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 »

Jul 052011
 

Boregi plated with saladThese courgette & feta boregi are so moreish. The stuffing is really fresh tasting, with the surprising crunch of the sunflower seeds. The pastry is crisp and deliciously rich. It’s a great way of using the courgette glut from this time of the year. It’s also liked by people who profess not to like courgettes!

They are perfect dinner party food and also do well for buffets and quick lunches. You can eat them hot, warm or at room temperature.

What’s even better is that the boregi keep well in the fridge and they freeze well too.

They are a very versatile food indeed.

I’ve adapted this recipe from the middle eastern cuisine guru Arto der Haroutunian’s book Vegetarian Dishes from the Middle East. His filling is just courgette, feta & mint which is just lovely. I wanted to add some crunchy texture and a slightly more complex flavour.

The recipe below makes about 40, depending on how thin you roll your pastry, so it’s well worth the short while they take to make and bake.

Interested in making these? Read on… Continue reading »

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