News: “Over the graves of the Druids and under the wreck of Rome,
Rudely but surely they bedded the plinth of the days to come.
Behind the feet of the Legions and before the Norseman’s ire
Rudely but greatly begat they the framing of State and Shire
Rudely but deeply they laboured, and their labour stand till now.
If we trace on ancient headlands the twist of their eight-ox plough.”

-Rudyard Kipling
Welcome, Guest. Please login or register.
Did you miss your activation email?

Author Topic: Taste of Kent  (Read 16141 times)

0 Members and 1 Guest are viewing this topic.

Offline Lyn L

  • Established Member
  • *****
  • Posts: 1158
  • Appreciation 85
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.


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
Salt and pepper
Lemon juice.


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.
Half our life is spent trying to find something to do with the time we have rushed through life tryi

Offline ellenkate

  • Sr. Member
  • ****
  • Posts: 682
  • Appreciation 55
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”


I'm Lincolnshire born and bred

Offline ellenkate

  • Sr. Member
  • ****
  • Posts: 682
  • Appreciation 55
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)


I'm Lincolnshire born and bred

Offline detmold

  • Jr. Member
  • **
  • Posts: 86
  • Appreciation 6
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.
I do not suffer from stress but I am a carrier!!


BloQcs design by Bloc
SMF 2.0.11 | SMF © 2015, Simple Machines