MANX RABBIT (I.O.M.)
2 lb (1KG) of rabbit (jointed), 10 rashers of streaky bacon, 4 oz (115g) dry, fine breadcrumbs, 1 onion (peeled and chopped fine), 1 tbsp chopped parsley, 1 tbsp chopped thyme, 1 tbsp butter, salt and pepper, ½ pint (300ml) milk.
In a bowl mix thoroughly together the breadcrumbs, onion, herbs and seasoning (make sure everything is cut or grated fine). Cut the rabbit meat off the bone into small strips. Butter the base of a heat-proof oven dish, sprinkle in a thin layer of breadcrumbs. Fill with alternate layers of rabbit meat and breadcrumbs. Cover over the top with the streaky bacon rashers, then pour in the milk. Cover the dish and bake in an oven at 325F (170C) for 2 hours, add in a little more milk at the end if needed and uncover the dish for the last 20 minutes to brown the top layer.
RABBIT & SAUSAGE STEW (I.O.M.)
2 lb (1Kg) rabbit (jointed), 1 lb (500g) pork sausages (cut into quarters), ½ lb potatoes (sliced into medium thick rounds) ½ lb (250g) carrots (finely sliced in thin rounds), ½ pint (300ml) milk, ½ pint (300ml) chicken stock, salt and pepper to season, 1 tbsp flour, 1 tbsp chopped parsley, 1 tbsp chopped thyme.
In a large saucepan (or casserole dish) layer the rabbit joints, sausages, potatoes and carrots – season each layer with the herbs and spices. Add the milk and chicken stock. Cover and cook on a gentle simmer for 2 hours on the hob, or in the oven for 2 hours at 325F (170C). Blend the flour with a little water and stir into the casserole after two hours, cook for a further ½ hour (30 minutes) uncovered.
CUP PUDDING (I.O.M.)
This dessert is so called because all the main ingredients are all weight out with a tea cup – equal measures go into the mixing bowl to make the batter for the steamed pudding.
1 teacupful of the following: flour, shredded suet, fine-dry breadcrumbs, mixed dried fruit, honey, milk. Also 1 tsp bicarbonate of soda, 1 tsp ground cinnamon.
Dissolve the bicarbonate of soda into the milk and then in a mixing bowl mix all the ingredients together. Beat thoroughly with a spoon so that everything is mixed without lumps. Spoon the batter into a small greased pudding basin. Cover with baking parchment and foil, tie off with string, and steam for 3 hours. Serve with warmed, runny honey (and custard if preferred).
APPLE & HONEY SPONGE (I.O.M.)
2 lb (1Kg) apples, 4 tbsp honey, 4 oz (115g) butter, 2 oz (60g) sugar, 2 eggs, 4 oz (115g) self-raising flour, pinch salt
Peel and core the apples, slice, and stew in a saucepan gently with 2 tablespoons of honey for 7 minutes. In a buttered pie dish or tart tin lay the stewed apples evenly over the base. In a small mixing bowl beat together (cream) the butter and sugar, then the remaining two tablespoons of honey, until white and fluffy. Beat in the eggs, then fold in the flour and salt. Pour this batter over the apples in the dish. Bake in an oven at 350F (180C) for 25 minutes. Serve with cream.
SODA BONNAGS (I.O.M.)
8 oz (225g) flour, 1 tsp bicarbonate of soda, 1 tsp cream of tartar, 2 oz (60g) butter, ½ pint (150ml) buttermilk.
Sift the flour, bicarbonate of soda, and cream of tartar into a mixing bowl. Rub in the softened butter with your finger-tips, until a breadcrumb like consistency in the flour is made. Add the buttermilk and mix into a light dough – knead this dough until smooth and silky (add extra flour if needed to stop it being sticky). Flatten out the dough to an inch (2.5 cm) thick. Using a pastry cutter cut out small rounds and place them on a buttered baking sheet or tray. Bake in a hot oven at 425F (220C) for about 10 minutes, until the scones are well-risen. Remove from the oven and when still warm split them in half and serve with butter (or cream) and jam.
SODA CAKE (I.O.M.)
1 lb (500g) flour, pinch of sea-salt, 1 tsp bicarbonate of soda, 1 tsp cream of tartar, 1 oz (30g) butter, 4 oz (115g) currants, 4 oz (115g) caster sugar, ½ pint (300ml) buttermilk.
