Recipes

Butternut Squash Rissotto

Entry Number 200

2018 entrant

Amelia Bartoszewicz from St Johns Catholic Comprehensive

I love butternut squash and its a nice autumn dish

Heat the oven. Peel the squash, chop into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown
Warm the vegetable stock in a small pan, set over a low heat
While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the garlic and stir in the rice. Stir, uncovered, for about 5 mins.
Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock, add the squash stir into the risotto along with seasoning and sage leaves and a good handful of grated Parmesan cheese

Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).
1/2 butternut squash
2 tbsp light olive oil
300ml vegetable stock
25g unsalted butter
1 small onion finely chopped
1 garlic clove, crushed
4 sage leaves
100g risotto rice
50ml white wine
25g parmesan

Autumn Crumble

Entry Number 200

2018 entrant

Amelia Bartoszewicz from St Johns Catholic Comprehensive

I love berries and crunchy crumble together.

Peel the pears and chop into bite sized chunks. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften.
Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 2 individual oven dishes.
Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
Sprinkle crumble evenly over the cooked fruit and bake for 10-12 mins.
Serve with ice cream or cream.
700g (or 4 large) ripe English pear

, peeled and cubed
100g golden granulated sugar
250g blackberry

100g plain flour
50g unsalted butter, cold, cut into small pieces
40g shelled pistachio, roughly chopped
50g demerara sugar
ice cream, to serve (optional)

Apple and Kent Cider Pork Fillet

Entry Number 199

2018 entrant

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 entrant

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

Cherry and chocolate chip shortbread

Entry Number 198

2018 entrant

Lois Baisley from Herne Bay Juniors

shortbread is my favourite type of biscuit.

Rub the butter and flour together until the butter has all disappeared . Stir in the sugar and add vanilla ,cherries and chocolate chips . Make the mixture into a ball and push into a baking tin.
Cook until golden.
Butter . Sugar . Plain flour. Glacé cherries. Chocolate chips ,vanilla essence

Mozzarella ,tomatoe and basil tart

Entry Number 197

2018 entrant

Lois Baisley from Herne Bay Juniors

Having something similar on holiday in Italy

Roll the pastry in a flat baking tray.
Score around the edge about an inch in with a knife. Spread the middle square of pastry with the pesto.
Cook in the oven for 10 mins.
Place slices of tomatoe and mozzarella alternately in rows on the pesto covered pastry.
Place back in the oven for another 10 minutes.
Remove from oven and add some basil leaves.
1 box of ready made puff pastry .
1 large spoon full of pesto.
3 large tomatoes
2 Mozzarella balls
Basil leaves

Chicken noodle and veggies

Entry Number 196

2018 entrant

Leanna Ochavillo from St Mary's catholic primary School

Eating different types of foods

3 tablespoons of oil into a pan and add chopped garlic.Then ,put 320g of chicken fillets in and put a shallot
in.After that,poor half a spoon of salt and put 2spoons of soys sauce!now,put in half a spoon of pepper then put 325g of mixed vegetables.when the chicken is cooked add a packet of egg noodles and cook for 2-3minutes
3table spoons of oil into a pan
Garlic,320g of chicken fillets
1shallot,Half a tea spoon of salt
2 spoons of soys sauce
Half a tea spoon of pepper
325g of mixed vegetables
When chicken is cooked add a packet of egg noodles cook for 2-3 minutes

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

Entry Number 195

2018 entrant

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 entrant

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 entrant

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.

Kentish Apple and Almond Pudding

Entry Number 194

2018 entrant

Lauren Harker from Maidstone Grammar School for Girls

My family friend is celiac, so he can't eat a lot of desserts. When he comes to our house, we have to make sure none of our food contains gluten, which is why we started making this pudding. I really like the almond flavor and the actual consistency of the cake is just like if it had flour in it, so i wanted to make it for the competition. It's also a very good way of using up the apples we get from the trees in our garden.

Preheat the oven to 180 degrees.
Peel, core and chop the apple very finely and mix with the cinnamon and sugar. Place aside.
Cream the butter and sugar. Gradually add the egg, then mix in the ground almond.
To assemble the dessert, put the apples in the bottom of a small ramekin. Put the almond sponge on top of this and put in the oven for about 15 minutes or until golden brown.
To plate up, put the ramekin on a plate and serve with natural yogurt and raspberries.
Dessert: Kentish apple and almond pudding with natural yoghurt
2 applse, 1 tsp cinnamon, 2 tsp sugar, 54g butter, 54g sugar, 54g ground almond, 1 egg.
Serve with: natural yogurt and raspberries

Apple and raspberries home-grown.

Chicken with a mushroom source

Entry Number 193

2018 entrant

Rachel Harris from Invicta

My dad inspired me to make this dish as every time I eat it, it reminds me of my childhood.

Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.
In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan.
Dice and Cook potatoe for 25 minutes at 220 c fan - add lots of olive oil and salt and pepper.
Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper.
Boil manjetuot for 3 minutes
Stir the crème fraîche and parsley into the sauce and serve
spray olive oil
2 chicken breasts, skinless and trimmed (200g/7oz each)
½ onion, finely chopped
1 fat garlic clove, crushed
100g/3½oz mixed or chestnut mushrooms, sliced
250ml/9fl oz chicken stock (made with ½ a stock cube)
salt and pepper
100ml/3½fl oz half-fat crème fraîche
1 tbsp freshly chopped parsley, for garnish
Handful of manjetuot
3 potatoes
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