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!

 

Roasted Cauliflower#2/Coliflor Asado#2

Roasted Cauliflower time again!! I swear, eating boiled is not an option again! Try this one with a roast dinner or side dish to something plain, as this one has mouth tingling Sichuan peppercorns, and spices to create a highly interesting dish that you will not believe is cauliflower! It tasted just as good as my roast beef!

INGREDIENTS

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1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.

Drizzle of Oil

Spice Mix (1 Teaspoon each of):

Dried Rosemary, Powdered Annatto, Powdered Garlic, Ajwain Seeds, Salt(less than a teaspoon, as too much salt will ruin it! If using a large cauliflower feel free to add upto this amount though.)

 

METHOD

Firstly, cut and soak the cauliflower in salted water, for about 15 minutes, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the spice mix over the top, dividing the cauliflower into two. Repeat the action for the other pieces.

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Place in the oven. Drizzle oil over the vegetable. This should cook for around 30-40 minutes on 200 degrees. Serve with meat, tofu, fish  or as part of a warm salad. Disfrutalo!

 

 

 

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!

Roasted Cauliflower/Coliflor Asado

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Hi all, this is another vegan/vegetarian dish for you all to enjoy! This uses an underrated vegetable… The cauliflower!  Yes, there may be many recipes to roast cauliflower, but this one is simple and doesn’t mask the  natural sweetness and flavour of a cauliflower. Even those who hate cauliflower, will be happy to eat it! This was so lovely, that I forgot to take more pictures!

INGREDIENTS

1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.
2 Teaspoons of White Wine Vinegar
A Sprinkle of Salt-Do not add too much as you want to taste the flavour of the vegetable.
Drizzle of Oil
Drizzle of Roasted Sesame Oil

 

METHOD

Firstly, cut and wash the cauliflower in salted water, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the salt, cooking oil and white wine vinegar. Place in the oven. This should cook for around 30-40 minutes on 200 degrees. Halfway through the cooking time, add a drizzle of sesame oil and return to the oven immediately. Serve with meat, tofu,fish or as part of a warm salad. Disfrutalo!

 

 

Kidney Bean And Pumpkin Green Potage

This was taken from last Sunday’s dinner, where I wanted to do something which wouldn’t spoil the taste of the vegetables or under flavour them, then it wouldn’t be enjoyable. So I came up with this using, coconut milk powder, and subtle spicing.

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INGREDIENTS

A Wedge of Spanish Onion,diced
1 Clove of Garlic, crushed
2 Teaspoons of Annatto, Coriander, Smoked Paprika(Pimentón), and Chilli flakes(Or less).

1/2 Packet of Dried Pumpkin Greens(Ugu)-Buy from an African store or Amazon. You can buy fresh leaves from Fresh and Wild or other organic stores. For fresh greens,soak in salt water and then rinse to get rid of remaining grit. Use amaranth leaves/taro leaves as a replacement.

Oil to sauté
1 Can of Kidney beans(Red/White),drained and rinsed
4 Pieces of Black Fungus/Cloud Mushrooms/Wood Ear Mushrooms,
soaked in hot water,and then rinsed.

Coconut Milk Powder-

Pre-mix up to 3 Tablespoons of powder, with 200mls of warm water to make coconut milk.

METHOD

Fry the onion, garlic and then after two minutes, the spices.

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Fry until softened.

The greens and mushrooms should be presoaked and rinsed.

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Add them after chopping, to the pan. Add the beans and then the coconut milk.

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Leave to simmer for at least 15 minutes, and then reduce the mixture for at least 5 minutes more. Or until softened, if desired. Serve as a side dish or main meal!! Disfrutalo!!

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Left:Roast Pork, Right:Veg Melange

Post linked to this:

https://mariposaoro.wordpress.com/2015/08/14/dinies-fragrant-spiced-pork-puerco-especiado-y-fragante-por-dinie/?preview=true

Spring Vegetable Rice- Arroz Con Vegetales de Primavera

Think you can’t make vegetable rice like the supermarket? Think again!!

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2 Spring Onions
Half a White Onion,
2 Carrots diced or 1 Large Carrot diced
5-6 leaves of Savoy Cabbage, chopped
1 Red Bell Pepper, diced
3-4 cloves of Garlic crushed and minced
3 Stalks of Celery, diced

1 Teaspoon each of Dried Thyme, Mint, Black Mustard Seeds, Pimento Powder and Coriander seeds-The seeds need to be ground in a coffee/spice grinder.
1 1/2 Cups Of Basmati Rice, rinsed at least 3 times.
Vegetable Oil to sauté the vegetables
Salt and Cracked Black Pepper to taste

METHOD

Peel, chop, wash and slice the vegetables to bitesize pieces. Fry the onions, garlic and vegetables on a medium heat for them to fry and soften, but not, darken in colour. Add the seasonings after grinding the coriander and black mustard seeds. In total, fry for around 10 minutes or until softening begins.

