Manx Radio Motorsport: Manx Radio's Farm Kitchen Challenge

Farm Kitchen Challenge: Kermelly's fishy dish

Christy DeHaven — Thu, 30 Jul 2020 11:31:00 +0000

The Isle of Man Farming Community are setting Howard and Christy a series of cooking challenges. With recipes suggested by farming and fishing families around the Island, each week the Late Lunch Team will rustle up a main or a pud - using, of course, the best Manx Produce they can find.

In this latest of our 'Farm Kitchen Challenges', Howard was challenged to make a fishy dishy using some freshly caught Dover sole, provided by Kermelly Seafood LTD Scroll down to find the recipe.

Claire and Danny told us a bit about their life, their work and the recipe itself:

And here's how ower Howard got on! Don't forget you'll find the recipe below; if you have a go, do send us your photos and videos (or samples...) to let us know how you got on.

Kermelly Seafood’s Dover Sole baked with Manx butter, white wine, lemon and parsley

Ingredients:
250g Manx new potatoes
1 or 2 dover sole, trimmed and skinned
1 lemon
70g Manx butter, sliced into 6 pieces
15g fresh parsley, finely chopped
50ml white wine
50g soft leaf spinach
3 tablespoons water
Sea salt to season

Method:
Preheat the oven to 180C.

Scrub the potatoes (no need to peel them), chop them into bite-size chunks and add them to a pan. Pour in enough cold water to cover the spuds by 4-5cm and set the pan on the hob. Bring to the boil then simmer for 10-15 mins, till the potatoes are tender.

Place a very large piece of foil in a baking tray which is large enough to completely cover the lemon sole.

Place the Dover sole on the foil in the baking tray. Cut the lemon in half and squeeze lemon juice over the fish from one of the halves and use the remaining half to cut slices – place the lemon slices over the fish.

Place 4 of the butter slices along the top of the fish and scatter with the fresh parsley.

Pour in the wine, water and season with salt.

Fold over the foil over the fish, pull the sides of the foil together and seal tightly around the whole fish.

Place in the oven and bake for 15-20 minutes. Check the fish is cooked all the way through by taking the foil wrapped fish out of the oven and carefully opening one corner (hot steam will come rushing out, so be careful). Use a knife to move the flesh at the thickest part of the fish to see if it’s opaque white all the way to the bone, if it’s not, seal the foil and put the fish back in the oven for another 5 minutes.

When cooked through, remove the baking tray from the oven and open the foil completely. Carefully lift the fish onto a warm plate and pour the buttery wine sauce all over the fish. Serve immediately while hot with the new potatoes (coated with butter and a pinch of salt if desired), spinach and wedges of the remaining lemon on the side. Enjoy!

Farm Kitchen Challenge Week Seven : Pastry Week!

Christy DeHaven — Fri, 05 Jun 2020 09:24:00 +0000

The Isle of Man Farming Community are setting Howard and Christy a series of cooking challenges over the coming weeks. With recipes suggested by farming families around the Island, each week Howard will be making a main course and Christy will rustle up a pud - using, of course, the best Manx Produce they can find.

In the sixth week of our 'Farm Kitchen Challenges', the team were challenged to make various dishes incorporating pastry - using great Manx ingredients of course!

Christy was challenged by Paul and Hilary Fletcher from Ballig Farm in Jurby to take on two dishes - a Cheese Flan (recipe here) and a Farmhouse Curd Tart (recipe here). Paul tells us here about life at busy Ballig (which has quite the claim to farming fame!) and explains the two recipes:

Check the videos below to see how Christy got on... but let's just say the Curd Tart ended up being something of a joint effort! #passthepastry

Next up, Emily Kelly from the Kelly Farm in beautiful Baldwin set a 'Dandy' Farm Kitchen Challenge for our Howard. She tells us below about life on their 5th generation farm and her work as Vice Chair for Central Young Farmers, then reveals the family favourite dish... Cow Pie!

