Recipes

Apple 3 ways

Entry Number 208

2018 finalist

Lydia Cananagh from Petham Primary School

Apple orchards surround our house. My Nan is a great cook and I often cook with her. My Nan used to help picking apples when she was younger. When you think of Kent you think of apples. This dish is healthy, uses local ingredients, is easy to make and is not expensive.



METHOD
Bring a pan of water to simmering point. Place in a peeled apple. Take apple from pan when it has softened. Push blackberries and icing sugar through a sieve and pour and pour over poached apple.
Then peel and chop 1 apple, and place in ramekin dish, sprinkle with a little sugar and cinnamon. Rub butter and flour together until looks like bread crumbs and then add the sugar. Pour on top of apple mixture and bake in oven at 180 for 15 minutes.
Liquidise apple, blackberries and cream together. Serve.
APPLE 3 WAYS
INGREDIENTS
For the crumble
2 Apples
200g flour
100g salted butter
100g brown sugar
Pinch of cinnamon
For the poached apple with blackberry coulis
2 apples
100g blackberries
Icing sugar
For the apple and blackberry syllabub
2 apples
100g blackberries
100ml double cream

Egg Florentine pasta

Entry Number 207

2018 finalist

tilly gander compton from archbishops

i was inspired to make this when i made just a simple ravioli with tomato and basil.So i decided to put one of favourite things to eat into a pasta dish. I went to my local farm shop Macknade and bought all my produce for this dish.

For the pasta, Make a well in the centre and break in the eggs. With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for 5 minutes, or until smooth. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes.
Flour the pasta machine with flour and divide the pasta into 4 equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.
Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough. Once the pasta sheets have reached the ideal thickness, dust with semolina and set aside.
For the spinach and quail egg filling, chop the garlic and onion the fry in a pan with some olive oil until goes golden brown.then add the spinach. Cook for 2 minutes, or until wilted. Remove the pan from the heat.
For the cheese sauce add the butter into a hot pan once melted add the flour to create breadcrumbs. Then add a small amounts of milk each time whisking the lumps out. after all the milk is used add the cheese and wait until melted.
To make the ravioli, put a pasta sheet on your board and place a heaped teaspoon of the ricotta mixture at equal intervals along the pasta.Add the spinach making a well in it when this is done crack the quails yolk into the middle.Then lay another pasta sheet on top and carefully press down around each filling ball to remove any air. Cut in squares with your ravioli cutter or knife, then dust with flour and set aside.
To cook the ravioli bring some water to the boil and a good pinch of salt (the water should be as salty as the sea). Drop the ravioli in to the water in small batches and cook until the float to the surface, then add them to the cheese sauce.
Serve in warmed pasta bowls with a grating of Parmesan.
For pasta:
300g 'oo' flour
3 free range eggs
For filling:
3cloves of garlic
1 red onion
olive oil
200g of spinach
6 quail eggs
For cheese sauce:
50g of butter
4tbsp of plain flour
500ml of milk
100g granted strong cheddar.

Brioche bread and butter pudding with chocolate chips

Entry Number 207

2018 finalist

tilly gander compton from archbishops

the place i work at inspired me to create a bread and butter pudding with a twist.

1 - line a tin with parchment
2 - later slices of brioche & chocolate drops, keeping top layer just as bread
3 - gently heat double cream with vanilla pod
4- add sugar
5 - remove cream from heat whisk in eggs
6 - pour cream mixture over brioche leave to soak into the bread
7 - bake for 35/40 mins 140c until pale golden
8- to serve, cut with individual circles with melted chocolate and fresh mint.
1 pt double cream
50g castor sugar
3 whole eggs
1 x Vanilla pod split
1 tsp Vanilla extract
At a guess 100/150g Belgian chocolate drops
1/2 sliced brioche loaf

Blow-torched Kentish mackerel with a fresh mackerel tartare, slow roasted home grown beetroot cubes, pickled shallot rings, home grown winter purslane, horseradish cream, dill oil and a cumin seed flatbread.

Entry Number 205

2018 finalist

Anya Goodman from Roseacre Junior School

The biggest thing that inspired me to make this dish is the fact humans (especially children) do not consume enough omega-3 and Vitamin C in their diet although it is vital for brain development our body does not produce these substances. Therefore, I have included both mackerel and purslane in my dish as they are both high in not just omega-3 but also many other vitamins including Vitamin C. This is not the only reason I used purslane in my dish the other reason was it grows in my garden so I could pick it the seconds before it went on the plate plus purslane resembles a mild, peppery taste.

