insideKENT Magazine Issue 29 - August 2014 | Page 63
Baked maple hazelnut bananas
(serves 2)
Ingredients
• 2 large bananas
• 2 tbsp maple syrup
• 1 tbsp Nutella
• 1 tbsp chopped hazelnuts
• 1/2 tsp ground allspice
• 100ml double cream
• 1/2 tsp vanilla extract
• 1tbsp icing sugar
• 1 sheet of tin foil
Method
1. Peel and cut the bananas open
like a sandwich, spread the Nutella
over the middle of the banana and
put it back together.
@kentcookery
2. Place the bananas on the tin foil,
sprinkle over the all spice, hazelnuts
and maple syrup.
3. Seal up the foil so that you have a
bag to trap in the steam.
4. Place the parcel on the barbecue,
put the lid on and bake for 15
minutes.
5. While the bananas are cooking,
whip the cream with the sugar and
vanilla.
6. When the bananas are cooked,
transfer to a plate and drizzle over
any syrup left in the foil bag. Add
a generous scoop of the whipped
cream and serve.
/kentcookeryschool
www.kentcookeryschool.co.uk
New Restaurant in Wrotham
This summer, succulent BBQ revolution is coming to Kent with the
opening of the pop-up smokery and barbecue The Bull Pit
There is also a vast range of artisan beers from
London’s trendiest microbreweries (Camden,
Beavertown) as well as the best local findings
(Chapel Down and Old Dairy).
If the sound of the Bull Pit is tantalizing your taste
buds, get ahead of the pack and book your spot
at this summer’s exclusive pub-come-BBQ nirvana
perfect for carnivores of all ages. Even better, if
you’re surrounded by fellow meat lovers, why not
hire the Bull Pit for a private party?
The Bull Pit is serving amazing succulent barbecue
prepared in the state of the art The Big Green
Egg barbecue that comes all the way from the
USA. Clients can indulge in their carnivore urges
with a menu full of the juiciest joints from the best
local suppliers, including HJ Glovers from Hartley
Bottom and Chart Farm from Sevenoaks. The
Bull Pit menu includes the beautifully tender 12hour Applewood smoked pulled pork baguette
(£12), the 10-hour Hickory smoked brisket (£9.50)
and the Bull Burger made with 180g of rump of
beef, only £8.
The Bull Hotel in Wrotham village – midway
between Maidstone, Sevenoaks and Tunbridge
Wells – under the dynamic and visionary
proprietorship of Martin Deadman has transformed
itself into a dining destination for meat lovers.
The Bull Hotel & The Bull Pit
Bull Lane
Wrotham
TN15 7RF
01732 789 800
www.thebullhotel.com/the-bull-pit
63
SAMPLE DISHES FROM
THE MENU
Pint of smoky fruity chilli
chicken wings £7
180g rump of beef burger £8
12-hour smoked pulled pork
baguette £9
10-hour mesquite wood
smoked Hartley Bottom
brisket baguette £9.50
Hickory smoked
rib of beef £13
Kids Menu £4.50