A great Sunday brunch idea, we have just simply added Kent bacon and eggs. Catering does not always need to be complex.
This version of Welsh rarebit is made with apples, an inseparable part of the history of the county. This snack was enjoyed by fruit pickers in Kent’s orchards during the 20th century and is still a delightful snack today. Mix melted cheese and sliced apple then spread on bread before grilling. The Kentish rarebit can be made with Kentish huffkin for a doubly traditional treat.
Kent is known for its apple production with orchards that used to sweep across the county (25,000 acres in total!) bursting with the fruits every year to be shipped off to London. Apples are still grown in Kent to this day as visitors to local farms and orchards can attest.
With spring and summer around the corner it’s time to start planning your garden parties.
Last year we catered for a staggering 35 garden parties from Bromley to Tunbridge Wells. BBQs and hog roasts galore.
We try and source our pigs from a local farm in Sevenoaks. Our chicken from Bromley/Orpington and our seasonal vegetables from local growers in Tunbridge Wells.
Catering for garden parties is a great relaxed way of dinning.
BBQs and hog roasts are always a exciting way to cater for your guests needs. It seems that us brits love to put the fire on and cook some beautiful meats and fish. Each year you can smell the charcoal burning on the streets of Bromley. You can hear the fat dripping and sizzling on the hot rocks.
Bromley holds a number of festivals in the summer and although they have their own caterers, there is no need for you not to hold your own mini festival in your homes.
Recently we have been hearing about the traditional cockney dish “pie and mash” fading away.
We have seen in the papers about shops closing after over a century of service.
Well fear not, Bromley has a hidden secret, but not for long.
The old cockneys of Bromley is a fantastic shop. Fresh and crusty pies. Vibrant green liquor and scoopable mash. The chilli vinegar is a splash of nostalgia. Even a choice of black or white pepper.
I myself have been raised in South London and this was a treat and a staple part of our diets growing up. There is always a sense of loyalty regarding “pie n mash”. Are you an Arments, Manzies or a Goddards kind of person. I myself was a disciple of Cooks on the cut, Waterloo.
However I am now a huge fan of The old cockney of Bromley and since discovering it last year have never strayed.
The owner Yusuf Ismail is as warm and colourful as the liquor. I strongly advise a visit. Bromley has now a faint sound of Chas and Dave echoing in its back streets.
This is a great snack to put on the table for any casual event. Sticky, spicy and sweat.
350g sliced pork belly
1tbs cardamom pods
3 inch ginger sliced
3 garlic cloves crushed
1 chilli split
4 star anise
3tbs bbq sauce
6tbs teriyaki sauce
6tbs soy sauce
For the glaze
3tbs white wine vinegar
3tbs tomato ketchup
3tbs toasted sesame seeds
1/2 lime juice
Begin by placing the pork belly slices into a pan and cover with cold water. Bring to the boil and refresh under cold water, to remove and impurity’s.
Return belly to the pan and again cover with water. Add all of the ingredients, except the glaze ingredients, and simmer for 1 1/2 hours until tender. Remove from the heat and allow to cool in the stock. This will keep the belly moist and allow it to absorb the flavours.
Meanwhile heat some oil in a small pan until hot. Fry the wonton wrappers until crisp.
Next heat a frying pan. Cut the belly slices into mouth sized bites. Fry on a medium heat in olive oil until crisp all over.
For the glaze add all ingredients to a sauce pan and reduce until sticky and glossy.
Mix the crispy belly and glaze together in a bowl.
It’s a very cold week in South London and western Kent. Why not eat a lovely heart warming dish that takes you half way back to home. This recipe is as simple as it gets. It’s mainly focused beautiful produce. We are using Kent grown organic apples and milk from a Sevenoaks farm. Keep it local. Keep it Kent.
4 Kent apples
1200ml full fat milk
140g pudding rice
110g caster sugar
Place apples into a pre heated oven at 180 degrees. Bake for 25 minutes. Place milk, rice and sugar in a pan and simmer until rice is cooked. Further cook thick and creamy. To serve, spoon rice into a bowl. Place one apple on each bowl and drizzle with honey.
This is a great dish to chase away those rainy grey days. Keeping the veg whole and hot makes more for a wholesome meal. The pork is slowly braised and then crisped up in a frying pan to provide the best of both textures and taste.
The pigs are all reared in a local Sevenoaks farm. The vegetables were grown on a allotment in Bromley.
Local sourcing is very important to us and we try and buy local where we can.
4 x 200g slices of pork belly each
2 x carrots
4 x banana shallots
8 x baby cucumbers (just baton a large cucumber if unavailable)
3 x tsp turmeric
3 x tsp honey
3 x tbs cider vinegar
First place the pork belly in a large pan, that will allow the pork to sit in one layer and not overlap. Cover with water and bring to the boil. This helps remove any unwanted fats and salts (we will be using the braising liquor as a sauce so removing the impurities at this stage is essential) disregard the water and rinse pork under running cold water.
Now add the stock to the pan and bring to a simmer and cook for 1 1/2 hours constantly checking the pork is covered with liquid.
After the 1 1/2 hour simmering add the pealed carrots and Bannana shallots. Cook until tender. Remove pan from heat and allow all ingredients to rest in the liquor for 1/2 an hour. This allows the meat to relax and absorb the liquid into the muscle and not dry out. Keep the stock.
Place a frying pan on a medium to high heat and pat dry the pork slices. Add belly to the pan and cook until caramelised on both sides. (Be carful as the belly will spit occasionally)
Once caramelised set aside and keep warm until serving.
Now half the carrots and shallots and cucumbers. Lightly fry in the same pan and then add two cups of cooking liquid with the turmeric, honey and vinegar. Reduce until all ingredients are glazed and the liquid has thickened slightly.
Plate up as you wish and for an extra treat serve with a glass of hot cider.
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