Roast Kimchi

This is an easy sauce to make to liven up most fish Enjoy. Ingredients Juice of 1 Lemon half a shallot chopped salt 50 grams of cold butter diced. Some Herbs such as Parsley Method 1) Add the Lemon Juice, shallot and salt and reduce by half 2) Slowly add the butter so it slowly melts 3) Add the herbs 4) Pour on your cooked fish

This is a traditional English cake Ingredients 100g Sultanas 50g Currants 50g Raisins 25g Candied Mixed Peel 1 Tea Bag 150ml of Boiling Water 225g of 3 day old Whole meal Bread 250 ml Milk 50g Butter , Melted 75g Dark soft Brown Sugar 2 tsp Mixed spice 1 Large Egg , Beaten Finely grated zest of 1 Orange 1 Tbsp of Demerara Sugar Method 1) Fill a rectangular cake tin with non-stick baking parchment 2) Place the Sultanas, currants , Raisins and Candied Peel in a Bowl Put Tea in a jug and pour over the boiling water and add to the fruit. Cover and leave for 2 Hours, Stirring once , so the fruit soaks up the tea and the fruit becomes big and juicy. 3)While the fruit is soaking break the bead in to 1cm pieces into a large bowl, Add the Milk, give the mixture a stir and leave to stand for 30 minutes so the bread is soaked. 4)Preheat the oven to 180 oC 5)Mix together the Brown sugar , melted butter, mixed spice and beaten egg and stir into the bread and milk.Fold in th

This recipe is  French Origin and is adapted from the French cooking academy Youtube channel. Ingredients 4 Pork Chops  seasoned Tablespoon of oil plus a small nudge of butter For the Sauce 1 Shallots finely chopped 50ml of French White wine 200ml of Veal stock 2 teaspoons of Dijon Mustard 50 grams of Gherkin 15 grams of butter to finish off the sauce. Method 1) Fry the port chops over a medium-high heat for 5 minutes either side then place in the oven at 150oc whilst you prepare the sauce. 2)Heat a nudge of butter and add the shallot and let it sweat, then add wine and boil to deglaze the pan. Boil until the wine disappears. 3)  Add the hot stock( previously been heated up slowly) and reduce. 4) Turn off heat and add the mustard and stir. Then Filter sauce into another pan and add the gherkins and finish off with 15 grams of butter and stir until melted and serve with the pork chops.

This is a lovely dish for the summer, please serve with rice. Ingredients 115g of chorizo cut into chunks 3 tbsp of olive oil 1 onion, halved lengthways and thinly sliced 2 garlic cloves, finely chopped 4 skinless, boneless chicken breasts salt and black pepper 250g of chestnut mushrooms sliced 2 tsp of paprika 1 tsp cornflour 150ml of chicken stock 170 ml Full fat soured cream 12 pitted plump green olives 1 Tbsp Chopped fresh flat leaf parsley. Method 1) Heat a frying pan and fry the chorizo. Remove using a slotted spoon and drain on a paper towel. 2) Retain 1 Tablespoon of this Chorizo to this oil add 1 Tablespoon of Olive oil and fry the onion and garlic for 6 minutes over a medium heat. Add the onion and garlic to the bottom of the baking tray. 3)Preheat the oven 180 oC and fry your chicken in a pan using 1 Tablespoon of oil for 5 minutes either side and place on top of the onions in the baking tray 4)Add the final Tablespoon of oil to the pan and fry the mus

This is a great dish to have as the weather gets warmers. Serves 4 4 Tbsp of olive oil 1 onion finely chopped 3 garlic cloves chopped 400g of cherry tomatoes 1/2 tsp of caster sugar salt and freshly ground black pepper 350g of Penne 250g Tenderstem broccoli tips and cut half ways 1 tbsp of  fresh flat leaf parsley 3 Tbsp of shredded Basil 50g of Pecorino Cheese grated Method 1) Heat 2 Tbsps of oil in a frying pan and fry the onion and garlic for 6-8 minutes until softened and just starting to brown. Add another Tablespoon of oil and fry the Tomatoes with the sugar for 2-3 minutes. 2) cook the penne and 3 minutes before the penne is cooked add the broccoli tips 3) Mix the Broccoli and Pasta with the tomatoes and add some of the pasta water and toss. Add the Parsley and Basil and serve with grated Cheese.

