Recipes

Apple and Blackberry Bread and Butter Pudding with homemade Vanilla Ice-Cream and Crumble Crunch

2016 Competition Finalist

Cara O'Leary from Breaside Preparatory School

1. Heat the oven to 200 degrees Celsius.

2. Add 10ml of water and 10g of sugar to a small saucepan and add 5 blackberries and 1/2 of a large cooking apple which has been peeled and sliced finely. Simmer them in the pan for 5 minutes and then drain them in a sieve.

3. Meanwhile put some baking parchment onto a baking tray and butter the middle of the paper so that there is a buttered circle of about 10cm in diameter.

4. Cut the bread into 3 circles using a 7cm diameter metal rosti ring. Butter both sides of the bread and then the inside of the rosti ring, so that the filling does not stick to it when cooked. Place the ring on the centre of the buttered parchment paper and then place the first slice of bread inside the metal rosti ring. Then add some slices of apple, 2 blackberries, 1/3 teaspoon of cinnamon, 1/3 teaspoon of nutmeg and a sprinkle of sugar then repeat twice. Put one blackberry on the top. This is the pudding ready for cooking.

5. Now carefully place the pudding and tray in the oven for 15 minutes at 200 degrees celsius.

6. While the bread and butter pudding is cooking in the oven it is time to start making the yummy Vanilla Ice-Cream. Whisk 30ml of skimmed milk and 40g of sugar in a big bowl until the sugar has dissolved. Then whisk in 40g of crème fraiche, 1/4 teaspoon of vanilla extract and a tiny pinch of salt. Then scrape the seeds from half of a vanilla pod and add to the mixture.

7. Pour the Ice-Cream mixture into the frozen ice-cream maker tray. Leave it for 10 seconds then fold gently until it looks like ice-cream and place it in the freezer until you are ready to serve (It makes the Ice-Cream creamier if you give it a mix every 5-10 minutes.)

8. When the pudding is done take it out of the oven and leave to the side to cool slightly.

9. To make the crunchy top, to sprinkle over the top of the ice-cream, mix 10g of flour, 5g of butter and 5g of sugar and crumble in your fingers. When it is looking like breadcrumbs sprinkle onto a greased baking sheet and place in the oven for 5 minutes or until it has turned golden brown.

10. When the crunchy top is ready, take it out of the oven and leave to the side to cool. Once cooled crush the crumble topping so that it is relatively fine. If you would like to make it even more fun, you can pour the topping into a freezer bag and then hit it with a rolling pin! Now the dish can be assembled.

11. Place the rosti ring on the centre of a plate and carefully remove the bread and butter pudding from the ring. Place one scoop of Ice-Cream on the side and sprinkle some of the crushed crumble topping over the ice-cream. Now the dish is ready to eat. Yum!
Ingredients

3 slices of white bread (stale bread is fine)
1/2 large cooking apple (locally sourced)
5 blackberries
2.5g cinnamon (1 teaspoon)
2.5g ground nutmeg (1 teaspoon)
15g butter (5g for the crunchy top and 10g for buttering the bread and utensils)
55g sugar
10g plain flour
30ml skimmed milk
40g crème fraiche
1/4 teaspoon vanilla extract
seeds from 1/2 vanilla bean
10ml water
A pinch of salt

Hidden-veg beef burger with cumin flatbread, served with side salad

2016 Competition Finalist

Daniel Beesley from Woodlands Primary School

1. Peel ½ a red onion.
2. Wash and peel a carrot, removing both ends.
3. Wash a courgette, removing both ends.
4. Chop the onion, carrot and courgette very finely and mix together.
5. Add 400g beef and, using your hands, mix well.
6. Add black pepper and a pinch of paprika to season, and mix.
7. Divide the mixture into four equal pieces. Shape each to a ball, firm with your hands, and gently squash flat. Place into a hot frying pan with a little oil.
8. Heat over a medium heat for around 10 minutes, then turn over and repeat.

9. Whilst the burgers are cooking, prepare the flatbreads. Mix 40ml cold water with 20ml boiled water, to give 60ml tepid water. Add 1 tsp honey, and 1 tsp yeast and mix well. Leave this to stand for a few minutes.
10. Mix 50g plain flour, 50g strong wholemeal flour, and a pinch of salt.
11. Add the water to the flour mix and knead well by hand. Add 1 tsp cumin seeds.
12. Divide the dough into four pieces. Flour the surface and rolling pin, and roll each flatbread out individually.
13. Heat a dry griddle pan, and add a flatbread. Heat for 2-3 minutes, then turn and heat the other side. Remove from the pan and repeat for the next flatbread.
14. Prepare a side salad of tomatoes, lettuce, cucumber and pomegranate seeds.
15. Place the flat bread on the plate, add the burger and side salad. Garnish with mint, and serve with ketchup or mayonnaise.
The cost per person works out as £1.78.