Rinse the rice in a sieve, and add to the pot. Stir, to coat in the seasonings and then add water to cover the contents. Turn the stove on a low heat, and leave for 20-30 minutes or until the rice is tender, and doubled in volume. Add extra drops of liquid if necessary, if the rice grains haven’t cooked yet. You are essentially looking to steam cook the rice. Serve with Barbecue Ribs, Chicken, Roast/Stewed Beef, or Quorn style Chicken pieces in Korma Sauce. Disfrutalo!!

Creamy Quinoa/Quinoa Cremosa

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This is one way to switch things up in the side dish department if plain quinoa is a little bit boring.. Vegetables and herbs are complemented by a coconut undertone and spices which add a touch of the exotic to the quinoa. You can add dairy cream if you wish,but the sweetness from the coconut really adds something special to the dish.

INGREDIENTS

1 Aubergine,chopped
1 Small Red Onion,diced
1 Garlic Clove,minced
Half a Can of Sweetcorn
1 Small Bell Pepper,diced
Coconut Cream to taste-Use about 1/4 of a bar for the half cup of quinoa and upto half a bar for the cup of quinoa… You may want less.. Or simply use a couple of tablespoons of good quality coconut milk..

1 Teaspoon of Dried Thyme, and 1 Sprig of Fresh Rosemary,with leaves chopped,

1 Teaspoon of Powdered Coriander Oil for sauteeing
Sea Salt and Black Pepper to taste

METHOD

Firstly add all the vegetables and seasonings and fry for around 7 minutes. Add the coconut cream, depending on the quantity of quinoa to be used. Add a cup of water, and leave to dissolve on a high heat. Rinse and then add the quinoa to the pot. Cover with enough water and leave to reduce. Make sure that the mixture doesn’t evaporate too quickly. When this is done, lower the heat and leave to steam. The quinoa will take on a creamy and soft texture when done. Serve with protein of choice.

Boiled Quinoa-Quinoa Hervido

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Ever get tired of rice, pasta, or potatoes? Well, I know I do and hate the sluggish and heavy feeling that some carbohydrates can bring.

Quinoa is a versatile and filling grain used in South American Cuisine for all purposes, including porridge and to stuff vegetables.

I had used quinoa before,but forgot about this versatile, protein and vitamin rich alternative to carbohydrates.. Until recently that is! So for those who don’t know how to cook it,here is the recipe.

Half to 1Cup of Quinoa grain,rinsed in water until the water runs clear.
Water to cover quinoa
Pinch of Salt

METHOD

Firstly,put the quinoa in a strainer and rinse to get rid of the bitter taste caused by the saponins. This should only take two-three washes or until the water becomes clear.

Place in a pan, and cover with enough water to cover the quinoa,add the salt,and put to boil. When it has started to boil and evaporate,(Around 15-20 minutes) lower the heat and leave to steam,as you would treat rice. You know when the grains are cooked when they have turned translucent and the germ becomes a spiral and they are crunchy,yet soft.. Not hard.. Serve with meat,seafood or vegetables of choice. 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.

Black Bean Bites-Rabios De Frijoles Negros

This is another variation of the Dinies Beanie Bites… But made with black beans instead of chickpeas…These are easy to make  and can be prepared  a day in advance and served hot or cold.

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INGREDIENTS

 250 grams of Black Beans(One quarter of a bag of beans)
1 Onion sliced
4 Cloves of Garlic crushed
2 Teaspoons of  Rosemary and Sage,Cumin,Coriander, or to taste
1-2 Jalapenos, deseeded, and finely chopped
Salt and Black Pepper to taste
3 Tablespoons of Ground Rice/Cornmeal Flour
Cooking Oil for frying

METHOD

Soak the black beans for 8 hours or overnight. Drain off the water and get rid of any stones/damaged peas. Add the beans,all seasonings and the ground rice and blend the mixture with around 200 mls of water. Add more water, if too thick. This mixture can then be chilled until ready to use, or can be used immediately, after leaving to stand for about 15 minutes. Heat some oil in a frying pan/deep fat fryer, and using a spoon, take some of the mixture and fry into large drops in batches of four, until golden brown and crisp, on a moderately high heat. This should take around 5 minutes or less. Serve hot with Mango Chutney, Lime Pickle or any dip of choice, as a snack or as part of a buffet. Enjoy!