insideKENT Magazine Issue 41 - August 2015 | Page 49

FOOD+DRINK

DELICIOUS SUMMER RECIPES
It goes without saying that it's easier to eat healthily in the summer with boundless fruit
and veg in season; however, there's nothing quite like a new, delicious recipe or two
to try out the goods, and these two from Daniel Kennedy, chef director at Kent Cookery
School, are just what the doctor ordered.
Panzanella Salad (Serves 2)

Thai Butternut Squash and Coconut Soup (Serves 2)
Ingredients:
• 250g butternut squash (peeled and diced)
• 1 stick celery
• 1 carrot (not to big)
• 1 small white onion
• 30g fresh ginger
• 2 garlic cloves
• 20g coriander roots and stalks
• 1 can coconut milk
• 300ml veg stock
• Fresh coriander leaves to garnish
• 2 tbsp olive oil
• Salt and pepper

Ingredients:
• 300g ripe plum tomatoes
• 1/4 cucumber
• 25g capers
• 1 red pepper
• 1 small red onion
• Handful black olives
• 2 thick slices day-old bread (ciabatta is good)
• 1 tbsp olive oil
• 1 dsp sherry vinegar
• 5-6 leaves fresh basil
• Salt and pepper to taste
Method:
1. Dice your bread into 1-inch pieces, place on a baking tray and drizzle
over the olive oil and season with salt and pepper
2. Place in a warm oven (150°C) for 15 minutes until they begin to colour
3. Next, rub a little oil over the red pepper and place under a hot grill until
the skin begins to blacken; turn the pepper and repeat until all the skin
is blistered and blackened. Leave to cool slightly and then remove the
skin and seeds and set aside
4. Now cut your tomatoes into about 8 pieces and do the same with the
pepper. Slice the cucumber and red onion, and place these in a mixing
bowl along with the capers and olives. Tear up the basil and add it to
the bowl. Add the vinegar, and season with salt and pepper
5. Now add your bread and give it a good mix. Leave to stand for at least
10 minutes before serving; you want the bread to start soaking up all
the wonderful flavours so that it starts to soften slightly

Method:
1. Peel and chop your vegetable into rough 1-inch pieces, and place your
pan on a medium heat to warm up
2. Add the olive to the pan, then your vegetables, keeping the heat low
and stirring occasionally
3. Meanwhile, peel and chop the ginger and garlic (no need to be finely
chopped), and wash the coriander stalks well. Add these to the vegetables,
plus a little salt and pepper at this stage. Continue cooking your vegetables
for another 3-4 minutes on a medium-to-low heat
4. Add your veg stock and coconut milk, and increase the heat to bring
your soup to the boil
5. Once boiling, reduce the heat and leave to simmer for 30 minutes with
a lid on
6. Time to blend! Using a hand blender, whizz your soup until it is silky
smooth, then season to taste
7. Pour into bowls, sprinkle over some fresh coriander leaves, and serve
with bread

Chefs Tip: The longer you leave this salad, the better the flavour will
get; a perfect dish to make in advance. If you are a meat lover, try
adding some crispy bacon and chargrilled chicken.

The Kent Cookery School in Mersham le Hatch offers a wide range of cookery courses to suit everyone.
For more information and a full programme of events, head to www.kentcookeryschool.co.uk.
@KentCookery

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