As spring is finally arriving, we’re saying goodbye to some winter lovelies, sothis menu celebrates the outgoing root veg in our salsify fritters and the last of the pears and the incoming seafood with our luxurious crab macaroni cheese, with wild garlic also making it’s first appearance in
our first course.
The rye bread will be from the awesome Dockers on Folkestone’s Harbour Arm, which opens on 24th March for the 2018 season and you’ll be seeing more of us there as the season unfolds – watch this space!
I made this dessert first for a Nordic Supper Club at The Good Shed in Canterbury with Cockles and it was a huge success. Beautiful local rhubarb has just come into season and the delicate bright pink stems are just so beautiful. Layer cakes are a bit of a thing in Sweden, sponge and fruit and tons of whipped cream, so here was a perfect excuse. I tweaked the recipe, made a vegan version of the sponge and created a coconut cream option for our Mothers Day Lunch and I can honestly say that the vegan version is better. Here’s the recipe.
Orange and Polenta Sponge:
3/4cup.polenta / 120g
3/4cup.ground almonds / 90g
3/4cup.gluten-free plain flour / 140g
2 tsp baking powder
3/4cup.unsweetened almond milk / 180ml
1/2cup. melted coconut oil / 120ml
1/4cup.orange juice / 60ml
Pre-heat oven to 180 centigrade
Grease and line 2 x 20cm cake tins
Mix the dry ingredients together in 1 bowl and the wet ingredients in another, then whisk to combine the two.
Pour half the mixture into each cake tin and bake for approx 15-20 minutes into a skewer comes out clean.
100g dark chocolate
50g coconut oil
120ml almond milk
100g soft brown sugar
Break up chocolate and coconut oil in a bowl
Stir sugar and milk together in a pan over a low heat until sugar has dissolved, bring to a boil and then immediately remove from the heat.
Pour sugar/milk over chocolate/coconut oil and leave to stand for one minute.
Stir it all together until all the oil and chocolate has melted.
Use a whisk to drip the chocolate over the cooled sponges and leave to set
400g rhubarb, trimmed and cut into 6cm lengths
170g caster sugar
Preheat oven to 180 centigrade
Lay rhubarb on a baking tray, sprinkle sugar over
Put in oven for approx 10 mins, till just soft
600ml double cream
1 vanilla pod
Scrape vanilla pod into cream and whisk till it forms firm peaks
Put one layer of sponge on plate
Spoon rhubarb onto sponge and also spoon some of the syrup over the sponge
Pipe or spoon the cream on top of the rhubarb
Gently lay the top layer of sponge on top
We like to sprinkle bee pollen (not vegan!) and lingonberry powder over the cake for some honey tones and sharpness – but it is delicious without any fancy additions!
East Cliff Kitchen had a particular reason for celebrating Mothers Day. Cherry started the award-winning Paramour Pie Club (our previous incarnation) when she became a mother herself and she suddenly developed a hankering to feed the world! But before any of that, she was taught how to cook by her own mother – an epic chef in her own right (and one half of Truluck & Heaven). Jenny Truluck was responsible for the fish pie recipe on our menu and was the inspiration and consultant for everything else. She is awesome.
We had such a lovely day celebrating all the wonderful women in our lives with delicious food and drink, including a couple of Pie Club specials!