Ronague Bay Cocktail Isle Of Man Recipes

RONAGUE BAY COCKTAIL (ISLE OF MAN)

Steps:

• Fill a long glass with the ice.
• Put whiskey, lime juice and sugar in a shaker.
• Shake well.
• Pour over ice.
• Garnish with Lime slices.

AULD ALLIANCE: POTTED FRENCH BLUE CHEESE AND SCOTCH WHISKY PATE

Steps:

• Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.
• Now add the whisky drop by drop, and stir into the creamed blue cheese.
• Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.
• Season with freshly ground black pepper to taste and pack into ramekins.
• Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.
• Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.

MANX STYLE BERRY BONNAG

Steps:

• Preheat oven to 350 F (175 C) and have ready a greased 8" round cake tin.
• Place lemon juice into a measuring cup, then pour in enough milk to fill it to the 1 cup line; do not stir; set aside for 10 minutes.
• Meanwhile, mix together the dry ingredients, then rub in the butter with your fingers until it has been incorporated into the flour; stir in berries.
• Add the vanilla and the milk mixture, stirring to enough to combine, leaving no dry patches; be careful not to overmix.
• If the dough appears overly wet and sticky, you may need to add some extra flour - this will vary based on the humidity of the day; the dough should be somewhat tacky and wet, but not like a wet batter.
• Sprinkle some extra flour onto a clean surface and then a bit more onto the top, dusting your hands as well; knead gently and very very briefly - only a few times, just to form the dough into a soft, still slightly wet ball.
• Place the dough into the prepared pan and slash the surface with a big X using a sharp knife; brush the top with a little bit of milk.
• Bake for 45-55 minutes until a toothpick comes out clean and the bread has risen, is golden brown, and sounds hollow on the bottom.

SWEET ORANGE BUTTER

Steps:

• Put all ingredients in bowl and mix until all ingredients are combined.
• Spoon into one or several jars or containers and refrigerate.
• NOTE: This is best made with REAL butter not margarine.

AULD ALLIANCE: FRENCH ROQUEFORT CHEESE AND SCOTCH WHISKY PATE

Steps:

• Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
• Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
• Serve the pâté with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!

VIKING BLOOD COCKTAIL

Steps:

• Pour Aquavit and tia maria over ice cubes in a highball glass. Fill with soda stir, and serve.

ISLE OF WIGHT FARMHOUSE CAKE

Steps:

• Set oven to 350*F or Mark 4.
• Well greate a 2 lb loaf tin.
• In a bowl, rub the fat into the flour until it resembles fine breadcrumbs.
• Add all the dry ingredients and fruits except the soda and mix well.
• slightly warm the milk in a pan and add the soda. Make a well in the centre of the mixture, add the milk and the well beaten egg and stir thoroughly together.
• Put the mixture into the loaf tin and arrange a few slices of peel along the top.
• Bake for 2 to 2 1/2 hours until nicely brown and a skewer pushed into the center comes our clean.
• Leave to stand for a few minutes and then turn out onto a rack to cool.