Salmon and Samphire Tartlet

Entry Number 237

2018 finalist

Kallie Lawrence from Dover Girls Grammar School

I eat fish, but not meat and salmon is a nutritious, delicious protein that works amazing in this samphire tartlet.

1.To make the pastry, use your fingertips to rub the flour into the butter in a small bowl.

2.Once it is combined, add the water a little at a time and mix in with your fingertips.

3.Cover the bowl in clingfilm and place into the fridge for 15 minutes.

4.Whilst the pastry is chilling, season the salmon and place on a foil lined tray then coat in a mixture of lemon juice and fresh herbs.

5.Bake in the pre-heated oven at 180 degrees (fan) for approximately 8 - 10 minutes until almost cooked.

6.Remove the pastry from the fridge when ready and roll out onto a floured surface until it goes over the edges of a loose-bottomed 5cm tartlet tin lined with greaseproof paper.

7.On a tray, prick the base of the pastry with a fork and place parchment paper on top and then add baking beans, blind bake in the oven for 10-20 minutes until almost cooked.

8.Leave salmon to one side whilst you make the tartlet filling.

9.To make the filling, whisk the egg, milk, mustard together and season.

10.Remove pastry from oven and discard baking beans. Cut off with a knife any excess pastry from sides of tin.

11.Flake the salmon with your fingers and place onto the pastry, pour in the filling until almost full.

12.Scatter the samphire over the top and place tin back onto baking tray, return to the oven for 5-10 minutes until topping has turned golden brown.

13.Remove from oven and tin, arrange on a plate and serve with a fresh, green salad.
-¼ salmon fillet

-½ juice of a lemon

-1 tbsp fresh herbs (dill, parsley, chives etc)

-25g plain flour

-15g softened unsalted butter

-1 tbsp cold water

-Pinch of salt

-1 tbsp chopped samphire

-1 free range egg

-2 tbsp full fat milk

-1 tsp of english mustard

Lemon Posset with Raspberries & White Chocolate-dipped Butter Buscuit

Entry Number 237

2018 finalist

Kallie Lawrence from Dover Girls Grammar School

My aunt and I have made possets in the past and I have always loved them. Here is my take on them. This tangy, fruity dessert goes amazingly with the butter biscuits.

1. First, whip the cream with the lemon juice, sugar and vanilla until it has reached stiff peaks.

2.Place this mixture into a glass, put cling film over the top and refrigerate whilst you make the biscuit dough.

3.To make the biscuits: In a small bowl cream the butter and sugar together.

4.Next mix in the flour and bring it together with your hands.

5.Leave the dough in its bowl in the fridge for 15 minutes.

6.After taking it out the fridge, roll the dough to a 1cm thickness and cut it into 3 rectangles with a knife.

7.Place the biscuits onto a baking tray lined with parchment paper and run a fork along them to make a pattern.

8.Bake for 12-15 minutes in a preheated oven at a 180 degrees.

9.After cooling, dip them into the melted chocolate so it covers half the biscuit and then leave them to set.

10.While the biscuits are setting, top the posset with the washed raspberries and use a spoon to drizzle some melted white chocolate on the top.

11.Once the biscuits are set, arrange on a plate and serve.
Ingredients for 1 Posset:

-110ml double cream

-½ tsp vanilla extract

-½ tbsp fresh lemon juice

-3 tbsp icing sugar


-9 raspberries

-2 squares of white chocolate

For 3 Butter Biscuits

-20g unsalted butter, softened

-5g caster sugar

-30g plain flour

-6 squares of white chocolate

Super Salmon Tacos

Entry Number 233

2018 finalist

Evie Ambrose from Hampton Primary School

I love cooking from scratch and I like to give myself a challenge. Salmon is my favourite fish and I like using ingredients from local farm shops to create my dish.