French Toast is a very easy Breakfast to make at the weekend and so tasty. Ingredients Per person 1 Egg beaten 60 ml for of Milk 2 Slices of bread cut in half Butter and Oil to fry Icing sugar for decoration Fruit on the side Maple Syrup Method 1) Mix the egg and Milk in a shallow Bowl 2) Dip you bread in , the longer you leave the softer the French Toast aim for 5-10 minutes 3) Fry the bread in the Butter and oil till the bread is Golden Brown 4) Decorate with Icing sugar , pour maple syrup  , place fruit on the side , and Eat and Enjoy.

Asian Prawn balls are a great lunch idea. Ingredients 300g of Raw Prawns 2 tsp of Minced Garlic 1 Tbsp of Mirin Cornstarch 2 Tbsp Plain Flour 1 Egg beaten Bread Crumbs Oil for Frying Method 1) In a Chopper  finely Chop Raw prawn and add  the garlic and mirin 2) Add Cornstarch to the mixture and mix well and make  16 ball shapes 3) Did in flour , Egg  and breadcrumbs 4) Deep dry or Shallow fry until golden 5) Serve with a salad

This is yet another seriously easy Dish to try Ingredients 4 Chicken breasts Juice of one lemon Olive oil Paprika Dried Tarragon Method 1) Brush the Chicken Breasts with Olive Oil 2)  Pour the Juice of one lemon over the chicken 3)  Sprinkle the Paprika and Dried Tarragon over the Chicken. 4) Roast @ 180 oC for 40 Minutes

This is another great lunchtime  Idea I hope you like Ingredients Passata Mozzarella Cheese Cherry Tomatoes about 2-3 halved per muffin Some Basil leaves Method 1) Simply cut the muffins in Half and spread with the passata. 2)  Add the mozzarella on the top and the halved Tomatoes 3) Grill until the cheese has melted 4) Add the Basil on the top

This is a seriously Easy Lunch Idea Ingredients per Tortilla 1 Fish finger or any breaded Fish 1 Tomato Quartered Some lettuce Some sour cream or Natural Yoghurt Some Coriander or any herbs Of course, you can add any salad you have left over. Method 1) Simple cook, you fish and lay it on the natural yoghurt and assemble your salad and herbs.

This makes a great lunch or snack. Ingredients 500g Pork Belly 2 Little Gem Lettuce 1 Bowl of Cooked Rice Some Korean Ssamjang ( You can buy in Asian Store) Marinade 2 Tbsp Gochujang  ( Korean Chilli Paste) 2 Tbsp Mirin 2 Tsp of minced Garlic 1 Tbsp of Dark Soy Sauce 2 Tsp of Sesame oil 1 Tbsp of sugar Method 1) Chop the Pork belly into bite size chunks and marinate in the sauce for 2 hrs 2) Fry the Pork belly in oil until it's cooked and crispy 3)On the plate put the washed and dried Gem lettuce leaf then inside the lettuce leaf add a spoonful of rice and 1/2 tsp of Ssamjang on the top of the rice then put a piece of the pork belly on the top of this wrap this up and eat and enjoy. Pork belly wrap with some Korean Miso

