Roast Kimchi

Korean sweet sour Pork or Chicken is a lovely meal. Ingredients Batter 1 cup of water 1 cup of Corn Flour 1 Egg ( Egg white) Meat 600g thinly sliced 1/2 Red onion, Cucumber, Red Pepper and Yellow Pepper Sauce 2 cups of water 8 Tbsp of Sugar 2 Tbsp of Ketchup 2 Tbsp of Soy Sauce ( Corn Flour mixed with 2 tbsp of water to thicken the sauce if needed 6 Tbsp of Apple Cider Vinegar 2 Tbsp of Oyster Sauce 2 Tbsp of Soy Sauce Method 1) Make the batter by pouring water into the Corn flour and leaving it for 4 hrs. You will find the liquid forms two layers discard the top clear liquid and mix the rest with the egg white and dip your meat into this and either shallow fry or deep fry. 2) Boil all the sauce and vegetable ingredients and serve on top of the meat and enjoy

This is one of my Favourite Korean side dishes you can find Daikons in most Asian stores and in England they are now in Local Supermarkets. Ingredients 2 Radish, 1 Spring Onion 3 Tbsp Korean Chilli Powder 1/3 Pear 2 Tbsp Sugar Rice Starch Sauce 1 2-3 dried Chillis Half onion 2 Tbsp of salted shrimp 2 Yakult 2 2 cloves of minced garlic 1 teaspoon of minced Ginger 5 Tbsp of Fish Sauce Method 1)Chop Radish -- leave it with salt 2)Was and drain and mix with chilli Powder  3)Grind all the ingredients in 1 4)Heat up 1.5 Tbsp of Rice starch until it gets sticky and let it cool 5)Mix this cooled rice starch with all the other ingredients listed and add to the radish. 6)Put in a container leave for 2 days in room temp then place in the fridge     

This Korean Chicken Stew is my favourite and makes my top 3 chicken stews along with Chicken Chasseur and Coq au vin. Ingredients 1 kg Chicken Thigh or Drumsticks 200g Mushrooms 2 Potatoes Chopped 1 Carrot Chopped 1 Onion Chopped 1 Bay Leaf 3 Thai Chillis or any spicy Chillis Chopped Sauce 1/4 cup of Soy Sauce 1 Cup of Coke 4 Tbsp of Brown Sugar 1 Tbsp of Minced Garlic 1 Tsp Minced Ginger 2 Tbsp of Mirin Method 1) Boil the water with the Bayleaf and cook the chicken for 5 minutes, Then throw away the water. 2)Add 1.5 cups of Fresh water and boil the chicken with the sauce and chillis, Add the veg and cook until the potatoes are cooked. 3) Add more Chillis if you need more spice

Dak Doritang is a Korean spicy Chicken stew Ingredients 1 kg Chicken Thighs 3 Potatoes Quartered 1 carrot chopped roughly 1 Onion chopped Roughly 200g Mushrooms 1 Bay leaf Black Pepper   Sauce 2 tbsp of Korean Chilli Powder 2 Tbsp of Korean Chilli Paste 2 Tbsp of Sugar 3 Tbsp of Soy Sauce 3 Garlic cloves minced 1 tsp minced Ginger 2 Tbsp of Mirin Method 1) Boil Chicken Thighs with Bay Leaf and Black Pepper for 10 minutes then drain and throw away water. 2) Add the Chicken , Potatoes , Carrots in a sauce pan and add water to cover the nadd the sauce and boil for 20 minutes 3) Add the Onions and Mushrooms and Boil for 10 minutes 4) Taste to see if the stew needs more soy sauce or if  more spice is required then add more chilli powder. Serve with rice and enjoy.

