|Produce at Faversham’s Saturday market|
|Hops and Barley|
|More Kentish hops|
|A selection of malted barley|
|The Beer Cathedral|
|A 1940s ale wife|
|Beer tasting after the tour- a tough job|
|Farm shop we stumbled upon on the road to Whitstable|
|Asparagus freshly picked|
|Seafront shack in Whitstable|
|Lunch at the Whitstable Oyster Fishery Company|
|Toby’s steak and oyster pie|
|Oyster shell recycling centre|
|Eggs, Asparagus, Hollandaise|
Adapted from Shipton Mill’s recipe, here.
You will need:
20g fresh yeast
1 heaped tbsp runny honey
450g strong white flour
230g rye flour, plus extra
1 1/2 tsp salt
2 tbsp oil
1. Bring the ale ( I used Shepherd Neame’s Master Brew Ale) to boil and leave to cool to blood temperature. Cream the yeast with the honey.
2. Sift the flours, salt and yeast in a large mixing bowl and make a well.
3. Pour the ale, yeast mixture and oil into the well and combine to make a dough.Knead the dough for around 10 minutes until it is smooth.
4. Leave to prove for around 30 minutes and in the meantime lightly grease a baking sheet.
5. Knock the dough back, cut into two and shape into round loaves. Place into bannetons (proving baskets) or onto the baking tray. Cover and prove for about 40 minutes until about double in size.
6. preheating the oven to 200 degrees C, 400 degrees 4, Gas Mark 6. Dust with a little flour
7. Bake for 20 – 25 minutes. Cool on a rack.
Scampi and Chips with Tartare Sauce and Samphire
You will need:
For the scampi:
600g medium-sized potatoes (unpeeled), cut into chunky chips
3 tbsp olive oil
25-30 extra large, peeled prawn tails
30g plain flour
Pinch of cayenne pepper
1 large free-range egg
Sunflower or vegetable oil for deep frying
Lemon wedges to serve
For the tartare sauce:
1 large free-range egg yolk
½ tsp mustard powder
Juice of 1 lemon
150ml olive oil
1 tbsp capers, chopped
1 tbsp gherkins, chopped
1 tbsp flat leaf parsley, chopped
1 large shallot, finely chopped
1. Preheat the oven to 220 degrees C. Put the chips in a large pan of salted water and bring to boil. Allow to simmer for 5 minutes.
2. Meanwhile, pour the olive oil into a large tray and place in the oven to heat up. Drain the potatoes and return to the heat briefly, until completely dry (be careful not to let them stick to the pan). Add the chips to the hot oil, turning to coat. Sprinkle with sea salt and pepper. Leave in the oven for 30-40 minutes until golden, tossing occasionally to make sure they don’t stick to the tray.
3. While the chips are cooking, get cracking with the tartare sauce. Place the egg yolk, mustard powder, a squeeze of lemon juice, salt and pepper into a bowl. Use an electric mixer to combine all the ingredients. Keep the mixer running while you slowly add the oil in a continuous, thin stream, as you would when making mayonnaise. Taste to season and see if it needs another squeeze of lemon juice before adding the capers, gherkins, parsley and shallot.
4. Wash and pat the prawns dry, particularly if using frozen ones that you have defrosted. Put the flour in a bowl or onto a large plate and season with salt, black pepper and cayenne pepper. Crack the egg into a second bowl and lightly whisk. Put the breadcrumbs in a third bowl.
5. Dip each prawn in the flour, then the egg and finally the breadcrumbs. Make sure each prawn is totally coated at each stage. Place to one side on a large plate.
6. Heat the oil in a large pan (a wok would be ideal) until a chunk of bread sizzles and turns golden brown and crisp within a couple of minutes. Carefully add the scampi (laying them in a motion away from you so as to not inadvertently splash yourself with hot oil), a few at a time and cook for about three minutes. Remove with a slotted spoon and drain on kitchen paper. You can keep them warm in a low temperature oven while you continue with the rest of the prawns.
7. Finally, steam the samphire, which should only take a few minutes. Serve the scampi with the tartare sauce, chunky chips, samphire and lemon wedges. Ideally wrapped in newspaper.