FOOD
Recipe:
Clotted cream and
strawberry cheesecake
Head chef
Ash Holness
Briddlesford Farm
Serves 12
Ingredients
450g cream cheese
1 packet Digestive biscuits
500ml Briddlesford double cream
125g melted butter
200g sugar
175g pot of Briddlesford clotted cream
½ punnet Isle of Wight strawberries
• Place the biscuits in a sealed freezer
bag and squash them with a rolling pin
until fine crumbs.
• Put the biscuit crumbs into a bowl and
add the melted butter stirring gently
until well mixed.
• Line an 8” cheesecake tin with biscuit
mixture and place in the fridge for ½
hour.
Recipe:
Pan-fried bream
with heritage tomatoes
Head Chef
Bruce Theobald
Seaview Hotel
80
www.visitilife.com
• Meanwhile beat the cream cheese and
sugar in a food mixer until smooth and
add the double cream and mix until a
thick consistency is reached.
• Cut strawberries into small pieces and
fold into the mixture.
• Remove the biscuit base from the fridge
and spread a thin layer of clotted cream
over it.
For the sauce
Finely chopped shallot
50g chopped capers
50g chopped baby gherkins
1 tbspn chopped flat parsley
200ml olive oil
¼ tspn lemon zest
• In a bowl combine the
ingredients and season to taste
• Gently fold the remaining clotted
cream into the cheesecake mixture
and spread evenly over the base before
refrigerating for 2 hours.
• Cut into pieces, decorate with a whole
strawberry and a sprig of mint and
serve with a scoop of Minghella at
Briddlesford crushed strawberries and
cream ice cream. Enjoy!
For the main dish
4 bream fillets
6 heritage tomatoes, quartered
& grilled till slightly soft
Bunch of cooked asparagus
50g blanched samphire
• Cut diagonal slashes into the skin
of each fish fillet.
• Put a non-stick frying pan over a
medium-high heat and add the
oil.
• Lightly season the fillets and
place flesh-side down in the oil.
Fry until golden and no longer
sticking, then turn over and cook,
skin-side down. They should take
5-6 minutes in all.
• Divide tomatoes, samphire and
asparagus between 4 plates then
top with bream fillet. Drizzle with
sauce and garnish.