Read the recipe here and watch the video to see how Howard gets on with it. Don't forget, if you have a go at any of the recipes, send photos of your creations to latelunch@manxradio.com, we'd love to see them!

Farm Kitchen Challenge Week Six : Goats and Fish...

Christy DeHaven — Wed, 20 May 2020 09:42:00 +0000

The Isle of Man Farming Community are setting Howard and Christy a series of cooking challenges over the coming weeks. With recipes suggested by farming families around the Island, each week Howard and Christy will don their aprons and have a go at making a meal of what they're given - using, of course, the best Manx Produce they can find.

In the sixth week of our 'Farm Kitchen Challenges', it all got a little bit exotic, as ingredients came from a goat farm and the Irish sea...!

Firstly, Clare Lewis from Isle of Man Goats at High Tilt Farm tasked our Howard with making a twice-baked goats cheese soufflé. Here she tells us what's going at the Farm right now, how they have had to adapt in these lockdown times and what new products they've been working on:

Here's how Howard got on, testing out his best bain-marie skills and trying to stop the cat from getting all the cream...

In the meantime, Christy 'caught up' with Captain Beardy himself - Mackerel Mann Luke Corkill - and his wife Lindsey, who had a fishy dishy for her to try out. Here they tell us about the chosen recipe and a bit about their business, supplying line caught fresh fish to the nation and selling along side Bry Rad's fresh veg in Ramsey every Saturday:

And here's how Christy got on, making line caught callig fishcakes, king scallops and a healthy helping of Bry's fresh Manx asparagus and tender stem broccoli:

Remember to share your pictures with us if you have a go at any of the recipes - send them to latelunch@manxradio.com And happy cooking!

Farm Kitchen Challenge Week Five : BBQ Brisket

Christy DeHaven — Mon, 11 May 2020 10:51:00 +0000

His challenge had 3 parts and came from the Coole Family at Ballaquinney Farm in Ronague. Click the link below to hear Kevin and Sarah telling us a bit about life on their farm and setting the task for our Howard...

See how Howard 'The Handwhisk' Caine got on in the video below, using traditional methods only (*ahem*) to make this fabulous feast, with Manx beef from Radcliffes Butchers in Castletown, Ballaquinney Farm spuds, Ellerslie Rapeseed Oil and more. And if you want to have a go yourselves, do send photos of your culinary creations to latelunch@manxradio.com

Farm Kitchen Challenge Week Four : Toad in the Hole and Sticky Toffee Pud

Christy DeHaven — Tue, 05 May 2020 10:39:00 +0000

The Isle of Man Farming Community are setting Howard and Christy a series of cooking challenges over the coming weeks. With recipes suggested by farming families around the Island, each week Howard will be making a main course and Christy will rustle up a pud - using, of course, the best Manx Produce they can find.

In the fourth week of our 'Farm Kitchen Challenges', they were both set challenges to make thoroughly British dishes. Howard was tasked by Michael Taggart and Jean Norris to make a rather epic Toad in the Hole. He used a selection of Andreas Meat Co sausages, Laxey Flour, veg from Bry Rad's Fresh Veg Shed and all set off with a dram of homemade Gorse Wine on the side. Delicious!

Here's Michael to tell us about their farm life and share the recipe: -

Scroll down to watch the video below to see how Howard got on.

In the meantime, Christy was challenged to make a Sticky Toffee Pudding by Maria and Tim Johnston from Close Lake Farm in Andreas. She used Coole Girl Eggs, Isle of Man Creamery butter and cream and Laxey Flour (amongst other extremely decadent ingredients). YUM doesn't quite cover it! Here Maria tells us a bit about their life in Andreas and why she chose the recipe:

Scroll down to watch the video below to see how Christy got on.

We'd love to see your culinary creations! Send your photos to show us how you get on latelunch@manxradio.com.

A Foraging Challenge from Pippa Lovell

Christy DeHaven — Thu, 30 Apr 2020 18:01:00 +0000

Pippa Lovell is an Award Winning Chef who created the Port Erin restaurant Versa, (which you can usually find situated at Foraging Vintners).

