Recipes

Honey and Mustard Medallions of Pork

2017 entrant

Trent Porter from St John's Catholic Comprehensive School

I love to cook so I wanted to enter the competition.

Wash peel and dice the potato, and put on the cooker to boil.
Peel and prepare the carrots.
Put a pan of water on to boil for the carrots.
Prepare the pork by trimming of any fat or muscle skin.
In a frying pan sear the pork with some olive oil and seasoning and place in the oven on a baking tray
When the potatoes are soft, drain them, mash them and season them. Replace them in the pan with a lid on to keep warm.
Plunge the carrots into the water to start the cooking process.
Add the cider honey and mustard to the meat juices and turn on to a high heat reducing the sauce.
Cook the spinach in a knob of butter and the nutmeg, season well and just allow it to soften.
Drain the carrots, adjust the seasoning in the sauce and add the creme fraiche.
Place a food ring on a plate and build up a lyer of mash and a layer of spinach and another layer of mash.
Serve the pork from the oven.
Place the carrots on the side.
Pour over the sauce.


100g pork fillet
50ml Kent Cider
1 Tablespoon of honey
2 Tablespoon of mustard
olive oil
2 Potatoes
Spinach
knob of butter
Ground Nutmeg
2 tablespoons of creme fraiche
Black Pepper
Salt
Carrots

Smoked Mackerel Pate with pickled cucumber salad and sour dough toast

2017 entrant

Trent Porter from St John's Catholic Comprehensive School

I wanted to do a starter instead of pudding and wanted to try something different.

Cut the cucumber in strips but do not use the middle part.
Sprinkle with salt and allow to drain in a sieve.
Meanwhile in a small food processor combine the mackerel, horseradish,mustard, lemon juice, seasoning and butter until it is smooth.
Turn out into a tub and set in the fridge to chill.
Crush the coriander seeds and sprinkle into the vinegar with a pinch of sugar.
Shake the cucumber and discard the liquid. Pat it dry with kitchen cloth and place into pickling liquid.
Toast the bread, no need for butter a spate is rich enough.
Scoop a nice portion into a serving dish and scatter with cucumber and place toast on the side.
Serve.

1 smoked mackerel
squeeze lemon juice
1 spoon of grain mustard
1 spoon of horseradish sauce
20 g of soft butter.
salt
pepper
Cucumber
2 tablespoons of white wine vinegar
crushed coriander seeds
pinch of sugar
1 slice of sour dough bread






Steak and Ale Pie with Whitstable Oysters

2017 entrant

Jake Reader from St John's Catholic Comprehensive School

I love cooking and wanted to make a real family meal.

Preheat the oven to 160°C
Add the chopped onions to a saucepan and brown over a medium heat
Dust the meat with the flour and add it to the pan, stirring until nicely browned all over
Immediately pour in the ale, and herbs.
Once boiling, put on the lid and place on a low shelf in the oven for 10 minutes.
When cooked transfer into a shallow dish to cool quickly.
For the pastry lid, combine the flour, fats, and salt in a large mixing bowl and use your fingers to rub the butter into the flour. Keep on doing this until the mixture resembles breadcrumbs
Pour in the water and combine into a dough.
When you have created a rough dough, wrap it in cling film and let it rest in the fridge for 10 mins
Take your pastry out of the fridge and place on a floured work surface. Roll out to a 1cm thickness, ensuring it is larger than your dish
Ladle the filling into your dish and place an oyster.
Use the beaten egg to egg wash the edges of the dish
Carefully pick up the pastry and drape it over the dish. Trim the edges of the pastry so you get a nice neat lid, then crimp the edges by using your thumb or a fork so the pastry lid is closed tightly
Decorate the lid if you like and egg-wash generously before baking on a low shelf of the oven
It should be nice and golden after 25-33 minutes.
Serve with crushed mustard mash, carrots and kale.

100g of rump steak, diced
1 oysters, shucked
1 small onions, chopped
Flour for dusting
50ml Kent Ale
1 bay leaves
2 sprigs of thyme
Salt
Pepper
100g of plain flour
25g of unsalted Baking Fat
25g Vegetable shortening
Salt
Iced water
1 egg, beaten

Apple Burnt Custard

2017 entrant

Jake Reader from St John's Catholic Comprehensive School

I like apple pie and custard but as I already made a pie for my main I just decided to do apples and custard.

