Starter :

Javelin Speared Asparagus Soup

Ingredients

2 tbl spoons of Olive Oil

2 Large Echalion Shallots Finely Chopped

1 Clove Garlic Finely Chopped

400 g Asparagus Spears

500 ml Rich Vegetable Stock

Salt and Pepper to taste

4 Table Spoons Crème Frech

Preparation method

1. Heat the olive oil in a saucepan over a medium heat. Add the shallot and fry for four minutes, until softened. Add the garlic and fry for a further 1 minute

2. Add the asparagus and cook for another two minutes.

3. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.

4. Add the crème frech  and blend with a hand blender until smooth.

Main course:

Runner Bean parcels with Olympic swimming seared Tuna and Jersey Potatoes

Ingredients:

1 Tuna Steak per person

Olive Oil

5 or 6 New Jersey potatoes per person

100 g of Runner Beans per person

100 g Chives – cut long

1 clove Garlic

50 g Butter

Method:

1. Put  the new potatoes In a saucepan with boiling water and cook on a medium heat for 12 minutes.

2. Whilst the potatoes are cooking Blanch the Chives in boiling water.( Insert for 3 minutes into boiling water) Prepare the runner beans and tie them into parcels with the softened chives

3. Steam the Runner bean parcels for about 5 minutes

4. Heat the Olive Oil Till Hot and Sear each Tuna Steak for 2 minutes on each side. Depending on the thickness of the steak – it should leave a little bit of Pink meat in the middle.

5. Chop the Garlic Fine and heat gently in a Pan with the butter till melted.

6. Serve all together and Use the Garlic butter as a dressing over the Tuna and Beans

Dessert:L'ile Flotante served with golden canoe biscuits

(Serves 4)

For the meringues

6 organic medium egg whites

Juice of 1 small unwaxed Lemon

120g golden caster sugar

1 ltr whole  milk

Seeds of 1 Vanilla Pod

For the custard

10 medium organic eqq yolks

85g golden caster sugar

2 tbsp cherry Liquor

For the caramel

50ml water

100g caster sugar

Poaching the meringues

· Place the egg whites into a clean bowl with a squeeze of lemon juice.

· Whisk to soft peaks then add the sugar a third at a time, whisking all the time

· Whisk to firm peaks

· Put the milk and the vanilla  into a large shallow pan and bring to the boil. Reduce the heat to just below simmering.

· Using two tablespoons dipped in hot water, scoop out 8 quenelles of meringue and drop into the simmering milk.

· Cover with a lid and poach for 7-10 minutes, carefully turning them over halfway through.

· Remove with a slotted spoon and leave to drain on a small tray, reserving the poaching milk.

· Place in the fridge and chill until ready to assemble.

Making the custard

· Place the egg yolks and caster sugar into a mixing bowl, and whisk together lightly. Strain the reserved meringue poaching milk into a clean pan and heat until nearly boiling.

· Pour over the egg yolks whisking all the time then pour back into the saucepan.

· Place back on the heat on a medium heat and stir continuously with a wooden spoon until the custard begins to thicken and coats the back of your spoon.

· Pour immediately into a large serving bowl, add the kirsch and cool over a bowl of ice

To assemble the dish

· Place the poached meringues on top of the cooled custard.

· Place in the fridge and chill for up to 24 hours

Making the caramel and serving

· Pour the water into a straight-sided sugar pan and then add the sugar and cook over medium heat until dark golden brown.

· Dip the base of the pan into a bowl/pan of cold water to stop the caramel cooking on.

· Spoon over the chilled meringues and serve immediately

Golden Canoe Biscuits:

Ingredients

130 g soft butter unsalted

60 g golden castor sugar

130 g plain flour

60 g cornflour

Preparation method

1. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, corn flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.)

2. Bring the mixture together and Roll out.

3. Cut into Canoe Shapes

4. Preheat the oven to 170C/325F/Gas 3.

5. Bake in the oven for 30–35 minutes, or until pale golden-brown.

6. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack.

