Produced in Kent is a trade organisation dedicated to supporting and promoting all types of food, drink and craft businesses in Kent. For summer 2022 it has curated a collection of easy, tasty recipes from local suppliers using the best of the seasonal produce from all over 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 flavours of the colourful tomatoes are paired in a dish with a light and creamy goat’s curd, while the dressing elevates the flavours to new heights…
Heritage Tomato Salad
- Serves 4
- 400g Heritage tomatoes, assorted colours, shapes and sizes – Macknade have a vast range at this time of year
- 2 banana shallots, finely diced
- 3 sprigs tarragon, picked and chopped
- 50ml rapeseed oil – try locally made Kentish Oils
- Squeeze of lemon juice
- 250g goat’s curd or soft goat’s cheese from Cheesemakers of Canterbury
- Pinch of caster sugar
- Handful of small salad leaves such as frisée or pea shoots
- Salt and pepper
- Slice your tomatoes in creative ways to make the plate look pretty and interesting
- Place the tomatoes in a mixing bowl and add the shallots, tarragon, rapeseed oil, a pinch of salt and pepper and a pinch of caster sugar
- Mix gently and taste. Arrange on a plate.
- Toss and coat a few salad leaves with the leftover dressing in the bowl, scatter over the tomatoes and place a dessert spoon of goat’s curd on top
Firing up the BBQ
Summer is BBQ season and Karimix – based in Faversham – are raising the ‘sausage in a bun’ bar to new levels with some Argentinian flavour inspiration. In South America foodies go nuts for ‘Choripan’, literally combining Chorizo Sausage ‘Chori’ and ‘Pan’… Spanish for bread.
Argentinian Choripan Recipe from Karimix
- Serves 3-4
- 1 x Pack Spicy Cooking Chorizo Sausages, skin removed
- 3 x Red Peppers, finely sliced
- ½ White Onion, finely diced
- 4tbsps Karimix Chimichurri Sauce – available from online from Karimix
- 1 tbsp Extra Virgin Olive Oil
- 1-2 tbsp Rapeseed Oil – try the Cold Pressed Rapeseed Oil from Pure Kent
- 3-4 Buns or Ciabatta bread cut into pieces
- Light the BBQ so it has time to get to optimal cooking state. 2. Finely slice the red peppers and fry them in a pan with the rapeseed oil until they are soft and slightly caramelised on the edges.
- Mix 4 tbsps. of Chimichurri sauce with 1 tbsp of Extra Virgin Olive Oil and set to one side.
- Finely dice the white onion.
- The skins on the chorizo sausages come off easily, just make a light cut down one side of them and peel the skin away.
- The sausages are cooked whole to begin with, then removed from the heat and butterfly cut (just cut down one side to open the sausage up) exposing the centre. Put them back on the heat to crisp the middle.
- Whilst the sausages are cooking, toast the bread.
- To build the Choripan, start by piling in the fried red peppers, place 1-1½ sausages on top (depending on the size of your bun), drizzle over some chimichurri sauce and scatter in some of the diced white onions. Whack on the other half of the bun and devour…
Relaxing Afternoon Tea
The fields of Lavender at Castle Farm in Shoreham are awash with purple right now, enjoy this seasonal flower (known for its calming properties) in this tasty teatime treat.
Castle Farm Lavender Shortbread
- 200g plain white flour
- Pinch of fine sea salt
- 40g ground rice flour
- 75g caster sugar (plus extra for decorating)
- 5-10 drops Castle Farm HOT Lavender Essence
- One heaped teaspoon of Castle Farm Culinary Lavender Flowers
- 175g unsalted butter, from a chilled 250g block
- Sift the flour and salt into a bowl and stir in the ground rice flour and sugar
- Take your butter from the fridge, and while your bowl is on the weighing scales, grate in 175g of butter from the block.
- Sprinkle in the Lavender flowers, and the drops of HOT Lavender Essence.
- Work it all quickly into the flour until the mixture resembles fine breadcrumbs.
- Press the mix into a 20cm square baking tin 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 light golden.
- Remove from the oven and prick all over with a fork, then mark into 20 pieces, cutting right through to the bottom of the tin.
- Dust caster sugar all over the top and leave the shortbread to cool before removing from the tin.
- Then sit back and enjoy with a relaxing cup of tea!
Not in the mood for cooking? From wine tastings, music and foodie festivals, Produced in Kent have bags of inspiration on things to do, where to eat & how to treat yourself this summer, check out Produced in Kent’s Summer Guide.