Winter vegetables - 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:
- Where to find
Bryan Radcliffe's veges (featured in the show)
- Carrot and
parsnip
soup
- Garlic, lemon and
rosemary potatoes
- Potato and
parsnip
cakes
Where to find Bryan Radcliffe's
vegesSaturday mornings in Ramsey at the Farmers' Combine (agricultural merchants)
9am - 4pm
Also at: Sulby stores, Andreas stores, and the Harbour Bisto (Ramsey)
Carrot & parsnip soup
TO SERVE 4
Basic stuff you'll need:
1 Manx onion
1/2 oz Manx butter
1 lb Manx carrots - scraped
1/2 lb Manx parsnips - scraped
2 big tsps fresh ginger
Pepper to taste
1 & 1/2 pts vegetable stock
How to cook it:
1. Fry the chopped onion in your butter on a low heat for three or four minutes. Try not to let the onion brown.
2. Add the chopped carrots and parsnip - grate in your fresh ginger - and let the whole lot fry for another five to ten minutes.
3. Add the stock - bring to the boil - allow to simmer until the veges are tender. This will take about ten to fifteen minutes.
4. Whack the whole lot in the blender - then return your soup to the rinsed pan - re-heat and season with salt and pepper to taste.
5. Serve as soon as you can - ideally in warmed bowls. Delicious!
Garlic, lemon & rosemary potatoes
TO SERVE 4
Basic stuff you'll need:
750g Manx potatoes
A whole head of garlic
Some fresh rosemary
1 lemon
Olive oil
Salt and pepper to taste
How to cook it:
1. Pre-heat your oven to 220oC.
2. Wash and dry your spuds - don't peel them - then chop them into quarters. Pop them into a decent size roasting tin. Break apart the whole head of garlic, get rid of the papery outer layers (but don't peel the cloves) then nick the end of each clove. Scatter them around the spuds. Take a small handful of rosemary, break the stalks into pieces and scatter those in too.
3. Pour around 3 tablespoons of olive oil over the top of the potatoes, garlic and rosemary and use a wooden spoon to make sure everything is well covered. Add another splash of oil for luck!
4. Next squeeze the juice of half a lemon over the top - and add dashes of salt and pepper.
5. Pop the roasting tin into the oven for 15 minutes. Take it out and turn the potatoes using the wooden spoon. Then put it back in the oven for another ten to fifteen minutes until the potato sides are golden brown.
6. Take the roasting dish out again - remove the potatoes and garlic using a spoon - and serve! Use the rest of the lemon juice as extra lemon flavour if you want an extra tang!
Mmmm. Lovely!
Potato & parsnip cakes
SERVES 4
You will need:
12oz Manx potatoes
12oz Manx parsnips
1/2oz Manx butter
1 - 2 tbls chopped fresh thyme
Salt and pepper to taste
A little plain Manx flour
2 tbls sunflower oil
How you cook it:
1. Peel the potatoes and parsnips (weigh them peeled). Chop them into medium sized cubes. Boil until tender (but not too far gone!) in slightly salted water. Drain in a collander.
2. Mash the veges together with a little pepper and all of the herbs. Set the bowl to one side and allow to cool.
3. Using your hands, shape the potato/parsnip "dough" into six to eight flat round cakes - a couple of inches deep. Sprinkle a little flour over them - turn them over - sprinkle the other side.
4. Heat up the sunflower oil in a wide strong base frying pan - get it pretty hot - then fry the cakes for about five minutes on either side.
5. Eat straight away. Yum!
You will need:
12oz Manx potatoes
12oz Manx parsnips
1/2oz Manx butter
1 - 2 tbls chopped fresh thyme
Salt and pepper to taste
A little plain Manx flour
2 tbls sunflower oil
How you cook it:
1. Peel the potatoes and parsnips (weigh them peeled). Chop them into medium sized cubes. Boil until tender (but not too far gone!) in slightly salted water. Drain in a collander.
2. Mash the veges together with a little pepper and all of the herbs. Set the bowl to one side and allow to cool.
3. Using your hands, shape the potato/parsnip "dough" into six to eight flat round cakes - a couple of inches deep. Sprinkle a little flour over them - turn them over - sprinkle the other side.
4. Heat up the sunflower oil in a wide strong base frying pan - get it pretty hot - then fry the cakes for about five minutes on either side.
5. Eat straight away. Yum!
Next week - Traditional Manx Food
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