It doesn’t get much simpler than cooking sausages and mashing up some spuds with a tasty gravy, tastes damm good and the gravy just makes it. Loveeeely!

What you need

For the mash

4 large Potatoes

knob of Butter

For the sausages and onion gravy

8 pork Sausages (I like Ratcliffes in Castletown)

2tbsp Olive oil

2 large Onions, sliced

200ml good beef stock

Rosemary for garnish

What to do

For the mashed potatoes: boil the potatoes in a pan of boiling salted water until they just become soft – about 20 minutes

Drain and mash with a potato masher until smooth, add butter and a pinch of salt to taste

For the sausages and onion gravy, heat a tablespoon of oil in a frying pan and add the sausages, fry them until golden brown or cook in an oven on 180 degrees or gas mark 4  for 20 mins

Meanwhile, in a  saucepan, heat the remaining oil, tip in the onions and cook over a low heat until caramelised nicely

Then add the beef stock and cook down until its reduced by roughly half

Plate up the mash and place sausages on top

Pour over the onion gravy and garnish with a little fresh Rosemary

Om nom nom!

A new Manx company that makes natural, traditional and local drinks has been launched recently.

The business brains are Will Faulds and Charlotte Traynor and they formed the business in October 2009. The Apple Orphanage ‘takes your apples and their time’ to produce fantastic local drinks and cider. It really is a great concept.

Will has been making cider and wine from home grown fruit for nearly 6 years starting out with apple wine, utilising the surplus apples from The Lynague orchard in the farm. The pair claim to love apples and have experimented with every fruit, flower or bush you could possibly imagine. Currently on sale in the shop is an Elderflower Keshal, which sounds intriguing.

So why not show your support, check out website and sample something new and local or if you have an apple tree and don’t know what to do with the apples you can always join the Cooperative harvest and help play a part in producing local cider. With out a doubt Gourmet Shark will be looking to get his tasting lips around a pint or two of this when another batch is due! Roll on the harvest!

A nice winter warming soup to enjoy sitting in front of the fire on a cold winter Manx day. And with added dumplings to satisfy you even more – pure comfort food at its best!

What you need

For the fire
Some matches
Kindling sticks
Logs

For the soup
2 skinless chicken breasts or 6 good thighs
1 pint of water
1/4 of a cup of good chicken stock
1 chopped onion
2 chopped celery
1/3 of a small chopped chillie
2 chopped carrots
2 chopped celery
1 small clove of chopped garlic
Chopped parsley to garnish (dried or fresh)

For the dumplings
6 large eggs
4 cups of plain flour
1 teaspoon salt
1 teaspoon of vegetable oil

What to do:
Get the fire roaring!
First up, chop up your chicken, de-bone if using the thighs and cook these in a little oil in your large pot on your hob
After 4-5 minutes of cooking the chicken add the onion, carrot, celery, chillie and garlic. Stir well
After about two minutes add the water and chicken stock and mix all together
Bring this to a gentle boil

Whilst boiling you can crack on with the simple but tasty dumplings

In a bowl, beat the 6 large eggs
The gradually stir in the flour and a little bit of the salt

Gourmet Shark Tip: You are looking to form a firm but sticky dough, so add the flour a little by little each time

Set the dumpling mixture aside and check the soup, trying some of the veg. I personally don’t like the vegetables to soft, but you don’t want them hard either

When you are happy with your soup, get a teaspoon of the dough and form into a round ball about the size of a small lime

Gently plop the dumplings in to the soup and cook these until they float to the top

Serve up in a dish a bowl and garnish with the parsley.

Snuggles in a bowl, yum!

Here is a bit of a list that Gourmet Shark has put together for some food resolutions for 2010!

1. Shop local – If you’re shopping make a special effort to find Manx food. Always check the label and check where the food has come from? Look out for the Manx produce and the I love Manx logo in the supermarkets or head to one of the local farmers markets around the island.

2. Eat seasonal food – Not only does it taste really good, but it’s also much better for you and provides many of the nutrients we need to stay healthy. Download What’s in season (pdf) Coming Soon!

3. Try a local dish – When next in a pub or restuarant, try a local local beer with a local speciality for an authentic experience that reflects the character of the Isle of Man it could be local seafood or Loughton Lamb. Ask the staff what they would recommend.

