Roast Kimchi

Hello there , here is a very easy dessert to try which will give a lasting impression to any  home cooked meal. Plus it can be made in advance which is always handy with our busy lifestyles. Panna Cotta translates as " cooked cream" and is an Italian dish. Hope you Enjoy. Ingredients Makes 6 in you use Ramekins 3 Gelatine Leaves 250 ml of Milk 250 ml of Double Cream 1 Vanilla Pod , split lengthways 25 oz of Caster Sugar Raspberry Coulis and Raspberries for Decoration Method 1)Soak the Gelatine leaves in cold water until soft 2) Place the milk,cream, Vanilla Pod and Sugar into a pan and bring to a simmer 3) Meanwhile, squeeze the water out of the gelatine leaves and add to the pan and take off the heat 4) Then  divide into your dishes or ramekins and put in the fridge for at least 3 hrs before but you can do this overnight 5) Once set decorate with the coulis and raspberry.

This is a delightful dessert to serve with Hot Custard. Ingredients   Makes 6 100 grams of  self Raising flour 1/2 tsp Bicarbonate of Soda 50 grams of caster sugar 100 ml of milk 1 egg zest of 1 lemon 2 tbsp of olive oil and extra for  greasing 75 grams of Blueberry Method 1) Sift the flour into a large bowl , stir in the bicarbonate of soda and sugar and make a well in the centre. 2) Bear together the Egg , Milk and lemon zest and pour into the well and fold into the Dry mixture. 3) Fold in the Blueberries and divide the mixture into the greased holes of the muffin tray. 4) Bake for 15 minutes at 170 oC and Serve with Custard. Sponges Cooling off Serve with Custard

This is one of the iconic French Chicken Stews which I hope you enjoy. Ingredients 30 grams of butter 30 grams of plain Flour I use Chicken Thighs ( enough for 4 people) 3 Shallots Chopped 2 Cloves of Garlic minced 200 grams of Mushrooms  cleaned and sliced 50 g plain Flour 200 ml of White wine 400 ml of Chicken Stock 1 Tbsp of Tomato puree Bunch of tarragon Chopped Bunch of Flat leaf Parsley Chopped Method 1) Fry the chicken in butter and oil until browned on all sides and set aside 2) Add the shallots , Garlic , and sliced Mushrooms  and cook over a low heat for 5 minutes. 3) Add the flour so it absorbs the oil 4) Then add the wine  a little at time stirring all the time ,  then pour in the stock 5) Then add the Tomato Puree and bring to a boil then reduce the heat. 6) Return the Chicken to the pan and cover for 30 minutes until cooked. 7) Before Serving add the Herbs and enjoy.

Spaghetti Carbonara is one of the best known and iconic  pasta dishes and this is how to make it my way. Please enjoy Ingredients Serves 4 Olive Oil 1 Onion Finely Chopped 8 Rashes of smoked bacon or pancetta cut into to 1 cm or 1/2 inch strips 350 grams of spaghetti 4 eggs 4 tbsp of Creme Fraiche 4 tbsp of Parmesan cheese plus extra to serve Salt and Black pepper Method 1) Fry the Onion over a low heat for about 5 minutes 2) Add the bacon and cook for a further 10 Minutes stirring all the time 3) Meanwhile start to cook the Pasta in a saucepan of salty boiling water 4) Put the eggs , creme fraiche and Parmesan into a bow and add plenty of pepper. 5) Once the pasta is cooked , drain and pour into the pan with the onions and bacon. 6) Then take of the heat and immediately add your egg , creme , cheese mixture tossing vigorously so the egg slightly cooks. 7) Serve in 4 bowls and add extra pepper and cheese if need

This Restaurant was lovely  , and the Eel had a soft melt in the mouth  texture. If you have never tried EEL I would urge you to give it a chance. I just wish England would bring back  EEL to our cuisine as it was an important part of our diet 50 yrs ago. Side Dishes The Famous Eel Mr Park's EEL Restaurant The interior was very classy EEL Tang ( soup) Have to say I didn't like this much Smoked Salmon Salad

Donghwasa Temple is located south of the Palgongsan Mountain, approximately 22 Km Northeast of Daegu. Originally the Temple was built in 493 AD by Monk Geukdal who named it Yugasa. The temple was rebuilt  by a Simjiwangja and named Donghwasa. It translates as " During the winter season , the Paulownia tree still blooms. The Tall Statue of the Buddha above is called Tonsil Daebul and it is the highest Stone Buddha in the world standing at an impressive 33 metres high you can see the  true height by comparing the statue to the people close by. This picture is taken closer so you can seem more closely the  design of the statue

I have been to Daegu only  once and it was a very pleasant experience. The reason for going there was to see some members of my Wife's family. I remember the Train journey from Busan took just over an hour and I left the city needing to see more , but I was happy nonetheless to have been able to have had the chance to experience it. Daegu is the fourth city of South Korea and it literally means Large Hill. It has a sub tropical climate which lends itself to growing apples  , hence the nickname apple city. Outside Daegu Station Downtown Daegu Eel Restaurant I visited Sincheon Stream which runs through Daegu

Chicken Adobo is a lovely quick and easy meal to make. It is the national dish of the Philippines and by being so there are a numerous array of methods to make this sumptuous dish. Ingredients 65 ml Of Soy Sauce 125 ml of white cane vinegar 6-8 Cloves of Garlic minced 1 Teaspoon of whole black peppercorns 2 Bay leaves 1 Packet of Chicken Thighs Method 1)Put all the ingredients in a large saucepan over a high heat 2) Once it reaches boiling point , turn the heat down and let it simmer away covered. 3) After 20 Minutes turn the chicken over and simmer away for another 20 minutes or until done. 4)  If you would like to reduce the sauce further then cook the contents uncovered for 5-7 minutes. 5) Serve with plain white rice. The soy Sauce and Cane Vinegar I use for this Dish .( I bought in China town in London) The Chicken Adobo

The following recipe is terribly easy and very tasty Indian Curry , I hope you enjoy. Ingredients 1 packet of Chicken Thighs ( enough for 4 people) 2 Red onions  , finely sliced 1 Can of chopped tomatoes 1 teaspoon of salt 1 teaspoon of brown sugar Chopped coriander 1 Teaspoon of Garam masala For the Masala 2 Green Chilies , Chopped 2  Cloves of Garlic , Finely Chopped 2.5 cm Piece of Ginger Finely Chopped 1/2 teaspoon of Ground Turmeric 1/2 teaspoon of Chilli Powder Method 1) Mix up all the Masala Ingredients 2) Fry the red onions in oil 3) Add the chopped tomatoes 4) add the chicken , sugar, and salt 5) Add water to cover the Chicken and bring the tomato gravy to a boil 6) Then let the chicken simmer away for 30 minutes or until it's cooked 7) Before serving add the Garam masala and chopped Coriander and serve with Rice The finished Chicken Curry