Kimchi Fried rice is considered a quick and easy treat that one makes as Kimchi is always in the Fridge. Ingredients for 2 2 portions of left over cooked rice 1 cup of Kimchi 4 Rashers of Bacon 1/2 Onion, finely chopped 2 eggs 2 tsp of Sesame oil salt and pepper to taste Method 1) Fry Bacon and onion with vegetable oil 2) Add the Kimchi and stir for another 2-3 minutes 3) Lower the heat and add the cooked rice and cook until it's heated through 4) Add the Salt and Pepper and the Sesame Oil 5) Fry the egg in another pan and serve the egg on top of the rice The Blog spot explaining how to make Kimchi  http://roastkimchi.blogspot.co.uk/2017/04/kimchi.html

Kimchi is synonymous with Korean Food. They eat it with everything and it is a main component in dishes such as kimchi fried rice or kimchi Jjigae which is a Kimchi based stew. But making your own Kimchi shouldn't be too daunting and as it keeps forever there is no fear of it ever going off . Ingredients 1 Chinese cabbage, cut to your preference 1 Litre of water 1 cup of sea salt 3 Spring Onions chopped Kimchi paste Ingredients 1 Cup of Korean Chilli Powder 65ml of Korean Fish sauce 2 Tbsps of Minced Garlic 1/2 Tbsp Garlic minced 3 Tbsp of Korean Plum extract 1/2 Onion  Puree 1 Pear Grinded Rice Starch:  Cold Water one cup = Rice starch powder 1.5 Tbsp, Heat in a saucepan over a medium heat until it gets sticky. Method  1) The day before add the Chinese Cabbage Leaves into a large bowl with the water and seasalt. Leave until it gets soft about 24 hrs and then discard the water and squeeze the cabbage leaves to drain the cabbage of all its moisture. Leave in th

Korean Food is an exciting cuisine which has caught on in England especially over the last 10 yrs. I appreciate that a new cuisine such as Korean can be daunting to replicate and the ingredients seem different, but the good thing is that most dishes can be made with just a handful ingredients. I have learnt to appreciate and enjoy Korean food through my Korean wife so rest assured that my Korean food posts are authentic. From this picture you will see a collection of Korean Ingredients,  Mirin, Soy sauce, Ginger,  Garlic, Starch Syrup, Korean Chilli Powder and Korean Chilli paste( Red Tub).These ingredients will make about 80 percent of Korean dishes. So if you stock these you can easily make a majority of dishes and you can add a few more ingredients as time goes on to make a few more. In England, you can get all the ingredients in China town, New Malden  ( Korean Town) and of course the Internet. Yangnam Chicken One thing Korea is good at is fried chicken and there are lots

In England, the weather is still quite chilly so this dish can still be made. Ingredients Serves 4 500g of Beef 450ml of good Italian red wine 300ml of Passata Few sprigs of Sage and Parsley 2-3 gloves of Garlic unpeeled 75 grams of lardons 350g of mushrooms of your  choosing Chopped fresh sage and parsley Method 1) Heat some Olive oil and brown meat and season with salt and pepper.Transfer the meat to a casserole. 2)  Pour in the wine and Tomato sauce into the casserole pot with the garlic, sage and parsley. 3)Cook for 1hr and a half @ 180 oC 4) Towards the last 20 minutes of the cooking time cook the lardons and add these to stew then with the fat from the lardons cook the mushrooms for  5 minutes then add these to the stew. 5) Take the Stew out then Garnish with more Sage and Parsley and serve.

This is my version for a good quality Napoli Spaghetti sauce which makes a great vegetarian midweek meal that anyone can do. Ingredients 350ml of Good quality Passata 1 onion finely chopped 3 Garlic cloves minced A hand of basil finely chopped 150-200ml of Red wine 1 teaspoon of caster sugar Salt and pepper. 300g of Spaghetti Method 1) Fry the Onion and Garlic in Olive oil for about 5 minutes 2) Then add the passata and red wine and bring to a boil then simmer. 3) Then add the chopped basil and caster sugar and let it bubble away while you make the spaghetti. 4) When the spaghetti is cooked add to the sauce in the pan for a minute or 2 and serve.

This is one of my favourite Caribbean Dishes from the sunny Island of Dominica Ingredients Enough Chicken for 4 Hungry people 1 lb of Long grain rice 1 Onion finely chopped 1 Green pepper , finely chopped 1/2 tea spoon of saffron strands 600 ml of chicken stock 2 inch piece of Lime peel 1 Tablespoon of Rum Salt and pepper 125g of Mushrooms Chopped Method 1)  Brown the Chicken , set aside 2) Add the rice , Onion , Peppers to the pan and stir well. Fry until the rice is translucent. 3) Stir in saffron strands, chicken stock , lime peel , and Rum 4)Bring back the chicken and season well 5) Fry the mushrooms in another pan for 5 minutes then add to the main pot and cover and simmer for  30 minutes 6) Serve when the liquid is absorbed , and the rice is fluffy , remove the lid for the last 5 minutes of cooking

Angkor Wat is the largest Religious monument measuring over 162 Hectares. Angkor  Wat means  Temple city and was constructed in the 12th century.