1. Preheat oven at 200*c.
2. Make soft tacos by kneading flour and water together until doughy.
3. Make guacamole by mixing avocados, garlic, coriander and juice from half a lemon. Season with salt and pepper.
4. Make salsa by slicing onion and mixing with cherry tomatoes, red wine vinegar and season.
5. Dice cucumber and mix with yoghurt then season.
6. Put salmon in a baking dish, season and squeeze with the other half of the lemon juice. Put in preheated oven and cook for around 25 mins.
7. Split the dough and shape to make small tacos. Put a frying pan on a medium high heat then cook each taco for around 3 minutes on each side.
8. When salmon is cooked through take out of oven and flake into a bowl.
9. Serve tacos, salmon, guacamole, salsa and cucumber raita in separate dishes for diners to assemble at the table.
10. Enjoy!
2 salmon fillets (skin on)

100g plain flour
100ml of water (or enough to make a dough)

1 avocado
1 lemon
1 small garlic clove
1 teaspoon of chopped fresh coriander

Half a red onion
A handful of cherry tomatoes (halved)
1 tbsp red wine vinegar

1/4 of a cucumber (diced)
3 tbsp plain natural yoghurt

Frosties Creamy Chicken

Entry Number 232

2018 finalist

Joshua Frost from Reculver Primary School

My Mum and brother love chicken so my Dad and I decided to make a dish they would both enjoy.

We pan fried the chicken and added the garlic sauce and let it simmer. We made the garlic sauce by crushing 2 cloves of garlic and added it to the butter and then basically added all the ingredients together. The potatoes were then cooking slowly in butter and red onion. Finally we cooked the asparagus and spinach. Josh then plated the dish.
4 chicken breasts
2 tablespoon olive oil
Salt and pepper
1/4 cup of butter
2 garlic cloves minced
1 tablespoon of flour
1/4 cup chicken broth
1 cup of heavy cream
1/4 cup of grated parmasen cheese
1 cup of spinach
4 large potatoes cubed.
1 red onion

Frosties Fudge Cake

Entry Number 232

2018 finalist

Joshua Frost from Reculver Primary School

Our family loves chocolate cake so we decided to make something everyone would love to eat.

Melt chocolate in a saucepan with the milk and Demerara sugar until dissolved, do not boil. Remove from heat add bicarbonate of soda and leave to cool. In a separate bowl, cream the butter with caster sugar and beat in egg yolks. Whisk egg whites until stiff. Add by degrees the chocolate mixture and flour to the creamed mixture and lastly fold in egg whites. Bake in oven 45 mins.

To make icing, melt the butter stir in cocoa and cook gently for 1 min. Remove from heat, stir in icing sugar and milk making a smooth thick paste. Cover cake, leave to set.
4oz plain chocolate
1/2 pint milk
4oz Demerara sugar
1 teaspoon of bicarbonate of soda
4oz butter
4 oz caster sugar
2 eggs separated
8oz plain flour seived

4.5 oz butter
3 oz coca sieved
1/4 pint milk
12oz icing sugar sieved

Chicken Tagine with Preserved lemons and Ras-el-hanout cous cous

Entry Number 229

2018 finalist

Georgia Holroyd from Sholden

My Dad made some preserved lemons a few months ago so I decided to use them as inspiration for this recipe.

Bring the chicken stock to the boil with the saffron. Take off the heat and leave to infuse on one side. Meanwhile in a shallow frying pan fry the onions until softened and lightly coloured. Add the garlic, ground ginger and ground cumin and fry for a further 2 minutes. Now add the chicken to the pan coating the chicken pieces with the spice and onion mixture. Cook for a further 3 minutes on a medium heat before adding the preserved lemons, peppercorns and the saffron infused chicken stock. Transfer the mixture to a Tagine or covered casserole dish and place in a preheated oven at 170c for about 1 hour.
3 medium onions finely chopped
3 cloves of garlic crushed
1 tsp Ground Ginger
1 tsp Ground Cumin
2 skinless chicken breasts diced
4 skinless chicken thighs diced
100g of preserved lemons finely chopped
1 tsp of crushed black peppercorns
250ml of Chicken stock
2 strands of Saffron

