dry tea towel, and leave to prove again for another half an hour. * Get the oven up to temperature - 240oC/Gas 9 (or as close to this as you can). * With oven gloves - place the baking tray inside the oven - and turn down to 200oC. * After 10 mins turn the loaf upside down, and cook for another 10 mins. * Then take it out. Tap the base to see if it's done (if it sounds hollow then it is) - if not pop it back in for a bit longer. * Leave to cool for 20 mins or so. * Eat with good Manx butter! Pizza Ingredients: * For the base - exactly as above (for the white loaf) * Then for the topping: * 2 cloves of garlic * An onion * Olive or rapeseed oil * Tin of chopped tomatoes * Greeba mushrooms - about 15, each a couple of inches across * Black olives * Red peppers * Mozzarella cheese * Manx mature cheddar Method: * Make the dough (as above) - and let it prove for an hour and a half. * Chop your onion up small, and fry with the crushed garlic in a couple of tablespoons of olive or rapeseed oil (medium heat). * Wash the mushrooms and shake off some of the water. Slice them up and add to the frying pan. (The water will help them shrink more quickly without burning.) * When the mushrooms have shrunk a little, add the tin of tomatoes. * Add the chopped olives and chopped peppers - and anything else you fancy... * Let the whole lot bubble for 10 mins or so - until most of the juice has gone and you're looking at a good chunky, pulpy sauce. * Get the oven up to temperature - basically as high as it'll go - 250oC or so. * Split the risen dough into two pieces. * Stretch one into a thin round pizza base - with the dough no more than about 1/2 cm thick - and place onto a baking tray. * Split the other dough into palm size bits, and smaller bits. (Stretch the palm size bits into thin slabs, like mini-pizza bases, for garlic bread. Roll the smaller bits into dough spheres for dough balls.) Put them onto another baking tray. * Pop the sauce onto you large pizza base. * Scatter chopped mozzarella cheese all over the top of the sauce. * Put both trays into the oven - with the pizza tray in the middle, and the garlic bread and dough balls lower down. * Cook for 8 - 10 mins. * Take out the pizza and grate a little Manx mature cheddar over the top and return to the oven for a minute. * Then the pizza is ready! * Get out the other bread bits. Spread some garlic butter onto them, and serve as a starter or alongside. * (Garlic butter: take a tablespoon of Manx butter and about five crushed cloves of garlic. Mix together well.) Mature cheddar cheese flapjacks (A Steve Quirke recipe) Serves 4-6 snack portions Ingredients: * 75g of butter or margarine * 50 - 75g finely grated Isle of Man Mature Manx Cheddar * 1 tbsp honey * 175g porridge oats * Pinch salt & pepper Method: * Put the butter or margarine, grated Isle of Man Mature Cheddar, honey into a saucepan and stir over a low heat until the butter and cheese have melted * Add the porridge oats and blend thoroughly * Press into a well greased 18cm square sandwich tin * Bake in the centre of a moderate oven at 180°c or 350°f or gas mark 4 for 25 minutes or until evenly golden brown * Mark into fingers whilst warm * Allow to become almost cold in the tin before removing * Enjoy! Pear & sweet chilli mature cheddar cheese roulade (A Steve Quirke recipe) Serves 6-8 Ingredients: * 8oz Sweet Chilli Mature Cheddar * 1 tin of pears * 1 large egg * 1 roll of frozen filo pastry * 2oz melted butter Method: * Defrost filo pastry and lay flat on baking sheet * Place cheese, ¾ of the pears and an egg into a food processor and turn into a smooth paste * Dice the remainder of the pears into small pieces and add to the paste (this will give the mixture some texture) * Spread the cheese and pear mixture onto the rolled out filo pastry * Roll the pastry up in the fashion of a swiss roll, brushing each roll with the melted butter * Brush the finished roll with the remainder of the melted butter * Place in a preheated oven (160-170°C ) and bake for 20 minutes * Remove from oven and leave to cool. Serve with a rocket & tomato salad (Use plenty of melted butter for brushing the roulade. This will make the finished product look & taste better.) Pancakes Ingredients: * 250g Laxey Glen Milss plain flour * 2 large free range Gellings eggs * 500mls of Isle of Man Creameries milk * 1/4 