Recipes

Caramelised Red Onion, Cherry Tomato and Goat Cheese Tarte Tatin

Entry Number 149

2017 finalist

Lena Revidon from Headington Prep School

We love apple or pear tarte tatin for pudding, but as I prefer savoury food than sweet, I thought I can create savoury tarte tatin. I have tried with various ingredients, but we finally come to the conclusion that this combination is the best! Hope you like it as much as we do :-)

1. Heat the oven to 190°c.
2. Heat the oil in a pan, and cook onion over a medium heat stirring frequently for 10 mins, or until the onions softened and browned slightly.
3. Add molasses/dark treacle/soft brown sugar and a pinch of salt and cook for another 5 mins.
4. Roll out the pastry, cut in size of top of the tin/mould.
5. Grease the tin, place tomatoes in the centre of the base of the tin, cover with onions.
6. Place the pastry on the top, tuck the edges down inside of the tin.
7. Bake for 20-25 mins, until the pastry is golden and crisp.
8. Remove from the oven and cool it for a few mins.
9. Turn out carefully over the plate, put goat cheese, and put back in the over for a few minutes to grill the cheese.
10. Decorate with balsamic graze. Serve while it is hot! Bon appétit :-)
Ready-rolled puff pastry sheet (about 90g)
1 large red onions finely sliced
1/2tsp molasses or dark treacle or soft brown sugar
2tbs olive oil
80g cherry tomatoes (cut in halves)
60 g Goat cheese log sliced (about 1cm thick)
Salt (for seasoning)
Balsamic graze (for decoration)

Chocolate and Salted Caramel Fondants

Entry Number 149

2017 finalist

Lena Revidon from Headington Prep School

Fondant au chocolat is my favourite French chocolate cake recipe. My brother loves salted caramel, so we thought we can mix both chocolate and salted caramel to create something more exciting! We serve with rich (but not too sweet) vanilla mascarpone cream to enhance the lovely flavour of dark chocolate and salted caramel.

1) Heat oven to 200°c.
2) Put chocolate pieces and butter into a heatproof bowl. Place the bowl over a pan of simmering water. Gently melt chocolate and butter together, then remove from the heat and stir until smooth.
3) In a separate bowl, mix egg, flour and sugar.
4) Pour the melted chocolate into the egg mixture, beating well.
5) Pour into the greased moulds.
6) Bake in the oven for 12 to 13 mins.
7) Meanwhile, make mascarpone cream. Mix mascarpone and cream well, add vanilla sugar, then kirsch.
8) Serve the fondant pudding with cream while it is warm. Bon appétit :-)
For fondant pudding 8
60g caramel chocolate bar
30g sugar
30g salted butter (we use Brittany butter with sea salt crystals)
15g flour
1 eggs

For mascarpone cream
80 g mascarpone
80g whipping/double cream
7g vanilla sugar
1/2tsp kirsch

Homemade Gluten Free Falafel with Vegan Tzatziki dip (Vegan and Gluten free)

Entry Number 138

2017 finalist

Milly Jessup from Lynsted & Norton School

My favourite food is gluten free pitta breads and so I made these to have in my pitta and I liked them.

Tzatziki
Grate the cucumber into a sieve and toss with a teaspoon of salt. Leave for 10 mins and wash the salt off. Rinse well and squeeze. Combine with (vegan) yoghurt, crushed garlic and finely chopped mint and set aside for 20 mins. check seasoning and serve.

Falafel
Rinse the chickpeas and drain. Place in the food processor and blend with garlic, onion, chilli, spices and herbs to a rough paste. Mould into balls and shallow fry. Serve with Tzatziki and side salad.
Tzatziki;
I cucumber,
450g of vegan yoghurt,
fresh mint,
1 garlic clove,
salt.

Falafel;
200g dried chickpeas soaked overnight,
4 garlic cloves,
1 onion,
1 red chilli,
1 teaspoon ground cumin,
1 teaspoon of ground coriander,
black pepper,
salt,
fresh parsley,
fresh coriander.