Bramley Apple and Kentish Cobnut Crumble

Entry Number 229

2018 finalist

Georgia Holroyd from Sholden

Bramley Apples and Cobnuts are both in season and I was interested to see how they worked together

To start with make the crumble topping by placing the flour and butter in a mixing bowl and rub together until you get the texture of fine breadcrumbs. Place all the Cobnuts in a food processor and pulse until they look like breadcrumbs and then add them to the crumble mixture along with the caster sugar. Now you have the crumble topping you can now peel and slice the apple into a shallow 7inch ovenproof dish and arrange to cover the base of the dish. Sprinkle the soft brown sugar over the sliced apple and cover with the crumble topping. Place in a preheated oven at 180C for about 40 minutes. Serve with custard, ice cream or clotted cream.
Tip: If you make the crumble first and then prepare the apple you will prevent the apple turning brown.
1 Large Bramley Apple peeled and sliced
100g of shelled Cobnuts (you can use Hazelnuts if not available)
100g Plain flour
60g Caster Sugar
60g Butter
25g light soft brown sugar

Pan Roasted Free Range Chicken Breast, Grilled Baby Leeks, Parsnip Puree, Beetroot & Aged Balsamic Dressing

Entry Number 225

2018 winner

Amelia Phillips from Bredgar CE Primary School

I had a similar dish like this when on holiday in France with Guinea Fowl, so I took this inspiration and designed it so it would fit within budget and to incorporate Kentish ingredients

> Fill Water Bath to desired level and set to 72 degrees
>Trim baby beetroot stem to 2cm in length, wash, place into tin foil with 1 x crushed clove of garlic, pinch of sea salt, 4 peppercorns, a drizzle of rape seed oil and 40ml of cold water. Close the foil to encase the beetroots and place in a pre-heated over at 180 degrees for approx 40min
>Peel the parsnips, top and tail, cut into 1/4's and remove the tough centre root. Cut into equal thumbnail size pieces and place into a small saucepan. Add the milk and water just to cover the parsnips, season, add a sprig of thyme and bring to a slow simmer, cook until tender (they can be checked by using a small knife and inserting it into them, if there is no resistance they are ready, approx. 25min) Top up with water if liquid evaporates during cooking. Once cooked, remove from heat, remove sprig of thyme, place parsnips and liquid into a food blender and blend to a fine puree, place into a food squeezy bottle and keep warm in the water bath until needed.
>Trim x 3 baby leeks leaving 1cm of the root attached, wash and set aside
>Place the washed ratte potatoes into a pan, cover with water, add the chicken bouillon, pinch of salt and bring to the boil, turn to a simmer and cook until tender (approx. 20min)
>Wrap a piece of kitchen foil around the trimmed bone of the chicken, place into a vacuum pack bag, add a drizzle of rape seed oil, seasoning, sprig of thyme, seal in a vacuum pack machine. Place into the water bath for 12 min at 72 degrees.
>Once the Potatoes are cooked, remove from the heat, allow to cool slightly, then cut into 3cm wide round circles
>Crush the toasted cobnuts by bashing them with a rolling pin inside a vacuum pack bag, set aside
>Remove the chicken from the water bath, set aside for 5 minutes to rest
>Remove baby beetroots from the oven, cut in half and save the juices.

>Heat a non stick frying pan, add 2 table spoons of rape seed oil and heat, when hot add the chicken breasts skin side down along with the baby leeks, sliced potatoes and colour on both sides. Once coloured, remove all ingredients from the pan, deglaze with the balsamic vinegar and add the beetroot juices, warm through and set aside for dressing.
1 x Monks Hill Farm Free range Chicken Breasts, Breast bone left on and French Trimmed
x 3 Baby Leeks
x 3 Baby Red Beetroots
x 3 Morghew Farm Ratte Potatoes
20g Roasted Cobnuts
x 2 Whole Parsnips
20ml Aged Balsamic Vinegar
50ml Eckley Farms Cold Pressed Rape Seed oil
x 3 leaves Red Vein Sorrel
x 3 sprigs of Thyme
x 1 clove of Garlic
10g Sea salt
150ml Milk
150ml Water
1/4 chicken bouillon cube
4 x pepper corns

Loose Duck Race

Entry Number 223

2018 finalist

Leah Matthews from New Line Learning Academy

This dish was inspired by my school’s location Loose. Annually, a charity event known as the ‘Loose Duck Race’ takes place. Hundreds of plastic yellow ducks swim and race down the stream. It’s strangely competitive a little like me!

