Krazy For Kimchi 배추 김치!/Loco Para Kimchi 배추 김치

Hello all!! If you’ve been wondering where I’ve been for the last month or so, I have been trying out new recipes and having challenges. I also have been doing a little bit of early Christmas shopping and trying to configure things for my future plans.

I always look to improve my cookery skills in anyway possible, and this past week, I might have just surpassed myself by making Kimchi.. What’s Kimchi, you ask? Kimchi is fermented, spicy cabbage(And other vegetables), common on a lot of Korean dinner tables. The cabbage has a sour taste and is used more as a side dish, but gets used in stews like Pork Kimchi Stew(Kimchi Jjigae-돼지고기 김치찌개), and Kimchi Fried Rice(김치 볶음밥).

I had always liked Kimchi, but didn’t know how to make it.. Until I had a whole sweetheart cabbage that was in danger of going bad in the fridge. I tried to think of ways to make this cabbage go to good use and came across lactic fermented cabbage recipes, and this blog: Crazy Korean Cooking. I set about making this and found it incredibly easy to do. Fermented foods are full of probiotics, due to the growth of good bacteria during the process which releases lactic acid which is good for digestion and the immune system. Here are the pictures of my first time Kimchi Click for Original Recipe Here:

 

 

All this yummy goodness, and all I did was three steps: Brine, drain and season! After the fermentation process, which may take a week, refrigeration is recommended; Although this can keep very well in a cool cupboard for a very good while. ** Please note that when you go onto the webpage for the Kimchi recipe, that if you omit the anchovy sauce/dried shrimp, the flavour will not be that different! So for the sake of my vegan/shellfish allergy/Jewish friends, I did this batch without seafood, and it tasted very good!!

I am now onto my next project: Fermented Chayote, Cucumber and Winter Radish.

 

My beautiful picture
My next Lactic Fermentation project! Created 14/Oct/2016… Waiting for fermentation..

 

So, everyone, watch this space, more recipes coming soon!

 

 

 

Update:

29/10/2016-

The pickling of this finally happened… But it ended up being a touch too salty! So it had to go for that reason.. 😦

The flavours from the spices came through very well,and It would have been better if I’d rinsed it a few times before fermentation. Aw well! Onwards and upwards to more fermentation experiments!

 

Chocho, Avocado, And Parsley Salad/Ensalada De Chayote,Aguacate, Y Perejil

This is a cool, refreshing and easy salad to make with spicy foods or as a light dinner.

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INGREDIENTS

1 Medium Sized Avocado, scooped from its skin and roughly sliced.
1 Cupful Of Flat Leaf Parsley,roughly chopped.

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To the top, Flat leaf parsley, the bottom coriander leaves.

2 Chochos-These are a vegetable used in Caribbean,South and Central American, and Asian Countries. It is a relative of the cucumber, and has a mild flavour, that can be eaten raw or cooked.
Take a look on Beryls Verve Chayote Page.

Half Of A Cucumber, with middle scooped out and sliced on a mandolin.. Or with a sharp cleaver! Take care when using both!

DRESSING:
1 Crushed Garlic Clove
Juice Of One Orange
Splash Of White Wine Vinegar
1 Teaspoon of Liquid Smoke
1 Teaspoon Of Sesame Oil
1 Teaspoon Of Olive Oil

OPTIONAL: Chopped Onion and Goats Cheese.

METHOD

Firstly, peel,core and was the Chochos. Then either blitz in a food processor, or slice with a mandolin or knife. Squeeze excess water from the Chochos using a tea strainer and lightly pressing the veg,with a spoon. The water should drain easily.

Wash the orange, juice it, and set aside with the oils and vinegar,whisked together with a fork.

Scoop the seeds from the cucumber, with a teaspoon. Slice on a mandolin or with a knife. Scoop the flesh from an avocado,and if desired, chop onion and goats cheese.

Add the dressing to the avocados to stop oxidation. Add seasoning,and combine the other ingredients. Assemble the salad on a plate,adding onion and goats cheese if desired. Disfrutalo!

Lemon And Chilli Potato Salad-Ensalada De Patatas Con Limon Y Chile

Hello everyone!! Its been a while but I’m back! I have been so busy you wouldn’t believe…. But I have also had a kind of writers block…I just couldn’t think of recipes that I could add here.. This one is one of the recipes that I have recently made up, and is for all of you who love Potato Salad Minus the heavy mayonnaise, with lemon zest, garlic and chilli! Try to vary it to your palate, and add sweet/bell peppers or other vegetables..

