Roast Kimchi

Please try this very Mild  Dish that used Squid well Ingredients 2-3 shallots chopped 1.5 teaspoons of finely chopped garlic 1 teaspoon of shrimp paste 8 dried red chilli peppers 2 tablespoons of ground coriander 2.5 teaspoons of ground cumin 45 grams of desiccated coconut 1/2 teaspoon of ground turmeric 6 slices of fresh root ginger 1 blade of lemon grass, halves lengthways 3 Kaffir lime leaves 1 can of coconut milk 500 grams of squid Pepper to taste Method 1)  grind the shallots, garlic, shrimp paste, chillies , coriander, cumin, desiccated coconut and turmeric  to a paste 2) heat oil in a pan and fry the paste for 3 minutes, and ginger, kaffir lime, lemon grass and coconut milk and season to taste, and bring to a boil and simmer for 3-4 minutes. 3) add the squid and gentle cook for 5 minutes . Enjoy

Beef Wellington is a traditional English Dish which I hope you Enjoy Ingredients 500 Grams of good quality beef cut into 4 40 grams of  butter 1 clove of garlic 250 grams of mushrooms finely chopped 1 Tbsp of Parsley finely chopped English mustard to taste Puff pastry sheets 1 Egg  lightly beaten to glaze and water to seal the pastry Method 1)Season the Beef and sear each size and let it cool to room temperature 2) Meanwhile, cook the mushrooms and Garlic over a low heat until all the moisture evaporates 3) Then add the parsley 4)Add a thin coating of mustard to the beef 5) Roll out your puff pastry sheets if needed so it's wider than the beef 6) place the Beef on on half of the pastry then add the mushrooms and close 7) Refrigerate the wellingtons for  30 mins then cook at 180 oC for 25 minutes and enjoy

This is a great cake and makes a welcome change to Apple Cakes Ingredients 50g Butter, Melted 500grams of ripe Pears, Peeled, cored and chopped Juice of 1 Lemon 75g of Plain Flour 1 headed tsp of Baking Powder 75g of Caster Sugar 2 Eggs beaten 2 Tbsp of Apricot jam for glaze Method 1) Put the chopped pears in a bowl with the lemon juice. 2) Sieve the Flour, and baking powder into a bowl, adding  a pinch of salt and the caster sugar 3) Then beat in the eggs and the melted butter. then fold in the pears 4) Pour this cake mixture into a Lined cake tin and bake for about 1hr @ 180 oC 5) Let it cool and once cool make the glaze by heating 1bsp of water to the apricot jam then sieve to remove lumps, then brush the cake.

This is a lovely refreshing Roulade for all year round Ingredients 5 egg whites 275g Caster Sugar 50g of Flaked Almonds For the Filling 150ml of Double Cream 200ml Greek Yoghurt 225g of Strawberries, Hulled Method 1) Line a swiss roll tin with greased non-stick baking paper 2) Whisk the egg whites in a bowl until very stiff then add a teaspoon of sugar at a time whilst still whisking. Whisk until very stiff and glossy 3) Spread the Meringue Mixture in the tin and add the almonds, place the tin in the oven @ 200 oC for 8 minutes then 160 oC for a further 15 minutes 4)Remove the Meringue from the oven and turn almond side down on to a sheet of nonstick baking paper and let cool for 10 minutes 5)  Lightly whip the cream, Mix with the Yoghurt, spread over the meringue. Cut the strawberries into quarters and sprinkle over the mixture. Then roll up the meringue using the paper to help

Beef Stroganoff is a classic dish and I hope you enjoy Ingredients Serves 4 1lb of steak cut into thin strips 50g of Butter 1 1/2  tsp of hot Hungarian Paprika 1 Large onion thinly sliced 250 grams of mushrooms, thinly sliced 2 tbsps of oil 300 ml of sour cream A small handful of  finely chopped Parsley Method 1)  Melt the butter in the pan and cook the onions with the paprika for 5 minutes 2) Then add the mushrooms and cook for 3 minutes then mix the content to a plate and keep warm 3)Using the same pan add  some oil and  fry the steak for a minute  or 2 4) Add the onion and mushroom mixture and heat through then add the sour cream and take off the heat while you add the Parsley

