Top Drawer 17th - 19th January

We are excited to be exhibiting at Top Drawer this weekend. Do come and see us in the Food Emporium stand F-E23


Top drawer

New Great Taste Award Gift Box

We are launching our new Great Taste Award Gift Box.
Inside the packaging you will find one of each of our award winning products:

Spiced Fig balsamic vinegar and dip
Cherry Vinegar
Blackberry Balsamic vinegar and dip
Raspberry vinegar

A great gift for food lovers.


GTA Gift box

Top Drawer January 2016

We are exhibiting at Top Drawer at Olympia on January 17th -19th. Do come and visit us in the Food Emporium stand F-E23.

www.topdrawer.co.uk


Olympia

Roasted Red Pepper Dip

3 large red peppers, roasted
1 handful of toasted walnuts
5 Tbsp Piri Piri dressing and marinade
1 handful of breadcrumbs (optional)
Pomegranate syrup (optional)

METHOD
Use a blender to whizz the roasted peppers and walnuts
Slowly add the Piri Piri and blend to the desired consistency
Serve with freshly toasted sourdough and a herb salad


Piri Piri Postcard

Moroccan Spiced Lamb

Combine fresh mint, Spice Fig Balsamic, chopped dates and toasted pine nuts with a little cold pressed rapeseed oil.
Press mixture into a boned leg of lamb cavity, tie with kitchen string.
Spread a little more spiced fig over the meat.
Place in a roasting tin, cover and roast in oven (pre heated to 180 C) for 40 minutes per kilo (20 min/pound) or until cooked to your desired taste.
Remove from oven and rest for a while.
Meanwhile make the jus
Place the roasting tin on a stove over a medium high heat add a splash of red wine and enough water to make a jus.
Allow to bubble until reduced a little.
Carve the lamb and serve with the jus, couscous and a fresh green salad


Moroccan Spiced Lamb

New Spice Gift Box

’Tis the season to unleash more culinary creativity with our new 4 bottle spice gift packs. Ideal as a gift or simply as a treat for yourself.

Inside the packaging you will find Chilli balsamic vinegar and dip, Blackberry Cardamom balsamic vinegar and dip, Raspberry balsamic vinegar and dip,
Spiced Fig balsamic vinegar and dip


Spice Gift Box

Great Taste Award Success

We are delighted that our Cherry Vinegar was selected as a Great Taste Award winner 2015. Great Taste, the largest blind-tasting food awards scheme in the country, organised by the Guild of Fine Food, have been described as both the Oscars of the food world and the epicurean equivalent of the Booker prize. Put simply they are the acknowledged benchmark for speciality food and drink.
The judging process is thorough with 405 judges, including food critics, chefs and food writers, blind-tasting 10,000 different products over selected days from May to July at various venues and specialist test centres as well as Guild HQ in Dorset.


GTA 2015

Recipe - using Wild Island PiriPiri Spicy Sweet Potato Wedges

2 large sweet potatoes
5 tbsp Wild Island PiriPiri

Method

Pre heat oven to 200C
Slice the sweet potatoes into wedges, place on baking sheet
Drizzle with PiriPiri, toss to coat well
Roast for 25 – 30 minutes


Sweet Potato

New Wild Island Piri Piri Dressing and Marinade

We hope you are going to love our new Piri Piri Dressing and Marinade. A fantastic way to spice up your favourite dishes. Marinade spatch-cocked chicken for a great BBQ or pour into a casserole to give it an Iberean flavour.


Piri Piri

Seasonal 4 Bottle Gift Packs now available!

’Tis the season to unleash culinary creativity with our new 4 bottle gift packs. Ideal as a gift or simply as a treat for yourself.

Inside the seasonal packaging you will find warm spiced fig balsamic, vibrant raspberry vinegar, versatile chilli oil and fruity blackberry balsamic.


4 bottle Gift Pack.jpg

Fit2Cook competition 2014

Well Done Alice and Jo who won £1000 for their school (Sandown Bay Academy) at the finals of the 2014 Create & Cook Competition (www.fit2cook.co.uk)


Fit2Cook 2014

Wild Island are featured in the June 2014 "Coast" Magazine

Editor Alex Fisher wrote " From delicious blackberry balsamic and cherry with chilli, her recipes have taken the foodie world by storm."


Coast June 2014

Wild Island in the Guardian

Don’t miss reading about Wild Island in the Guardian – we’re delighted to be featured in the ‘Behind the scenes’ section of the Cook Supplement.

