Seasonal Recipes

With summer on its way and fresh local cherries and strawberries soon to be available why not try our delicious summer recipes.

Our Cherry and Strawberry Delights festival at Brogdale Farm on the 19 20 July will have top Kent chef Scott Anderson demonstrating yet more mouth watering recipes!

Cherry and Banana Smoothie

Preparation time 5 minutes- serves 4

Ingredients

20g pitted cherries

100g ice cubes

200g banana

125ml cranberry juice

5ml vanilla essence

Method

1. Blend the cherries, banana, vanilla essence and ice cubes until a smooth texture is formed.

2. For an extra twist try it with a splash of cherry brandy.

3. Serve in chilled glass.

Chilled Strawberry and Pink Champagne Soup

Preparation time 15 minutes- serves 6

Ingredients

300g fresh strawberries

250ml double cream

80ml orange juice

30g honey

10g mint leaves

125ml pink champagne

4 strawberries sliced for garnish

4 mint sprigs for garnish

20g icing sugar

Method

1. Place the strawberries, orange juice, honey and mint into a blender or food processor and puree until smooth.

2. Stir in the champagne and double cream. NB. If you blend the cream into the mix it may well split.

3. Put the soup into the freezer to make it ice cold for approximately 25 minutes.

4. Place the glasses in the freezer also as this will keep the soup chilled when served on a hot summer's day.

5. To finish the soup garnish with sliced strawberries and mint, then top with icing sugar.

Lamb Racks with Sweet Potato and Cherry Glaze

Preparation time 20 minutes- serves 4

Ingredients

4x 4 bone lamb racks cleaned no sinew or fat, chime removed (ask your butcher)

200g Sweet potato diced into 25mm pieces, blanched for 5 minutes

200g new potatoes cut in half, blanched for 5 minutes

100g whole cherries with stone and stalk

50ml cherry brandy liquor

100g whole shallots

6 rosemary sprigs

30g olive oil

8 wooden skewers

Method

1. Cook the cherries in foil with the brandy liquor, olive oil and shallots for 15 minutes.

2. While the cherries are cooking cook the lamb racks to your preference on a hot BBQ.

3. Skewer the diced sweet potato and new potato, 3 each per skewer.

4. Have the potato skewers cooking at the same time as the cherries and lamb.

5. Serve all together and top with the cooked cherry glaze.

Eton Mess

Preparation time 15 minutes- Serves 6

Ingredients

400g of fresh strawberries, hulled and chopped

2 packs meringue

500ml double cream

10ml vanilla essence

20g caster sugar

30g icing sugar

Ingredients for coulis

200g of fresh strawberries, hulled

50g caster sugar

50ml cold water

Method

1. First make the coulis- Boil the strawberries, caster sugar and water then pass through a nylon sieve to make smooth.

2. Break up the meringues into roughly 1 inch pieces and place them in a large clear mixing bowl.

2. Whip the cream using the caster sugar and vanilla essence to a soft peak.

3. Add the chopped strawberries and fold the whipped cream in around them. Then pour most of the coulis except about 2 tablespoons and fold again to get a marbled effect.

4. Top with the remainder of the coulis and dust with icing sugar.

5. Serve as soon as possible and enjoy!

For information regarding Festivals and Events:

Contact: Sally Roger – Events and Marketing Manager
Telephone: 00 44 (0) 1795 536250 
Email: sallyroger@brogdalecollections.co.uk

 

For information on Venue Hire, courses, workshops

Contact: Sally Roger – Events and Marketing Manager
Telephone: 00 44 (0) 1795 536250 
Email: sallyroger@brogdalecollections.co.uk

 

For information/ bookings -  Orchard Tearoom, Orchard Shop, The Plant Centre

Telephone: 00 44 (0) 1795 536310

For Orchard Tours

Contact: Chief Guide
Telephone: 00 44 (0) 1795 536250

 

For enquiries regarding the Market place or the Rural Enterprise Centre

Contact: Stuart Mair
Telephone: 00 44 (0) 1795 470556

 

Brogdale Farm and Marketplace are open throughout the week:

For details on how to find us and admission and tour prices, see > Planning your visit