*Fillet of mackerel:

First sharpen your knife to make sure your cuts are clean and precise. Use a fresh whole mackerel. Place the mackerel on you chopping board sideways and cut a v shape just under the fin and repeat on the other side next when the head seems loose wrap your hand around the head and pull the head should come off with the guts. Place the head and guts in a food waste caddy. To cut the fish into two fillets you will need to cut down the upper side of the backbone. You should feel the bone as you cut. Repeat on the underside. Now you should have one side with a tail and on without a tail, cut off the tail. If you run your fingers down the fillet you should fell bones the next step is to remove these to do this, you should cut a v and you will be able to take out the main bone however some bones may remain so using a filleting tweezers remove the remaining bones. Now you should have two fillets of mackerel for this recipe you will need four fillets so repeat of a second mackerel.

Cumin flatbread:

Pour the flour into a large bowl and make a well in the centre next add the water, yoghurt, yeast and salt. Mix. Once the mix starts to form a ball of dough add the cumin seeds and knead on a floured surface for approximately three minutes once kneaded place in an oiled bowl and leave in a warm place for 50 minutes to prove. Once proved knock out the air and cut into ¼ and, using a rolling pin roll into approximately 20cm ovals and bake for 15 minutes or until golden brown. Once baked place on a cooling rack for service later.

Roasted beetroot:

Firstly, set the oven to 180 degrees’ centigrade then peel and scrub the beetroot then slice them in two. Next, place the beetroot and balsamic vinegar in tin a tray lined with foil then cover them with a further three layers of foil to insure no leakage later. Place the tray of beetroot in oven. Cook for approximately 50 minutes then leave to cool.

Dill oil:

Prepare a saucepan of boiling water then place then dill in the water and leave to blanch for a minute then drain and place in a bowl of iced water immediately. Then place in a blender with the vegetable oil and blend till smooth. Next pour into a muslin cloth and leave to drip collect for dressing the plate later.

Mackerel tartare:

For the tartare fillet the mackerel (as shown above*) then cut into small pieces and put in bowl. Cut the apple, and cucumber brunoises and add to the mackerel before adding the chilli and capers (finely chopped) then combine with the zest and juice off the orange and lemon. Mix.

Pickled shallots:

Peel the shallots and slice them into 1mm thick rings then place in a pickling jar and add the vinegar. Leave for service later.

Horseradish cream:

Mix the buttermilk and the grated horseradish together then add lemon to taste and finish of with salt and pepper also to taste.

Torched mackerel:

Fillet the mackerel (as shown above*) then cut into approximately 4cm wide and 1.5cm thick rectangles then place on a tray lined with tin foil. Next set the blowtorch on a medium heat at firstly focus the flame on the sides then the skin to ensure it is crispy and cooked all the way through. Season with salt and pepper to taste.

Service:

Firstly, place the tartare in a 9 by4cm rectangle but don’t remove the mould till last minute. Place 5 fillets of mackerel around the plate. Wash and drain then also place that on the plate too purslane leaves around the plate delicately. Cut the beetroot into small cubes around 0.5cm by 0.5cm add around ten to the plate. Using a squeezy bottle place dots of horseradish cream around the plate. Drain the shallots and put approx. 10 rings on the plate. To finish of drizzle the dill oil around the plate and serve with cumin flatbread triangles.
For the torched mackerel:
1 whole mackerel

Mackerel tartare:
1 whole mackerel
¼ of a Kentish apple
1/5 of a cucumber
1 tbsp. of capers
the zest and juice of ½ a lemon
the zest and juice of ½ an orange
¼ of a red chilli

Pickled shallots:
2 shallots
150ml of chardonnay vinegar


Roasted beetroot:
2 beetroots
100ml of balsamic vinegar
2 garlic cloves
pinch of salt
crack of pepper

Dill oil:
30g of fresh dill
40ml of vegetable oil

Horseradish cream:
500ml of buttermilk
1X horseradish
Lemon juice to taste
Pinch of salt
Pinch of pepper

For the flatbread:
500g of strong white bread flour
15g of yeast
10g of salt
5g of sugar
1tbsp of cumin seeds
100g of yoghurt
200ml of water

Sea bass with sautéed smoked bacon, chicory, dwarf beans, celeriac purée and red wine sauce

Entry Number 203

2018 champion

Boglar Bote Godri from St Nicholas Primary Academy

I made this dish because i like it and it's season is now. This is perfect for winter celebrations.

