SULTANA Hoque’s winning recipe in the “I Love Manx Amateur Chef of the Year” contest at the weekend uses the very best of Manx produce. We have the complete recipe here for you to try yourself.
We also include runner up Chris Callow’s recipe for his Hungarian pork rosti.
If you try either of the recipes, let us know how you did (good or bad!) by e-mail at newsroom@isleofman.com
Manx Queenies with Manx Squash - Sultana Hoque
INGREDIENTS:
Manx Queenies
An equal quantity of monkfish
Manx Squash (any in season)
Wild Garlic
Ginger
Salt
Coriander
Onions
Manx Rapeseed oil
Ground Spice
Five Spice
Whole Spice
METHOD:
• Saute the Squash in Oil until nearly soft
• Add garlic and ginger
• Continue to Saute
• Add the spices and sauté for two minutes longer
• Add queenies and monkfish and cook until cooked thoroughly and hot, but not for too long - approximately 2 minutes
HUNGARIAN PORK ROSTI - Chris Callow
INGREDIENTS:
2 free range Manx pork chops
1 Manx egg
bunch of parsley
Seasoned flour for coating (from Laxey Glen Mills)
Ground carroway seeds
1 pot soured cream
1 clove garlic (crushed)
1 Manx red onion
1 Large Manx grated potato
METHOD:
• Trim and flatten the chops
• Coat in seasoned flour
• Beat the egg with salt, chopped parsley, carroway seeds, flour and sour cream until smooth
• Add crushed garlic, chopped onion and grated potato to mix
• Coat pork to cover all surfaces
• Fry for 5 minutes on each side and then drain
• Top with a dollop of sour cream and scatter with sautéed garlic.
• Serve with green salad
See also . . .
• How to cook queenies
• The history of queenies
• Queenies shumai recipe
• Queenies with garlic and lemon recipe
