Two 14 year old cooks from the Isle of Wight have been crowned Create and Cook Competition champions by BBC2’s Masterchef: The Professionals champion, Chef Steven Edwards, winning praise for their impressive use of Island produce as well as £1000 for their school’s food technology department. Read the whole story. Alice Hyde's winning recipe is below.
75g Calbourne Water Mill soft plain flour*
50g butter, chilled and diced
25g Fairtrade golden caster sugar
25g butter, melted
1 dsp clear local honey
125g cream cheese
100ml Isle of Wight double cream
1 tsp clear local honey
Juice of 1 lemon
400g Isle of Wight strawberries, hulled
3 tbsp icing sugar
1. Preheat oven 170C Gas Mark 5
2. Sieve the flour into a large bowl. Rub in the butter, and stir in the sugar. Bring together to form a dough.
3. Roll out the dough on a floured work surface, to the thickness of a 2p coin. Using a 5cm round cutter, cut out 6 biscuits, and place on to a lightly greased baking tray.
4. Bake for 12 -15 minutes.
5. Remove from the tray on to a cooling rack.
6. When biscuits are cold, put into a plastic bag and crush lightly using a rolling pin. Put biscuit crumbs into a bowl with the melted butter and honey and stir together.
7. Place two deep metal rings on a baking tray, press the biscuit mixture into the base and leave to set.
1. Mix together cream cheese, double cream, honey and the juice of half a lemon in a large bowl. Spoon the mixture on to the biscuit base, chill for 20 minutes.
1. Keep 6 whole strawberries. Slice the rest of the strawberries into a bowl, add the remaining lemon juice and icing sugar. Crush with a fork or blend in a food processor. Pour mixture through a sieve to remove any seeds.
To serve: slice the rest of strawberries and place on top of the cheesecakes. Drizzle over the coulis.
*available from The Southern Co-operative Local Flavours range