1.For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the red wine and boil until dry. Add the fish and chicken stock and cook for half an hour until thickened and well flavoured. Pass through muslin cloth and set aside (keep warm)

2. To prepare the celeriac purée. In a hot pan sauté the celeriac in a little butter until golden. Cover the celeriac with water and cook until tender. Add the double cream and season with salt. Bring to the boil and place in food processor. Whilst blending until it's smooth, thin purée and keep warm.

3. To make the sweet shallots and dwarf beans, cook the beans in boiling water.

4. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Add the beacon and sauté until golden and crisp. Add the beans and touch of water and boil for a minute. (keep warm)

5. In a hot pan, sauté the chicory in a little butter add a touch of water and cook until tender.

6. Pan fry the fish in a little oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place 2 quarters of chicory a spoon of the purée, a pile of the bean and bacon mixture, pour on a bit of red wine sause, and top with the fish
RED WINE SAUCE

• 1/2 leek, finely sliced
• 1/2 bulb of garlic
• 3 shallot
• 1/2 bunch of rosemary (home planted)
• 3 star anise
• 200ml of red wine (alcohol free)
• 300ml of fish and chicken stock


CELERIAC PURÉE

• 200g celeriac, small, diced (local)
• 100ml of double cream
• water
• salt


SAUTÉED SMOKED BACON, SWEET SHALLOTS AND DWARF BEANS

• 100g dwarf beans
• 2 shallots, thinly sliced into rings
• salt
• 1 tbsp of sugar
• 100g of smoked bacon, boiled and diced
• 50g of butter
• 2 chicory


SEA BASS

• 4 local sea bass fillets (from Dungeness Fish hut, Kent)
• 1/2 lemon, juiced
• salt
• 1 knob of butter

(4 serving)

Local Skate with Brown butter and Capers with sauted new potatoes.

Entry Number 202

2018 winner

Brooke Keen from Hernhill COE

Brooke has always loved Skate, and always chooses it when we visit Whitstable harbour.She has helped me cook this dish on many occasions.

Boil the new potatoes for 15 mins, cool and halve.
Lightly dust the wing with seasoned flour and fry for 4-5 mins on each side in a little butter, take out to rest.
Sauté the potato halves in butter and a little oil for 6-7 mins, squeeze a little lemon and some chopped parsley.
Add butter and capers to the Skate pan, bubble for 2 mins, add parsley and squeezed lemon, pour over the Skate and serve with the potatoes.
1 small Skate wing
1 tablespoon of plain flour
A few capers
50g butter
Home grown flat leaf parsley
1 lemon
6 new potatoes
Salt and pepper

Apple and homemade ginger beer tarte tatin, served with homemade ginger beer

Entry Number 202

2018 winner

Brooke Keen from Hernhill COE

Brooke’s favourite dessert, made with local apples from Broomfield Orchard and homemade ginger beer.

Grate the root ginger, put in a bowl with muscovado sugar and zest and juice of 2 lemons, stir, add 1L of soda water and leave for 20 mins.
Sieve into a bottle and leave to chill.
Put half of the caster sugar in a pan, move around until caramelised, add peeled and cores local apple slices and arrange so pretty.
Put in oven for 10 mins on 220’.
Sprinkle remaining caster sugar and chopped butter, with 8 tablespoons of the ginger beer, cover with pastry sheet and bake for 15-20 mins.
Turn onto a plate and serve with Ginger beer (in a glass of ice and homegrown mint).
100g root ginger
5 local apples
Soda water
2 lemons
40g muscovado sugar
100g caster sugar
Homegrown mint
100g butter
Puff pastry sheet

Apple and Kent Cider Pork Fillet

Entry Number 199

2018 finalist

Patrick Baron from St Johns Catholic Comprehensive

My friend has a fruit farm near cliffe. We used to go fruit picking all the time and pick apples in the autumn.