Beef burger:
400g mince beef
½ red onion
1 carrot
1 small courgette
Black pepper
Pinch paprika
Rapeseed oil (for frying)
Mint to garnish

Flatbread:
60ml tepid water (40ml cold, 20ml boiled)
1 tsp honey
1 tsp yeast
50g plain flour
50g strong wholemeal flour
Pinch salt
1 tsp cumin seeds

Side salad:
Lettuce
Tomato
Cucumber
Pomegranate seeds
Serve with ketchup or mayonnaise

Kentish Vegetable Curry, Lentil and Ginger Dhall, Spicy Rice and Raita

2016 Competition Finalist

Toby Sears from Wilmington Academy

Kentish Vegetable Curry

*Prepare and chop all the vegetables
*Finely chop the garlic
*Gently fry the chopped onions , garlic and chilli until golden in colour 10-15 mins
*Add all the spices
*Add the chopped peppers
*Add the chopped mushrooms
*Add 1/2 cup of water
*Simmer for 10-15 mins-add more water if needed
*Add chopped fresh tomatoes and fresh coriander
*Simmer for a further 5-10mins

Lentil and Ginger Dhal

*Put the drained green lentils in a pan
*Add the chopped ginger and passata and simmer.
*Add the coriander and cumin and cook on a low heat for 15-20mins

Spicy Rice

*Put oil in a large pan
*Add one cup of dry rice
*Add the ground cumin and mix and coat the rice
*Add the cloves and cumin seeds
*Add 2 cups of water and stir
*Bring to the boil
*Put Lid on pan and turn down the heat
*Cook for 12-15 mins
Check to see if more water is needed add if required

Raita

*Finely chop the cucumber and onion
*Mix with the natural yogurt
2 cloves of garlic
1/2 onion
1/2 green chilli deseeded
1 red pepper
1 yellow pepper
1 green pepper
8 closed cup mushrooms
8 medium vine tomatoes
1tbs Vegetable oil
2tsp Ground coriander
1tsp Ground cumin
1tsp Cumin seeds
1tsp Garam masala
1tsp Kashmiri Chilli
1tsp Black salt
1/2 cup of water
Handful of Chopped Coriander- Keep some whole for decoration.Lentil and Ginger Dhal1 Tin of Green Lentils drained
3tbs Passata
Fresh Ginger -- Finely chopped
1tsp Ground coriander
1/2tsp Ground cuminSpicy Rice1/2tbs Vegetable oil
1 cup Basmati Rice
2 cups of water
3 cloves
1tsp Ground cumin
3tsp Cumin SeedsRaita90g Cucumber
1/4 Onion
3-4tbs Natural yogurt

Dark Chocolate Soufflé with Strawberries

2016 Category Winner

Casey Warren from The Canterbury Academy

For the soufflé preheat oven to 220 Celsius
Using a bain marie melt chocolate and cream in a bowl, then chill and add egg yolks.
Then whisk the egg whites until they hold then add the caster sugar continue whisking, mix a spoonful of egg whites into the chocolate then fold the rest in.
Poor into a greased ramekin and add to a baking tray of water and cook for 10 minutes making sure they have raised before taking them out.

Whilst they cook make the sauce
Boil cream and sugar in a saucepan then remove from heat, melt in the chocolate and butter.
When the soufflé is done make a lid and spoon the sauce in
Chocolate sauce:
150ml single cream
100g dark chocolate
25g caster sugar
25g butter

Soufflé:
Melted butter for greasing
50g caster sugar,
175g dark chocolate
4 tablespoons double cream
4 egg yolks
5 egg whites
Icing sugar to serve and 2 strawberries

Salmon and Watercress Tartlets

2016 Overall Winner

Olivia Lowe from Maidstone Grammar School for Girls

1. First, make the pastry. Sift the flour and salt together into a bowl. Rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 minutes.

2. Roll out the pastry on a lightly floured surface until quite thin then line 4 small tart tins – don’t trim off the excess pastry just yet though, as it will shrink a little when it cooks. Put the pastry cases in the fridge, for 5 minutes.

3. Heat oven to 200C/180C fan/gas mark 6. Remove the pastry cases from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 minutes. Remove beans and paper. Sprinkle the grated parmesan over the base, then cook for 5 minutes more until pale and golden. Turn down the oven to 160C/140C fan/gas mark 3. Trim the edges of the pastry case with a sharp serrated knife.

4. Arrange the watercress and salmon in the bottom of the pastry cases. Whisk the dill, eggs, milk and cream and season well. Ladle over the salmon and watercress, adding a few more strands of dill on top, then bake for 15 to 20 minutes, or until set with a slight wobble in the centre. Serve warm, or at room temperature.

