Waldorf salad with Kentish Discovery apples
Serves: 6
Ingredients
60g walnut halves, quartered
4 Discovery Apples
1 tbsp lemon juice
2 celery stalks, finely chopped
24 green grapes, halved and any seeds removed
50ml Hinxton whipping cream
100ml soured cream
snipped chives, to garnish
Method
1. Heat a dry frying pan over a medium heat, add the walnuts and toast gently. Keep an eye on them as they will burn easily. Leave to cool.
2. Meanwhile, core the apples and slice thinly, tossing them immediately in the lemon juice in a large bowl to prevent browning. Add the celery, grapes and walnuts to the bowl, reserving a few pieces of walnut for a garnish.
3. Whip the whipping cream until thick and floppy, then fold in the soured cream. Pour over the apple mixture, and toss gently to coat. Serve promptly, garnished with snipped chives and the extra walnut halves.
Using the best variety of local fresh vegetables and tender chicken breast from Chandler and Dunn in Sandwich, you can create this mouth-watering summer Risotto. Easy to prepare and low in Fat.
Summer Vegetable and Chicken Risotto
click here to view recipe
Ingredients
1 tablespoon of Quex Park Garlic Rapeseed Oil
250g Arborio Rice- Michaels whole foods
500g chicken breast, diced
1 bunch of Spring Onions, trimmed and chopped
1 clove garlic, crushed
100ml wine, dry white
1 portion stock cube, vegetable make up with 850ml with hot water
1 medium pepper, red, deseeded and chopped
1 medium pepper, yellow, deseeded and chopped
1 medium courgette, chopped
50g of fresh peas
1 teaspoon salt, and black pepper
4 large leaf basil, to garnish
Heat the olive oil in a large saucepan or deep-sided sauté pan. Fry off the Chicken breast until tender. Add the rice and cook over a low heat for 2-3 minutes until the rice looks translucent, but not brown. Add the spring onions and garlic. Cook gently for another minute, stirring frequently.
Pour in the white wine and let it bubble up. Add a couple of ladlefuls of hot stock. Stir and cook over a medium heat for 5 minutes, then add all the vegetables. Cook for another 20 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender.
Season to taste with salt and pepper, then serve, garnished with basil leaves
Chantenay Carrot and Broad Bean Salad
Using our own Free Range Eggs and delicious Broad Beans from David Catts in Maidstone creates this melody of seasonal favourites combined in this salad.
Ingredients
- 225g chantenay carrots
- 350g broad beans
- 100g fresh garden peas
- A bag of ready-prepared rocket and watercress salad, washed
- A bunch of radishes, topped and tailed
- 6 spring onions
- 1/2 a cucumber, sliced thinly
- 4 tomatoes sliced into eighths
- 2 ripe avocados, stoned, peeled and sliced
- A large handful of fresh dill, stalks removed, leaves finely chopped
- A large handful of fresh flat-leaved parsley, stalks removed, leaves finely chopped
- A small handful of fresh mint, stalks removed, leaves finely chopped
- A small handful of fresh chives, finely chopped
- 6 Bank Farm free-range eggs, hard-boiled
FOR THE DRESSING
- 1tbsp lemon juice
- 1tbsp apple cider vinegar
- Grated zest of 1 lemon
- 6tbsp extra virgin olive oil
- 1/2 heaped tsp Stokes mustard
- Plenty of fresh ground black pepper
1. First steam the carrots for about 4 minutes. Lift the lid off the steamer, add the broad beans, and steam for another 3 minutes. Check the tenderness of the vegetables - you want them to be not quite cooked, as the joy with this salad is the fantastic, crunchy, vibrant combination of flavours.
When the vegetables are cooked to your satisfaction, remove them from the pan and plunge them into a bowl of cold water to stop them cooking and preserve their colour.
2. Next make your dressing: place all the ingredients in a screw-top jar and shake vigorously to combine everything.
3. Put all the vegetables either into a large salad bowl or, even better, on to a large open salad plate, and add the remaining ingredients, putting the halved hard-boiled eggs on top. Drizzle over the dressing, season to taste and serve straight away.
Beef and Beetroot Burgers - 
Heat oven to 175C.
Peel and boil the potatoes.
Grate the beetroot and cooled, cooked potato into a bowl, add the rest of the ingredients and mix quickly. Shape the mixture into fairly thin burgers (about 1,5 cm or 1"). Shallow fry the burgers in a little butter and oil on medium heat until they have a nice colour and transfer to the oven for 15 min.
Toast the bread. Add lots of your favourite Kentish salad and top with the burger.
Ingredients:
1 beetroot
1 tbsp capers
1 tsp whole grain Spitfire mustard
2 potatoes
1 egg
2 tbsp milk
salt & pepper, to taste
400 g beef mince
1 onion, very finely chopped
Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock 
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Heat oven to 175C.
Peel and boil the potatoes.
Grate the beetroot and cooled, cooked potato into a bowl, add the rest of the ingredients and mix quickly. Shape the mixture into fairly thin burgers (about 1,5 cm or 1"). Shallow fry the burgers in a little butter and oil on medium heat until they have a nice colour and transfer to the oven for 15 min.