She is passionate about sustainability and serving produce as local as it can possibly get; her social media pages are packed full of the wonderful wild bounties that nature has to offer here on the tiny Island and she is keen to share her knowledge - giving ideas about what to do with foraging finds and where to best source them (responsibly of course!)

As Spring has well and truly sprung, the countryside is vibrant and bursting with bounty. So we asked Pippa to share some top tips on what wonders we can find on our daily walks right now and how we can use them in our kitchens.

NB: Always pick and gather responsibly - don't take a lot of one item from the same place, don't uproot plants, never go on to private land without permission and of course, obey all relevant regulations regarding CoVid-19. Thank you - and have fun foraging!

First up, spruce tips (photo below): -

Ribwort Plantain (photo below): -

Wild Garlic Capers (photo below): -

Sea Beet (photo below): -

Jack By The Hedge / Garlic Mustard (photo below): -

Flowering Currant (photo below): -

Farm Kitchen Challenge Week Three : Cottage Pie and Custard Tart

Christy DeHaven — Wed, 29 Apr 2020 14:40:00 +0000

The Isle of Man Farming Community are setting Howard and Christy a series of cooking challenges over the coming weeks. With recipes suggested by farming families around the Island, each week Howard will be making a main course and Christy will rustle up a pud - using, of course, the best Manx Produce they can find.

In the third week of our 'Farm Kitchen Challenges', Howard was challenged to make a Cottage Pie with a cheesey twist by Sandra Jones from Croit-ny-Bane Farm in Andreas, for which he used Manx beef, Manx veg and of course Manx cheese. Here she tells us about the farm and gives us the recipe: -

Scroll down to watch the video below to see how Howard got on.

Also this week, Vicky Sloane-Masson from Ballacricket Farm in Ronague challenged Christy to make a family favourite dessert - egg custard tart. Here she tells us a bit about their farm life and why she chose the recipe:

Find out how Christy get on by watching the video below and click HERE to see the full recipe from Vicky.

We hope you'll be inspired to take on the challenge too, if so, please send your photos of your own culinary creations to: latelunch@manxradio.com

Farm Kitchen Challenge Week Two : Spring has Sprung

Christy DeHaven — Mon, 20 Apr 2020 18:17:00 +0000

For the main meal, Will Qualtrough from Ballakarran Farm and Mobile Farm Shop challenged Howard to make his family's lamb hotpot:

You can watch the video below to see how Howard got on.

Jane and Nicci Cain from Glendown Farm challenged Christy to make a family recipe Blackberry Crumble AND Blackberry Ripple Ice Cream. Here's the full recipe - ingredients and method - as well as a few words from Will Cain to tell us what's going on right now down on the farm in Port St Mary.

Christy didn't have quite enough fruit to do both the crumble and the ice cream, so she improvised... and reluctant to brave yet another hour long supermarket queue, she decided instead to make use of the abundant offerings of the great Manx gorse bushes near her home! See how she got on using this foraged flavouring below.

Farm Kitchen Challenge Week One : Easter Treats

Christy DeHaven — Thu, 16 Apr 2020 17:31:00 +0000

The Isle of Man Farming Community are setting Howard and Christy a series of cooking challenges over the coming weeks. With recipes suggested by farming families around the Island, each week Howard will be making a main course and Christy will rustle up a pud - using, of course, the best Manx Produce they can find. We hope you'll be inspired to take on the challenge too, if so, please send your photos of your own culinary creations to: latelunch@manxradio.com

In the first of our Late Lunch 'Farm Kitchen Challenges', Howard and Christy were tasked with creating an Easter Feast...

For the main, Howard was challenged by the Crowe Family at Ballachrink in East Baldwin to slow roast a shoulder of lamb - here's Graham Crowe with the recipe:

Meanwhile Christy was tasked by Kayleigh and Belinda Coole to make a bread and butter pudding:

and you can see the videos below of how Howard and Christy got on below!