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The Dairy Deli, Farm Shop and Cafe

The Dairy Deli farm Shop is now located back at Three Gates Farm.

Opening Times:

Monday - Friday 8.30am - 4pm

Weekends and Bank Holiday 10 - 4pm

Hot drinks and delicious snacks available plus a full range of Calbourne Classics Products



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Lovely Food Ideas

Quick Creme Brulee

This is a very quick pudding that will make everyone think you've been slaving over a hot stove! Just don't let them know how easy it is!

Ingredients:
Calbourne Classics greek-style yoghurt (or wholemilk yoghurt)
Fruit, such as cherries, raspberries, peaches - anything really!
Golden granulated sugar (or any sugar!)
Icing sugar for dusting

Method:
Spoon the yoghurt into ramekins, small dishes (or even teacups), making one for each person.  A pot of yoghurt is more than enough for 6!
Push your chosen fruit into the yoghurt, ensuring that there is a 5mm or so gap at the top of the ramekin.
Smooth the top of the yoghurt-fruit mix, and evenly spread enough sugar to cover to a depth of a couple of mm (probably 3 teaspoons)
Put under a hot grill until the sugar melts - but don't let it burn!  You can get clever with a blow-torch, but the grill is easier.
Chill straight away in the fridge for 20 minutes or so.
Dust over the icing sugar and serve with a sprinkling of fruit.

Ingredients

Greek-style yoghurt 500ml


Creamy Rabbit Casserole

This recipe is a great way to make an incredibly cheap and tasty casserole with Island wild rabbit and seasonal vegetables and herbs. We adapted this recipe from the BBC's Economy Gastronomy.

2 tsp flour
1 rabbit, jointed
1 tbsp vegetable oil
leek, cleaned, trimmed, chopped
1 onion, peeled, roughly chopped
1 celery stalk, chopped
-1 tsp whole white peppercorns
4 garlic cloves, peeled & crushed
6 fresh sage leaves
large sprig fresh thyme
300ml white wine
1 litre pints hot chicken stock
600ml double cream

Heat the oil in a pan.  Coat the rabbit pieces in the flour and then fry in batches until golden brown. 
Remove from the pan and keep warm.  Soften the vegetables, peppercorns and herbs in the pan. 
Add the wine and bring to the boil, boiling until the liquid has reduced by half. 
Add the chicken stock and rabbit pieces (if the rabbit is not covered by the stock, add a little more hot water) and simmer gently for about one hour until the rabbit is tender. 
Remove the rabbit and keep it warm. 
Boil the casserole until the sauce has thickened, then reduce the heat and stir in the cream. 
Put the rabbit back into the pan until it is heated through. 
Serve with mashed potatoes and winter root vegetables like carrots, parsnips, turnips, beetroot or swede.

Ingredients

Jointed rabbit
Leek
Onion
celery
garlic
double cream


Finger lickin' Chicken Wings

Finger lickin' Chicken Wings

Hasty, tasty and thrifty! Add some heat to supper time with these sweet and spicy chicken wings. Great value too, feed four for under 2.00!

Ingredients:

1 tbsp Oil of Wight rapeseed oil
1 small Onion, very finely chopped
2 cloves The Garlic Farm garlic, crushed
2 tbsp runny Isle of Wight honey
4 tbsp tomato ketchup
4 tbsp Worcestershire sauce
2 tsp English Mustard
2 tsp Tabasco
8 - 12  chicken wings, tips removed
2 tbsp The Stoneground flour co. plain white flour,  seasoned with salt and pepper

1. Preheat the oven to 200C/gas 6.

2. Heat the oil in a small pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the honey, ketchup, Worcestershire sauce, mustard and Tabasco and simmer very gently for a minute or so.

3. Dust the chicken in the seasoned flour then brush liberally with the sauce. Place on a baking sheet and roast for 30 minutes until well browned and cooked through.

