Sep 142011
 

Kimchi in jar

Kimchi Recipe

Kimchi is a traditional Korean spicy vegetable pickle. The veg starts off being brined and then it’s rinsed and allowed to ferment in a paste of onion, garlic, ginger and chillies.

It’s normally made with shredded chinese style cabbage as the base with other vegetables included. Basically, you can make it with anything, even fruit. Interestingly, the cabbages and the chillies were not indigenous to Korea and are relatively modern imports in the history of kimchi making.

The kimchi can be widely used in soups, stews, dumplings and even grilled cheese sandwiches and mashed potato.

I made enough for a 1 litre kilner jar as I was experimenting. The beauty of this method and recipe is that you can make as little or as much as you like. So it’s a great way of using up excess vegetables that you can’t use immediately they are harvested.

Interested to have a go and taste this fragrant food? Read on… Continue reading »

Aug 292011
 

Blackberry Apple Chilli Chutney

This produces a chutney that has a rich, intense and complex flavour: blackberry plus. And the colour is a deep vermilion that is striking on the plate.

I first used it as a condiment with a cheese platter and the sweet-sour-chilli flavours complemented the cheese and sourdough bread spectacularly.

I next used it to deglaze a frying pan after flash frying some sirloin steak. I then added a little creme fraiche, seasoning and the meat juices to make a rich fruity sauce for the steak.

I wanted to produce something with blackberries that wasn’t in the usual jam or jelly area and that could be used happily as a savoury accompaniment. I found some blackberry chutney recipes but none had the complexity of flavour I was looking for. So I made up my own recipe.

If you are really lucky you can forage and grow most of the ingredients, so it could truly be your chutney.

Like to have a go and treat your taste buds? Read on… Continue reading »

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