Crush the pomegranate seeds into the spice and make it into a paste with the honey.
Spread it over the trimmed pork fillet and allow to marinate.
Brush a roasting pan with a little of the butter, line base of pan with a layer of potato slices, overlapping slightly brush with butter. Sprinkle with salt and pepper repeat layers 4 times to make a total 5 layers.
Bake, uncovered, for 30 to 35 minutes or until potatoes are tender when tested with a skewer and top golden
Wash peel and chop the apples and cook with a knob of butter until it softens and purees.
Roast the pork fillet for about 25 mins,take out the meat and allow to rest.
Using the meat juices stir in some flour and slowly add some of the hot stock and add chopped sage leaves and cider and reduce.
Plate the pork along with the potatoes whilst sauteing off the beans and almonds with a dash of olive oil.
1 Trimmed pork fillet
Paste (paprika, cumin, honey, pomegranate)
2 Potatoes
Butter
Olive Oil
Green beans
Toasted split almonds
2 apples
Nob of butter

Kent Plum Tart

Entry Number 199

2018 finalist

Patrick Baron from St Johns Catholic Comprehensive

I love plums

To make the sweet shortcrust pastry, sieve the plain flour into a clean surface from a height, then sieve the icing sugar on the top of it.
Then place cubes of butter onto the flour and icing sugar and combine, until the mixture becomes crumby.Then add the nutmeg to the mixture.
Once the butter is all rubbed in, you need to add the egg and milk and work the mixture together into a dough ball. Lightly flour the dough and flatten slightly into a round, then wrap in cling film and add to the fridge. Chill for at least minutes. Whilst the dough is in the fridge, grease a small fluted tart tin.
Remove the pastry from the fridge and place onto a lightly floured surface. Use a rolling pin to roll it out and place into a fluted tart tin.
Whilst the pastry is chilling, you need to make the frangipane. Beat together the softened butter and 60g of the caster sugar in a large mixing bowl. Then add the egg and vanilla extract in small amounts, beating thoroughly each time.
Once the egg has been incorporated, fold in the flour and ground almonds, and your frangipane is done!
Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit / Gas mark 4. Pull the pastry out of the fridge and dollop in the frangipane, making the surface smooth and even. Then take the plum segments and place on top of the frangipane, pressing slightly into the mixture. Sprinkle your remaining 5g of caster over the tart and place into the oven to cook for roughly 45 minutes, until the pastry is golden and the plums have softened.
Once removed from the oven, sprinkle with icing sugar and serve.
125g plain flour
25g icing sugar
65g butter – cubed
Pinch of nutmeg
1 large free range egg - beaten
Splash of milk
25g softened butter
35g caster sugar
1 large free range egg – beaten
1 tsp vanilla extract
35g ground almonds
35g plain flour
3 plums

Fillet of Pork with Black Pudding stuffing rolled in bacon with seasonal veg.

Entry Number 195

2018 finalist

Frank McCormick from St Johns Catholic Comprehensive

I really like cooking with pork and wanted to serve it with a stuffing that was unusual.

Chop the onion, mushroom, and garlic and saute off with some oil.
Add the black pudding by grating it into the mix.
Slice open the fillet and season.
Spread the stuffing over the meat and roll up.
Line the bacon onto a board and place the meat onto the bacon and wrap and roll the meat.
Cover and set aside in the fridge.

Peel the potatoes and slice into thin disks
In dish melt the butter and layer the potato with seasoning into an oven proof dish
Place the meat and potatoes in the oven to roast.

Prepare the carrots and parsnips part boil them and place them on a tray ready to finish roasting them.

In a saucepan add the stock and red wine and reduce.
Add the jam and reduce.
Adjust the sauce using some balsamic vinegar
Place the carrots and parsnips into the oven to finish cooking

When everything is ready take the meat out of the oven and slice into 4 rounds
On a plate place the pork, potatoes along with the sauce and vegetables




Trimmed fillet of pork
50g Black pudding
4 slices of very thin smoked bacon
1 Shallot
1 Garlic clove
2 Mushrooms
1 Teaspoon of chopped parsley
3 Carrots
3 Parsnips
50ml Chicken Stock
150ml Red wine
Salt & Pepper
3 Tbsp Plum Jam
Balsamic Vinegar
2 Potatoes
2 tbsp butter
Olive oil

Chocolate Tart with Berries

Entry Number 195

2018 finalist

Frank McCormick from St Johns Catholic Comprehensive

I love the combination of raspberries and chocolate

Place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
Add the egg yolks and sugar and pulse until the mixture comes together.
Roll out the pastry and line 2 small or one medium tart ring, line and blind bake.

Break the chocolate in a glass bowl and add the chopped chilled butter.
In a saucepan heat the cream and bring to the boil.
Add the heated cream to the chocolate mix and stir.