4. Serve with rice or oven chips and a crisp salad (grated carrot salad goes very well) and a few napkins!

Ingredients

Oil of Wight rapeseed oil
brown skin onion
garlic
Terry Willis's clear honey
Brownrigg Poultry chicken wings
Stoneground Flour Co plain white flour


Real Island potato and butternut squash gratin

A very satisfying dish, making the most of this fantastic autumn vegetable. Great as a main dish served with roasted vegetables, or as a side dish with a roast or mid week chops.
Serves 4 6

Ingredients: 1 kg approx of butternut squash - 1 large squash
3 large potatoes
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh sage
Coarse salt and freshly ground white pepper to taste
3 cloves The Garlic Farm garlic, peeled and finely chopped, or crushed in a pestle and mortar
100ml Coppid Hall double cream
100g of Galleybagger or  Gruyere cheese, coarsely grated
Method:
Preheat the oven to 160C. Generously butter an ovenproof dish.  Peel the squash and trim the top and bottom. Cut off the seed-filled bottom, halve it, and remove and discard the seeds. Slice the neck of the squash into cm thick rounds and slice the base into cm half circles. Peel the potatoes and cut them into cm slices. Dont worry if the slices are not all the same thickness, and do use a food processor or mandolin to make the job easier! 
In a small bowl, combine the thyme, marjoram, and sage.   Beginning with the half circles of squash (reserve the more attractive rounds for the top layers), layer about 1/3 of the squash slices in the gratin dish. Sprinkle with some of the herbs and season with salt and pepper. Layer 1/2 the potato slices over the squash layer. Sprinkle with some of the herbs and 1/2 of the minced garlic. Season with salt and pepper.  Repeat, with the last 1/3 of the squash slices on top, sprinkled with the remaining herbs and salt and pepper.
Slowly pour the cream over the top and down the sides of the dish. Add enough to just barely cover the vegetables. Too much cream will result in a soupy gratin. Too little cream will make it dry. 
Cover the dish with foil and bake for 45 to 50 minutes. Remove the foil and sprinkle with the cheese. Continue to bake, uncovered, for 25 to 30 minutes, or until the vegetables are tender, the cream is nearly absorbed, and the top of the gratin is lightly browned. Let the gratin rest for about 10 minutes to absorb all the cream before serving.

Ingredients

butternut squash from Ben Brown
potatoes
Coppid Hall double cream 150 ml


Roast Tomato and Butternut Soup

Roast Tomato and Butternut Soup

Creamy, full of flavour and very warming - this seasonal soup is perfect to serve at a Bonfire party, or team it up with a Graces Bakery French stick and you've got a great lunch!

1 kilo of ripe Isle of Wight tomatoes (Cherry toms have the best flavour)
1 medium Butternut squash from Ben Browns farm in the Arreton Valley
2 cloves Isle of Wight (The Garlic Farm ) garlic
fresh thyme leaves
300 ml Coppid Hall farm double cream
300 ml good quality vegetable stock (water will be fine too)
1 tsp Demerara sugar
freshly ground sea salt and pepper
olive oil


Pre heat oven to 170 degrees C.

Place the tomatoes on a roasting tray and drizzle with olive oil, season well with salt and pepper. Roughly chop the peeled garlic cloves and mix in with the tomatoes. Roast in the oven for 20 30 minutes until softened and starting to colour (20 30 minutes)

Peel the Butternut, and cut into chunks. Place on a roasting tray and season with salt and pepper. Sprinkle with thyme leaves. Roast in the oven until soft and easy to squash with a fork. (approx 30 mins)

When cooked, place the tomatoes and Butternut in a large saucepan. Add the water or stock and sugar and bring to a simmer. Simmer gently for 5 mins. Using a hand held blender, liquidise until smooth (until you cant see or taste any tomato skin in the liquid). Add the cream, season to taste and warm through for serving.

Enjoy with a chunk of fresh bread and butter.

Ingredients

Cherry tomatoes
butternut squash
garlic
Coppid Hall double cream