Recipes

Kentish pork with creamed potatoes, apple sauce, cider gravy and seasonal cabbage

Entry Number 54

2017 champion

Charlotte Fife from Invicta Grammar School for Girls

I have always enjoyed pork and as we have such a good source of pork in Kent it seemed a great choice, it is good value too and quite often over looked by people. I have practiced best ways to cook it as it can dry out so I have experimented with different cuts and cooking methods on my family and asked their opinion and as they are very honest I think I now have a really special dish for people to enjoy. The mash works very well with pork and apples are an obvious choice with pork, however, my dish doesn’t just run with convention but rather applauds Kent's finest produce on a plate to its best advantage. I have also incorporated other elements that might not make people think "Kent" but it is all available and all very good, ie, Kent raw cider and Kent crème fraîche.

Pork is a low-fat meat and as I serve the crackling separately it is up to the diner to decide if they want the extra fat from the cracking within their diet, however, it is a small amount so I think it is worth the calories as it tastes fantastic! The cabbage provides a good source of vitamins and fibre and the apples are a good source of fibre and vitamin c and as I steam the apples I keep all of the nutritional value.


Pork Loin
• Turn oven onto 200 degrees.
• Remove the skin from the loin and cut into strips, scoring the skin with a sharp knife. Put to one side.
• Slice the onion into large slices and place in a roasting pan. Place the loin on top with thyme.
• Place in a hot oven for 50 minutes.
• Remove and leave to rest on a warm plate covered with tin foil.
• Place the crackling ‘strips’ into a sieve and pour boiling water over them liberally. Place on a baking sheet and cover with sea salt put in oven.


Cider Gravy
• Peel, halve and slice the onions into very thin half-moons shapes. Heat the oil in a wide saucepan, add the onions and cook slowly for about 10 minutes until they are very soft.
• Peel, core and finely chop the apple and add to the onion, stirring around for another 5 minutes.
• Turn up heat and add the sugar, cooking over a high flame for 3 minutes.
• Stir in the mustard powder and flour and stir to let the flour cook out. Take the pan off the heat briefly to add the stock and cider.
• Bring back to the boil stirring all the time.
• Simmer the gravy gently for 30 minutes, stain into a saucepan and reheat just before serving.

Apple Puree
• Peel and core apples and slice thinly into 1cm thick.
• Put in saucepan with butter, water and cover with a lid
• Steam on a high heat then reduce to low simmer until apples are tender and liquid has evaporated. Check so they do not catch at the bottom of the pan whilst cooking.
• Blend until smooth and gradually add the cider vinegar, blend and repeat as necessary – check the seasoning after each blend.

Cabbage
• Finely slice the cabbage and wash.
• Place into a steamer ready to par cook over the potatoes for approximately 5 minutes. Put to one side.
• Heat a small amount of olive oil into a large deep pan and fry off the lardons until golden and crisp.
• Add the cabbage and stir vigorously to incorporate all of the flavour. Add butter to taste and season with sea salt and freshly ground pepper.
Mash
• Wash and peel potatoes and cut into smallish chunks and put into pan of water with salt. Bring to the boil and simmer until cooked.
• Drain.
• Pass through a potato ricer, adding butter, cream and salt and pepper to taste
1. List your ingredients and quantities
Pork
1 kg Kent pork loin with crackling
1 x tbps Sea salt
1 x Onion
Bunch of thyme

Cider Gravy
2 x onions
2 x tbps olive oil
2 x cox Kentish apples
1 tbps brown sugar
1 tsp English Mustard Powder
1-2 tbps plain flour
500ml hot meat stock
150ml Turners sweet cider

Apple puree
3 x Kentish gala apples
100g water
35g Kentish butter
Sea salt to taste
15g or to taste of raw Kentish cider vinegar

Cabbage
1 x local Kentish farm cabbage
175g bacon lardons
50g Kentish butter
Sea salt and pepper to season

Creamy Mash
3-4 Estima Kentish potatoes (depending on size)
60g Mix of local Kentish cream/butter
Sea salt and pepper to taste

Gypsy Tart with Crème Fraîche and Caramelised Walnuts

Entry Number 54

2017 champion

Charlotte Fife from Invicta Grammar School for Girls

A gypsy tart is a type of tart made with evaporated milk, muscovado sugar, and pastry. It originates from the County of Kent in England and most specifically the Isle of Sheppy, East Kent.

According to legend, an old gypsy woman saw a group of undernourished children near her house. She felt sorry for them, so she made them some food with the only ingredients she could find.

I chose this dish because of its origin because I live in Kent, approximately 25 minutes from its origins; now tasting this tart is a household favourite for my family.
As a dessert, it should be remembered that they are designed as a 'once a week' or 'treat' and not the norm. In the week, a piece of fruit is suitable as a dessert and an extra special dessert or pudding at the weekend is acceptable under calorie and government guidelines. My dessert is very high in calories, however as it is very rich the portions are not big thus reducing calories and it does provide a source of calcium and vitamin A from the crème fraiche. It is a low source of carbohydrates and as it is from a local farm it possesses live culture which is probiotics an excellent benefit for the digestion and gut. I have also added walnuts to the dessert which are high in antioxidants, omega 3 fats and it is now thought walnuts may support brain health, particularly in teenagers and improve mental health.

