Island Life Magazine Ltd August/September 2013 | Page 109

FOOD

Beach Hut

cocktail
delight
PINK PUSSYCAT
A refreshing citrus drink perfect for a
summer's day.
• Take wine glass
• Half fill with grapefruit juice

Salt beef: a
taste of the
East End

• Half fill with orange juice
• Drizzle in some grenadine. Watch it
settle in the bottom of the glass.
• A slice of strawberry to the side of the
glass
• A straw
• Serve. Add a shot of vodka if you want to
give it a kick!

By Mark Horton
French Franks

Celebrate summer at Hambrough

Salt beef! A classic combination and one
to try; the best Island produce served East
End style.
Beef is supplied by Bill Tuffrey, a
Shanklin-based wholesale butcher, from
now until Christmas he uses cattle from
Rowlands farm in Ryde, grass-finished by
farmer Alan Aylett.
Meat is hung for 21 days; the briskets
then spend seven days in a curing brine
of salts, spices and salt petre - a major
component of dynamite so not easy to get

To celebrate warm summer evenings

this opportunity to ask the chefs

and to give everyone the chance to

about their barbeque secrets and get

enjoy the sunset over Ventnor Bay,

useful hints and tips for creating a

onions, carrots, celery and bay leaves for

The Hambrough is offering garden

wonderful summer meal at home.

four hours until really tender. Each week

barbeques on Sunday evenings
throughout August.

You can imagine ourselves sitting

hold of!
The cured briskets are cooked with

there is a hot special served from the liquor

next to the sizzling barbeque with

on toasted bagels with mustard mayo and

a Hambrough Sunset Mojito in

gherkins. It can also be served cold and is

summer produce cooked to perfection

your hand! For bookings call 01983

delicious. If you have leftovers try making

on the barbecue and try smoked

856333.

a salt beef hash, simply fry with some

Enjoy a taste of the Island's

meats from the smoke house. Take

crushed potato and beetroot.

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