Lemon and Chilli Potato Salad

Lemon and Chilli Potato Salad Close Up

    INGREDIENTS

5-7 Medium Sized Potatoes, cut, unpeeled and washed-Use Desiree, Baking Potatoes, or a whole bag of Baby New Potatoes.
4 Chopped Cloves Of Garlic
1 Lemon, with Grated Zest, and Juice, or to taste
2-3 Tablespoons of Truffle Oil
1 Teaspoon of Chopped Fresh Chilli/Powder/Flakes

    METHOD

Firstly, wash the potatoes in a colander, then cut the potatoes into one inch pieces. Preboil a kettle and put some water into a pot and a pinch of salt, add the potatoes and put to boil for 15 minutes or until tender. Meanwhile, chop the garlic and chilli, and grate the lemon peel. Check the potatoes, if cooked, drain and rinse in cold water. In a frying pan on a medium heat add the oil, garlic, chilli, and lemon peel, and leave to heat through until slightly golden, and then add the lemon juice and season with salt and black pepper. Pour the mixture over the potatoes and mix gently to avoid breaking the potatoes. Serve warm, with barbecued meat or vegetarian protein, or leave to chill for 3 hours.

Mozzarella And Tomato Salad-Ensalada De Tomates Y Mozzarella

A simple and spicy salad that livens up the simple and sweet tastes of the tomatoes and mozarella.

3  Balls of Mozzarella Cheese sliced
Half and Onion, chopped
4 Tomatoes
1 Tablespoon(Or to taste) of :
English Mustard,
Wholegrain Mustard
Fresh Marjoram/Oregano
50-100 mls Bitter Orange  Juice
Olive Oil
Szechuan Peppercorns
2 Pickled Jalapeno Chillis or to taste
 
2 Garlic Cloves crushed
 
 
 METHOD
Slice the tomatoes and mozzarella into rounds, and reserve. Crush the garlic and dice onions. Combine the oil, oregano, bitter orange, mustards and other seasonings. Whisk and pour over the tomatoes and mozzarella, and leave to marinate over two hours, whereby the flavours should absorb into the tomatoes and mozzarella.
 

Dinie’s Mum’s Coleslaw/Coleslaw Del Mama De Dinie

This is a recipe, that I kinda stole from my mum….. You can add any thing that you want to your coleslaw… Be as creative as you want!

INGREDIENTS

1 Small Cabbage

5 Medium Sized Carrots

Half  Of  An Onion

1-2 Sweet Peppers

2 Spring Onions

2 Tablespoons of Vinegar/Lemon Juice

1 Heaped Teaspoon of  both Wholegrain and English Mustard

Half a Jar of Mayonnaise

Salt and Black Pepper, to taste

METHOD

Use the slicing attachment on a food processor, and slice the cabbage, onion and carrots. Rinse the vegetable in a colander, and drain. If necessary, squeeze any more water out of the vegetables-Especially the carrots which have a high water content! when the veggies are free of water, place in a container. Wash and slice the spring onions, and add to the bowl. Cut in half and de-seed the pepper. Use the food processor to slice it into pieces.Add them to the bowl.  Add the mayonnaise, vinegar/lemon juice, two mustards and seasoning. Mix thoroughly and leave to chill for at least 2 hours. Enjoy as part of picnic refreshments. 

 

Two Bean Salad And Rainbow Salad/Dos Frijoles Y Ensalada De Arco Iris/Twee Bonen en Rainbow Salade

Another creative salad for those who want to inject flavour into their salads.. AND COMPLETELY VEGETARIAN!! Make variations if you are *Pescetarian(Eat fish and vegetables), by all means! This combines creamy butter beans and puy lentils, with a sharp, salty, and slightly sweet and herbed dressing, with a selection of chopped vegetables. You can of course chop the vegetables in cubes(Except the cucumber and lettuce, as this can go soggy, and is quite unpalatable.)the day before serving, for picnic, work lunches etc.

INGREDIENTS

Butter Bean Salad:

1 Can of Puy Lentils,drained and rinsed
1 Can of Butter/Lima Beans,drained and rinsed
Half an Onion,peeled and diced
*Tin of Anchovies(Optional)
*Smoked Salmon/ Grilled Talapia(Optional)
2 Medium Avocadoes,pitted and scooped
The juice of 1 Lemon, to taste
3 Pinches of Mixed Herbs
Half a Teaspoon of Chilli-Optional
Around 2 Tablespoons Egg Free Mayonnaise
2 Tablespoons of Vegetable Oil

Mixed Salad:

Half a Lettuce, ripped to shreds
1 Bag of Watercress/Rocket, washed and drained
3 Large Tomatoes, diced and deseeded
Half a Cucumber, Peeled and cubed(reserve the cucumber skin, and rip this into shreds… It adds a colour and texture contrast.)
3 Carrots-Grated and squeezed of any water
1 Can of Sweetcorn, drained and rinsed
6 Sundried Tomatoes,chopped
1 Red and 1 Green Bell Pepper,cored and diced

METHOD

Rip the lettuce and watercress. Wash and drain them, and start to peel and dice the cucumber, remembering to reserve the skin.