In this recipe please try to use fresh scallops I used  Queen scallops but King scallops would have been better. Ingredients 200g of scallops sliced if the scallops are big 2 Tbsp of Plain Flour 40g of Butter 2 Spring onions cut into thin strips 1 fresh red chilli, finely chopped 2 tbsp of finely chopped fresh parsley 4 tbsp of brandy 300 grams of Tagliatelle 100ml of Fish stock Salt and Black Pepper Method 1) Toss the scallops into the flour and shake off the excess 2) Meanwhile cook you pasta 3) Melt the Butter in a large saucepan. Add the Spring Onions , Chilli for 1-2 minutes, Then add the scallops for 1 -2 minutes 4) Pour the Brandy over the scallops and set alight  and as soon as the flames die down add the fish stock and salt and pepper to taste. Mix well and simmer and cover the pan for 3 minutes. 5) Add the cooked pasta and  garnish with some extra parsley and serve.

The Spanish version of an Omelette Ingredients 1 Red onion cut into half moons 2 Romano Peppers and cut into thin strips 100g Chorizo cut thinly 1tsp Sweet Paprika 300 grams of small new potatoes, cooked and sliced 2 handfuls of  baby leaf spinach 20g flat leaf parsley finely chopped 20 grams of fresh thyme 100g manchego cheese grated 8 eggs whisked Method 1) Pour oil into a large ovenproof frying pan 2) Add the sliced onions and peppers and fry for 5 minutes 3) Then add the Chorizo, paprika and  the cooked potatoes and  cook for a further 5 minutes 4) Add the spinach and herbs and cook until the spinach wilts 5) Add the cheese and Eggs and move the eggs round the pan so they cover the whole pan and cook for 2 minutes 6)  Then put the frying pan in the oven for 6 minutes at  200 oC and then let the frying pan rest for 10 minutes until you take it out. Then Enjoy

Hope you like this dish I  found  this in an old cook book so I thought I would share it with you. Ingredients 4 Chicken Breasts salt and  black pepper 75 grams of Butter A Large Glass of Brandy a Large class of Red wine 100g of Streak bacon , diced 100g of shallots 250 ml of chicken stock 2 bay leaves 1 sprig of thyme 225g of Mushrooms 2 garlic cloves peeled handful of chopped fresh parsley Method 1) Season the chicken breasts and cook in a knob  of butter 5 minutes each side. 2) Add the brandy and  ignite it and cook for a few moments until the flames die down. 3) Remove the chicken and deglaze the pan with the red wine 4) In another saucepan cook the bacon , then add the onion  and cook until browned. 5) Add the chicken , the chicken stock and red wine pan juices. Throw in the bay leaves and the thyme and bring to the boil , then reduce  the heat to a simmer and cook for 30 minutes. 6) Just before serving fry the mushrooms and garlic in  the remaining butter

This is an interesting dish as its the first time that I made a buerre noisette,  which is when you cook butter whilst continually stirring for about 5 -10 minutes. Suddenly the Butter changes from  Yellow to brown and has a lovely nutty aroma. Ingredients 4 Skate Wings 2 Tbsp of Flour 80 grams of butter plus  about 40 grams to cook the Skate Juice of lemon 1 Tbsp of Capers 2 Tbsps of finely chopped Parsley Salt and freshly ground black pepper Method 1)  Dust both sides of the skate with some flour and shake off the excess 2) Fry the skate in the butter for about 5 minutes each side 3) Meanwhile cook the butter on a medium heat whilst stirring until it turns brown and gives off a nutty smell , about 10 minutes 4) Remove from the pan and  add the lemon juice , capers and Parsley  and pour on top of the skate.

