Recipes

Seasoned salmon slice with Honey-Garlic Butter Roasted Carrots.

Entry Number 348

2019 entrant

Harvey Fordham from Hayesbrook

Cooking salmon with my mum when I was younger

1. Preheat oven to 200 C / Gas 6.
2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Honey garlic roasted carrot recipe:
1. Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
2. In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
3. Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
1 lemon 2 fillets of salmon, 1 sprig of dill, tbs salt, tbs of pepper, 50g caster sugar, 3 carrots, 1/2 lemon

Meringue with cinnamon poached pears and caramel sauce and whipped cream.

Entry Number 348

2019 entrant

Harvey Fordham from Hayesbrook

I wanted to use seasonal fruit in my pudding and I wanted to challenge myself by using a range of skills in one dish.

• Heat the oven to 140C (gas mark 1). Line two baking trays with greaseproof paper.
• Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.
• Using a large, metal spoon, place freeform shapes on to the prepared baking trays.
• Bake for 30-40 minutes, or until the meringues are pale and dry. Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.
Caramel sauce recipe.
Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter.
Poached pears recipe.
1. In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
2. To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream
2 eggs, 1 pear skinned, sugar, cream, cinnamon sticks and a bit of ginger and star anise.

Steak with a sides of sweet potato chips, tender stem broccoli and baby sweetcorn

Entry Number 347

2019 entrant

Ben Maloney from Hayesbrook

I have cooked it before and I feel confident in preparing it.

1. Square off the potato then chop them into chips then lightly coat them in paprika then cook them at 160degrees for 30-40mins
2. Cook the steak for 2mins each side (mid rare)
3. Then boil the broccoli for 3mins and put the sweetcorn in the same pan as the steak for 2-3mins
8oz rump steak
100g of sweet potato
70g of brocolli
60g of sweetcorn

Chilli chocolate and avocado mousse

Entry Number 347

2019 entrant

Ben Maloney from Hayesbrook

I saw Gordon Ramsey’s chocolate and avocado mousse so I thought to add a bit of chilli to give it a little kick. I also thought it would complement the chocolate very well.

1. Melt the dark chocolate in a bowl over boiling water
2. Finely chop the chilli and chop the avocado the put them both into a blender until you get a puree then add in the chocolate and the caster sugar then blend it all together then crush the digestives then pour them into a glass compact it down then add the mousse on top.
1 avocado
100g of dark chocolate
1/4 of a chilli
5g of caster sugar

Cauliflower and Potato Curry

Entry Number 346

2019 entrant

Alex Georgiou from Hayesbrook

I wanted to make a vegan dish as both my cousins are vegan. I am also aware of the current climate change effects on the world and how we are being encouraged to eat less meat.

1) Heat the oil in the saucepan. Cook the onion for 10 mins until soft. Then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potato and split chilli, season to taste. Cover with a lid and gently cook for 30 mins, stirring occasionally, until vegetables are tender – add a drop of water if needed but it is meant to be a dry curry.
2) When the vegetables are cooked, remove the chilli and stir in a squeeze of lemon juice and scatter with coriander. Serve with naan bread and natural yoghurt.
1 tbsp Vegetable Oil
½ onion, chopped
Small piece of ginger
1 ½ garlic cloves, finely chopped
¼ tsp turmeric
½ tsp ground cumin
½ tsp curry powder
110g can chopped tomatoes
¼ tsp sugar
½ small cauliflower cut into florets
1 potato, cut into chunks
½ small green chilli, halved lengthways
Squeeze lemon juice
Handful of coriander, roughly chopped (to serve)
Naan bread and natural yogurt (to serve

Vanilla Panna Cotta with Raspberries

Entry Number 346

2019 entrant

Alex Georgiou from Hayesbrook

This is my step mum’s favourite dessert and I have not made it before so thought this would be a good challenge for me.

1) Soak the gelatine leaves in cold water until soft.
2) Place the milk, cream. Vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
3) Squeeze the water out of the gelatine leaves and then add to the pan and take off the heat. Stir until the gelatine has dissolved.
4) Pour the mixture into a ramekin and leave to cool. Place in the fridge for at least an hour to set.
5) To make the sauce: place the sugar and water in a pan and bring to the boil, reduce the heat and simmer until the sugar has dissolved. Take the pan off the heat and add half the raspberries. Using a hand blender, blend until smooth.
6) Pass the sauce through a sieve and stir in the remaining fruit.
7) To serve, turn out the ramekin onto a serving plate, spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.
1 ½ gelatine leaves
125ml milk
125ml double cream
½ vanilla pod, split lengthways and seeds scraped out
½ oz sugar

Sauce:
3oz sugar
3fl oz water
6oz raspberries

To Serve:
2 sprigs mint
Icing sugar (to dust)

Spiked Chicken

Entry Number 345

2019 entrant

Misbah Kabir from Hayesbrook

My love for chicken and I like to incorporate colourful vegetables to excite the dish.

1. Cut peppers and onion in square sizes to fit the skewer
2. Pan fry them until they are a bit charred
3. Cut chicken breast into bitesize pieces and also pan fry until a nice white colour with a tint of brown.
4. Alternate them on the skewer however you please.
2 medium size chicken breasts/ aprox. 108g, 2 bell peppers/ 300g, 1 onion/ 150-170g.

Creamy Chicken Creation

Entry Number 345

2019 entrant

Misbah Kabir from Hayesbrook

I thought of foods that were in season such as broccoli and chicken and made them into a dish with other foods to create more of better look to the eye and that work well together.