Sift the flour, bicarbonate of soda, and cream of tartar into a mixing bowl. Rub in the softened butter with your finger-tips, until a breadcrumb like consistency in the flour is made. Mix in the currants and sugar then add the buttermilk and mix into a light dough – knead this dough until smooth and silky (add extra flour if needed to stop it being sticky). Flatten out the dough to just over an inch (3 cm) thick, square it up, and place it on a buttered baking sheet or tray. Bake in an oven at 350F (180C) for about 35 minutes, until well-risen and golden brown. Remove from the oven and serve with thick cream and a little jam.
CINNAMON FRUIT LOAF (I.O.M.)
12 oz (340g) flour, 1 tsp bicarbonate of soda, 2 tsp ground cinnamon, 6 oz (170g) butter, 4 oz (115g) sugar, 12 oz (340g) mixed dried fruit, 4 oz (115g) chopped candied peel, 1 tbsp golden syrup (corn syrup), ½ pint (300ml) buttermilk.
Sift together the flour, bicarbonate of soda and ground cinnamon into a mixing bowl. Rub in the softened butter with your finger-tips, until a breadcrumb like consistency in the flour is made. Mix in the sugar, dried fruit and candied peel. Stir in the golden syrup (corn syrup) then the buttermilk, and beat well into a loose batter. Spoon into a greased loaf tin and bake at 350F (180C) for 1 and ½ hours (90 minutes) or a little longer until done.
MANX SLIM CAKES (I.O.M.)
These are thin, oblong (rectangle) shaped griddle cakes, very popular on the Isle of Man.
1 lb (500g) flour, 1 tsp bicarbonate of soda, 1 tsp cream of tartar, 4 oz (115g) lard, pinch sea-salt, 3 oz (85g) sugar, 3 oz (85g) currants, 1 egg, 1/3 pint (200ml) buttermilk.
Sift the flour, bicarbonate of soda, and cream of tartar into a mixing bowl. Rub in the softened lard with your finger-tips, until a breadcrumb like consistency in the flour is made. Add the salt, sugar and currants, stirring them in. Mix in the beaten egg and enough buttermilk, gradually, to make a soft dough. Gently knead the dough until soft and silky. Roll out the dough thinly on a floured work-surface and cut out oblong (rectangle) shapes. Place them on a buttered griddle to cook (or large frying pan) – cook on each side for a few minutes. Place on a plate, sprinkle over sugar, and serve. A ground cinnamon and sugar mix is sometimes sprinkled over, or the slim cakes are served with a thin coating of jam.
TANROGANS & CHEESE SAUSE (I.O.M.)
Tanrogans are scallops, and this is a simple first course which is popular on the Isle of Man.
Scallops: 4 large scallops, ¼ pint (150ml) milk, 1 small onion (peeled and chopped), 1 bouquet garni (bag of herbs) salt and pepper to season. Cheese Sauce: 1 oz (30g) butter, 1 oz (30g) flour, ¼ pint (150ml) milk (reserved from the tanrogans), 3 oz (85g) grated Cheddar cheese. To Serve: ½ lb (250g) potatoes – boiled then mashed with 1 oz (30g) butter and 1 tbsp milk, chopped parsley.
Remove the tanrogans (scallops) from the shells, trim them, and put them in a pan with the milk, onion and boquet garni and seasoning. Simmer very gently for 7 to 10 minutes depending on the size of the tanrogans – make sure they are soft and tender. Clean, wash and drain the scallop shells. When the scallops are done strain everything out and reserve the milk. Cut the scallops into bite sized pieces and replace them into the cleaned shells. To make the mash peel, slice and boil the potatoes for twenty minutes, then mash with the butter and a little milk. Using a piping bag fill it with the mash and pipe an attractive border around the scallops in their shells. To make the sauce melt the butter in a small saucepan, blend in the flour and cook this out for a minute or two. Gradually add in the reserved milk on a low heat making sure there are no lumps. Bring the milk to a boil, reduce and stir all the time until it starts to thicken. Reduce the heat, season with salt and pepper and add in the grated cheese. Sir this until it is all melted, then remove from the heat. Spoon a little of this cheese sauce all over the tanrogans in their shells then bake under a hot grill or in the oven until golden brown. Garnish with a little chopped parsley and serve.