Truffle Gnocchi with Cauliflower Puree, Stuffed Tomatoes, Parmesan and Pancetta

Entry Number 135

2017 finalist

Lily Stock from Westminster Kingsway College

I have recently been intrested in Italian cuisine so thought this dish would be something different to create. It is a winter warmer dish full of complimenting flavours and bold colours. It is relatively cheap to create, whilst still having a striking impact on the palate. It contains many components which all come together to create one flavoursome dish.

1. Heat the oven to 180°C.
2. Bring to boil in salted water the poatoes and allow to simmer until cooked.
3. At the same time, cook and refresh the cauliflower.
4. Whilst cooking, blend together all ingredients for the herb pesto until a green paste forms. Leave to one side for later.
5. Prepare the mushrooms by thinly slicing half of them, and the other half, cut into quarters and halves.
6. On a sheet of silicon paper, finely grate the parmesan into 8cm diameter circles and allow to cook in the oven for 7 minutes or until golden. Allow to cool before removing from paper.
7. Once the cauliflower has cooled, blend with the cream, water, garlic and season. It should form a smooth puree.
8. Once the potatoes are cooked, mash and season well.
9. Mix well with the egg and flour.
10. On a floured surface, knead the potato mixture for 2 minutes.
11. Roll into 2 small cylinders and wrap in cling film.
12. Drop the cylinders into boiling water and allow to cook for 5 minutes, or until the rolls float.
13. Once cooked, remove the clingfilm and cut each roll into 5 euqal pieces.
14. Heat the truffle oil in a pan.
15. Cook the gnocchi and mushrooms until golden.
16. Serve everything together with some pancetta and micro cress.
For 2 Portions
Gnocchi:
1 large potato
1 egg
10ml truffle oil
100g plain flour
Salt
1 clove of garlic

Cauliflower Puree:
1/2 cauliflower
1/2 clove garlic
10ml double cream
10ml water
Salt
Pepper

Herb Pesto:
10g parsely
10g rocket
40ml sunflower oil
1 clove garlic

Stuffed tomatoes:
5 cherry tomatoes
50g white breadcrumbs
1 clove garlic
10g parsely
Rock salt
Olive oil

50g chestnut mushrooms
4 pieces pancetta
Micro cress
20g parmesan

Gooey Chocolate Fondant with Beetroot Puree

Entry Number 135

2017 finalist

Lily Stock from Westminster Kingsway College

Chocolate fondants are difficult to get perfect so I saw this dish as a challenge. The flavours of chocolate and beetroot are not usually seen together, so i decided to experiment with the flavours, creating a uniquie dish which works really well together. Whilst being inexpensive, the simple ingredients come together to produce a dish that I perceive to be really enjoyable.

1. Heat the oven to 180°C.
2. Peel the beetroot, brush with the vinegar and sprinkle with salt.
3. Wrap in foil and cook in the oven for 1 hour. Allow to cool.
4. Brush inside the basins with melted butter, then add a spoon of cocoa powder to one and shake gently to coat.
5. Put the chocolate and butter in a heavy-based saucepan,then melt over a low heat, stirring occasionally, until smooth and glossy. Whisk in the sugar, then the vanilla, then the egg. Gently fold in the flour, then divide among the basins.
6. Allow to rest in the fridge for 1 hour.
7. Whilst resting, blend together the beetroot, sugar, thyme, cream and water until a smooth, glossy puree forms.
8. Put the basins in a baking tray and bake for 17 minutes exactly. Remove from the oven, leave for 30 seconds, then run a knife around the edges and invert onto serving plates.
9. Serve the fondants hot with the beetroot puree and a dusting of cocoa powder.
For 2 Portions
Chocolate Fondants:
55g unsalted butter
Cocoa powder for dusting
75g dark chocolate, at least 70% cocoa solids, broken into pieces
100g caster sugar
1/2tsp vanilla paste
1 egg
55g plain flour