1. Pre-heat the oven to 220c then slice potato in cubes and wash thoroughly, mix with salt, pepper and spice mix of your own (optional), add a dash of oil and keep on mixing.
2. Add a dash of oil into a pan and heat the oil, once heated, put in the potatoes and sauté them constantly and leave to rest on the pan until cooked on a low heat.
3. Prepare the chicken by rubbing in salt, pepper, paprika and cumin powder and place into oven.
4. Take the chicken out in 20 minutes and use a food probe and insert it into the deepest point of the chicken.
5. It should rise to about 75 degrees Celsius.
6. Slice chicken but not all the way through for presentation.
7. Heat up heavy cream in a pan and add crushed garlic along with salt and pepper.
8. Wait until it has thickened and then pour it into a dish which you can serve it easily from.
9. Steam the sweetcorn and mixed vegetables and then plate all the food with style and however you choose to.
10. Finally enjoy your Creamy Chicken Creation.
Medium size chicken breast/ aprox. 54g, 1 1/2 medium potatoes/ aprox. 150g , 80g of loose sweetcorn and mixed veg. Heavy cream/ 150ml, 2 crushed garlic cloves, salt and pepper.

Hidden vegetable bolognese on a bed of courgetti.

Entry Number 344

2019 finalist

Lusia Banbury from Whitstable Junior School

My mum is a childminder and is always looking for food that everyone will like but is healthy and contains vegetables, I thought we could chop lots of vegetables up really small and they wouldn't notice them, everyone loves this.

1. Gently fry the vegetables in the olive oil for 3 mins.
2. Add the garlic, fry for another minute.
3. Add the steak mince, use a spoon to separate the mince and combine with the vegetables.
4. Once the mince is browned add the can of tomatoes and tomato puree, stir.
5. Add the herbs and gravy granules, stir.
6. Cook for 20 mins on low heat.
7. While the bolognese is cooking prepare the courgetti with a spiralizer.
8. Bring a pan to the boil, cook for 3 mins. Drain, courgetti will be wetter than spaghetti, so drain well, dab on kitchen towel if necessary.
9. Serve with cheese of choice sprinkled on top, my fave is Parmesan.
4 x mushrooms (finely diced)
1 x celery stick (finely diced)
1 x red onion (finely diced)
1 x Tbs olive oil
1 x Tbs mixed herbs
1 x can chopped tomato
4 x cloves garlic
1/2 tube tomato puree
500g tomato passata
1 x carrot (finely diced)
500g steak mince (5% fat)
Seasoning to taste
1 Tbs beef gravy granules (less salt)

Upside-down cake

Entry Number 344

2019 finalist

Lusia Banbury from Whitstable Junior School

It's creative and fun to make and a surprise to everyone when you turn it out! You can be really arty with it too.

1. Put all of the cake ingredients into a large bowl.
2. Whisk it until it's creamy.
3. Grease the tin. (20cm cake tin) Set oven to 190 degrees C
4. Arrange the fruit in a beautiful pattern.
5. Spoon the cake mix on.
6. Smooth it over.
7. Bake it for 25 mins.
8. Cover the tin with a plate, flip it over, slide off the tin and serve. Beautiful!
1 tsp baking powder
125g self raising flour
125g butter (softened)
125g castor sugar
2 x eggs beaten
1 tsp vanilla essence
Make a pattern covering the base from raisins, glace cherries, tinned mandarin oranges, peaches and pineapple.

Pan Fried Salmon and a Winter butternut squash roasted salad

Entry Number 343

2019 finalist

Belle Graeme from Dover Grammar School for Girls

I don’t usually like salmon or butternut squash however this dish has so many flavours and it is one of my favourites.

Heat oven to 180°c fan. Cut the squash into chunky wedges, peel and deseed, Chop and peel the shallots in half and place both vegetables onto a shallow roasting tray. Mix the chilli paste and oil together and pour over the vegetables, season and toss the vegetables around to coat them. Roast for 20 minutes and shake the pan halfway. Place the salmon on a frying pan and Coat in oliv oil and Cajun spices, cook 4 minutes each side. Place the butternut squash seeds on a baking tray and drizzle olive oil honey and season, cook until golden. 5 minutes before the vegetables need to come out pour in the chickpeas and return to oven. When out then mix in the spinach. In a lot mix honey and ground ginger and drizzle over the salmon once plated up, put the rest of the components on the plate and sprinkle the seeds over.
One portion of salmon
Half a butternut squash and it’s seeds
4 small shallots
75g chickpeas
50g spinach leaves
Chilli paste
Honey
Ground ginger
Olive oil
Cajun Spices

Vanilla and ginger cheesecake with a cranberry and ginger coulis

Entry Number 343

2019 finalist

Belle Graeme from Dover Grammar School for Girls

Cheesecake is my favourite dessert and I love ginger as well as the fact I enjoy making it.

Crush the biscuits and place them in a pan with the butter and heat until melted, place in a tin and press firmly down. Chill in the fridge. Place the cream cheese, icing sugar, double cream, ginger and vanilla into an electric mixer and beat until combined. Spoon over the biscuit base and leave in the fridge. Put the cranberries in a pan and heat until they become very soft add the ginger and sugar and some water and mix until thick and the cranberries have let out juices. Take off the heat and sieve into a bowl to get out the cranberry skins, put the cheesecake on a plate topped with a few mandarins and pour some coulis on the side.
20g digestive biscuits
20g ginger nut biscuits
20g butter
1/2 teaspoon vanilla bean paste
75g soft cheese
40g icing sugar
35ml of double cream
30g cranberries
Stem ginger
4 mandarin segments
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