4. Try something different – Explore what the Isle of Man has to offer, there are loads of producers sprouting up all the time, its not just meat and cheese. What about the Apple Orphanage and their Elderflower Keshal or Cocoa Reds handmade chocolates, not only is it all good stuff, its also a bit of fun!

5. Pick your own – You can’t beat being able to enjoy fresh fruit selected and picked by yourself. There is the farm at the White Bridge just outside Onchan (can’t remember the name) or simply have scrabble in the hedgerows for some blackberries.

6. Cook a Manx meal for friends or at least use Manx produce – Nothing beats Manx Queenies or Pork Chops, there really is so more on offer these days it really is more than just spuds and Herring (although that is pretty tasty!)

7. Get along to a food event - There are the Saturday Farmers Markets, but don’t forget events like the Southern Agricultural Show, The Isle of Man Food & Drink Festival and the Isle of Man Queenie Festival just to name but a few.

8. Why not grow your own - Eating food you have grown yourself – even if it is just a few spuds is very satisfying. Lettuce, herbs and carrots are easy to grow and you do not need much space to do it – I am even going to give it a go but more about that another time!

9. Have a Manx BBQ – Get yourself out and about to many of the local beaches or simply in your back garden. Try some local steaks or marinade some lamb. Not only is BBQ food so tasty its a great way to socialise with neighbours or friends.

10. Celebrate the local harvest – Support one of the many local of Harvest Festivals or Mhelliah’s. They are a celebration, help to raise money for the local community and some are even held in the pub – no excuse!

The main thing is to enjoy the wide variety of local food and produce of the Isle of Man.

If you love those cookies that M&S make that are all soft an yummy in the middle then you will love these – they rock, but aren’t rock if you know what I mean!

Makes approx 48 cookies, but you can adjust quantities accordingly. Go on, your worth it!

What you need
2 1/2 cups of oats, porridge oats or dare I say it Ready Brek!
2 cups of self raising flour
1 teaspoon of baking powder
1 teaspoon of of baking soda
1/2 teaspoon of salt
1 cup of sugar
1 cup of brown sugar
2 eggs
1 teaspoon of vanilla essence
12oz or 340 grams of semi sweet or milk chocolate coarsley chopped
1 1/2 cups of coarsley chopped walnuts

What to do

Blend you oats up in food blender, its better to do it in batches rather than all at once. You want to get the oats to a fine powder.
Combine the oats, , flour, baking powder, baking soda, slay and mix well.
By hand or with an electric whisk, whisk the butter and sugar together until light and fluffy like a butter cream.
Then blend in the eggs, vanilla nd the dry ingredients. When well mixed, add the walnuts and chocolate.
Leave to chill in the fridge for at least an hour.

Preheat your oven to 375F or 200C.

With a tablespoon, form the mixture into golf ball size balls and place on your tray or cookie sheet with at least 2inches apart.

Gourmet Shark Tip: No need to grease your tray hear yessir, they wont stick!

Bake in the oven for approx 10-12 minutes or until lightly golden brown.
Remove from oven and set aside on a baking rack to cool.

Once they have cooled, get the kettle on, get your soaps on Sky plus, turn up the heating and sit back and let the soft, squidgy cookie centre send you to heaven and back! And then have another!

Makes 12

What you need:

For the filling:
Mincemeat
Brandy

For the Pastry:
8oz self raising flour
2 oz of lard
2oz margarine (Stork)
1 oz of sugar
Teaspoon salt
Cold water
Milk
1 egg (just to seal and glaze the pasty)

To begin, pre heat oven to 180 degrees.

For the mincemeat:
Soak the mincemeat with some brandy or rum (to taste), give it a good glug, after all it is Christmas! Leave to sit for a few hours or overnight if you you wish.

For the pastry:

Add the flour in to bowl with salt
Add the margarine and lard
Gently rub this together so it all mixes in to like a crumble mixture, you want the pastry to be nice and short.
Add sugar and mix in well
Then gently dribble small quantities of water a bit at a time until you get a consistency were the mixture just comes together but isn’t too dry.