Jeon are lovely Korean Fried Side dishes Ingredients 150g of Mixed Seafood or just Prawn A big bunch of Chives 1/4 of Courgette Chopped 1/2 Onion Chopped 2 Spring Onions Chopped 1/2 cup of plain flour 4 Tbsp of water 2 Eggs Method 1) Chop all the vegetables and seafood ingredients 2)Put them in a bowl and season with salt and mix with flour, water and egg 3) Heat the oil and fry spoonfuls of the batter mixture for a few minutes when one side is brown turn over and repeat. 4) Serve with Ketchup of Chilli sauce or Korean Soy sauce Dipping sauce Korean Soy sauce dipping sauce 3 Tbsp soy sauce 1 Tbsp Apple Cider Vinegar 1 tsp Korean Chilli powder 1 tsp of granulated sugar 1 spring onion chopped

This is Dish is essentially Noodles Cooked in Soy Sauce. To make this dish authentically you need Sen Ya noodles which are very wide noodles but I used thin Sen Lak noodles as I use these noodles more often for many Thai dishes.  Ingredients for 3 People 200g of Sen Lak Noodles ( but do try to find wider noodles if you can) 300gs of Chicken cut into bite size chunks 2-3 Pak Choi with the leaves separated from the stems. 100-150g of Spinach 2 cloves of minced garlic 1 egg beaten 2 Thai Chillis for garnish Sauce 3 Tbsp of Water 3 Tablespoons of Oyster sauce 3 Tablespoons of Dark Soy sauce 3 teaspoons of Soy sauce 3 teaspoons of white vinegar 3 teaspoons of palm or demerara Sugar Method 1) Prepare your noodles as the instructions state. 2) Fry the Garlic in peanut oil 3) When the Garlic starts to brown add your chicken and cook 4) When cooked add the stems of the pak choi or other vegs such as kai lan for 2 minutes. 5) Then add the egg in one corner of your pan

This cake is very easy to make and very very rich so I would advise that cream or Vanilla Ice cream matches perfectly with this Dessert. Ingredients 175g of Butter cut into small cubes 175g of decent Dark chocolate broken into chunks or squares 200g of Caster Sugar 3 Eggs, Separated 150g of Plain Flour 1/2 tsp of Coffee powder 1 tsp of Vanilla Extract Method 1) Grease a loose based cake tin. 2) Put the butter and chocolate in a heatproof bowl over a simmering pan of water. It is important the water doesn't touch the bowl. 3)  Once the Butter and chocolate has been completely melted leave to cool for 10 minutes 4) Add the sugar and egg yolks to the cooled chocolate mixture and stir with a wooden spoon until it's fully incorporated. 5)Sift the Flour and Coffee Powder into this chocolate mixture and mix well so all the flour is absorbed into the chocolate mixture. 6) Then add the vanilla extract and mix. 7)  Beat the egg whites until you get twin peaks and add

Chicken Karage is a lovely Japanese Dish of Fried Chicken which I hope you try and Enjoy. Ingredients 400g Chicken thigh fillet 5 Tbsp of Potato Starch or Corn Starch 1 Egg 3 Tbsp Soy Sauce 1 Tsp Minced Garlic 3 Tbsp of Mirin Method 1)Chop the Chicken thigh fillets into bite size pieces and marinate with the soy sauce, garlic and mirin for at least 1 hour. 2)  Put the Egg and starch in the bowl with the Marinated chicken 3) Deep Fry the chicken with Vegetable oil 4) Fry twice to make it more crispy 5) Serve with a salad and your favourite dipping sauce

This is a very tasty side dish anyone can prepare and can be eaten anytime of the day. Ingredients Tofu 200g 1 egg beaten 2 Spring Onion chopped. Method 1)Slice the Tofu leave it on a Kitchen Towel to dry. 2)Sprinkle Salt on the Tofu before you Fry 3)Dip Tofu in beaten egg and spring Onion and fry on both sides 4) Enjoy with your favourite dipping sauce

