Island Life June July 2015 June July 2015 | Page 80

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. • Lin e 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.