Chiffon cake is a lovely light and creamy cake but you do need a chiffon cake mould. Ingredients 3 Egg Yolks 20g of caster sugar 65 ml of Milk 60ml of Oil 65 of Plain flour 1/4 tsp of baking powder 3 Egg whites 45g of Further Sugar For the Whipped Cream 300ml Double Cream 25g of Sugar Method 1)Whisk  the Egg Yolks for 20 seconds then add  20g of sugar and whisk until it doubles in volume and becomes an ivory colour about 5 minutes. 2) Mix the Milk and oil then pour slowly in the mixture while whisking 30-40 seconds. 3) Then add the Flour and baking Powder and whisk for 30 seconds 4) In a different bowl  Whisk the egg whites for 2 minutes then add the 45g of sugar. 5) Then mix the Egg white mixture into the main cake mixture  a 1/3 at a time. 6) When thoroughly mixed add to the chiffon cake mold but don't forget to spray the cake mold with water before you add. 7) When you have poured the cake mixture in to the mold ,circle the cake mixture with a chop stic

Castella is a popular light sponge cake from Japan, it was originally brought to Japan by the Portuguese in the 16th century along with Tempura. Ingredients 4 Egg Yolk 65 g of sugar 1/4 Tsp of Salt 2 Tbsp of warmed milk 20g of Honey 20g of sugar syrup 4 tsp of Vegetable oil 2 Tbsp of Mirin 120g of Flour 4 Egg whites Further 65g of Sugar Method 1) Whisk the Egg yolk for about 10 seconds then add the first 65 g of sugar and salt and whisk for a further 20 seconds. Then but the bowl in a bigger bowl of hot water and whisk for a further 2-3 minutes. 2) Remove the water filled bowl and add the warmed milk, Honey, Sugar syrup, oil and mirin and whisk for 30-40 seconds 3) Sieve the flour and mix 4)Whisk the egg white and then add the sugar for  about 2 minutes 5) Add the egg white to the mixture 6) Add to your prepared square cake tin and bake @ 180 oC for 30-35 mins. I serve it with cream and fruit.

Bread and Butter Pudding is a traditional English dessert to use up stale bread. But I hope this recipe reinvigorates the dessert for those who want to try something slightly different. Ingredients 2 Bananas chopped 60g of chocolate chips 8 thin slices of thin bread with the crust removed and cut into three approx 100g of melted butter  2 Tbsp Demerara Sugar For the Custard 2 eggs 300 ml of Double cream 150 ml of milk 1 Vanilla Pod Method 1) Melt the butter, use some this butter to grease your oven proof dish 2) Dip one side of each piece bread and place butter side down so that it covers the base of the dish. 3) Then place your Bananas and choc chips. 4) Then Dip  the other pieces of bread but place them butter side up 5) Meanwhile, make the custard Beat the eggs milk and double in a bowl then place the vanilla pod so the custard infuses with the flavour 6) Cover the bread with the custard and add few more  choc chips and sprinkle the demerara sugar 7) Leave t

This Risotto is extremely easy to make and is full of flavour, Enjoy Ingredients 50g Butter 85g Smoked Lardons 1 Large onion, finely chopped 250g chestnuts mushrooms thinly sliced 300g arborio risotto rice 150ml dry white wine 1 litre of Hot chicken stock 150g of chopped cooked chicken 50g of grated parmesan cheese Parsley Chopped Method 1) Heat the butter in a pan and fry the bacon in the pan for 5 minutes then the onions for about 7 minutes. 2)Stir in the mushrooms and cook for 5 minutes and then add the rice and stir for 2 minutes until the rice has turned translucent. 3) Pour in the wine and allow it bubble away 4) Then pour a quarter of stock at a time and set simmer for 20 minutes, top up with stock whenever the pan looks dry. 5) After 20 minutes stir in the cooked chicken after a few minutes, turn off the heat stir in the cheese and parsley and leave to rest for 5 minutes and cover with a pan. Then serve