cup of water * Pinch of salt * Rape seed (or other) oil for frying Method: * Seive the flour into a bowl * Add the eggs, milk and water - whisk well for 2 or 3 long minutes! * Heat the frying pan to a high temperature, with a dollop of oil. * When hot - wipe out some of the excess oil with kitchen towel (CAREFUL - IT'S VERY HOT!!) * Pour in a dollop of pancake batter and shuffle pan so the dollop spreads across the whole bottom. * When all the batter's changed colour and firmed up - toss the pancake onto the other side. * Cook the other side for half a minute... * The first is probably for the dog! * The second, third, fourth (and so on) will be perfect for you! * Enjoy with lemon, sugar, bananas, cheese, honey - just about anything really!! Sheila Gawne's cider cake Ingredients: * 8oz dried fruit * 8oz self raising flour from Laxey Glen Mills * A tea spoon of mixed spice * 6oz Manx butter * 3 large free range Gelling's eggs * 6oz soft brown sugar * Cider Method: * Soak the dried fruit in cider over-night. Then: * Cream the sugar and butter together (with a wooden spoon or an electric whisk) until they're fluffy * Beat the three eggs into the butter and sugar * Seive in the flour (and mixed spice) and mix again * Add the fruit - and mix together * Put the mixture into a 7 inch square tim - or a couple of loaf tins * Cook for 180oC for about 45 minutes * Lick out the bowl! Slow shoulder of Manx lamb with honey roasted root vegetables (A Steve Quirke recipe) Don't be fooled by the simple ingredients of this dish - the flavour in this is amazing! What's more, the shoulder is one of the cheaper cuts of lamb and this recipe will serve 6 generously. I love that you can plonk it in the oven early in the morning, and forget about it for four hours. It emerges moist and so tender it just falls off the bone. With tasty caramelised root veg. * 1 x 2kg shoulder of Manx lamb with the bone in (ask the butcher to score lightly between the bones for you) * 1 clove of garlic (use 2 if you love garlic) * 1 jar of Manx honey * Sea salt & ground black pepper * A little oil (any oil will do, use your favourite for taste ) * 2 good size potatoes Get to the root of the root of the veg Root vegetables are warming, rich in flavor and economical. They are incredibly versatile and especially good from October to March when parsnips, beetroot, celeriac, carrots, onions, shallots and potatoes are all good. Jerusalem artichokes, turnips and swede should be used in moderation - they can overpower the mix. Sweet potato and yam are worth considering, although they will probably be imported, and pumpkin and squash are excellent. The basics are simple. Scrub the vegetables and peel them if you want to. It isn't vital, except for celeriac, which is impossible to get completely clean. I find peeling the vegetables makes them more crispy caramelised on the outside and creates a fantastic flavour. The roasting temperature can be anything from 180C/350F/gas mark 4 to 230C/450F/gas mark 8, but adjust your timing to match. Cut your veg into roughly matchbox-sized chunks. Select about 8oz (200g ) for each portion you require of any of the above veg Coat them in olive oil and season with salt, pepper and herbs or spices. Cumin is especially good. Cook for 30 minutes to an hour. Double Choc Brownies Ingredients: * 250g - good fair trade dark chocolate * 200g - unsalted Isle of Man Creameries Country Whey Butter * 200g - caster sugar * 3 - free range eggs * 125g - Laxey Glen Mills plain flour * 50g - cocoa powder * 100g - broken walnuts and flaked almonds (if you want) To cook it: * Preheat the oven to 160oC * Melt the chocolate and butter together in the microwave * Whisk the sugar and eggs together until the mix is smooth and creamy * Add the mixed melted chocolate and butter - mix well! * Seive the flour and cocoa powder together, and into the mixture, and stir well * Add the nuts and mix again! * Line a 10'' x 15'' baking tray with tin foil * Pour in the mix - spread into the corners - smooth it over * Pop it in the oven for 20 - 25 minutes * It's done if you put in a knife and it comes out a tiny bit gooey... DON'T over cook them! * Leave them to cool for 20 mins, cut into squares, eat and enjoy * Join a diet club!
ffinlo Costain, Thie Yuan, Fistard, Isle of Man, IM9 5PQ Mob: 07624 400 193 E-mail: ffinlo@ffinlo.org