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A Kentish Christmas feast

PUBLISHED: 18:11 26 November 2014 | UPDATED: 18:11 26 November 2014

Chef patron Dane Allchorne at The Mik House

Chef patron Dane Allchorne at The Mik House

Manu Palomeque 07977074797

Kent Life has teamed up with The Milk House, winner of 'Newcomer of the Year' 
in our 2014 Food & Drink Awards, and Produced in Kent to bring you an utterly Kentish feast for your Christmas Day showpiece meal with friends and family

………………………………………………………………………………………….

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Plum, almond and angelica tart with malted milk ice cream and a pomegranate and berry coulis

INGREDIENTS

Serves 4

225g plain flour

110g butter

80g sugar

1 large egg

150g caster sugar

150g unsalted butter

150g ground almonds

1 tsp vanilla essence

3 eggs

2 plums

50g frozen Kentish strawberries

50g frozen Kentish raspberries

50g of frozen Kentish blackberries

20g caster sugar

1 vanilla pod

1 lemon

1 pomegranate

4 scoops Sublime malted milk ice cream

20g candied angelica

FROM YOUR KENT PRODUCERS

Fruit

Chegworth Valley

Chegworth ME17 1DE

01622 859272

Dairy

The Northiam Dairy

Northiam TN31 6QT

01797 252445

Eggs

Golford House Farm

Sissinghurst TN17 3PB

Ice cream

Sublime Ice Cream

Marden TN12 9QX

01892 730963

METHOD

For the pastry

Crumb the butter into the flour by hand and then add the sugar. Mix in the egg with enough milk to form a soft dough. Chill for 10-15mins then roll out to fill 4 x 8cm tart moulds. Blind bake for 15mins at 160°C until golden. Allow to cool.

For the frangipane

Beat the sugar and butter together until pale and fluffy. Slowly incorporate the eggs and beat well. Add the vanilla essence and fold the ground almonds into the batter to form a paste. Fill the pastry shells.

Halve and destone the plums. Slice evenly and fan across the tarts. Bake at 165°C for 15mins until golden.

For the berry and pomegranate coulis

Add the Kentish berries to a heavy-based pot and add the sugar and vanilla pod, along with the juice and zest of one lemon and 5ml of water. Bring to the boil and reduce by half. Allow the compote to cool and add the pomegranate seeds.

Pour the coulis into the centre of plate. Warm the tart in the oven and top with a scoop of malted milk ice cream and a garnish of angelica.

TO DRINK

Monk’s Delight Strong Spiced Cider

Biddenden Vineyards, Biddenden TN27 8DF

01580 291726

This dish is not currently available at The Milk House

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Selection of local cheeses served with dried apple, walnuts and a fig and orange chutney

FROM YOUR KENT PRODUCERS

Ashmore Smoked

Cheesemakers of Canterbury

Faversham ME13 9ES

01227 751741

Kentish Bluebell

Kingcott Cheese

Staplehurst TN12 0ES

01580892478

Ellie’s Goat Cheese

Ellie’s Dairy

Wychling BN27 1DW

01795 886202

Lord of the Hundreds

The Traditional Cheese Dairy

Stonegate TN5 7DU

01580 201610

Bread

Frankie’s Farmshop

Staplehurst TN12 0JT

01580 890713

Walnuts

Potash Farm

St Mary’s Platt TN15 8NR

01732 882734

Chutney

Berry & Shrub

Tunbridge Wells TN2 5JH

07951179877

TO DRINK

Biddenden Special Reserve Cider

Biddenden Vineyards, Biddenden TN27 8DF

01580 291726

This dish will be available at The Milk House from 1 December 2014 until 4 January 2015

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Kentish mulled cider

INGREDIENTS

Serves 10–12

2 litres Biddenden Monk’s Delight cider

6 cloves

3-4 star anise

¼ grated nutmeg

1 cinnamon stick

½ vanilla pod

2 oranges

½ pomegranate

2 tbsp caster sugar

2 apples

FROM YOUR KENT PRODUCERS

Monk’s Delight Strong Spiced Cider

Biddenden Vineyards, Biddenden TN27 8DF

01580 291726

METHOD

Pour the cider into a large pan on a low heat and warm for 2-3 mins. Add the spices with the juice of the orange, the pomegranate seeds and thin slices of apple. Bring to the boil then reduce to a simmer and leave for 5-8 mins. Add sugar to taste and serve warm.

SPECIAL THANKS

The Milk House

The Street, Sissinghurst, nr Cranbrook TN17 2JG

01580 720200

www.themilkhouse.co.uk

Wreaths and garlands from:

The Walled Nursery

Hawkhurst TN18 5DH

01580 752752

Christmas tree from:

Hole Park

Rolvenden TN17 4JB

01580 241344

Art work by:

Sandy Dooley

sandymdooley@gmail.com

07557 348815

www.facebook.com/sandy.dooley.art

www.sandydooley.blogspot.co.uk

Produced in Kent

Charcott Holm Farmhouse

Tonbridge Road

Hadlow TN11 0AH

01732 853170 orinfo@producedinkent.co.uk

www.producedinkent.co.uk

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