This is a total Vegetarian dish packed with flavour please try. Ingredients 6 cloves of garlic finely chopped 2 Peppers cut into strips Can of best Italian tomatoes 25 grams of basil leaves torn about 2 handfuls of black olives pitted and halved 1 Tablespoon of Capers 1 teaspoon of chopped fresh Oregano 70 grams of grated Parmesan Cheese Garnish with Fresh Basil or Parsley. Method 1) Add olive oil to the pan and fry the garlic 2) Add the peppers and cook for 5 minutes 3)Add  all  other ingredients except Cheese 4) Meanwhile, cook the pasta 5) Once the Pasta is cooked add to the sauce then mix with the cheese. Garnish with the Herbs and Serve

This is a seriously easy no fuss dessert that anyone can do, plus it can be made ahead of time. Ingredients 1 Pint 600 ml of Double Cream 150g of Caster Sugar Grated Rind and Juice of 3 Lemons 8 Fresh Raspberries Method 1) Heat the Cream, Sugar and Lemon Rind in a wide-based pan over al ow heat until at simmering point.Stir continuously for about 3 minutes 2) Remove from heat and allow to cool 3)  Mix the lemon juice with the cooled cream and sugar and stir 4) Pour the mixture into 4 cups and transfer to the fridge to set, Over night. When set place 2 Raspberries on the top  

Barbados Cream is a simple Caribbean Dessert. Ingredients 150 ml of  Double Cream 300 ml Natural Yoghurt 8 Rounded Tablespoons Soft Dark Brown Sugar Method 1) Whip the cream until it is the consistency of the yoghurt. 2) Stir the yoghurt into whipped  cream until smoothly blended 3) Turn the Yoghurt cream into a serving Dish or 6 individual dishes then sprinkle  6 tablespoons of Dark Brown Sugar 4) Cover and chill overnight 5) Just before serving, sprinkle the remaining  2 tablespoons of sugar to give it some crunch

Eton Mess is a classic summer Dessert made from Strawberries , Double cream and Strawberries , For a Lancing mess , made famous at Lancing college substitute Strawberries for Bananas. Ingredients Serves 6 6 ready Made Meringues 570 ml Double cream 450g Strawberries, Washed and hulled. 75ml of Port , Kirsch or Cointreau ( optional Grown up version Raspberry Coulis Method 1) Cut the strawberries in half or into thick slices , place in bowl with the alcohol if using and chill for 2-3 hrs 2) Whip the cream until it forms soft peaks, then fold in the berries and juices 3) Crush the Meringues and fold into the Strawberry and cream mixture and pour some raspberry Coulis.

Wimbledon Cake is a great cake to make during the summer preferably while you are watching the tennis tournament Ingredients Butter For Greasing 3 Eggs 90g of Caster Sugar 90g of self raising flour Filling and Topping 300 ml of whipping cream whipped until thick 125 grams of strawberries sliced 1 passion fruit halved strawberries, halved to decorated 2x18cm Sandwich cake tins Method 1) Lightly Butter the Cake tins, Line the  Bottoms with Baking Parchment, then butter the  Parchments. 2) Put the Eggs and sugar into a large bowl, Whisk until thick and leaves a trails 3) Sift in half the Flour and fold in gently. Repeat with the remaining Flour. 4) Divide the Mixture between the 2 tins and tilt to spread evenly. 5) Bake in a preheated oven at 190 Oc for 20-25 minutes until well risen. Turn out on to a wire rack, peel off the lining paper and leave to cool. 6) Spread half the whipped cream over 1 of the sponges. Top with sliced strawberries and Passion Fruit. Put th

Lemon Meringue pie is an iconic cake which requires some work but if you can dedicate an afternoon you will be well rewarded. Ingredients Grated Zest and Juice of 4 large lemons 90g of Cornflour 1 Pint of Water 4 Egg Yolks 175g  of Caster Sugar Meringue 5 Egg whites 250g of Caster Sugar Pastry 250g of Plain Flour 30g of Icing Sugar 125g of chilled butter cut into cubes 1 egg yolk 2 tbsp of cold water loose bottom fluted cake tin something to bake blind i.e pasta or beans Method 1) Make the pastry by sifting the flour and icing sugar into a large bowl. Add the butter and rub your fingers until your mixture resembles bread crumbs. 2) Mix in the Egg Yolk and cold water to make a soft, pliable dough.Wrap the dough in clingfilm and chill in the fridge for 30 minutes. 3)Roll out on floured surface to fit the base of your cake tin and bake blind at 200 oC for 10 minutes 4) Then remove your beans or pasta and bake for a further 5 minutes 5)Mix the Lemon Zest and

