It was great news for the Isle of Man’s  Scallop and seafood industry this week as the Islands Manx Queenies took the top prize at the 2011 Sustainable Seafood Awards at the Billingsgate Seafood School.

The Manx Queenie entry was amongst six finalists that included the Welsh Assembly for their Spider Crab entry and the Wild Alaska Seafood Marketing Institute for their Alaskan Cod, to name but a few. The standard was extremely high with each finalist presenting the case in half hours presentations. The Isle of Man Director of fisheries Andy Reid led the Manx presentation before an audience of industry experts, food journalists and supermarket seafood buyers.

The panel of judges awarded the victory to the Manx Queenies for the particular work the industry had done in conservation of the seabed through management of the scallop beds and methods used to fish the Queenie, which all help to sustain the Manx Queenie and the environment in which it lives and breeds.

On the Isle of Man the Queenie is something of a local delicacy and can be served many ways. Traditionally it is served with wild garlic and bacon. You can buy them in local fishmongers and supermarkets and they are served in many pubs and restaurants.

Apparently last weekend saw the World Bonnag Making Championships take place in the heart of Dalby on the east side of the Isle of Man. For those of you not familiar with Bonnag, it’s a traditional Manx recipe similar to a scone. There were different classes for children, men and women with the overall winner getting the Isle of Man Creameries Trophy.

I am trying to track down some more information on the winners and how the evening went so will hopefully come back with some more news soon!

In the meantime check out my Manx Bonnag recipe

That’s the message from Chris Lennon of Radcliffe Butchers of Malew Street in Castletown. Chris or ‘Lenny’ as he is also known is stressing this message following on from National Butchers week that was held between 15 and 20 March.

Radcliffe Butchers has been supplying the highest quality local Manx meat for over 27 years in Castletown and they pride themselves in offering the highest standards of produce, choice and personal service.

Chris commented ” It’s about building up a personal relationship with our customers. We can offer advice on the choice of meat, the right cut and also how you can prepare, carve and serve the meat to ensure that you get most satisfaction from the dish.By supporting your local butcher you are also supporting the Manx farming industry and also the local countryside and whats more, local Manx meats are packed full of flavour.”

So take the time to visit your local butcher or head to Castletown, but if you can’t, then all is not lost as soon you will be able to shop online at www.radcliffebutchers.com

Some dates for the diaries for all you Isle of Man food lovers out there.

Isle of Man Queenie Festival 1 July 2010 – 5 July 2010

The islands first food festival and now in its third year, The Isle of Man Queenie Festival is an annual event held to celebrate one of the Island’s favourite local seafoods , the Queen Scallop, more commonly known on the Isle of Man as the Queenie. Lots of family fun and entertainment, cooking demos, barbecues, recipe competitions and Marine fun.

Southern District Agricultural Show 31 July 2010 – 1 August 2010

An Agricultural Show held at the Great Meadow, Castletown. Lots of livestock, local producers, cookery, stalls, Young Farmers and a great day out for all the family.

Royal Manx Agricultural Show 13 August 2010 – 14 August 2010

The Isle of Man’s showcase farming and producer show.Dog show , Horse show, motor bike display , Craft stalls , Falconry Displays . Lots of livestock, local producers, cookery, stalls, Young Farmers and a great day out for all the family.

Isle of Man Food & Drink Festival Dates to be confirmed

The Isle of Man Food & Drink Festival is a celebration of the very best of Manx produce. The festival normally takes place in September at the Villa Marina gardens. Check out the 2009 Isle of Man Food Festival here.

If and when I find out more I will post them up here.

On these cold winter days it’s always nice to enjoy a warm and comforting bowl of soup. As the weather has been that bad recently I have tried out a few new ones. I picked up some local mushrooms from Greeba Farm and it all came together really well and packed full of flavour.

Serves 4- 6 depending on how large your bowls are!

What you need

1 large pack of Greeba Farm Mushrooms
2 large knobs of butter
1 finely chopped onion
2 teaspoons fresh thyme leaves
1 clove of garlic finely chopped
1 good pinch of salt
1 pint of chicken stock
1 good pinch of black pepper
1/3 cup of brandy
2 cups of double cream
Crusty Rolls and lashings of butter

What to do

Whizz up the the mushrooms till they are all coarsley chopped (in a food processor or by hand if your the patient type!)

In a large warm pan melt the butter and then add the onions, garlic and lightly cook until the flavour are released
Then add the mushrooms thyme and gently cook over a moderate heat for 10- 12 minutes, or until the moisture has come out of the mushrooms
Season with salt and pepper, then add the chicken stock
Let this simmer for around 15-20 minutes, stirring occasionally
Finally add the cream and stir well until this has all warmed through.

Gourmet Shark Tip
10 minutes before serving turn your oven on high till its warm and then add the crusty rolls to warm through for 5 minutes.

Serve with warm crusty rolls or bread and lots of butter! Delicious.

Lamb is my favourite of all the meats and Rosemary is one of my favourite herbs (well one that I can talk about anyway!) The combination of these flavours come together to make a really mouth watering treat. Manx Lamb is really good quality, tender and packed full of flavour, so why not give it a go.

Serves 2

Gourmet Shark Tip: Prepare the lamb chops and the marinade 24 hours before serving. Or if your in a rush at least 4 hours

What you need
6 lamb chops

For the marinade
2 table spoons of chopped fresh rosemary
8 chopped fresh mint leaves
2 tablespoons freshly squeezed lemon juice or lime juice
1 tablespoon grated lemon or lime zest
2 peeled garlic cloves
a glug of olive oil or vegetable oil
a good pinch of salt and pepper

What to do

Whizz all the above ingredients together or mash them all up using a mortar and pestel until its nice paste
In a large plastic bag or bowl, mix the lamb chops with the marinade and either seal or cover. Then place in the fridge for at least 4 hours up to 24 hours

Gourmet Shark Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking

Get a frying pan or griddle pan and get this really really hot, the hotter the better.

Place lamb chops on the griddle pan and fry these for about 4-5 minutes each side or till they are to your required doneness (I like it a little pink in the middle, but not underdone.)

Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale. Make this a regular dish!

Last year I didn’t really pay much notice of what types of eggs I was eating until one day a friend of mine gave me a box of Gelling’s Free Range Chicken Eggs. One Omellete later and I have to say I have never gone back to the bland supermarket eggs that I once ate.

Gelling’s Farm is based in Baldrine and you can see the Chicken barns from the road as you are driving to Laxey. The Chickens have loads of room to run free around the fields and shelter in the barn if they wish, all contributing to the health of the Chickens and ultimately the flavour of the eggs. I also recently read that they are struggling to keep up with local demand, so word has obviously got around and this year it is reported that Gelling’s will produce a million eggs for sale on the Island this year – fantastic.

Compared to the awful supermarket eggs, I would describe the Gelling’s eggs as tasting stronger,  richer with a more buttery flavour, which in my mind ticks all the boxes. Gelling’s will produce a million eggs for sale on the Island next year.

So its a big thumbs up to  Mark Baines and Tracey Gelling (and all the Chickens!) for all their hard work and effort in to producing such a great product. And if you want to get your hands on some, you can purchase them direct from the farm shop,  via Isle of Man Creamery’s daily milk rounds, or local supermarkets.

Gourmet Shark verdict: Eggselent great tasting eggs from happy Manx Chickens. Once you’ve tried you will never go back to the dark side!

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!

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.