Potato Roses
1. Preheat oven to 200°.
2. Peel potatoes, slice very thinly, lengthwise using a mandolin.
3. In a bowl, combine potatoes, garlic powder, black pepper and olive oil. Toss well to coat the potato slices.
4. Grate gruyere cheese.
5. Place slices of bacon on to chopping board. Arrange potato slices along one edge so they are slightly overlapping. Sprinkle
evenly with gruyere cheese.
6. Carefully roll up the bacon and potatoes to form a rose.
7. Place roses into muffin tin.
8. Bake for 40 minutes, until potatoes are cooked through and crispy. (If the potatoes start to brown too quickly, cover with foil).
Pickled Mushrooms
9. Bring the water, vinegar and sugar to the boil.
10. Place mushrooms in small glass bowl.
11. Pour pickling liquid over mushrooms and leave to pickle for at least 20 minutes.
12. Mix together Chinese five spice and lavender. Place into plastic container and set aside.
13. Season the duck breasts evenly with salt.
14. Place frying on hob at a medium heat. Place each breast skin side down into the dry pan and slowly render down the fat.
(Turn down heat if frying pan is too hot).
15. As the fat is released from the breast be sure to remove any excess from the pan by tilting it towards you and taking out with
a spoon.
16. Cook for 8 minutes, then turn duck over and continue to cook for a further 6 minutes.
17. Place onto baking tray and cook for 4 minutes in the oven.
18. Remove from the oven and allow to rest for 5-7 minutes.
Mushrooms and Spinach
19. Drain mushrooms and dry with kitchen roll. Heat butter in a frying pan.
20. Add mushrooms and sauté until lightly brown.
Potato Roses
21. Remove potatoes from oven.
22. When the duck has finished resting, place the breasts flesh side down into the spice mix
23. Return to the pan, flesh side down to sear the spices. After 1 minute, add the honey and coat the duck until it reduces down
to a sticky glaze.
Mushrooms and Spinach
24. Whilst cooking the duck, add spinach to the mushrooms and allow to wilt. Season with sea salt. Check flavour.
25. Cut the duck breasts diagonally into neat slices.
26. Place 3 potato roses onto a long rectangular plate.
27. Add the mushrooms and spinach, creating a bed for the duck breast.
28. Carefully place the sliced duck breast on top of spinach and mushrooms.
29. Drizzle any remaining glaze over duck.
30. Garnish with red chard.
31. Serve.
Bacon Wrapped Potato Roses
3 x Kentish Potatoes
1g Garlic Powder
20ml Kentish Olive Oil
25g Gruyere Cheese
6 x slices Smoked Streaky Bacon
Pickled Woodland or Shitake Mushrooms
60ml Water
100ml White Wine Vinegar
20g Caster Sugar
200g Woodland or Shitake Mushrooms
10g Chinese Five Spice
5g Dried Kentish Lavender (cut fresh and dried from New Line Learning Academy)
2 x Duck Breasts
Sea Salt
60 ml Kentish Honey
Pickled Woodland or Shitake Mushrooms
15g Butter
200g Spinach
Sea Salt
Micro Red Chard

The Sweet Taste of Success

Entry Number 223

2018 finalist

Leah Matthews from New Line Learning Academy

This creation has been inspired by the array of edible flowers that can be incorporated in to today’s cuisine. The light heavenly dessert, of Kentish raspberries nestled beneath a creamy perfumed rose flavoured brûlée, covered with a layer of crunchy caramelised topping is one not to be missed. Served with a heart shaped crumbly shortbread biscuit. Once consumed you will have sampled the sweet taste of success!