Guardian article#


Behind-the-scenes

Partridge Breast with Blackberry Balsamic

On Sourdough Crouton with Blue cheese and Griddled Pears

4 tablespoons Wild Island Blackberry Balsamic
4 Brownrigg Partridge Breasts
1 tablespoon Oil of Wight cold pressed rapeseed oil
50g crumbled IOW Blue Cheese
4 slices Island Bakers Sourdough Bread
6 Blackberries
2 Pears
3 handfuls Fresh Spinach and Rocket
Freshly ground black pepper

This particular recipe as well as giving a taste of the Isle of Wight in
Autumn and indeed Christmas with the nickname ‘Partridge in a Pear tree’
showcases the Great Taste award winning Wild Island Blackberry Balsamic

- Heat griddle pan
- Slice sourdough on the diagonal, brush with a little rapeseed oil. Griddle for
a couple of minutes each side and remove from pan.
- Slice pears into 6 lengthways, core then griddle until tender and remove
- Prepare salad leaves and arrange on serving plates
- Place griddled sourdough on each
- Season partridge breasts with freshly ground black pepper
- Heat a little more oil in pan and pan fry partridge breasts for 2 -3 minutes
each side (depending on how rare you would like them)
- Remove from pan and arrange on top of sourdough along with the pears
and blackberries.
- Crumble IOW blue cheese over.
- Return pan to the heat and add Blackberry Balsamic. Allow to bubble
- Drizzle over et voila!
- Serves 4


Blackberry_balsamic

Great Taste Awards success

Wild Island are delighted to be celebrating success in the Great Taste Awards 2013.

Blackberry balsamic dressing and dip was awarded 2 stars with the judges commenting: “A great amount of blackberry on the nose, very well balanced with the balsamic not too acidic,leaving the blackberry to sing. Judges thought that it excels as a fruit vinegar.”

Spiced fig balsamic dressing and dip also wowed the judges. According to the panel this was… “Gorgeous. A rich dark colour and quite pungent. We think the flavours are well balanced; we can taste the figs and the cinnamon and we like the chilli kick. The flavours still linger even with the heat. A very good product.”


GTA 2013

Exciting new product range launched

We are very excited to be introducing our new range for 2013 in fabulous apothecary style bottles with cork stoppers. As well as offering some fantastic new flavours which can be used on their own to add an extra dimension to culinary creations we also encourage customers to mix and match products, bringing a little alchemy into the kitchen. Try blackberry balsamic with rosemary oil and bay and juniper with chilli.


oils and vinegar1

Cowes Food Show 2012

We had a brilliant day, yesterday at the Cowes Food Show 2012, made all the better by the sun shining and the masses of people.
Had some really great feedback from the public, who love the local Wild Island produce.
Many thanks to Red funnel for organising the event, we are looking forward to the next one…


Red Funnel Market 2.jpg

Cowes Food Show 2012

We’re delighted to be at the Cowes Food Show on Sunday 5th August 2012. We’ll have all our lovely oils, dressings and vinegars to taste and buy direct. Freshly baked flapjacks and honey bars and we will also be unveiling our great new range of Cooks Soaps made on the Island by Willow Herb.

The Food Show marquee will be outside the Redjet terminal in West Cowes from 9am – 5pm.


Cowes Food Show

Rhubarb Chutney

Along with asparagus, rhubarb is up early in Spring. This chutney is the perfect companion to rare breed pork chops or crispy slices of belly pork.

Ingredients:
1/2 onion
3 stalks of rhubarb
2 tablespoons of water
4 tablespoons of sugar
2 tablespoons of white wine vinegar
1/4 teaspoon of 5 spice

Finely chop the onion and soften in a pan with a few drops of oil. Chop the stalks of rhubarb into 2cm chunks and add to the onion. Add the water and cook until soft. Then add the sugar, vinegar and 5 spice bubble for another 10 mins on a low heat.

The chutney is best served when cold and will last up to week in the fridge.


rhubarb_chutney.jpg

Mousetrap Pesto

The store cupboard is at a low ebb and with my supply of pine nuts gone, the basil wilted and rocket spent the time has come to innovate or starve. The unseasonably warm winter has meant the flat leaf parsley still sprouts and is perfect blitzed with a little Oil of Wight, finely grated cheddar (that even the mices would turn there noses up at), the last squeeze of dried up lemon and a hand full of toasted sunflower seeds. Seasoned with sea salt and black pepper the resulting pesto is a great partner to a large bowel of penne tossed through the drained pasta over heat.


Flat Leaf Parsley