Pastry and Filling:

· Weigh out the flour and icing sugar add to a food processor, cube the butter and add to the dry mix.

· Crumb the mix together and add the egg and mix until it just comes together.

· Work together into a log shape and cut into four pieces, clingfilm and rest in freezer for 20 minutes.

· Turn the oven onto 200C conventional oven / 190C fan oven.

· Once the pastry mix has rested take one of the pieces out of Clingfilm and break some dough off the piece. Using a rolling pin roll out slightly thinner than the thickness of a pound coin.

· Place in the tart case that has been pre-greased with baking spray (if you do not have this then use butter or a vegetable oil)

· Going from the outside of the pastry edge lift the edge of the pastry into the case letting gravity do the work.

· Once the pastry in the case uses your thumbs to lift the pastry in the case and use your index fingers to push the pastry into the creases of the cases, this method will give you, lovely finished corners. Put the cases into the freezer for 10 minutes.

· While the pastry is in the freezer put the evaporated milk and muscovado sugar into a free-standing electric mixer, with a whisking paddle.

· Start whisking on a high speed for 15-20 minutes when the pastry cases come out of the freezer or just before. This should mean that the mixture is ready when the cases have finished being blind baked. The mixture should be a light coffee colour and be light and aerated.

· Once the cases have come out the oven, quickly turn down the oven temperature to 150C conventional oven / 140C fan oven.

· Take the baking beans out of the pastry and then pour the sugar/milk mix into the cases, about ¾ full.

· Place in the oven for 6-7minutes

· Once cooked leave on the side until room temperature or slightly warm.

Walnuts and crème fraiche

For the walnuts

· Set up a wire rack with grease proof paper underneath it.

· Add the caster sugar and enough water for the sugar to be coated to a sauce pan.

· Do not stir the caramel, instead slightly shake the sauce pan until the water has evaporated and the sugar has turned into a dark golden caramel.

· Add the walnuts and coat them, pour onto wire rack and leave to cool.

For the crème fraiche

· Heat spoon so you can make a Rocher to serve crème fraiche.

· Serve on black rectangle slates or a coloured plate to offset the circle tart.
For the pastry

· 500g flour

· 250g butter

· 150g icing sugar

· 1 egg

For the Filling

· 1 tin of evaporated milk (400g)

· 375g dark muscovado sugar

Crème fraiche

· 150g. crème fraiche

Caramelised walnuts

· 250g sugar

· handful of walnuts ( about 40g)

Optional

· Baking spray

Beef Wellington with Red Wine Sauce

Entry Number 53

2017 finalist

Alexandra Gilks from Maidstone Grammar School for Girls

It used to be my father's favorite dish but we haven't cooked it in a little over a year so I thought that we should bring it back.

PREHEAT THE OVEN
1: Mix the flour, salt and water in a food processor.
2: When the dough comes together cover it in cling film and set aside to chill for 10 minutes.
3: Lightly flour your surface and beat the butter into the dough.
4: Fold your dough into quarters and then roll it out again.
5: Fold you dough into quarters and cover it in cling film and chill.
6: Peel the potatoes and slice them with the asparagus.
7: Put the potatoes in the saucepan with water but do not boil yet.
8: Pan fry the beef fillet for 1 and 1/2 minutes.
9: Liquidize the mushrooms and the liver.
10: Fry the mushrooms, liver, thyme and seasoning until you are left with a duxelles.
11: Once the duxelles is done set aside to cool.
12: Get the pastry and roll it out as thin as you can.
13: Get three layers of cling film and lay the pastry on top of them.
14: Spread the duxelles thinly on top.
15: Place the fillet on top and wrap the pastry around it.
16: Trim off any spare pastry and ensure that the edges are sealed.
17: Shape the spare pastry into a bow.
18: Lightly wash the pastry with the egg yolk.
19: Turn on the stove with the potatoes in it.
20: turn the temperature down to 200C or Gas 6 and proceed to cook the Beef Wellington for 15 - 20 minutes.
21: Cook the potatoes for 20 mins.
22: While the vegetables are boiling fry the beef trimmings, in the same pan, until brown then add the shallots, the thyme, the bay leaf and the peppercorns.
23: Add the vinegar and wait till reduced.
24: Check you time to see if your vegetables are cooked.
25: When they are cooked put the into the mashing bowl.
26: Add the red wine and let it simmer until almost completely reduced.
27: Make the stock by mixing the beef granules and the vegetable juice (from the saucepan) .
28: Add the stock into the sauce and let it simmer.
29: Check on the Beef Wellington and bring it out the oven if it is cooked.
30: Quickly boil the asparagus for 3 minutes.
31: Mash up the potato with the milk and the butter.
32: Add the salt and pepper for seasoning.
33: Sieve the sauce through a muslin and put it into a jug.
34: Bring the asparagus out and present the plate.
Puff Pastry:
70 grams of strong flour. plus extra for dusting
50 grams of cold butter
40 ml of water
Beef Wellington:
200 grams beef fillet
Olive oil for frying
125 grams of wild mushrooms
1 thyme sprig, leaves only
The puff pastry from earlier
1 egg yolk, beaten with 1 tbsp f water and a pinch of salt
Sea salt and freshly ground black pepper for seasoning
Red Wine Sauce:
2 tbsp of olive oil
Beef trimmings from fillet
1 large shallot
6 black peppercorns
1 bay leaf
1 thyme sprig
Splash of malt vinegar
190 ml of red wine
190 ml of beef stock
Vegetables:
1 potato
2 asparagus
2 tbsp of milk
1 tbsp of butter
Pepper and salt for seasoning