Pescetarians: If using fish,prepare and grill the Talapia for around 12 minutes or until the fish has turned an opaque white colour.

Open the cans of butter beans and puy lentils, rinsing them of any brine. Squeeze the lemon juice, and add the diced onion-This helps to minimise the harshness of the onion. Add mixed herbs, chilli,avocados and other seasonings to taste and the beans. Mix well,and set aside.

Pescetarians:If using fish,add the Smoked Salmon/Anchovies, to the bean mixture. Peel/chop and grate vegetables, if they were not done the day before.

Add the salad in layers, lettuce, watercress, tomatoes etc until you have colourful layers.Top the salad with the bean mixture,and if using Talapia, add to the plate.Drizzle the dressing over the salad. Serve with crusty garlic bread, or other bread and some marinated olives if desired. Enjoy!

Butter Bean and Mixed Salad

Another creative salad for those who want to inject flavour into their salads.. This combines creamy butter beans and eggs with a sharp, salty, and slightly sweet and herbed dressing, with a selection of chopped vegetables. You can of course chop the vegetables in cubes(Except the cucumber and lettuce, as this can go soggy, and is quite unpalatable.)the day before serving, for picnic, work lunches etc.

INGREDIENTS

Butter Bean Salad:

3-4 Eggs, boiled and chopped
1 Can of Butter/Lima Beans, drained and rinsed
Half an Onion,peeled and diced
Half the juice of 1 Lemon, to taste
3 Pinches of Mixed Herbs
Half a Teaspoon of Chilli-Optional
Around 2 Tablespoons of Mayonnaise/Egg Free Mayonnaise
2 Tablespoons of Vegetable Oil

Mixed Salad:

Half a Lettuce, ripped to shreds
1 Bag of Watercress/Rocket, washed and drained
3 Large Tomatoes, diced and deseeded
Half a Cucumber, Peeled and cubed(reserve the cucumber skin,and rip this into shreds… It adds a colour and texture contrast.)
3 Carrots-Grated and squeezed of any water

METHOD

Rip the lettuce and watercress.Wash and drain them,and start to peel and dice the cucumber,remembering to reserve the skin.
Boil the eggs for around 12 minutes or until you think they are cooked enough(Preheated water quickens the process),and open the can of butter beans,rinsing them of any brine. Squeeze the lemon juice,and add the diced onion-This helps to minimise the harshness of the onion. Add mixed herbs,chilli,and other seasonings to taste and the beans. Mix well.

Drain and peel the eggs(See Scotch Egg Recipe for how to peel eggs!),chop and add to the bean mixture,mix well and leave to stand while you put the salad on the plate. Add the salad in layers, lettuce,watercress, tomatoes etc until you have colourful layers.
Top the salad with the bean mixture, and drizzle the dressing over the salad. Serve with crusty garlic bread, or other bread and some marinated olives if desired. Enjoy!

Crispy Meatballs With Spicy Orzo and Beetroot Salad/Albondigas Crujientes Con Orzo Picante y Ensalada De Remolacha

I like to mix and match food all the time, and this is no exception. I have mixed a type of pasta, which looks like rice grains, with Pinto beans to look similar to Rice and Peas, a Jamaican dish, and Fried Meatballs and a zingy Beetroot Salad. it looks like it shouldn’t work but it does!

    INGREDIENTS

250 grams of Orzo Pasta(This pasta can be found in the world foods section of your supermarket or mediterranean store.)
About 200 grams of Pinto/Rosecoco Beans-Soaked overnight, and cooked until tender OR 2 cans of Pinto/Rosecoco Beans.
2-3 Teaspoons of Thai Red Curry Paste, or to tasteGood Splash of Fish sauce(Omit if unable to consume for whatever reasons.)
Vegetable Oil

    MEATBALLS

400 grams of Mince(I used Pork, but you can use any that you prefer..)
1 Teaspoon of Garlic Powder and Onion Powder
1-2 Teaspoons of Dried Basil
Salt to taste

1-2 Eggs
Breadcrumbs

    BEETROOT SALAD

1 Packet of Cooked Beetroot(Not the type soaked in vinegar!)
1 Teaspoon of Garlic Powder(Optional)
Cooked Garden Peas, which have been blanched*
Juice of upto 1 Lime, or as needed(The idea is to blend all the flavours together so that there is a sweet and sour taste.)
1 Teaspoon of Dried Sage
1 Spring Onion
2 drops or to taste of Sesame Oil-Be careful though, as adding too much can overpower the other ingredients!

