Dairy - Manx Food Show
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On Manx Radio, 89-103.7FM 1368AM, from Wednesday 3rd January 2007. First listen at midday (on AM), then repeated at 8.30pm (FM and AM) - presented by ffinlo Costain
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On this page:
- Competition winner
- Real custard
- Allison Ratcliffe's luxury Manx cheese sauce
- Tortillas and Manx cheese
- Butter - from scratch
- Links to loads more dairy recipe
The winner of the dairy show competition, sponsored by Isle of Man Creameries, was Julie Keeble. She correctly guessed that Manx Radio's Chris Williams was the phantom moo-er.
Real custard
TO SERVE 6
Basic stuff you'll need:
250ml Manx milk
250ml Manx single cream
6 Manx free range egg (yolks only)
3 tablespoons of caster sugar
Vanilla essence
How to cook it:
1. Pour the milk and cream into a saucepan together and heat on a medium hob. Keep stirring every now and then and get it to the point where it starts to steam - but isn't boiling.
2. In a bowl, whisk the egg yolks with the caster sugar, until their colour is lighter, and the mixture is creamy - this takes half a minute or so.
3. Pour the hot milk into the eggy mixture - mix briefly - then pour the whole lot back into the saucepan and return to the heat.
4. Stir all the time with a wooden spoon, but keep lifting the spoon out to inspect the custard running down the back of it. If it runs straight off - keep stirring (all the time). When the custard gets to the stage where you can run you finger through it on the back of the spoon (careful - it is hot!) and your finger leaves a clear trail... take it off the heat.
5. Add a capful or two of vanilla essence - mix in - serve with apple pie, apple and blackberry pie, chopped banana - or in fact - anything you like!
Allison Ratcliffe's luxury Manx cheese sauce
A SAUCE FOR 4
You will need:
1-2 oz Manx butter
1 oz Laxey Glen Mills plain flour
1/2 pint of milk infused with 1 peeled carrot, 1 onion, 5-10 whole black peppercorns and 1 bayleaf (optional see note)
3-4 oz Manx cheese, whichever you prefer - grated
Salt and Pepper
1/4 teaspoon of mustard (Dijon, wholegrain English etc.)
Grating of Whole Nutmeg (or a pinch of ground)
A wooden spoon
How you cook it:
1. Infusing the milk is an option for the cheese sauce, but if you're making it without cheese, as a bechamel sauce, then you definately get a richer flavour if you infuse.
Infusing the milk
You can do this well in advance, I just put the carrot, onion, peppercorns and bayleaf (no salt) in a pan with the milk and dring it to the boil. Turn the heat off, put a lid on and leave it for at least 1 hour. I do this while we're having breakfast and just ignore it until I'm ready to make the sauce in the afternoon or evening. When you're ready to make the sauce sieve the milk into a jug.
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1. Get everything ready so you don't have to leave the sauce.
2. Melt the butter in a pan, add the flour and mix them together with your wooden spoon let it just bubble and cook for 20-30 seconds, keep it moving.
3. Start adding the milk from the jug a bit at a time stirring as you go (this first addition will make the previously smooth butter and milk look grainy and curdled this is normal... add a little more milk, stirring as you go and eventually it will become smooth again.
4. At some point you will end up with consitency you like, turn the heat down and let it cook and thicken. If you want the sauce a bit thinner just add bit more milk, if you used it all add some straight from the carton.
5. Take the pan off the heat and add the cheese stir until it melts, if you still want a runnier sauce add more milk now and stir well.
6. Finally add salt, pepper and mustard to taste.
Things to do with the cheese sauce:
Cauliflower Cheese (I like the cheese sauce for this to be made with Manx Double Gloucester). Break up a Manx Cauliflower into florets and plug into boiling salted water, boil for 5 minutes. Drain and spread out in an ovenproof serving dish. Pour over the sauce. Bake at 180-200oC until it's brown and bubbly and the cauliflower is tender when stabbed with a fork.
You will need:
1-2 oz Manx butter
1 oz Laxey Glen Mills plain flour
1/2 pint of milk infused with 1 peeled carrot, 1 onion, 5-10 whole black peppercorns and 1 bayleaf (optional see note)
3-4 oz Manx cheese, whichever you prefer - grated
Salt and Pepper
1/4 teaspoon of mustard (Dijon, wholegrain English etc.)
Grating of Whole Nutmeg (or a pinch of ground)
A wooden spoon
How you cook it:
1. Infusing the milk is an option for the cheese sauce, but if you're making it without cheese, as a bechamel sauce, then you definately get a richer flavour if you infuse.
Infusing the milk
You can do this well in advance, I just put the carrot, onion, peppercorns and bayleaf (no salt) in a pan with the milk and dring it to the boil. Turn the heat off, put a lid on and leave it for at least 1 hour. I do this while we're having breakfast and just ignore it until I'm ready to make the sauce in the afternoon or evening. When you're ready to make the sauce sieve the milk into a jug.
*****
1. Get everything ready so you don't have to leave the sauce.
2. Melt the butter in a pan, add the flour and mix them together with your wooden spoon let it just bubble and cook for 20-30 seconds, keep it moving.
3. Start adding the milk from the jug a bit at a time stirring as you go (this first addition will make the previously smooth butter and milk look grainy and curdled this is normal... add a little more milk, stirring as you go and eventually it will become smooth again.
4. At some point you will end up with consitency you like, turn the heat down and let it cook and thicken. If you want the sauce a bit thinner just add bit more milk, if you used it all add some straight from the carton.
5. Take the pan off the heat and add the cheese stir until it melts, if you still want a runnier sauce add more milk now and stir well.
6. Finally add salt, pepper and mustard to taste.
Things to do with the cheese sauce:
Cauliflower Cheese (I like the cheese sauce for this to be made with Manx Double Gloucester). Break up a Manx Cauliflower into florets and plug into boiling salted water, boil for 5 minutes. Drain and spread out in an ovenproof serving dish. Pour over the sauce. Bake at 180-200oC until it's brown and bubbly and the cauliflower is tender when stabbed with a fork.
Tortilla chips and Manx cheese
SERVES 1 - OR A GROUP!
You will need:
A heat proof plate, full of tortilla chips
Chopped olives
Grated Manx cheese.
How you cook it:
1. Pop some tortilla chips out of the pack onto the plate.
2. Grate or chop the olives over the chips.
3. Grate the cheese over the chips - then place the whole plate under a pre-heated medium grill.
4. Watch it like a hawk while the cheese melts (but doesn't burn)
5. When it's done - oven gloves on! - take out the very hot plate - eat and enjoy!
Butter - from scratch
You will need:
Double cream
& a jam jar with a good screw lid
How you make it:
1. Pour Manx double cream into the jar until it is about a third full.
2. Put the top on the jar tightly - and shake it.
3. After a minute or two the double cream will become whipped cream - keep on shaking.
4. Keep shaking all the time - for about a quarter of an hour - then suddenly everything will start sloshing around. You'll have a lump in a watery outer mixture.
5. Carefully remove the lid - drain off the watery mixture (buttermilk) - then add cold water and slosh it around the jar rinsing the butter - then drain the water off again. Do this a couple more times, and then scoop out your butter and pop it on a chopping board (or simliar).
6. Using the back of a wooden spatula or spoon, squeese out any remaining buttermilk (otherwise the butter will go sour).
7. Pat the slodge of butter into a more pleasing shape - pop it in the fridge - or eat it on hot toast straight away!
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For more recipes using Manx cheese - please visit the Isle of Man Creameries website:
http://www.iomcreameries.com/cheese/recipes.aspx
Next week - Vegetables
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