Fishcake with celery, fennel, watercress,capers and lemon dressing

Entry Number 52

2017 winner

Boglar Bote Godri from St Nicholas Primary Academy

It is english food and Boglar likes it.

Poaching liquid
1. Put all ingredients into a wide pan and cover with water. Bring the poaching liquid to a simmer medium heat, put in the fish and cook 5 minutes.
2. When the fish is done remove it from the liquid to a plate and discard the skin.

Fishcake
1. Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water fot 10 minutes or until tender.
2. When the time's up on the potatoes, remove from the water.
3.Mash the potatoes, spread out the mash and take it out of the pan, to help it cool down quick. When the potatoes are cooled, transfer into the bowl.
4. Put the fish into the bowl, add chopped dill and really good pinch of salt and black pepper. Pour the lemon juice the mash and mix together really well.
5. Dust a plate with little fluor. Divide the mixture and carefully shape into four cakes.
6. Whisk the eggs and dip the cakes in the fluor, egg and breadcrumbs.
7. Heat the oil in frying pan over a medium heat, add the fishcake and cook for 3-4 minutes or until crips and golden.

Lemon dressing & salat
1. Whisk the lemon juice , oil and the sugar. Finally add pinch off salt and black pepper.
2. Using mandoline or peeler, finely slice fennel bulb and celery and place in the bowl. Pour the lemon dressing and mix together well.

To plate, place the salat in the centre, on the watercress and fush cake and put the watercress on the top. Sprinkle a few capers around.

(Serves 4)
For the poaching liquid
Water
2 bay leaves
1 stick lemongrass
1/4 fennel bulb
6-8 whole black pepper

For the fishcake
200g local whiting fillet ( from Dungeness fish hut, Kent)
200g whites marfona potatoes- peeled and diced (from T&S Bradley, Wingham, Kent)
30g fresh chopped dill
1 lemon ( juice)
Large pinch of salt
Pinch of black pepper
2 local farm eggs (from Woodlands farm, Kent)
100g gluten free fluor
200g gluten free breadcrumbs
300ml vegetable oil

For the lemon dressing & salad
40g Fenland organic celery
40g Fennel
20g John Hurds traditional watercress
1 lemon (juice)
2 tbsp. Kentish rapeseed oil with lemon ( from Woodland farm, Birchington, Kent)
1 tsp. sugar
Capers

Cinnamon panna cotta with caramelised pears

Entry Number 52

2017 winner

Boglar Bote Godri from St Nicholas Primary Academy

It is easy to make and very delicious dessert

Cinnamon panna cotta
1. Soak the gelatin leaves in bolw of cold water 10 minutes.
2. Place the cream, sugar and cinnamon stick in a saucepan and bring to boil while stirring with whisk.
3. After the cream has come to boil, leave it on the heat for 2 or 3 seconds, then remove from the heat and add the gelatin leaves, drained and squeezed. Strip to allow the gelatin to melt into the cream.
4. Pour the mixture into small panna cotta molds. Then, place the molds in the fridge or ice bath for couple of hours or until ready.

Just before serving:
Caramelised pears
1. Cut the pears in quarters. Heat a pen over medium heat and cook the pears every sides.
2. Pour the sugar and 1tbsp water in a saucepan and place it over medium heat. Bring to a boil, but do not stir. Once the caramel has browned to the desired color, add the remaining tbsp water. Let boil for a minute, carefully shaking the pan so that the caramel mixes together well.

3. Remove the panna cotta from the ice bath and demolde it by placing in the molds in a pot of hot water for a second. Remove the panna cotta from a mold amd place on a plate.
4. Garnish the panna cotta with the caramel and pears and serve immediately.

(Serves 4-6)
For the cinnamon panna cotta
600g double cream
60g sugar
2 cinnamon stick
2 gelatin leaves

For the caramelised pears
2 Conference pears (from Kent)
4 tbsp. sugar
2 tbsp. water

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