Wash, peel and cit the apple up into a dice.
Cook until soft and golden with the knob of butter
Set the apple mix into heatproof serving dishes.
Place the dishes into a deep baking tray and fill 1/2 way up with water.
Mix the castor sugar,cream and egg yolks along with some vanilla essence in a jug.
Pour the mixture onto the apples.
bake in an oven on 180 until the top has set and starts to slightly go golden.
Carefully lift out of the water and place in the fridge to chill
When ready to serve sprinkle the brown sugar over the top and with a kitchen blow torch melt the sugar until it forms a crisp shell lid.
Serve with a ginger thin or shortbread biscuit.
1 Apple
knob of butter
125ml double cream
15g castor sugar
15g brown sugar
2 egg yolks

Mozzarella Chicken and Pasta

2017 entrant

Thomas Jack Harding from St John's Catholic Comprehensive School

I love pasta dishes and chicken and wanted to put the two ingredients together

Wash peel and chop the celery,carrots, garlic and onion.
Fry off in a saucepan until soft and golden.
Add tomato puree and tomatoes.
Simmer for the next 15 mins with a lid on.
Meanwhile cut open the chicken and push in the mozzarella.
Wrap the chicken in the bacon and bake on a tray in the oven 180 degrees for around 20 mins.
Begin to the boil the pasta with rapid boiling water and a pinch of salt.
Blend the sauce until smooth.
Drain the pasta when cooked and place on plate.
Take out the oven and test temperature to make sure its cooked.
Place with the pasta and pour over the sauce.
Garnish with olives and basil leaves.

1 Chicken Breast
1/2 ball mozzarella
2 slices of thin streaky bacon
2 Balls of tagliatelle pasta
1 carrot
1 stick of celery
1 small onion
2 cloves of garlic
1 tablespoon olive oil
1 tablespoon tomato puree
200g chopped tinned tomatoes
Handful of bunched basil leaves
3 black olives
1 tablespoon grated hard cheese

Chocolate Mousse

2017 entrant

Thomas Jack Harding from St John's Catholic Comprehensive School

I wanted to learn how to make it.

melt the chocolate in a heatproof bowl over a pan of simmering water until melted.
Add the egg yolk to the chocolate mix.
Beat the whites until fluffy.
Beat the cream just enough that it is semi whipped.
Add the chocolate to the whites and stir in.
Add the cream to the chocolate mix.
Divide into single portion serving dishes and set to chill in the fridge
Serve with a shortbread biscuit
200g plain chocolate
2 eggs separated
100ml Double cream

Lattice Asaro Pie

2017 entrant

Nicole Whiting from Maidstone Grammar School for Girls

My parents are from two different backgrounds, so I was inspired by a traditional Nigerian dish, (Asaro) and a pie, (which is commonly made in England) by combining the two, it makes a nice meal and shows of my heritage.

1. Weigh out the powdered ingredients first (as to avoid stuff sticking onto the weighing bowl) then the rest of the ingredients.
2. Fill a small pot with cold water and boil for 100*c or gas mark 1/4 on the stove.
3. Prepare the vegetables (remember to wash them) by peeling the skin off the potatoes, and cutting them (and the tomatoes) into quarters.
4. Then add the potatoes into the boiling water.
5. In a separate bowl, hand blend the tomatoes into a sauce – add some seasoning/ herbs (if necessary.)
6. Once the potatoes have boiled, drain about 3/4 of water into the sink.
7. Add the tomato sauce into the mixture and gently mash it (not completely, so then some potatoes are still solid.)
8. Add some seasoning of your choice. E.g. pepper or stock cubes, then stir it all.

9. In a separate bowl, make the dough by adding flour, salt and yeast into a mixing bowl.
10. Add the water.
11. Using a butter knife, mix the mixture together, until it is no longer sticky.
12. Once the mixture has bonded together, collect into a round ball using your hands.
13. Lightly flour the surface and begin to knead the dough for 5-10 minutes.
14. Once the dough has become elasticated, roll out evenly into a rectangular shape.
15. Lightly oil the small casserole/ loaf pan then take 3/4 of dough, and place gently over the dish, and then shape it properly into the corners, etc.
16. Place in the oven for about 10 minutes, just so then the dough becomes stable enough for the Asaro.
17. The Asaro (potato mix) should be done by now, so scoop the mix into the pastry case. Then place to the side.