Beetroot Puree:
100g beetroot
A few sprigs of thyme
20g caster sugar
10ml double cream
10 ml water
2tsp red wine vinegar
Pinch rock salt

Fiery Kentish Korean Pork

Entry Number 134

2017 finalist

Hangchhanuma Rai from Spires academy

I chose this dish because I love the smell and taste of Korean foods. We had made this in class and everyone loved how it turned out. The sweetness of the marinade to the spiciness of the sauce, it all balances and complements each other very well. The topping salad and the colour of the sauce gives the dish a slight pop in colour, it makes the dish look bright and colourful. I just love it when it's stacked and you can see each layer filled with colour and flavour.

1. Make sure you prepare yourself, working area and all ingredients.
2. Wash rice twice to remove starch and cook rice in cooker (water level must be an inch higher than the rice.)
3. For the marinade using a food processor blend all ingredients until smooth.
4. Pour the marinade over the sliced pork and mix so the meat gets covered. You can cook it straight away or allow to marinate for 15 min.
5. For the sauce mix all ingredients together and set it aside.
6. For the topping slice/ cut the lettuce leaves, cabbage and carrots into small thin slices. Drizzle in the sesame oil and toss. Also slice chilli & spring onion and set aside.
7. Heat a frying pan, drizzle some oil and cook the pork slices for 2-3 min on each sides, until golden brown and cooked.
8. Using a circle cookie cutter on top of a plate. Place the cooked rice, stack the cooked pork, and then add the topping salad. Leave for a bit so the stack keeps it shape and doesn't topple over.
9. Around the stack drizzle the sauce and sprinkle over the sesame seeds. Also add the slices of chilli and spring onions.
10. Finally serve.
Pork Belly Strip 1
lettuce 2 leaves
1/2 pear
1/2 onion
garlic 2 cloves
ginger 1 piece
spring onion 1
brown sugar 30 g
sesame oil 15 g
chilli paste 20 g
mayonnaise 30 g
rice vinegar 5 ml
sugar 5 g
rice 75 g

Kentish Carrot Rice Pudding

Entry Number 134

2017 finalist

Hangchhanuma Rai from Spires academy

My mum helped me to decide on this dish, it represents Kent well and is a really flavourful dish. I made it once during a free choice lesson and everyone really enjoyed it.

1. Make sure you prepare yourself, working area and all ingredients.
2. Wash rice twice to remove starch and soak in water for 10 min.
3. In a tea infuser/ strainer place the cardamom and clove seeds inside it. Then place the strainer in a cup of hot water to let water get infused by the spice seeds.
4. Into a saucepan place in the rice and milk. Let it heat up and boil slowly. Let the rice cook and milk boil for 5 min, occasionally stir so the rice doesn't stick to the bottom of the pan with a spatula. Then slowly pour in the infused hot water into the saucepan.
5. After the milk has boiled and rice is slightly cooked, into the saucepan add in the grated carrots and sugar.
6. Mix together well and let it cook for another 10 min. Stir occasionally.
7. Once the milk has thickened ups and the rice is cooked let it rest for a couple of minutes then to that add in the saffron strands for colour and flavour.
8. Then in dessert bowls serve the rice pudding.
9. For choice you can sprinkle the roasted almonds and add saffron strands.

Rice = 100g
Whole milk = 1 litre
Grated carrots = 50g
Caster sugar = 75g
5 cardamom seeds
5 cloves seeds
Slightly roasted chopped almonds (optional)
Saffron

Kentish Christmas Crumble

Entry Number 127

2017 finalist

Nicole Ellis from Loose Primary School

My older sister created this dish as a school project and we have been making it ever since.