How to prepare the pastry:

On a floured surface, roll out two thirds of the dough and cut out 12 rounds using a 2-½ inch fluted cutter. Rub a small amount of butter around each of the tins and then use the pastry to line the tin. Fill with mincemeat.

Re-roll remaining pastry and trimmings and cut out another 12 circles using a 2 in cutter. Dampen edges of circle and place on pies. Seal edges, brush tops with beaten egg and cook for 20 minutes.

Once the pies are just turning a nice golden colour, remove from the over and set a side. When cooled sprinkle with icing sugar.

If you want to make some brandy butter, I use Linda Qualtrough’s fool proof and simple recipe. It goes along the lines of:
1 large tablespoon margarine
A dash of milk
Then add about half to 3/4 of a pack of icing sugar, followed by the brandy to taste. You can add more icing sugar, and booze depending on how you like it!

Gourmet Shark Tip: While the pies are still warm, plate some up and add the brandy butter to gently melt over the top! Delicious!

I got myself a couple of bottles of the Green Mann Spring water to try. This is a local water from the lowlands of Ballbrooie, not far from St Johns. What it says on the bottle is that the rain that falls on the Slieau Whallin hill runs down to create subterranean streams into Ballabrooie and these waters then rise up hundreds of feet below ground to make a pure natural water, all of which does sound rather nice! Not being a water expert I chilled the bottle in the fridge overnight, I did once hear that most of the flavour of water is determined by the temperature!. After chilling I cracked open the Grolsch like bottle seal (like the ones we used to collect as key rings when we were younger!) and poured a nice glass. It was really pretty good – for water anyway. It tasted crisp and fresh for a still spring water. I don’t think I will be buying it all the time as I don’t mind the local tap water, but for the ocassional dinner party or gathering I think I will definately get a few bottles and it comes in still or sparkling as well which is good.

Gourmet Shark verdict – quirky bottle with a nice clean fresh taste. Definate thumbs up and hope people at least give it a try.

Christmas comes to Paddy’s Market, bringing more mouth-watering produce than ever before…

Food lovers from all over the Island regularly flock to Paddy’s Market in Port St Mary for its great variety of delicious, quality produce. Now, the team behind Paddy’s is planning two special Christmas markets, so you can fill your basket with seasonal eats, pick up great new food ideas and support local business as you go.

Paddy’s Christmas Markets will take place on Saturday 19th December from 10am to 2pm, and on Tuesday 22nd December from 5pm to 9pm. There’ll be stalls laden with a huge variety of fare and as you wander around, you’ll be able to savour the smells, tastes and sounds of the season.

On the fruit and vegetable stall, you’ll find a selection of home-grown and specially imported produce, including familiar favourites and more exotic alternatives. From crisp salad leaves and wild rocket to brussels sprouts, cauliflower and carrots, you’ll find all the perfect partners for your Christmas roast. If you’re feeling adventurous, why not try roasting our purple truffle potatoes in goose fat?

Paddy’s will also welcome Radcliffe’s butchers of Castletown to the weekly markets. Butcher, Tony Crook will be selling their range of award-winning sausages, dry cured bacon and other succulent meats, as well as the usual Christmas trimmings.

At the heart of Paddy’s Market the famous fresh fish and seafood, sourced from local and British waters. The smoked salmon, seafood platters and dressed lobster prepared by Pad, Ian, Dave and Terry were all a big hit last year, so make sure to place your order early this time (pre-order forms are now available).

Moving further afield, there will also be a superb selection of cheese and charcuterie from around the world and the friendly, helpful team will be more than happy to put together a cheese board or suggest the ideal anti pasti for your meal.

The main emphasis at Paddy’s remains on showcasing the best of Manx produce and the Christmas Market is a great way to do just that. They will also have organic herbs and preserves from Staarvey Farm, fresh bread and other baked goodies from Liz at The Good Loaf, and hand-made confectionary from Karl at Cocoa Red. They say that Christmas is a time for indulgence – and who are we to argue?

It’s also a time for enjoying traditional treats: that’s why Paddy’s Chef Ian will be busy preparing homemade gravy, brandy butter, rum sauce, chestnut stuffing, mince pies and Christmas puds for your delight.