18. First, flour the surface, then taking the remaining dough, roll out again, using a rolling pin, and cut equal stripes out of it.
19. Weave the stripes together, by placing some vertically and horizontally.
20. Go in and out of the vertical stripes, using a horizontal one.
21. Then do the vice versa with another horizontal stripes, carry on until you have a cover big enough for the pie.
22. Place your weaved cover carefully on top of the pie, and glaze with olive oil for a nicer effect.
23. Then cook at 180*c or gas mark 2 for about 10-20 minutes, or until the pie is golden brown.
24. When taking the pie out of the oven use oven gloves, so you don't burn your hands.
25. Remove the pie from the casserole dish and place it on your plate.
26. Surround it with lettuce leaves, but be careful not to place too much down.
27. Quarter the tomatoes and place in a pattern over the lettuce then add a few tops of broccoli.
28. Add a sprig of rosemary to the top, and you should be done!
For the pastry:
175g plain flour
2-4 tbsps warm water
1 sachet/ 10g yeast
Pinch of salt

For the filling:
4 baby potatoes
3 ½ salad tomatoes
¼ Mixed vegetable packet
Seasoning of your choice

Garnish:
Sprig of rosemary
Iceberg lettuce leaves
Yellow tomatoes
Baby tomatoes
A few tops of broccoli

Marbled Meringue Tart

2017 entrant

Nicole Whiting from Maidstone Grammar School for Girls

Meringues are quite messy too eat, so I thought, by putting it inside a tart, it will be easier to eat, as well as add to the appearance.

1. Preheat the oven to 100*c/gas mark 1.
2. Crack an egg and separate the egg white by pouring the egg white from shell to shell.
3. Whisk the egg whites until they become soft, white peaks.
4. Continuing to whisk, slowly add the sugar, tablespoon by tablespoon.
5. Then add a few blackberries and raspberries into the mixture (in random places.)
6. Don’t whisk too hard, so then the mixture is stiff, but marbled together.
7. Place inside a piping bag, and place to the side.

8. Lightly oil the tart case.
9. Mix flour and sugar into a bowl.
10. Add the butter into the bowl, and mix together with your fingertips, until it resembles breadcrumbs.
11. Collect the dough together, to form a ball shape.
12. Take the dough and roll into a circular shape.
13. Place the dough over the tart mould, and squeeze the dough inside, to get the shape of the mould.
14. Place in the oven for about 15 minutes for it stiffen up.
15. Remove from the oven and tart case.

16. Fill the bottom with a handful of mixed fruits of the forest and sprinkle with a bit of sugar.
17. Taking the piping bag, swirl the meringue mixture over the fruit. Make sure it fills the rest of the tart.
18. Place in the oven at 150*c/gas mark 2 for 20 minutes, or until golden brown at the top.
19. Place the meringue tart on a plate, and top with some fruit, place some around the edges as well.
20. Sprinkle with some sugar and cinnamon and you should be done!
For the pastry:
75g plain flour
75g caster sugar
50g butter

For the meringue:
2 egg whites
50g caster sugar
Packet of mixed forest fruits

Lemon and Rosemary Salmon served with Bulgur/Quinoa and green beans

2017 entrant

Coralie Marsh from Invicta Grammar School

I chose this recipe because it is quick and easy to make, is healthy and tastes good.… I have practised making this dish three or four times and each time I have developed the recipe to taste and look better. For example: The first time I cooked it I used new potatoes and fried the salmon. The second time I developed and changed the recipe by thinking of a healthier way to cook the salmon and decided to oven-cook the salmon with lemon and rosemary. I substituted the potatoes for the quinoa/bulgur.Salmon is a great source of Omega-3 which is used to keep our hearts healthy and vitamin D which helps make bones strong. Quinoa and Bulgur are great alternatives to rice as it provides more protein, fibre and carbohydrates. I have used locally sourced Green beans which come from Kent and herbs (Rosemary) grown from my own garden.

To cook the vegetables and quinoa/bulgur:
1) Cut the beans and trim any unwanted
2) Fill the two large pans ¾ of the way up with boiling water, add a pinch of salt and bring to the boil.
3) Cook the green beans for 15 minutes in one saucepan and the quinoa/bulgur in another pan for the same amount of time.
Meanwhile….
To cook the fish:
4) Rub the salmon fillets all over with olive oil and season with salt and pepper, herbs of your choice and a slice of lemon per fillet
5) Individually wrap each salmon fillet in tin foil and place into the tray to cook in the oven
To assemble your meal:
6) Drain the vegetables well, then tip into a large bowl.
7) Divide the fish fillets and vegetables between the pates. Using a ramekin dish carefully put the quinoa and bulgur mix inside and turn over onto the plate.
For Two People:
125g of bulgur and quinoa
100g fine green beans
2 x 120g salmon fillets
1 Tbsp. Olive oil
1 lemon

Pear and Frangipane Tart

2017 entrant

Coralie Marsh from Invicta Grammar School

I have chosen this recipe because it is one of my favourite puddings and is a recipe that has run down the family. I have made this cake a couple of times and each time I have thought on factors of improvement whether that be presentation or taste. For Example, I adjusted the recipe slightly to make more frangipane and of a thicker consistency.My desert is not as healthy as my main but I have reduced the amount of sugar overall in the cake so that it isn’t as sweet but still tastes good. Pears are mild, sweet fruits that not only satisfy one serving of fruit but are excellent sources of Vitamin C, fibre and potassium. I think the desert looks very appealing. The apricot jam glaze gives a nice shiny finish to the pear and frangipane tart. Served with cream and mint. Overall, I think that the desert tastes delicious. The mild sweet pears go well with the frangipane which rises around the pears as it cooks to make a dense almond sponge.I have used locally Kentish produced pears and free-range eggs also produced in Kent.