I Hope you enjoy trying this moist cake Ingredients 175g of Butter 175g of caster sugar finely grated zest of a lemon and juice of 1/2 lemon 3 medium eggs beaten 225g Glace Cherries rinsed and halved 75g self-raising flour pinch of salt 75g of ground almonds Method 1) Butter and line a loaf tin 2) Cream together the butter sugar lemon zest and lemon juice 3) When creamed add the eggs one at the time and continue to mix 4) Toss the Cherries in a little flour ( this will prevent them from dropping) 5) In another bowl add  the Flours, salt, ground almonds and cherries and mix into the batter 6) If the batter is too stiff then  add a splash of milk 7) Add to the loaf tin and bake in the oven at 190 oC for about 50 minutes

If you like Marmalade you will love this cake Ingredients 40 grams of Glace Cherries 100 grams of softened Butter 100 grams of Caster Sugar 200 grams of Sultanas 2 Large eggs 175 grams of self-raising flour 1 Tbsp of Chunky Marmalade Method 1) Line and butter a loaf tin 2)  Cut the Cherries into quarters and put in a sieve and rinse  under running water and drain well and dry thoroughly 3) Measure all the ingredients into a bowl and add the cherries and  mix well until blended 4) Place in the in and level the top. 5) Bake at 180 oC for 1.5 hours. Once ready leave to cool for 10 minutes, then warm the marmalade  in a saucepan and spoon over the cake  and leave to set

A great easy  to do Soup for your midweek lunch Ingredients for 4 6 Spring Onions Finely Chopped 2 Teaspoons of Dried Thyme 1 Kilogram of Frozen Broccoli 1250 ml of  vegetable stock 200 grams of stilton cheese crumbled freshly ground black pepper Method 1)  Heat the Olive Oil over a medium heat and  cooked the chopped spring onions for 2 minutes 2) Add the frozen broccoli and dried thyme and cook for  2 minutes 3) Add the vegetable stock and cheese and bring to the boil, then put a lid on and simmer for 5 minutes 4) Liquidize the soup in batches, when completed add back to the pan and heat through again and enjoy.

Please Try this side dish from St Lucia Ingredients 16 Okras , sliced 1 Large Onion , Thinly Sliced 1 Green Pepper , seeded and chopped 2 Garlic Cloves , Crushed 1 Tin of Chopped Tomatoes 250g of sweet corn juice of 1/2 lime dash of hot pepper sauce Fresh Coriander to garnish Method 1) Heat some oil and add the onion , Green Pepper and Garlic , cook  until slightly browned on a medium heat 2) Add the Okra and cook for a further 5 minutes 3)Add the Tomatoes , Corn , season with salt and pepper and add the lime juice and reduce the heat to a low heat for 15-20 minutes, until the okra are soft and the sauce is thickened 4) Just before serving  add a dash of Hot pepper sauce and garnish with Coriander

This is nice Caribbean side dish that goes with most meals Ingredients 1 tbsp of Butter 2 Tbsp of oil 1 garlic clove crushed 1/2 red onion finely chopped 115 grams of okra , trimmed half green and red pepper diced 1/2 tsp of dried thyme 2 fresh green chilies finely chopped 1/2 tsp of five spice powder 1 veg stock cube crumbled 2 Tbsp of soy sauce 1 Tbsp of coriander 225 grams of cooked long grain rice salt and pepper to  taste Method 1) Melt the butter in the frying pan and cook the garlic and onion in pan until soft 2) Slice the okra and add to the pan for 5 minutes 3) add the peppers , thyme , chilies , five spice powder and cook for 3 minutes then crumble in the stock cube 4) Add the Soy Sauce , chopped coriander and rice and heat through , season with salt and pepper

This is a pasta sauce that originates in Genoa in Liguria Ingredients 350 Grams of Dried Spaghetti 50 grams of  Parmesan Cheese 200 grams of Onions Sliced 1 tin of chopped Tomatoes 2 large eggs beaten Salt and Freshly ground Pepper Method 1) Fry the Onions gently until soft, about 10 minutes 2) Add the chopped tomatoes and cook gently for a further 20 minutes stirring occasionally 3) Cook the pasta 4) When the Pasta is nearly cooked add the eggs to the sauce and stir so the sauce thickens. 5) Add the Pasta to the sauce and mix 6) Scatter the cheese on the top and enjoy