D

The Sandwich Celebration in Sandwich Kent

Saturday 12th and Sunday 13th May 2012

The Sandwich Celebration is a two day event to mark the 250th anniversary of the legend of the sandwich and the Fourth Earl of Sandwich, John Montagu.

The celebration will coincide with the British Sandwich Week organised by the British Sandwich Association.

There will be Food, Music,Tipis, Renactments, a teddy bears picnic, a 18th Century Concert and much more.

see for more details

http://www.sandwichevents.org.uk/Sandwich-Celebration-sandwich-events.shtml#programme

The Wajiwa Global Street Food event on Wednesday 28th March, 10am, Westgate Towers, Canterbury went well and I can tell you now, that the food and drink on offer is excellent. This stall, situated next to Westgate Towers, is well worth a visit.

Try the Tamarind sauce on your food and the Dragoon bottled drink to go with it, both wonderful.

http://www.wajiwanice.com/ for more information.

La Bouche - Deal's newest restaurant - is pleased to announce our first opening weekend !

Formerly the Lord Clyde public house, this seafront establishment on The Strand in Deal has been completley re-modelled and refurbished, to deliver a comfortable and welcoming bistro style French restaurant.

Owner Mr Pete May said "It has taken twice as long and twice the amount of cash we had planned to refurbish the old pub, but we are finally at a stage where we can open.

"This is the realisation of a 35 year dream, and to have my family as part of this venture makes me immensly proud."

La Bouche is commited to delivering a quality french style cuisine from locally sourced produce, at great prices - and is open now for both bookings and walk-in customers.

La Bouche can be contacted here www.la-bouche.co.uk

Thanks to www.made-in-kent.co.uk for your support

Mediterranean secret supper is on the 17th of December we will be sharing our unique cookery style with 8 lucky people. With a Med twist we will be tantalising your taste buds from 7.00pm until 11.00pm. We are based close to Ashford, Kent it is easy to reach from London and locally by either car or train.

Our secluded spot is convenient but very secretive. You will be given directions once you have reserved your space. This five course meal will really bring a taste of the sunshine to a cold December night.

Menu

Canapes to start with warm chorizo bread parcels, fresh mint and bean pate on croute, stuffed dates with goats cheese and walnuts, goats cheese and sundried tomato tartlets

Mixed Tapas to share and enjoy, mediterranean mezze, empanadillas with ham and cheese or spinach and ricotta fillings, mixed seafood kebabs with chilli and lime glaze, stuffed piquillo peppers with seafood, parmentiers with lamb and vegetable antipasti

Main Meal to tempt you we have two dishes Tians of Sea Bass with stuffed vegetables and Ragout with Merguez with jewelled couscous. Salad and freshly baked bread.

And to finish a duo of desserts Crema Catalana with burnt sugar crust and Pine Nut tart with Lemon Verbena Icecream

Coffee and tea and mixed petit fours, Debla, Beys Baklava, Stuffed Apricots and Cantucci

Water will be served through the meal and we will have a mocktail available on arrival for all guests. Minimum suggested donation £25 per person and please bring your own drinks.

Catering4kent will be doing a interview from 1 - 2 pm on Kent business radio Tuesday 15 November 2011.

You can listen live and on-line.

http://www.kentbusinessradio.co.uk/

Catering4kent has been operating since 2004 - We believe in bringing the restaurant experience to you, at home -  no need for baby sitters.

Catering for Kent offers the best service, seasonal and local foods with  personal and outstanding attention to detail

Catering4kent is currently running cooking classes - fun, informative and educational !

The cooking class currently sold out for the entire November is a Mediterranean cooking class offered by catering4kent.

We made :

Starters:

Ravioli, stuffed with Fennel, Shallot and Parmesan. Serve with a vine tomato and caper salsa.

Main Course

Grilled Seabass with a black olive and Basil Ratatouille and potato

Dessert:

Choux Puff filled with Chantilly cream and fresh berries