first chop the onion and carrot. Cook carrot in boiling water for 5 mins. using a small amount of oil, fry onion until soft and then add meat and fry until it changes colour and goes crumbly. add the veg stock and carrots and cook gently for about 10 mins until some of the liquid has gone. While this is cooking, make the crumble. Rub the flour and butter together with your finger tips until the mixture resembles breadcrumbs. then stir in the grated cheese and sage. Put the meat in the bottom of the serving dish and then put the crumble on top. Cook for about 25 mins until crumble is starting to brown around the edges. I served these with some sprouts that were finely sliced and fried with bacon, some roast potatoes and a little bit of cranberry sauce. I decorated the crumble with some sage leaves and a cranberry (although you cant eat these, they are just for decoration)
125g turkey mince, half a carrot finely chopped, 100ml veg stock, quarter of an onion finely chopped
for the crumble: 40g flour, 20g butter, 10g cheese. a generous pinch of dried sage.
served with mini roast potatoes, stir fried sprouts with bacon and cranberry sauce.

Sparkling Toffee Apple Cheesecake

Entry Number 127

2017 finalist

Nicole Ellis from Loose Primary School

We were trying to create something that used local fruit that was available at Christmas as we wanted a dessert to eat with our crumble! We were also inspired by the toffee apples available for bonfire night! (and my dad's favourite dessert is cheesecake!)

first chop the apples and then place in an oven proof dish with the butter and sugar and roast for about 25mins (turning half way through). Remove from oven and cool. While the apples are baking, assemble the cheesecake. Crush biscuits and mix with melted butter and then press into the bottom of your dish / mould. Mix the cream cheese and condensed milk together and then mix in the lemon juice - this makes the mixture go really thick. Put on top of the biscuit base and set in the fridge to fully set (or the freezer for half an hour to speed it up!). Make up toffee sauce by heating the 3 ingredients together and then boiling for 1 - 2 mins until thick. (it is easier to make the sauce up in a larger batch - it is also great on ice-cream!). When ready to assemble, top the cheesecake with the cooled apples and toffee sauce. I added a couple of dried cranberrys and some eidible glitter to make it look Christmassy.
for the topping: quarter of a kent gala apple, 1tsp butter, 1 tbs light brown sugar, for the cheesecake: 30g digestive biscuits, 10g butter, pinch of cinnamon, 35g cream cheese, 50g condensed milk, juice of half a large lemon (about 40ml). toffee sauce made from 35ml double cream, 12g unsalted butter, 18g light brown sugar. 3 dried cranberrys and a pinch of eidible glitter to decorate.

Vegetable Biryani with Raita

Entry Number 117

2017 finalist

Kanika Dagar from Stone St. Mary's C of E Primary school, Greenhite

Delicious in taste and well known dish and its my favourite one when its served with tomato and cucumber in Yogurt( Raita).
I like it this dish is very yummy and tasty!

Method :

VEGETABLE BIRYANI

1. Take rice in a big bowl and wash in cold water and rinse until the water runs clear and then soak for 20 minutes aside in cold water.
2. After 20 minutes drain the water from rice and kept aside .
3. Take the pressure cooker and put on medium heat, melt the 1 and 1/2 table spoon butter in pressure cooker, once its melted add the cumin seeds, when they start golden brown add 1/2 sliced onion in pressure cooker and stir until lightly browned, add washed mixed vegetable (frozen) in cooker and stir.
4. Add all the spices ( salt, turmeric, coriander powder) in the cooker and stir again mix well, after that add 1 tablespoon yogurt and mix well again.
5. Add the soaked and drained rice in the cooker and stir and add 1 cup watering give a stir.
6. Close the lid of pressure cooker and keep fame medium and wait for a whistle.
7. After whistle stop cooking and wait for pressure to release from cooker.

FOR GARNISH VEGETABLE BIRYANI
1.Take a small saucepan, put on medium flame and add 1/2 left over butter and when its hot add 1/2 sliced left over onion and 3 red whole chilli and give a stir when its golden brown add groundnuts and cashew nuts in that and give a stir occasionally for 2 more minutes on low flame and than stop cooking and set aside for cool down the material.
2.When rice cooker pressure come out open the lid and add the roasted material of the saucepan on top of the rice except take out the 3 roasted red whole chilli and put aside for presentation in plate.
3. Add coriander and mint leaves and roasted whole red chilli for presentation in plate on top of biryani and Raita .