For me this is my new Favourite Clam Pasta Dish please try. Ingredients 5 Tablespoons of Olive oil 4 Garlic Cloves, thinly sliced 1/2 teaspoon crushed dried chillies 1 Chilli thinly sliced 225 grams of  chestnut mushrooms thinly sliced Handful of dried porcini mushrooms  rehydrated 1 can of chopped tomatoes 350 grams of dried spaghetti 1 Kg of clams 60 ml of dry white wine A large handful of flat-leaf parsley, Finely Chopped Method 1) Fry the Garlic in a saucepan when it begins to sizzle add the mushrooms , chilli and dried chillies and cook for 3 minutes. ( Meanwhile start to cook the pasta in salty water) 2) Add the Tomatoes and cook for another minute or two and keep warm 3)Add the clams to a saucepan with the wine and cook on a high heat for 3 minutes until they begin to open up. Tip them on a colander to collect the juice from the clams 4)Add the clam juice to the mushroom sauce and  heat and simmer until the sauce has reduced by half 5) Drain the cooked past

This is a classic cake and always goes down well with my family, please try. Ingredients For the Topping 50 grams Butter 50 grams light brown sugar 7  canned Pineapple  rings Glace cherry For the Cake 100 grams of Butter 100 grams of Golden Caster sugar 100 grams of self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 Eggs Method 1) For the topping beat the butter and sugar until creamy then spread over the base of your round cake tin and a quarter of the way up. 2)Arrange the pineapple Rings on the top and then place the cherries in the centre of the rings 3) Place the cake ingredients in a bowl along with 2 tbsp of the juice from the pineapple can and using an electric whisk, beat to a soft consistency. 4) Place on top of the pineapple and smooth the mixture out so its level. 5) Bake for 35 mins at 180 oC then leave to stand for 5 mins, then turn out on a plate.

Please Try this lovely fresh cake Ingredients 225 grams of butter 225 grams of caster sugar 275 grams of self raising Flour 2 teaspoons of baking powder 4 eggs 4 Tablespoons of milk finely grated rind of 2 lemons Topping  175 grams of granulated sugar juice of 2 lemons  Method 1) Prepare your Tray bake cake tin  with parchment paper 2)Measure all the ingredients into a large bowl and beat well for about two minutes  3) Put these ingredients into a try bake cake tin and place in the oven at 160 oC for 45 minutes. 4)Whilst the cake is still warm  prepare the cake topping by mixing the lemon juice with the granulated sugar and spooning over the top of the cake. 5) Cut into squares and enjoy

Ilsan is a satellite city of Seoul and we spent a most enjoyable day there,  going to the Aquarium and having a fine dinner. Please try to visit the city if you have time. Sweet Potato Porridge Interior Duck with side dishes Grilling the duck Making the ssam Outside looks very traditional Cafe next to the restaurant selling Ice Flake a Korean dessert Interior of the cafe The Iceflake made famous in Busan In conclusion, I would urge everyone to Visit south Korea. It is a shame it's not better known in England. I hope my simple blogs have made you at least consider going and  I hope you enjoyed them. I will be going back in 2018 as there is so much of this country I have yet to explore, and of course,I will document my findings in future blogs.

The Food in Samcheong dong  is both Traditional and International. Thus you really are spoilt for choice and there is a restaurant for everyone. Traditional Korean meal Gujeolpan  - you use the pink circles in the middle to wrap up the various vegetables Pajeon Pumpkin Soup Home made rice wine Do try this restaurant for great  pasta and sandwiches cool Interior Lovely sandwich

Samcheong-dong is one of the most unique places in Seoul. It is located in the heart of Seoul, near to In-sa -dong, Gyeonbokgung palace, Cheong wa dae ( the president's office). " Sam means three and Cheong means clean or good, this represents the three things that Samcheong-dong has in abundance clean water beautiful countries and kind-hearted residents. I personally love walking down Samcheong-dong for me it's a cleaner and brighter version of Notting hill in London. I love the numerous restaurants and cafes which take centre stage along the road.Samcheong-dong is famous for Bukchon Hanok ( Traditional Korean houses, Distinctive Cafes and art galleries.