Kent is renowned as a county that produces an abundance of quality food. From fresh fruits and vegetables to delicious seafood and wonderful wine, you can find just about anything here. Eileen Leahy checks out some of the seasonal recipes that the Produced in Kent organization has recently created in collaboration with local suppliers…
Produced in Kent is a trade organization dedicated to supporting and promoting all types of food, drink and craft businesses in Kent. For summer 2022, he’s curated a collection of easy and tasty recipes from local vendors using the best of seasonal produce from across the county. Here are a few that will bring a taste of the Kentish summer to your table:
In this recipe from The Corner House in Canterbury, the sweet flavors of colorful tomatoes are paired in a dish with light and creamy goat curd, while the vinaigrette takes the flavors to new heights…
Heirloom Tomato Salad
- For 4 people
- 400g Heritage Tomatoes, assorted colours, shapes and sizes – Macknade have a huge range this time of year
- 2 banana shallots, finely chopped
- 3 sprigs of tarragon, picked and chopped
- 50ml rapeseed oil – try the locally made Kentish oils
- Squeezed lemon juice
- 250g goat’s curd or soft goat’s cheese Fromageries de Canterbury
- Pinch of caster sugar
- A handful of small lettuce leaves or pea shoots
- Salt and pepper
- Creatively slice your tomatoes to make the plate pretty and interesting
- Place the tomatoes in a salad bowl and add the shallots, tarragon, rapeseed oil, a pinch of salt and pepper and a pinch of caster sugar
- Mix gently and enjoy. Arrange on a plate.
- Toss and coat a few salad leaves with the remaining dressing in the bowl, scatter over the tomatoes and place a dessert spoonful of goat curd on top
Lighting the barbecue
Summer is barbecue season and Faversham-based Karimix takes the ‘sausage in a bun’ bar to new levels with an inspiration of Argentinian flavours. In South America, foodies adore ‘Choripan’, literally combining the chorizo sausage ‘Chori’ and ‘Pan’…Spanish for bread.
Argentinian Choripan recipe from Karimix
- For 3-4 people
- 1 x package of spicy chorizo sausages, skin removed
- 3 x red bell peppers, thinly sliced
- ½ white onion, finely chopped
- 4 tablespoons Karimix Chimichurri sauce – available online at Karimix
- 1 tablespoon extra virgin olive oil
- 1-2 tbsp canola oil – try Pure Kent Cold Pressed Canola Oil
- 3-4 buns or ciabatta bread, cut into pieces
- Light the barbecue so that it has time to reach an optimal state of cooking. 2. Thinly slice the red peppers and sauté them in a pan with the rapeseed oil until tender and slightly caramelized around the edges.
- Mix 4 tbsp. of Chimichurri sauce with 1 tablespoon of extra virgin olive oil and set aside.
- Finely chop the white onion.
- The skin on chorizo sausages comes off easily, just make a slight cut on one side and peel the skin off.
- The sausages are cooked whole to start, then removed from the heat and butterfly cut (just cut one side to open the sausage) exposing the center. Put them back on the heat so they are crispy in the middle.
- While the sausages cook, toast the bread.
- To build the Choripan, start by piling the fried red peppers, place 1-1½ sausages on top (depending on the size of your bun), drizzle with chimichurri sauce and sprinkle with diced white onions. Hit the other half of the bun and devour…
Relaxing afternoon tea
The lavender fields at Castle Farm in Shoreham are awash in purple right now, enjoy this seasonal flower (known for its soothing properties) in this delicious teatime treat.
Lavender Shortbread from the Château Farm
- 200g plain white flour
- Pinch of fine sea salt
- 40g ground rice flour
- 75 g caster sugar (plus extra for decoration)
- 5-10 drops of Castle Farm pungent lavender essence
- A heaping teaspoon of Castle Farm Culinary Lavender Flowers
- 175g unsalted butter, chilled 250g block
- Sift the flour and salt into a bowl and stir in the ground rice flour and sugar
- Take your butter out of the fridge, and while your bowl is on the scale, grate 175g of butter from the block.
- Sprinkle lavender flowers and drops with HOT lavender essence.
- Work everything quickly into the flour until the mixture resembles fine breadcrumbs.
- Press the mixture into a 20cm square mold and level the top
- Chill in the fridge for about an hour.
- Then heat the oven to 140’C fan (160’C/gas 3).
- Bake the shortbread for 40 minutes until lightly golden.
- Remove from oven and prick all over with a fork, then score into 20 pieces, cutting all the way to the bottom of the pan.
- Sprinkle powdered sugar all over the top and let the shortbread cool before unmolding.
- Then sit back and enjoy a relaxing cup of tea!
Don’t feel like cooking? From wine tastings, music and food festivals, Produced in Kent has plenty of inspiration on what to do, where to eat and how to indulge this summer, check out Produced in Kent’s Summer Guide.