To make the pastry:
1) Sift the flour and icing sugar into the large bowl. Then cut the butter into cubes and stir them in.
2) Rub the butter into the flour with the tips of your fingers. Carry on rubbing until the mixture looks like fine breadcrumbs.
3) Separate an egg and mix the yolk with the two tablespoons of water in a small bowl. Then sprinkle the yolky mixture over the ingredients in the large bowl.
4) Squeeze the pastry against the side of the bowl and form a ball. Wrap the pastry in cling film and put it in the fridge for 20 minutes.
5) Sprinkle a little flour on a clean work surface and on the rolling pin. Roll the pastry out in a circle like shape slightly bigger than the flan tin.
6) Cut a piece of grease proof baking paper and put it in the tin, then place the pastry carefully on top. Add another piece on top of the pastry then fill the foil with baking beans. Blind Bake for 10 minutes.
To make the frangipane:
7) Heat the oven to 170C. Put the butter and sugar into a large bowl and beat them together until they are light and fluffy. Add a tablespoon of ground almonds and beat it in.
8) Break the eggs into a small bowl and beat it well with a fork. Add the egg to the mixture in the large bowl a little at a time, beating it after each addition.
9) Add the remaining ground almonds and beat them into the mixture. Sift in the flour. Then, gently stir the mixture until all the ingredients are mixed together.
10) Put the pears onto the chopping board. Cut in half lengthways, from the stalk to the base. Using a small teaspoon scoop out the core in the middle of each half.
11) Using a sharp knife carefully peel the pears. Put each piece flat down on the chopping board. Cut five slits 2/3 of the way into the thick end of each piece
To assemble the tart:
12) Spoon the frangipane into the pastry case. Spread it out using the back of the spoon. Arrange the pears on the top, flat side down with the thin ends in the middle
13) Bake the tart in the oven for 30-35 minutes until the pastry is dark golden. Leave to cool then mix the lemon and jam together and brush on top of the warm tart.
Serves 8
For the pastry:
175g plain flour, 25g of icing sugar, 100g of chilled butter, 1 medium egg, 2tsp. cold water
For the frangipane:
200g of butter, 200g caster sugar, 200g ground almonds, 4 medium eggs, 8 small ripe pears
For the glaze:
2tbsp. apricot jam
1tbsp lemon juice

Banana Katsu with Strawberry pureé

2017 entrant

Alexandra Gilks from Maidstone Grammar School for Girls

My friends and I went out to a Japanese restaurant and we had the Banana Katsu for dessert and it became our favorite meal. So I made and adaption of what we ate.

1: Slice the strawberries into quarters.
2: Process the strawberries along with the vanilla essence and the honey.
3: Lightly whisk the egg white on a plate.
3: Get your half of the banana and coat it in the egg white
4: Coat the banana in the flour.
5: Repeat steps 4 and 5.
6: Fry the coated banana in the pan very quickly until golden brown.
7: Present your dish and grate the chocolate on top.
Banana Katsu:
A pinch of cinnamon
1 egg white
1 tsp of icing sugar
A pinch of salt
Vegetable oil for frying
100 grams of flour
Strawberry Pureé:
5 large strawberries
1 tbsp of honey
1 tsp of vanilla essence
1 tsp of cinnamon
A chocolate bar for grating

Spicy lamb meatballs on egg fried rice with a Chinese style dipping sauce.

2017 entrant

Ryan Head from Cranbrook CE Primary

Fantastic local lamb.love these flavours and a tempting to do something a little different with a child favourite meatball instead of tomato sauce and pasta.

To make meatballs mix lamb and finely chopped chilli,garlic, ginger,cumin,spring onion,pepper together in a bowl.make equal size balls.cook in the oven on a baking tray for 20mins 180 degrees.
In a pan mix soy sauce with honey to taste.warm through add mix conflour to thicken.Cook rice in a small amount of water on the hob.add beaten egg and herbs.
Mince lamb.100g
Fresh garlic,ginger,red chilli,mint,pepper,dried cumin.spring onion.
100g rice.
Soy sauce,honey,cornflour.
Egg.
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