Recipes

A slice of Shepard's Pie with a side of vegetables and a splash of gravy

Entry Number 357

2019 entrant

Naomi Regha from Northumberland Heath Primary School

This is my favourite food, I love this dish and I like helping my mum make it so I decided to make it for the competition.

First I peeled the potatoes and boiled them in a pot, next I boiled the mince meat until it was brown in a separate pot. When the potatoes were soft and ready I poured the milk and butter on top and mashed it up. Then I made the gravy with hot water from the kettle, I mixed the gravy and cornflour into the mince meat together, when it was ready I poured the mixture into a dish, I poured the mash potatoes on top and put it in the oven for 30 minutes. When it was ready I put the vegetables and gravy for decoration.
5 Irish potatoes
2 teaspoons of gravy granuales
1 tablespoon of cornflour
100 grams of minced lamb meat
1 tablespoon of butter
1/4 cup of milk

Nigerian fried rice with a chicken drumstick and fried plantain

Entry Number 356

2019 entrant

Naima Regha from Northumberland Heath Primary School

I wanted to make a dish that represents my country because I am proud to be from Nigeria. I always watch my mum cooking in the kitchen and this is one of my favourite Nigerian dishes.

So first I washed the chicken drumsticks and put it a saucepan, I used one teaspoon of curry powder, 1 teaspoon of thyme, 1 teaspoon of chicken seasoning and 1 teaspoon of all purpose seasoning to season the chicken. I then added 2 cups of water to cover the chicken and covered the saucepan. I left this on the hob for 25 mins so the chicken would be well cooked. When the chicken was ready, I took the chicken out of the pot and put it in the oven to grill on 160 degrees for 15 minutes so it would be crispy. Next I poured 1 cup of rice into a bowl and I washed it with warm water until the water was clean. I then poured the mix veg into a bowl and washed it with cold water. Next I poured the rice and veg into the saucepan that I used for the chicken, because I added water to it, it created chicken stock which I need for the main dish. I mixed the rice and vegetables into the chicken stock until it was all covered in the stock. I then added 2 cups of water to the pot so that it was above the level of the rice and covered the pot and let it cook on the hob, and I kept checking it to see when the water and dried up and the rice was soft. Next I peeled the plantain and cut it into rectangles, I then poured 3 tablespoons of vegetable oil into a frying pan on low heat. When the oil was hot I placed the plantain in the pan to fry, I waited a few minutes then I turned it over so both sides could fry. When it was ready I took it out of the pan.
*1 cup of easy cook long grain rice
* 100 grams of mix veg
* 200 grams of chicken drumsticks
* 1 teaspoon of curry powder
* 1 teaspoon of thyme
* 1 teaspoon of chicken seasoning
* 1 teaspoon of all purpose seasoning
* Chicken stock which I made myself
* 1 plantain
* 3 tablespoons of vegetable oil

Nana’s scotch eggs with rosemary potatoes and Laila’s homemade ketchup

Entry Number 355

2019 finalist

Laila Crawford from Petham Primary School

Nana has always made amazing scotch eggs ever since Laila’s Mum was small so we decided to keep up the tradition and cook a version of her scotch eggs using eggs and sausages from the farm shop close to the village where we live. Laila and her brother and sister love ketchup with everything, so we decided to serve the scotch eggs with a special homemade ketchup.

Scotch eggs method-
Method
Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
Squeeze the sausages out of their skins and into a bowl.
Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating. Place on a baking tray, spay with oil and pop in the oven for 30 minutes.

Ketchup method-
Heat oil over medium heat then add onions and cook until they are softened, sweet and lightly browned, about 8 minutes. Add the garlic, ginger, red pepper flakes and allspice then cook, stirring often, for 2 minutes.

Add the tomato paste and cook, stirring often, until it turns from red to a burnt orange color, about 2 minutes.

Add the can of tomatoes with juice, brown sugar, cider vinegar, a generous pinch of salt, and a few grinds of black pepper. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until thickened and shiny, about 20 minutes. Taste then adjust with more salt or pepper.

Blend until smooth.
Scotch eggs-
Ingredients
10 large farm fresh free-range eggs
8 locally produced sausages
½ a bunch of fresh chives
½ a bunch of fresh flat-leaf parsley
1 whole nutmeg
1 tablespoon English mustard
plain flour
150 g fresh white breadcrumbs
Spray olive oil

Ketchup-
1 tablespoon extra-virgin olive oil
1 medium onion, sliced
2 garlic cloves, chopped
One 1-inch piece of ginger, peeled and chopped
1/4 teaspoon chilli flakes
1/4 teaspoon ground allspice
3 tablespoons tomato paste
1 can whole tomatoes in juice
3 tbsp of brown sugar
1/4 cup apple cider vinegar
Salt and fresh ground black pepper

Herbed roast loin of pork on a bed of pan fried leeks, served with fondant potatoes, apple crisps and a cider jus

Entry Number 354

2019 finalist

Ruby Rodgers from Folkestone school for girls

I love roast pork, and this is a really good value cut that cooks quickly and stays moist. My fondant potatoes are my mum’s favourite, and the apple crisps add texture. Leeks are an underused vegetable, but they are tasty and full of flavour.