When you’re surrounded by food this tempting, it can be hard to wait ’til Christmas Day. The good news is, you don’t have to – following the tradition of German yuletide markets, they will be dishing out piping hot soup, hog roast and bratwursts to all who attend. Lastly, to make sure you’re warmed through and through, Martin from Bushy’s will be serving up gluhwein as well as selling his excellent bottled beer.

So, be sure to head down to Paddy’s Market on the Quay (in front of the Yacht Club) in Port St Mary on 19th and 22nd December and share in the festive spirit.

If you would like a Christmas order form or to join us and set up a stall, contact Tim on 834494.

What you need

Manx Scallops – depends on how many your cooking for, 3 per person is a good amount.
Black Pudding – don’t think it’s made over here I used the Burnley stuff from Shoprite!
Frozen or Fresh Peas
Fresh Mint – Staarvey Farms are good for this
1 shallot
Salt and pepper
Fresh cream – Isle of Man Creameries

What to do

To make the Pea and Mint Puree
Lightly cook the Shallots in a pan with the butter.
Boil the peas for 10 mins until they just start softening up then drain.
With a food processer of blitzer, whizz up the peas, cream, shallots, fresh mint into a smooth puree. You can add a drop of water or cream to get it to a silky consistency. Then set aside

How to cook the Manx Scallops & Black Pudding

Get your pan red hot with a little amount of vegetable oil, the hotter the better!
Place your sliced black pudding on. After a minute turn this over and cook the other side.
Once you have turned the pudding add the scallops too
Remove the black pudding pudding and drain on kitchen roll.

Gourmet Shark Tip: Don’t move the scallops around in the pan, you want them to catch and begin to colour, when you have a bit of colour then turn them. Don’t be scared they don’t need to be cooked for long at all Only a minute to minute and a half each side!

Once both side have good golden colour remove and set aside.

Now build your dish, place a scallop on top of the pudding with the puree around the side.

This is an ideal starter or could be made into a main with a few chunky chips on the side! Delicious and simple!

I have just managed to get hold of the latest times and dates for Farmers Markets being held around the Isle of Man in the lead up to Christmas. So there’s no excuse for not having a Isle of Man food Christmas this year by buying local. I think anyone who hasn’t been along to them yet it can be a bit of an eye opener as to what is actually produced and in season on the island, wrap up and check them out it will be a lot of fun too!

3rd December - Farmers Market at Tynwald Mills, St Johns in the courtyard area outside the Neb Cafe (11am-3pm)

5th December - Douglas Farmers’ Market at the Villa Marina colonnades (10am-2pm)

10th December – Farmers Market at Tynwald Mills, St Johns in the courtyard area outside the Neb Cafe (11 am-3pm)

11th December - Isle of Man Farmers’ Markets, Ramsey will be having Christmas Evening Markets at the Corner of East Street, Ramsey to coincide with Ramsey late night shopping (6pm-9pm)

12th December – Christmas Farmers’ Market, Ramsey, on at Albert Road School (10am-1pm)

16th December – Evening Farmers Market at Tynwald Mills, St Johns in the courtyard area outside the Neb Cafe to coincide with late night shopping at Tynwald Mills (6-8pm)

17th December – Farmers Market at Tynwald Mills, St Johns in the courtyard area outside the Neb Cafe (11am-3pm)

19th December - Douglas Christmas Farmers’ Market at Villa Marina Colonnades, mulled wine, mince pies, and hot roasted chestnuts (10am-2pm)

20th December – Castletown Christmas Farmers’ Market will be at the Southern 100 club house on the bypass (1.30pm-3.30pm)

18th December – Isle of Man Farmers’ Markets, Ramsey will be having Christmas Evening Markets at the Corner of East Street, Ramsey to coincide with Ramsey late night Shopping (6pm-9pm)

19th and 22nd December - Paddy’s Market, Port St Mary will be holding their Christmas Continental Market under canvas, there will be plenty of stalls plus music and Gluvine. 19th (10am – 2pm) and 22nd between (5pm-9pm)

23rd December – Evening Farmers Market atTynwald Mills, St Johns in the courtyard area outside the Neb Cafe to coincide with late night shopping at the Tynwald Mills (6pm-8pm)