This is a lovely Chocolate cake which needs no introductions Ingredients 120ml of double cream 70g of butter 130g  Dark Chocolate , chopped 4 eggs  separated  yolk with whites 100g of Sugar 30g cocoa Powder Method 1) Put Butter and cream in a pan and warm up until the butter has melted then take off the heat and add the chopped chocolate and mix until it has melted. 2) Pour this mixture into a bowl with the egg yolks and whisk quickly preventing the eggs being cooked. 3) Make Meringue Whisking the Egg white and Sugar 4) Pour a 1/3 of the meringue into the chocolate mixture then sieve the flour and cocoa powder and mix well. 5) Then mix the remaining Meringue in the chocolate mixture. 6) When  thoroughly mixed  transfer the cake mixture to a cake tin and bake for 35 minutes at 170 oC

Those that read this blog more regularly know that I love Roulades. This recipe combines the 1970s classic Black Forest Gateaux within a lovely roulade structure. Ingredients Sponge 3 Large Eggs 75g Light Muscovado sugar 50g Cocoa sifted icing sugar for rolling Filling 200ml of Whipping cream 1 tsp Vanilla extract 2 heaped tbsp of icing sugar 1 tbsp Kirsch 200g of black cherries stoned and halved. Method 1) Butter a Swiss toll tin and line it with baking paper 2) For the sponge , place the eggs and muscovado sugar in a large bowl and whisk for 8 minutes until it leaves a trail and the volume has increased. 3)Lightly fold the sifted cocoa in two goes and pour the mixture into the prepared tin and smooth it using a palette knife. 4) Give the tin a couple of sharp taps on the work surface to eliminate any  air bubbles then cook in the oven at 200 oC for 8- 10 minutes. 5) Layout a clean towel and sift a fine layer of icing sugar.Turn the cake out on to it and caref

This is an English dish that is rare and I have never seen it on a menu. IF you have heard of this dish then please get in touch Ingredients 2 Puff pastry sheets 4 skinned sausages 3 rashers of streaky bacon chopped 1 onion chopped salt and pepper 1 Beaten Egg Method 1)Mix Sausages bacon and onion together 2) Cut the pastry sheets into 4 so you have 8 3) Put the sausages mix equally into 8 pastry squares 4) Seal edges with water 5) Brush the beaten egg over the pastry 6) Put in the fridge for 30 mins 7) Bake at 200 oC for 30 minutes

The following recipes are popular in England and the recipe is my version of it, I hope you like it. Ingredients 500g of Minced beef 1 onion chopped 2 garlic cloves minced 1 can chopped tomatoes 1 Tbsp of Tomato puree 1 packet of minestrone soup mix 400 g of mash potatoes 2 Tbsp of Melted Butter Method 1)  Cook beef and the onion and cook until cooked 2) Add the garlic, can of tomatoes and minestrone soup mix and heat through 3)  Make mash potatoes 4) In an oven proof dish add the meat and put the mash on the top 5) on top of the potatoes brush 2 tbsps of melted butter 6) Place in oven  at 180 oC for 30-40 minutes until it browns on top

Indian Fried Fish is a different and lovely way to make fish.  I normally just pan fry fish so this made a surprising change for me. Ingredients 500g of Firm white fillets ( I Use Cod) 3 Tbsp Plain Flour 3 Tbsp of Chick Pea Flour 1 1/2 Tsp of Salt 1 tsp of Garam Masala 1/2 tsp of Ground of Turmeric 1 egg, beaten Method 1) Wash and dry the fillets 2) Mix the Flours and spices into a bowl and beat the egg in a separate bowl 3) Dip the Fish in the egg and then flour 4) When oil is piping hot then fry the fish until Golden brown on both sides. 5) Enjoy