Firstly deal with the mince. Put in a bowl, along with the seasonings, and mix thoroughly.Set another bowl, with breadcrumbs and another with beaten egg if needed.Shape the meat into small meatballs, and dip in egg and then breadcrumbs, and set on a baking tray. When you have coated all in breadcrumbs, place in an oven at 180 degrees, and cooked for 15 minutes.

Meanwhile, cook the orzo pasta to packet instructions, and open the cans of beans.
Also, place some peas in a pot to boil for about 6-8 minutes. When the peas have been cooking for that time frame, strain the peas and place them in a bowl of cold water. This will stop them from cooking any further and this is called Blanching*. This will make sure that the peas still have some bite to them, and keep flavour as well.

When the orzo is cooked to your specifications, fry the curry paste in some oil, and then add the beans, and fish sauce to taste. Then add the pasta to the pan and stir until mixed through. Add a trickle of water,to stop sticking and then take off the heat. Check on or take out the meatballs, which may be cooked by now. Keep warm.
Roughly chop the beetroot, and place in a bowl, along with the blanched peas-which should be strained.
Pour some of the lime juice, sesame oil, garlic and sage. Mix well. Place the different items on the plate, and serve immediately. For even better results with the beetroot salad, make the salad the day before. Chilling it overnight, helps the flavours develop. The flavours should be sweet, aromatic, sour and salty. Enjoy!

Roasted Fennel, Onion,Tomato, and Marinated Cheese Salad/Ensalada de Hinojo,Cebolla, Tomate, y Queso Marinado/Erva-Doce Assada, Cebola, Tomate e Salada De Queijo Marinado

Not an ordinary booooring salad!!


This salad was one that I did, because the idea of just another boring salad became too much, and as a way of improving the flavour of Green Tomatoes. I used Cherry Tomatoes, Buffalo Mozzarella, and Cheddar Cheese.

Ingredients

One ball of Mozzarella Cheese,

100 Grams of Cheddar Cheese or any that you have or prefer

25o Grams of Green and Red Cherry Tomatoes

1/2 Iceberg Lettuce or use Lollo Rosso, Friseé

2-3 bulbs of Fennel or less/more if preferred

1 Red Bell Pepper

1-1/2 of a Yellow Onion

Dried  or fresh Sage/Mixed Herbs

6 Garlic Cloves

 

Salt to taste

Black Pepper to taste

1 Teaspoon of Sugar

 

Olive Oil

Lemon Juice

Method

 

Firstly peel the outer skin of the fennel, and chop away the root. Then chop it sideways, in other words, widthwise of the fennel, and then reserve in a colander. Slice the bell pepper into slivers-but not too thin, after cutting it in half and removing the seeds, and leave in the colander. Wash and chop the Tomatoes in half, and reserve them separately, and do the same with the onion.

. Wash qll vegetables being careful to drain the water. In a bowl, place the vegetablesand sprinkle salt, black pepper,a teaspoon of dried sage, and 6 cloves of garlic uncrushed-Omit if you hate it, but I can assure you roasted garlic has a flavour that is sweeter and more rounded than crushed raw garlic!, teaspoon of sugar, and vegetable oil-This can be any oil you desire to use… Mix together with clean hands, and then place seasoned vegetables,in a baking dish, and set the oven to 180 degrees or equivalent. Leave to roast for 25-30 minutes.

Whilst this is roasting,chop the lettuces, in to shreds or by all means, rip it!! Then cut the cheddar cheese into small thin squares, and rip the mozzarella into small pieces. Place in a bowl, and pour the juice of half a lemon, vegetable oil, oregano, a little salt and black pepper and using a spoon gently mix the ingredients together, and leave to absorb the flavours.Turn the vegetables, after 15 minutes.

The vegtables when fully cooked should have a lovely golden, and caramelised. In a small bowl, place the roasted garlic bulbs and crush with a fork, into a creamy mush and mix into the bowl of marinated cheese. Place some lettuce on the plate, then the warm vegetables, and then scatter the cheese mixture, drizzling the marinade over the salad. And there you have it! Roasted Fennel, Green Tomato and Marinated cheese salad!!! Divertais!