1. Make Shortbread: Pre-heat oven 190˚ or Gas Mark 5. Cream margarine and sugar in a bowl with a wooden spoon. Add flour and bind together with hands. Roll out on to a floured surface, cut ¼ “ thickness using a cutter. Bake for 5-10 minutes until GOLDEN. Cool.

2. Make Sweet Taste of Success: Place raspberries and sugar in a saucepan over high heat and simmer for 10 minutes or until the raspberry mixture thickens. Spoon the raspberry mixture into 2 x 250m ovenproof dishes. Cover and refrigerate until cold.

3. Whisk together the yogurt, cream, sugar and rose essence until thick and spoon over the raspberry mixture. Cover and refrigerate until cold. Sprinkle with sugar and caramelise the sugar with a kitchen blow torch until golden. Display and decorate with raspberries, sprig of mint plus dusting of icing sugar. Add shortbread biscuits.
Ingredients for Shortbread
12.5g Granulated Sugar
33.5g Soft Butter
50g Plain Flour
Flour Dredger

Ingredients for The Sweet Taste of Success
150g Kentish Raspberries
37.5g Caster sugar
210g Greek yogurt
125ml Double cream
1 tbsp Caster sugar
½ tsp Rose essence
Extra Caster sugar, for sprinkling

Kentish Raspberries
Sprigs of Mint
Dusting of Icing sugar

Lemon and Parmesan Breaded Fish and Chips

Entry Number 213

2018 finalist

Megan Sewell from Hextable Primary School

We love having fish and chips at our caravan in Whitstable.

Boil some water for the wedges
Mix the bread crumbs, grated lemon, and Parmesan into a bowl.
Put flour salt and pepper in another bowl
Put the egg in a bowl and whisk.
Cut Pollock into portions
Slice potato's into wedges put and place into boiling water for 10 minutes
Move on to the Tartar sauce.
Chop capers
Finely dice the shallot and gerkins
Put the mayonnaise, capers, shallots, and gherkins into a bowl.
Squeeze of lemon and seasoning. Put to one side.
Drain potato's and place on a baking tray. Drizzle some olive oil and sprinkle sea salt on them. Place in oven at 180 degrees for 40 minutes or until fluffy and browned.
In the mean time prepare the deep fryer. Dust the Pollock, then cover in egg, lastly cover in the breadcrumb mix. Cook for 4 minutes, or until the fish is cooked through and the breadcrumbs are golden and crisp.

Drain and place all the components on a plate and squeeze lemon over the fish and season.
Servers 2

2 Fillets of Pollock
50g breadcrumb
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
Flour for dusting fish
Oil for deep frying
Salt and pepper

For the Wedges
2 large potatos
Oil to coat
Sea salt to season

For the Tartar Sauce
100ml/7fl oz mayonnaise
1.5 tbsp capers
1.5 tbsp gherkins
1/2 small shallot, finely chopped
squeeze of lemon juice
1.5 tbsp chopped fresh parsley

Sponge in cup

Entry Number 213

2018 finalist

Megan Sewell from Hextable Primary School

Reminds my dad of his Nanny's Sponge pudding.

Place the butter in a large mug and microwave it for 20 to 30 seconds until melted.
Add the egg* and whisk it in with a fork.

Stir in the milk, vanilla, and sugar.
Add the flour, baking powder and salt. Mix the batter with a fork until smooth.
Cover with cling film and microwave for 1 minute and 20 seconds.
Empty the custard into a jar and heat until hot.
Put the cocoa powder and sugar into a hug.
Pour half of the custard onto the cocoa powder and mix.
Pour plain custard over Sponge then drizzle the chocolate custard over the Sponge. Lastly sprinkle crushed honeycomb on top of the Sponge.
2 tablespoons butter
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
3 1/2 tablespoons caster sugar
6 tablespoons flour
1/4 teaspoon baking powder
Tiny pinch of salt
Tin of custard
Tablespoon Cocoa powder
2 teaspoons of caster sugar

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