Island Life Magazine Ltd December 2008/January 2009 | Page 95
seasonal produce
vegetable
Brussel sprouts, curly kale,
Jerusalem artichokes, leeks,
garlic, pumpkin, swedes,
chard and spinach.
Try this for Christmas: Brussel
sprouts with caramelised onions and
toasted almonds. Gently sweat the
onions in butter for 6-8 minutes.
Blanch the sprouts for 1 minute.
Add the almonds, butter and add
the sprouts for 3-4 minutes, until
softened. Stir the onions and
almonds through. Season with
celery salt and lots of pepper.
fish
A whole turbot or seabass
makes a nice change from
poultry over Christmas.
Carp, conger eel, Dover
sole, mussels, oysters and
skate.
Lindisfarne Oysters Provencal
Cover each oyster with garlic
butter and a thick layer of Gruyere
cheese and fresh breadcrumbs.
Place under a hot grill or bake in a
hot oven for 5 mins, or until crisp
and golden.
FOOD & DRINK
life
meat
fruit
Mallard makes a perfect dish for
two, as each one weighs around 1
kg each. When you purchase them
be sure to cook them as soon as
possible, as I have found from
experience that they go off very
quickly, so check them when you
buy them. Orange works very well
with wild duck and in February
Seville oranges are at their best, I
add a little cointreau to intensify
the flavour of the orange.
Buttery brussels with chestnuts
Plunge the brussels into boiling
salted water and cook on a fairly
fast boil for about four to five
minutes. Cut the chestnuts and
sprouts in half. Melt the butter in a
frying pan and add the sprouts and
fry gently for five minutes. Add the
chestnuts and heat through for a
couple of minutes. Then season.
Pheasant, partridge,
mallard and grouse. Hare
and wild rabbit.
The Island's new funky radio station www.wightfm.com
Apples, pears, pomegranate,
quinces, medlars, almonds,
chestnuts, hazelnuts and
walnuts.
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