5. Finally, whisk together the vinaigrette ingredients and leave the flavours to combine. Arrange salad on a plate with the tartlets, dressing the salad at the last minute.
For the pastry
175g plain flour, plus extra for dusting
Large pinch of salt
70g cold butter, cut into cubes
2-3 tbsp. very cold water
Handful of grated parmesan (Curd and Cure - Cranbrook, Kent)

For the filling
25g John Hurds Traditional watercress, roughly chopped
50g smoked salmon, torn
1 tbsp. home grown chopped dill
3 local farm eggs (from Cader Idris Farm, Sevenoaks, Kent)
50ml milk
125ml double cream
Local Baby Leaf/rocket Salad (from Betts Farm, Offham, Kent)
Homemade vinaigrette dressing (3 parts olive oil, 1-pint white wine vinegar, pinch sugar, pinch salt, ¼ teaspoon crushed garlic)

Kentish apple & sandwich pork "surprise" pie served with sweet potato rounds & homemade tomato relish

2016 Competition Finalist

Amelia Murton from Canterbury College

Pre-heat oven 190/gas 5
Make shortcrust pastry by "rubbing in" method, add pinch of salt, then enough cold water to make a firm dough, put in fridge to rest
Cook chopped onion in oil until soft, stir in garlic, cook for a minute, add the tomato puree, chopped tomotoes, balsamic vinegar and sugar. Cook until rich and thick for about 15 minutes.
Peel and circle sweet potatoes, place in a bowl drizzle oil on and then sprinkle cornmeal and salt and pepper making sure all rounds are coated.
Leave to coat
Skin sausages and black pudding
Peel apples then slice thinly.
Place in a pan with 1 tbsp of water and brown sugar Cook until soft.
Get pastry out of fridge and roll out to fit dishes
Line with pastry and add half a sausage in the base then 2 slices of Black pudding, then the rest of the sausage.
Finally arrange slices of cooked apple decoratively on the top, repeat for the second pie, then place both pies on a baking tray
Add coated sweet potatoes and cook both for 30/40 mins until pastry is golden brown and rounds are crisp.
Carefully ease pies out of the dish and place each on a slate, arrange rounds of sweet potato, and a serving of Mum's Homegrown homemade Tomato relish

ENJOY!
2 Kent Apples
1 tsp brown sugar
4 sandwich sausage shop pork/leek sausage
4 slices of sandwich sausage shop black pudding

Shortcrust pastry;-
160g plain flour
25g lard
25g margarine
pinch of salt

2 sweet potatoes
1 tbsp cornmeal
1 tbsp oil
Salt and pepper

Mum's Homemade relish
1 tbsp oil
1 onion
1 garlic clove
1 tbsp tomato puree
1 1/2 lb homegrown tomotoes
1 tbsp balsamic vinegar
1 pinch of sugar

Profiteroles

2016 Competition Finalist

Amelia Sladden from Invicta Grammar School

1. Pre-heat the oven to gas mark 6 / 200°C.
2. Sift the flour into a bowl.
3. Beat the eggs with a fork in a small bowl/glass dish
4. Bring the water, sugar, salt, vanilla essence and fat to the boil in a medium sized
saucepan
5. When it starts to boil, remove from the heat.
6. Quickly ‘shoot in’ the flour and beat the mixture with a wooden spoon very quickly.
Do this until it is smooth and leaves the side of the pan.
7. Stir in the egg a little at a time to form a firm smooth paste (you might not need all of
the egg). Do not add so much that its runny, it should be of a dropping consistency.
8. Pipe small balls 2½ cm across – or - you can use teaspoons to place small balls on to
a baking parchment lined or greased baking tray.
9. Bake in the pre-heated oven for approximately 20-25 minutes. Make sure you watch
them so they do not burn but do not open the oven door!
10. Slit with a knife and cool on a cooling rack.
11. Whip cream. Only add cream when cool.
12 Make the chocolate sauce using the bain-marie method (a bowl placed over boiling water in a saucepan, do not allow the water to touch the bowl.
Drizzle over the profiteroles and serve hot or place in the fridge to cool and serve cold.
75g plain flour
50g butter
120g egg
125g water
0.3g sugar
0.3g salt
5g vanilla essence
150g whipping cream
150g plain cooking chocolate

White chocolate tart with raspberry coulis

2016 Competition Finalist

Ellie Cheek from Invicta Grammar School

Step 1
To make the pastry, crumb together by hand the butter in to the flour. Add the sugar. Mix in the egg and enough milk to form a soft dough. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
Step 2
Preheat oven to 200°C. Divide dough into 4 portions. Line 8cm fluted tart tins with removable bases with pastry. Place in the fridge for 30 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Remove from oven. Reduce temperature to 150°C.
Step 3
Meanwhile, combine the white chocolate and cream in a saucepan over low heat. Cooking, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
Step 4
Whilst cooling, make the raspberry coulis- tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down.
Step 5
Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips.
Step 6
Add the eggs and vanilla to the chocolate mixture and gently whisk to combine. Pour evenly among the pastry cases. Bake in oven for 15-20 minutes or until just set. Remove from oven.
Step 7
Place the tartlets on serving plates and add coulis to serve.
100g Cadbury white chocolate baking block, chopped
150ml thickened full cream
1 egg, lightly whisked
1/4 teaspoon vanilla extract
112g plain flour
55g butter
40g sugar
½ large egg
250g raspberries
1tbsp of icing sugar
100g raspberries
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