Country 7 - Kent

Kent is best known as the 'Garden of England', a phrase first coined by Henry VIII. It claims to be the oldest county in England and contains some 17000 listed buildings. Kent is most famous for its oast-houses, having tall conical or pyramidal roofs. These are the old kilns used for drying hops, once grown throughout the county, and many of which have now been converted into beautiful luxury homes.

 

The county is roughly triangular in shape, covering the south east corner of England. The chalk ridge of the North Downs runs centrally, east to west across the county, reaching over 800 feet in places. South of the downs runs a parallel ridge called the Ragstone Ridge. The Vale of Kent, a rich lowland to the south of the county, forms part of the Kent Weald. To the east lies the majestic city of Canterbury, home of the Anglican Church of England.

Kent is blessed with a spectacular coastline; just along the south coast stands the famous and iconic White Cliffs of Dover, which run from Kingsdown to Folkestone, a well-known symbol of Britain. To the south west is a wide expanse of low-lying marsh called Romney Marsh, where the shingly promontory of Dungeness extends southwards into the English Channel.

'the ten miles between Maidstone and Tunbridge (which the Kentish folk call the Garden of Eden) ... there, there are, on rising grounds... not only hop-gardens and beautiful woods, but immense orchards of apples, pears, plums, cherries and filberts... and, all taken together, the vale is really worthy of the appellation which it bears.' William Cobbett (1830), "Rural Rides"

 

 

OUR EXPERIENCE

We had accepted a Vegetarian Week challenge from family, so we could not have the fish pie or stews that I found. I didn’t make the Apple and Cheese pie either, as I don’t eat cheese; but I hope to do so one day, hence the inclusion. The Oast Cakes were lovely, we really enjoyed them one day after school and reminded me of Welsh Cakes.

 

Cooked with score (out of 100):

Oast Cakes............87

Wanted to cook:

Kentish Apple and Cheese Pie

 

Oast Cakes

 

Original Receipt from Rishton Cricket Club (Ladies Section) Recipes, 1955

8oz. plain flour

1oz. sugar

1 level teaspoon baking powder

3oz. currants

pinch of salt

1 teaspoon lemon juice

3oz. Marg

5 tablespoons water

Sieve the flour, baking powder add salt. Rub in 2oz. Marg. Add the sugar and currants, and mix to a soft dough with the lemon, juice and water. Shape with the fingers into small pieces and roll into rounds ¼" thick on a floured board. Fry on both sides in remaining 1oz. Marg, adding a little at a time until golden brown (about 6-8 minutes). Eat hot instead of scones at teatime. Makes 18-20 Oast Cakes.

Sourced: http://www.foodsofengland.co.uk/oastcakes.htm (accessed 24.03.2016)

 

Kentish Apple and Cheese Pie

 

This is a pudding, apparently Charles Dickens loved it. The cheese, just under the top crust of the pie, really enhances the flavour of the apples. But if for some reason you want to hide the cheese, you can add it to the pastry, which is how the pie is served in some pubs.

 

6 oz puff or shortcrust pastry

1 ½ lb cooking apples, peeled, cored and sliced thickly

3-4 oz sugar

3-4 cloves

Small pinch nutmeg

½ cup water

4 oz cheddar, sliced

Set the oven to 425F or Gas 7. Using half of the apples, put a layer in a greased pie dish. Sprinkle half the sugar on top. Lay the rest of the apples in the dish and put the cloves into some of the slices. Sprinkle with the sugar, nutmeg, and water, then lay the cheese on top.

Roll out the pastry and cover the dish with it. Brush with some milk and bake for 40-45 minutes.

Serves 4-6

(Favorite Kentish Recipes by Pat Smith)

http://www.crazyenglishwomancooks.com/2008/06/kentish-apple-and-cheese-pie.html (accessed 02.03.2016)