- Pre heat oven to 200*C
- Pat dry pork loin and prick all over with fork, then coat with rice bran oil and cover with Italian seasoning, garlic salt and salt and pepper
- Heat a small amount of rice bran oil in a cast iron pan and then add pork on high heat
- Whilst the pork is sealing, peel potatoes and cut into cylinders, adding these to further pan with heated goose fat, again on high heat
- Core apples and place on baking tray lined with baking paper after brushing both sides with butter and cinnamon
- Seal all sides of both potatoes and pork in pans by turning each on rotation
- Add enough chicken stock to potato pan to cover up to approximately 1/4 to 1/2 way, then add butter to this and transfer to oven
- Transfer pork pan to oven also
- Cook both pork and potatoes for approximately 13 minutes, then turn potatoes and remove pork from oven and check temperature.
- Cover and leave pork to rest
- De glaze pork pan with cider and apple cider vinegar. Leave to reduce on low heat
- Thinly slice leeks and cook in a pan on a medium heat with pre heated rice bran oil, seasoning with salt and pepper
- Remove leeks when soft, but still green, and transfer to plate, adding small amount of lemon juice to keep colour
- Slice pork and place 2-3 slices on top of leeks
- Remove potatoes and apple crisps from oven and plate these
- Add small amount of potato stock to jus
- Serve with jus in small jug to add to taste

Loin of pork (450g will feed 3-4 people)
2 small potatoes
1/2 a leek
1/2 an apple
Approx 200ml chicken stock
Sea salt and freshly ground pepper
2 tsp Italian seasoning
1/2 tsp garlic salt
2 tbsp rice bran oil
2 tbsp goose fat
1 tbsp salted butter
1/2 cup cider
1 tsp apple cider vinegar
1 tsp cinnamon



Poached Kentish pear with saffron and cardamom syrup, and creme fraiche to serve

Entry Number 354

2019 finalist

Ruby Rodgers from Folkestone school for girls

I love poached pear, and this recipe is slightly different with a delicious spiced syrup and creme fraiche to add lightness

- Pour wine, lemon juice, sugar, salt, cardamom pods and saffron into a pan and put on a medium heat and bring to a simmer. The pear should be covered, but if not, add enough water or apple juice to do so.
- Cover pan and cook for approximately 30 minutes until a knife will slide in and out of the flesh easily
- Remove the pears from the syrup and put on a plate to cool
- Increase heat under syrup until thick and syrupy. It should be reduced to about a 1/3 of original volume
- Place pear on small bed of syrup and then pour more syrup over top to coat
- Serve with creme fraiche to add to taste
1 small pear
2 tsp fresh lemon juice
1/2 bottle dry white wine
1/2 tsp saffron
10 cardamon pods ( crushed but not split open)
Small pinch sea salt
Creme fraiche to serve

Spaghetti and Meatballs

Entry Number 353

2019 entrant

Mya Shaw from St John's catholic primary

Spaghetti and meatballs is yummy, it's my favourite dinner.

1. In a bowl mix the mince, onion and herbs together with the egg.
2. Form into balls and cook in a frying pan with oil.
3. When brown add the passata and chopped tomatoes and simmer.
4. In a separate pan cook the spaghetti in boiling water.
5. Serve with cheese grated on top.
500g 5% fat beef mince,
1 finely chopped onion,
1 large egg,
1 tablespoon of mixed herbs,
olive oil,
spaghetti,
1 tin of chopped tomatoes,
500g tomato passata, and
50g grated cheese

Meatballs in a tomato and lentil sauce

Entry Number 352

2019 entrant

Holden Bailey from Kingsdale Foundation School

I chose meatballs and lentils because they are quick and easy to make, lentils are very healthy and I enjoy eating them.

Over a medium heat soften the onion and carrot.
Add the sugar and vinegar and cook for two minutes.
Add the lentils and tomatoes and simmer for five minutes.
For the meatballs, place all the meatball ingredients into a food processor and blend until combined.
Transfer the meatball mixture onto a clean work surface and using your hands, shape into meatballs.
Cook the meatball in the oven at 180 deg C for 25 mins..
For the sauce
½ onion, chopped
1 carrot, chopped
1 tbsp brown sugar
1 tbsp balsamic vinegar
55g/2oz tinned lentils, drained
100g/3½oz tinned cherry tomatoes, drained
small handful fresh basil leaves, torn
For the meatballs
1 slice of bread, crusts removed
1 clove garlic, chopped
500g mince beef
1 free-range egg yolk
2 tsp olive oil

Apple and Blackberry Crumble

Entry Number 352

2019 entrant

Holden Bailey from Kingsdale Foundation School

I chose apple and blackberry crumble because we grew a load of blackberries in the garden this summer and it is a lovely warming pudding for this time of year.