Pour the chocolate mix into the pre baked cooked tart ring and bake in the oven on medium for about ten minuets until just set.
Allow to cool and slice the tart, serve with poring cream and raspberries and dress with gold leaf.
200ml double cream
few drops vanilla extract
50g caster sugar
200g dark chocolate
50g butter
125g plain flour, plus extra for dusting
pinch salt
65g cold butter
1 egg yolks
65 caster sugar
1 tsp coco powder
Raspberries
Single cream
Gold leaf

Main Course: Kentish spinach and mushroom Wellington with mash, carrots and vegetable gravy

Entry Number 194

2018 finalist

Lauren Harker from Maidstone Grammar School for Girls

While on holiday this year I went out to a restaurant and I ordered a dish similar to this and I found it really delicious, and since then I have been wanting to recreate it. This competition inspired me to try to create a dish as close to what I ate then as possible, and I think that this recipe is really nice!

Preheat the oven to 180 degrees.
Make the rough puff pastry by loosely ribbing the butter into the flour. Add the water gradually until the pastry comes together. You should be able to see streaks of butter. Put in the fridge to chill.
Chop the sweet potaton into small chunks and put on a baking tray with rosemary, thyme and olve oil. Cook for 20 minutes or until soft when pierced with a knife.
Chop the red onion and fry with olive oil and salt and pepper. While this is cooking cut up the chestnuts into small pieces.
When the onion is soft, add the chestnuts. Tear the bread loosely into chunks and add to the pan along with the lemon zest. Allow this to cook for about 4 minutes then remove from the heat.
Melt butter in a pan. In the meantime, chop up the mushrooms and garlic finely.
Add the mushrooms, garlic and lemon juice to the pan. While this cooks, boil the kettle for the kae and the spinach.
When the mushroom start to go soft, remive from the heat. Add the boiling water to the same pan, keeping the heat on. Add the kale, boil for two minutes, then add the spinach and boil for a further two minutes. Finally, drain the mixture and cook for another minute.
Add pine nuts, olive oil and salt and pepper to the kale and spinach and mix well. Add this to the mixture of bread, chestnuts and onion and mix again.
Take the sweet potato out of the oven and add to the kale, spinach, chestnut and onion mixture. Mix to combine.
Put the mushroom mixture into the blender and blitz until relatively small- leave some small chunks.
Now assemble the wellington. Take the pastry out of the fridge and roll out thinly. Put a bowl on the pastry and cut around this to get a circle shape. Lift this onto a lined baking tray.
Spread the mushroom mixture over the pastry circle, leaving a gap round the edges. Put the spinach, kale, onion and sweet potato mixture on top. Finally, roll out the remaining pastry into a roughly circular shape and lay over the top. Brush with egg, poke in steam holes and put in the oven for roughly 25 minutes or until golden brown.
Start preparing the potatoes by chopping the potato into small chunks, placing in a pan and covering with cold water. Turn on the heat, put the lid on the saucepan and boil until the potato is soft.
For the vegetable gravy, chop the celery, carrot and onion and fry in butter, rosemary, thyme and bay leaf. When brown, sprinkle the sugar over the top and caramelise. Add the sugar, flour, tomato puree and vinegar. While this cooks, make up the stock, then pour over the top. Leave to thicken for a few minutes.
Chop up the carrot julienne and boil for 10 minutes.
Blitz the gravy in the blender until smooth. Push through a sieve to remove lumps.
Drain the potatoes and mash up with the butter, milk and salt and pepper.
Drain the carrots.
On a plate, place down the carrots and mashed potato. Put the gravy into a jug and place on the side. Place the wellington on the plate.
Main Course: Kentish spinach and mushroom Wellington with mash, carrots and vegetable gravy
Pastry: 124 g butter, 124g plain flour, 74ml water
Wellington filling: 1 sweet potato, olive oil, rosemary and thyme, 1 red onion, 50g chestnuts, 1 slice bread, zest and juice of 1 lemon, 20g butter, 124g mushrooms, 1 garlic clove, 100g kale, 100g spinach, 30g pinenuts, salt and pepper, ½ egg to brush over the top.
Mash: 2 potatoes, small amount of butter and milk, salt and pepper
Vegetable gravy: 1 onion, 1 carrot, 1 celery stick, bay leaf, thyme, 20g butter, 1/2 tbsp sugar, 1 tbsp. plain flour, 2 tsp tomato puree, 1 tbsp. red wine vinegar, 1 stock cube, 500ml water
Vegetables: 2 carrots

herbs, spinach, carrots all home-grown.
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