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Author Topic: Taste of Kent  (Read 11141 times)

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Offline Lyn L

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Re: Taste of Kent
« Reply #4 on: February 24, 2011, 14:44:14 »
This sounds like a taste of Kent, seeing as we are a hop county.

HOPSCOTCH.

2 large handfuls of young Hop tops ( or nettles )
2 large handfuls of young dandelion leaves
8 oz of smoked streaky bacon
8oz of mushrooms
1 small onion
Butter
Salt and pepper
Nutmeg
Lemon juice.

Method.

Wash young hop tops ( or nettles ) and dandelion leaves.
Sweat onion in the butter for a few minutes, then add hops and dandelions.
Cover and steam for 5 minutes
Add squeeze of lemon juice, nutmeg and salt and pepper
Transfer to serving dish to keep warm

Grill bacon until crisp
Fry mushrooms in a little butter

Serve on a dish with hops and dandelions

I have to admit I cheated and looked for a Kent recipe  :) be careful though, don't wet the bed after picking dandelions.
And I have no idea what this might taste like either. It is a genuine Kent one though.
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Offline ellenkate

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Re: Taste of Kent
« Reply #3 on: February 24, 2011, 10:52:50 »

Here is another 'recipe'  or 'remedy' sent to me:  (It is very soothing, I like it !!)

Kentish Remedy for sore throats and coughs –
3-dessertspoons honey;      and   3 dessertspoons vinegar;    mix these two  with half a wineglassful of hot water.
Add 3-dessertspoons of brandy.
       You can, if desired, dilute with a little more water.

Sip only a little at a time.

“Vinegar cuts the phlegm and brandy opens the pores in the throat”

Ellenkate

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I'm Lincolnshire born and bred

Offline ellenkate

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Re: Taste of Kent
« Reply #2 on: February 23, 2011, 19:39:16 »

The above is probably a similar recipe to the following, which I received from someone in Australia whose ancestors took it out from Kent:

Kent Easter  Pudding Pie – a traditional family Kent recipe.
Make pastry and line a 7” flan case.
Heat 2-oz ground rice and 1 pint milk.
Stir in 2-ozs sugar
When cooked (thick)  add 1 beaten egg, a handful of sultanas,
and 1 teaspoon vanilla or almond essence.
Beat in a knob of margarine.
Pour into uncooked 7 inch pastry case and sprinkle with nutmeg.
Cook at Gas 4,  350 F,  or 174 degrees C for 20 minutes.
Serve hot, warm or cold.

(I have not yet tried this yet)

Ellenkate

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I'm Lincolnshire born and bred

Offline detmold

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Taste of Kent
« Reply #1 on: February 23, 2011, 16:53:59 »
Can anyone add any traditional kentish recipies to the following.
Kent Lent Pie sometimes called Kentish Pudding Pie.

http://www.lynsted.com/html/kent_lenten_pudding_pie.html
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