Method
Preheat the oven to 200C/400F/Gas 6.
Peel, core and chop the apples into small chunks. Cut the lemons in half and squeeze the juice over the apple and mix well. This not only adds flavour but prevents the freshly peeled apples from discolouring.
Layer the apples, blackberries, and sugar in a large pie dish (a lasagne dish is ideal).
Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine. Add the oats and the sugar and mix through.
Use a spoon to sprinkle the crumble topping evenly over the fruit. Bake for 45 minutes or until the fruit is cooked and bubbling juices seep through the topping.
Cool for a few minutes and then serve with fresh cream.
For the filling
450g bramley apples
200g blackberries
85g demerara sugar
1 lemons

For the topping
110g plain flour
85g butter
30g demerara sugar
85g oats

Sweet Potatoes and Potatoes Gratin

Entry Number 351

2019 entrant

Christopher Lempp from Kingsdale Foundation School

because sweet potatoes are in season.

peel and slice potatoes very thinly.
mix cream and egg together.
layer potato slices and cream in a baking dish
bake at 180c for 90 minutes with tin foil.
remove tinfoil and bake for another 20 minutes.
remove from oven and leave to cool overnight.
remove from baking dish and cut into 9 squares, cut each square into 2 triangles(two triangles per person)
shallow fry individual pieces until golden brown.
serve with parsley and olive oil.
2 sweet potatoes
2 potatoes
450ml cream
1 egg

Spinach pasta

Entry Number 351

2019 entrant

Christopher Lempp from Kingsdale Foundation School

That i could make pasta using spinach

cook spinach.
blend spinach with egg until smooth.
mix spinach and egg mixture with flour until smooth dough forms, leave to rest.
roll out dough and cut strips to desired width.
boil pasta for 3-4 minutes in heavily salted water.
drain immediately and toss with oil and parmesan to taste..
serve while still hot (for one person)
1 bunch of spinach
1 egg
100g flour
olive oil
parmesan

Citrusly sweet blackened salmon, with kale and pancetta

Entry Number 350

2019 entrant

Sophia Neil from Briary primary school

My mum taught me how to make this dish and I added my own touch to it, I like that it's healthy, but still tasty!

* Thinly chop the stalks of coriander, and set aside the leafs for later.
*Peel and finely chop the garlic and ginger
* Mix coriander stalks, ginger, garlic with the soy sauce , and leave the salmon to marinate in the sauce for an hour

*after marianadeis finished, simmer kale in large pan, with pint of boiling water and the stock cube, until soft and wilted.
.*Whilst kale is cooking, fry off pancetta until cooked
*Heat up a dry frying pan on the hob
*preheat grill to higher setting
*remove salmon from marinade and put skin side down in hot frying pan for approximately 1 and a half minutes
*brush salmon with the honey and grill for approximately 10 minutes, pouring the remainder marinade on the salmon, halfway through cooking
.*Thinly chop spring onions
*drain kale and combine with the cooked pancetta
*plate up salmon and Sprinkle spring onions and coriander leafs over the salmon
*plate up the kale and pancetta mix on the plate next to salmon.
*enjoy!
Half a bunch of fresh coriander (15g)
2.5cm of fresh ginger
2 cloves of garlic
1/2 bottle of low salt dark soy sauce
1 salmon fillet, deboned and ready to cook
2 tablespoons of runny bunny
2 spring onions
1 lime
Half a bag of kale
Half a packet of pancetta
1 chicken stick cube

Kentish Pork Loin stuffed with Apricots and Olives, served with Dauphinoise Potatoes and Apple Sauce

Entry Number 349

2019 finalist

Olivia Iandolo Leather from Petham Primary

I have been going to cookery club and last year our class had a"popup cafe" where we cooked for parents. We had to look through lots of recipe books.I wanted to use a meat that went with apple sauce, as so many are grown in Kent.Mrs King and I made up the recipe, using parts of other recipes.

Method
• Slice the fillet lengthways, but only half way through.
• Finely chop the apricots and olives.
• Lay out a large piece of foil. On top place the parma ham. On top of that place the pork.
• Stuff the cavity with the olive and apricots.
• Then roll the fillet wrapping the ham around it.
• Next roll and wrap the foil around making a tight sausage.
• Meanwhile peal and thinly slice the potatoes.
• Geese a shallow dish, and place the slices of potatoes in overlapping as you go.
• Season with salt and pepper, and pour in enough cream to cover the potatoes.
• Place the pork and potatoes in a pre-heated oven at 180c for 30-40 mins.
• Meanwhile peel and slice the apples; place in a pan with a little water. Bring to a simmer until the apple has softened. Leave to cool.
• Towards the end of the cooking time, saute the asparagus in a little butter.

To Serve
Slice the pork and arrange 3 or 4 slices of pork on a plate; spoon over some of the cooking juices. Then arrange the potatoes, asparagus and apple sauce on the plate.
Ingredients
1 Pork loin Fillet.
100g Olives
150g Apricots
3 slices of Parma Ham
2 large Potatoes
200g Asparagus
Apples
Cream
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