Island Life Magazine Ltd April/May 2017 | Page 101

Food and drink
Brownrigg’s secret garden
Island shoppers will
no doubt have noticed
some big changes at
Brownrigg’s farm shop in
Godshill recently.
That’s because the Brownrigg
family have added a large
extension on the back of the main
shop, which now houses a new,
state-of-the-art butchery. It’s here
that they cut up all their own meat,
make the sausages and burgers,
and cook and smoke their own
meats on site. The new building
also has a dedicated area for the
plucking and preparation of their
own free range chicken and ducks.
All the meat sold through
the farm shop is reared on the
Brownrigg’s farms, and their
sheep, beef cattle and pigs can
be seen in the fields as you drive
around the Island.
What you can’t see from the road
are the 14 poly tunnels to the rear
of the farm shop, where under this
protected environment they are
growing strawberries, raspberries
and a wide range of seasonal
vegetables and salad crops.
Picked freshly every day, these
are used in the Brownrigg’s cafe
as well as being sold in the fresh
produce area of the farm shop.
Brownriggs can be found at
Newport Road, Godshill, PO38 3LY,
call 01983 840191 or visit www.
brownriggfarmmeats.co.uk.
MANGO SORBET
Recipe by Muzza’s
Take a look at any commercial
sorbet that has a nice smooth
texture and there will be
ingredients that most home
sorbet recipes do not include.
If natural fruits and table
sugar are used it is likely that
sorbet will contain lar ger ice
crystals which give a grainy
texture. The trick is to get
the ice crystals as small as
possible and prevent the
water in the sorbet migrating
from the sorbet.
Commercial sorbets will
contain inverted sugars and
vegetable gums, which are
readily available from health
food shops, to achieve this. The
Ingredients:
1,000g Mango puree
1,000g Water slightly warmed
Approximately 1200g of sugar
450g Dextrose (inverted sugar)
10g Guar gum
1. Combine the water, sugar,
dextrose and Guar gum.
2. Mix in the mango puree and
stand for 15 minutes.
equipment is important. Sorbet can
be made by hand but it is better to
use an ice cream machine if you
have one.
3. Freeze in an ice cream machine or
if making by hand make a smaller
quantity and freeze with a bowl set
in a bowl of ice in a freezer.
That is not quite it! Before the sorbet is frozen the sugar ratio needs to be checked. To do this an inexpensive
refractometer is used. The best sorbet has a (brix) ratio of 27% to 30%. Any less and the sorbet will be too hard,
any more and the sorbet will not freeze easily.
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