Toast the bread. Add lots of your favourite Kentish salad and top with the burger.
Ingredients:
1 beetroot
1 tbsp capers
1 tsp whole grain Spitfire mustard
2 potatoes
1 egg
2 tbsp milk
salt & pepper, to taste
400 g beef mince
1 onion, very finely chopped
Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Heat oven to 175C.
Peel and boil the potatoes.
Grate the beetroot and cooled, cooked potato into a bowl, add the rest of the ingredients and mix quickly. Shape the mixture into fairly thin burgers (about 1,5 cm or 1"). Shallow fry the burgers in a little butter and oil on medium heat until they have a nice colour and transfer to the oven for 15 min.
Toast the bread. Add lots of your favourite Kentish salad and top with the burger.
Ingredients:
1 beetroot
1 tbsp capers
1 tsp whole grain Spitfire mustard
2 potatoes
1 egg
2 tbsp milk
salt & pepper, to taste
400 g beef mince
1 onion, very finely chopped
Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Slip sole in a creamy shallot and white wine sauce
8 x Slip sole fillets
150-200ml dry white wine
150-200ml fish stock
2 sprigs of thyme
1 tsp white peppercorns
1 tsp coriander seeds
Few sprigs of dill, to garnish
For the sauce:
2 banana shallot peeled and finely chopped
200ml dry white wine
75ml white wine vinegar
300ml fish or chicken stock
200ml Hinxden double cream
Sea salt
Wash and pat dry the slip sole with kitchen paper. Lay the fillet vertically (stretching away from you) on a chopping board and roll tightly from head to tail. Secure the fish with a cocktail stick to stop it from unravelling during cooking. Chill while you make the sauce.
Put the banana shallots in a medium saucepan, pour over the white wine and white wine vinegar and reduce slowly for 10 minutes until the liquid has almost disappeared. Add the stock and reduce by half. Pour in the cream, bring to the boil and season with salt. Keep warm over a low heat.
Place the rolled fillets in a pan just large enough to hold them snugly so that they don’t unroll while cooking. Pour over enough white wine and stock to cover the fish completely, and add the thyme, white peppercorns and coriander seeds. Simmer gently for 4-6 minutes or until the fish is cooked, depending on the size of the fillets.
Gently remove the fish from the poaching liquor. Divide the fillets between four plates, spoon over the creamy shallot and white wine sauce and garnish with the sprigs of dill.
Smoked Mackerel Salad - a Swedish twist this week, contributed from Birgitta one of our Scandinavian shoppers!
Preparation Time: 10 minutes
Cooking time: 20 minutes
600g Smoked Mackerel from Griggs in Hythe
4 Boiled Bank Farm eggs, halved
½ Cucumber, diced
1 Bunch dill
100g James Perkins' Baby Leaf Salad
1 Red onion, finely sliced
Dressing:
100 ml crème fraîche
2 tbsp water
1 tbsp Stokes horseradish
salt & black pepper
Mix all the ingredients for the dressing and whisk lightly. Season with salt and black pepper.
Slice the potatoes and spread out on a platter. Add cucumber, onion and egg halves. Drizzle with dressing.
Break the mackerel into pieces and scatter over the veg together with baby leaf salad and dill. Ready to serve!
Cherry and Honey Sorbet
Preparation Time: 20 minutes
Cooking time: 10 minutes
500g sweet Mount Ephraim cherries
200g caster sugar
80 ml water
juice of half a lemon
pinch of salt
teaspoon of Kentish of honey
Wash the cherries and pat them dry. Remove the stalks and stones. Place the sugar and water in a saucepan. Place over a medium heat and bring to a simmer. Place the cherries in the simmering sugar syrup. Cook for three minutes. Remove from the heat, add the salt, lemon juice and honey. Allow to cool slightly and pulse in the blender until pureed but still slightly textured. Allow to cool completely. Pour into an ice-cream machine and churn until frozen or alternatively place in the freezer stirring every 3 hours.
Fresh Strawberry Compote
Preparation Time: 10 minutes
Cooking time: 20 minutes
1 kg Local Fresh Strawberries from Will at Mount Ephraim
Pared zest of 1 lemon
4 tbsps sugar, vary to taste
100g Fresh Hinxden Yoghurt
Method:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.
Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.
Remove the lemon zest. Add sugar, according to taste. Serve with 2 tablespoons of Hinxden dairy yoghurt per portion, decorated with strawberry leaves or mint leaves.
Alternatively, refrigerate and use as required.
For '000s more recipes visit our sister site Foodari.
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Heat oven to 175C.
Peel and boil the potatoes.
Grate the beetroot and cooled, cooked potato into a bowl, add the rest of the ingredients and mix quickly. Shape the mixture into fairly thin burgers (about 1,5 cm or 1"). Shallow fry the burgers in a little butter and oil on medium heat until they have a nice colour and transfer to the oven for 15 min.
Toast the bread. Add lots of your favourite Kentish salad and top with the burger.
Ingredients:
1 beetroot
1 tbsp capers
1 tsp whole grain Spitfire mustard
2 potatoes
1 egg
2 tbsp milk
salt & pepper, to taste
400 g beef mince
1 onion, very finely chopped