RAITA
1. dry roast whole cumin seeds in a small saucepan on low flame until its black in colour give a stir occasionally.
2. add yogurt in a big bowl and add chopped cucumber and tomatoes and salt in that and mix well with a spoon.
3. for garnish sprinkle roasted cumin seeds on top and than add coriander and mint leaves on top .



Ingredients :
serves 2
VEGETABLE BIRYANI
1 small cup Basmati Rice
2 tablespoon butter
1/4 teaspoon whole cumin seeds
1 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
3 whole red chilli
1 small cup water
1 onion thinly sliced
1/4 small cup mix vegetable(frozen)
1 tablespoon yogurt

FOR GARNISH
mint and green coriander leaves
5 cashew nuts
1 tablespoon groundnuts

RAITA
2 small cup Yogurt
1/3 small cup chopped cucumber
4 chopped cherry tomatoes
1/2 teaspoon salt
1/2 teaspoon whole cumin seeds

SEWAGE (SPINACH) TART

Entry Number 115

2017 finalist

ALICE HOLLAND from Harrietsham Primary School

MUM MADE UP THIS RECIPE AND IT TASTES GREAT SO WE HAVE LEARNT TO MAKE IT OURSELVES. AND IT DOESN'T TASTE OF SEWAGE!

PRE-HEAT OVEN TO 160*
GREASE BUN TRAYS
MAKE PASTRY AND LEAVE IN FRIDGE
CRACK EGGS INTO MIXING BOWL
ADD SPINACH, CHEESE, MUSTARD AND MILK
BLEND WITH HAND BLENDER
ROLL OUT PASTRY AND USE CUTTER TO MAKE TART BASES
POUR MIXTURE INTO BASES
DECORATE WITH HALF CHERRY OR PASTRY HEART
COOK FOR 20 MINS
REMOVE FROM OVEN AND SERVE




4 LOCAL FREE RANGE EGGS (BARN COTTAGE, HARRIETSHAM)
250G PASTRY (1/2 FAT TO FLOUR, PINCH SALT)
SPINACH LEAVES DE-STEMMED AND CHOPPED FROM MARJORIE'S GARDEN
200G STRONG KENTISH CHEESE GRATED
DESSERT SPOON FRENCH MUSTARD
SPLASH MILK
3 CHERRY TOMATOES HALVED

BONFIRE PUDDING

Entry Number 115

2017 finalist

ALICE HOLLAND from Harrietsham Primary School

DAD MADE UP THIS RECIPE WHEN SOME FRIENDS GAVE US LOTS OF APPLES AND WE WENT PUMPKIN PICKING AT MILEBUSH FARM. WE MADE IT ON BONFIRE NIGHT AND DECORATED IT WITH A KATHERINE WHEEL OF APPLES!

PREHEAT OVEN TO 150DEG CENTIGRADE

MIX ALL OF THE SPONGE INGREDIENTS IN A LARGE BOWL WITH AN ELECTRIC MIXER

PLACE HALF OF THE MIXTURE IN A DEEP OVEN PROOF DISH
LAYER THE FRUIT OVER THE MIXTURE
PLACE THE OTHER HALF OF MIXTURE OVER THE FRUIT

PLACE IN THE OVEN AND BAKE FOR APPROXIMATELY 30MINUTES, CHECKING WITH A SKEWER THAT THE SPONGE MIX IS BAKED THROUGH

SERVE WITH CUSTARD, CREAM OR CREME FRAICHE
FRUIT:
1/3 SMALL PUMPKIN SLICED
2 KENT COX APPLES PEELED AND SLICED

FOR THE SPONGE PUDDING:
150G SIEVED PLAIN FLOUR
150G CASTER SUGAR
150G SOFT BUTTER
2 TEASPOONS CINNAMON
2 TABLESPOONS BLACK TREACLE
2 EGGS
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