Friday, 22 May 2015

Spring Back, Fall Over?

Spring has Sprung!



It is spring in my part of the world, well today it is anyway, always a little doubtful in May in the U.K but I am making hay while the sun shines.
Actually I am making kimchi, the whole place stinks of cabbage!! 
Kimchi is a Korean spicy fermented cabbage used as a piquant side dish but can be incorporated into loads of different dishes. 
First you salt cabbage for 12 to 24 hours, then you can bottle it and hopefully the smell will be held captive by the jars.

Carrots, spring onions,ginger,garlic &daikon radish for Kimchi


I'm sort of using this recipe from Mr Momofuku, the funny and talented David Chang. His is here. I added a whole mooli/daikon radish, julienned and used dried chilli flakes instead of chilli powder as I have about a kilo of them hanging around. Bought them for £1 from the Indian spice shop.Bargain.

I used 3 by 700 gram pickle jars, and topped up the jars with extra brine made by dissolving 2 teaspoons of salt, a slug of light soy into 500 mls of water to cover the vegetables. You can use them after only a day or so but leaving them longer, 2 weeks, will give them a chance to develop more flavour. Great way to use up leftovers and really enjoy the kimchi hit, is in fried rice.
*Day old cooked rice works best but if you have to cook it just before using, try to put the cooked rice in the freezer, spread out on a tray for as long as possible. It will dry out and stir fry without sucking up too much oil.

Home made Kimchi

Kimchi Fried Rice.

Serves 4

2 cups cold, cooked rice, brown short grain ideally
half a cup of cooked chicken/ham/tofu, whatever needs using
a couple of spring onions or one small onion, chopped
half a cup of kimchi, finely chopped & a couple of tbsp of the brine
4 eggs,fried, optional
soy sauce
sesame oil
vegetable oil


In a wok or large frying pan, put a tablespoon of oil. On a gentle heat, cook the onions until softened. Remove the onions and put aside. Add 2 tablespoons of the vegetable oil to the pan and turn up the heat to high. When nice and hot, add the rice. Stir fry for a couple of minutes, add the cooked chicken, heat through then add the kimchi, brine and and a dash of sesame oil and soy sauce to taste. Serve topped with a fried egg. Alternatively, add a couple of scrambled eggs after you have stir fried the rice. And extra kimchi on the side.


Another tasty way to use it is in this idea nicked from head chef Richard Turner of Meatopia Uk and Hawksmoor, simply add a few finely sliced spoonfuls with some good cheddar and it makes a killer filling for an omelette.

Make it this bank holiday weekend and it will be ready to eat on Monday, maybe with a little luck, we'll be able to get outside and do some barbecuing!

Have a great weekend where you are, whatever the weather.

Love Food X










COOL BRITTANIA

British by Google There's always an avalanche of articles published in the new year with predictions of the food and drink that...