This is a great light meal to have any time of day the sauce really goes with the rice dish perfectly. Please try. Ingredients  for 4 small portions 2 cups of cooked rice 300g of Bean sprouts 4 Eggs Fried Sauce 4 Spring Onions Chopped 5 Tbsp of Soy Sauce 2 Tbsp of Sesame oil 2 Tbsp of Korean Chilli Powder 1 tsp Minced Garlic 2 Tbsp of Oliogosaccharide Method 1) Cook Rice in Rice cooked the normal way put washed beansprouts in the top of the rice as the rice cooks 2) Mix the sauce ingredients with the spring onions 3) Fry the Egg 4) Serve the Cooked Bean Sprout rice with Fried egg on the top mix in well the sauce and enjoy Without Egg With Egg

Korean spicy Seafood is a lunch time favourite for me. Ingredients  for 2 people 200g of mixed seafood 1/2 red onion sliced 1/2 courgette sliced 4 Button mushrooms sliced 2 handfuls of spinach Sauce 2 Tbsp Gochujang ( Korean Chilli Paste) 1 Tbsp of Korean Chilli Powder 1 Tbsp of Sugar or Oligosaccharide 1 tsp of Sesame oil 1 tsp Dark Soy sauce 1/2 tsp of minced Garlic Method 1)Mix all the sauce Ingredients in a bowl. 2) Mean while, heat oil in the pan and stir fry the onions, courgettes and mushroom for 2 minutes. 3) Then add the seafood and stir-fry for 1 minutes 4) Add the sauce and cook until the seafood and courgette cook. 5) Then add the spinach and quickly mix. 6 )Serve with rice

Pajeon is a side dish or snack in Korea and comes in numerous varieties. I prefer my Pajeons  thin but to make them thicker then just add more flour and make the batter thicker Ingredients for a Seafood Pajeon 6 Spring Onions 1 cup of Mixed Seafood Salt and Pepper 100 g of Chopped Kimchi can be added if you want some spice Ingredients for the Batter 2 Tbsp of Plain four or Buchim flour( Korean Pajeon Flour) 1 egg 2 Tbsp of Water Method 1)Add the Shredded Spring Onion and chopped Mixed seafood in the bowl, then add the Flour , Egg and water and season. 2) Then fry until both sides are Golden and the Batter is cooked Kimchi Pajeon Seafood Pajeon

Jjigea dishes in Korea are famous and it's they are iconic dishes you can find in all restaurants, essentially they are in between stews and soups and very tasty. Ingredients for 2 people Pork Belly 200g Soft Tofu 200g 1/2 courgette sliced 1/2 Onion sliced 1 Potato Chopped 2 Spring onion chopped for Garnish Sauce 2 Tbsp Korean Chilli Paste ( Gouchujang) 1 Tbsp of Chilli Powder ( Korean) 1 tsp minced Garlic 1 Tbsp Mirin 1 Tbsp of Light Soy Sauce Method 1) Stir Fry Onion and Pork belly and stir fry for 2 minutes 2) Add sauce and cook for 2 minutes 3) Add 3 cups of Water and add the  Courgette and Potato and bring to a boil and cook until the Potato is cooked 4) Garnish with Spring Onion and serve with rice You can also add extra soy sauce to taste and more chillis for spice

Spicy Tofu makes an interesting and Tasty Side dish for any time of the day. Ingredients 1 Packet of Tofu 1 small Onion Sliced Spring Onion to Garnish Anchovy Stock 300ml ( you can buy this stock in Asian stores) 2 Tsp of Sesame oil 3 Tbsp of Soy Sauce 1 Tbsp of Chilli paste ( Gochujang) 2 Tbsp of Korean Chilli Powder 1 Tsp of minced Garlic Method 1) Slice Tofu season with Salt and pepper and fry the tofu  and onion 2)Pour the other ingredients into a pan and boil up until reduced 3) Then arrange the Onion slices on top of the Tofu and pour the sauce on top. The Soy sauce version of this recipe goes as follows for those who like it a little less spicy 2 Tbsp Soy Sauce 1 Tsp of Minced Garlic 1 Tbsp of Chilli Powder 2 Tsp Sesame Oil 1 Tbsp of Sugar