Tag Archives: powder

Kimchi – Korean Chilli and Ginger Cabbage Pickle

25 Mar

Korean Kimchi

I think Kimchi is probably one of those Love or Hate things, like Marmite. I’m definitely a lover not a hater of both. I can see why you would be put off I suppose. I mean it’s fermented cabbage for want of a better description. Kids will love it.

Chinese Cabbage & Korean Chiili Flakes

It’s my new favourite thing. If you have never heard of it, where have you been? It’s a spicy Korean cabbage pickle (or condiment really) that can be used to liven up a huge amount of dishes. There are recipes using it all over the internet for Kimchi Fried Rice and Kimchi Pancakes among other things. It is a really versatile thing to have in your fridge for those “What are we having for lunch/dinner that only takes 15 minutes” moments.

Kimchi

This recipe is healthier than most as it uses an apple for sweetness rather than the evil sugar monster. We like that.

Korean Kimchi

Korean Kimchi Recipe

Makes 1 large jar, vegan, gluten-free, refined sugar-free.

Adapted from Dr Ben Kim & Centre Stage Wellness

  • 1 Chinese cabbage (aka napa cabbage) the long ones (about 500g)
  • 4 Tbsp sea salt
  • about 450 ml (2 cups) warm water
  • 4 Tbsp Korean red chilli flakes/kimchi chilli powder (buy from Asian stores)
  • 1 Tbsp minced garlic (about 3 cloves)
  • 1 Tbsp minced ginger
  • 3-4 spring onions/scallions, sliced 
  • 2 Tbsp fish sauce (optional)
  • 1 large apple
  • 1/2 onion

Discard any outer damaged leaves, separate off all the cabbage leaves, rinse and chop into bite-size pieces. Dissolve the sea salt in the bowl of warm water, pour it over the cabbage and mix it well. Leave it to sit for at least four hours.

Rinse the cabbage well to remove excess salt then put it in a large bowl. Mix the Korean chilli flakes with a few tablespoons of warm water to create a paste, add the minced garlic and ginger and stir together well. Pour this onto the cabbage, stir through the spring onions and fish sauce if using.

Blend the cored apple with the 1/2 onion and about 200 ml (3/4 cup) water then add this to the cabbage as well. Mix everything together really well with a wooden spoon or with your hands (using gloves) to make sure everything is well-distributed.

Transfer the cabbage with a clean spoon into a large sterilised glass jar or bottle, pressing it down well each time as you stack it up. Pour over any liquid remaining in the bowl but leave about 2 inches clear at the top of the jar/bottle before sealing it up. Leave the  kimchi to sit at room temperature for 24 hours.

The kimchi is now ready to eat. Store it in the fridge and it will continue to ferment slowly over time. As long as you use a clean spoon every time you take some out, it should keep for up to a month in the fridge.

Korean KimchiAdd a big dollop of it to vegetable stir fries to add another level of flavour, or to this Soba Noodle Salad or this Mee Goreng. It’s great in Asian style soups with some miso.  I love it sautéed with some broccoli, soy sauce and sesame oil which you can eat with noodles or add the whole lot to an omelette made with a bit of soy sauce or even some scrambled eggs. It is a fantastic thing to have around for food emergencies.

Have I convinced you yet?

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Martinique Sweet Potato Coconut Curry with Aubergine and Pineapple

29 Sep

The inspiration for this recipe came from watching a farmer harvesting his sweet potatoes. They look really beautiful coming out of the ground, their terracotta skin mirroring the colour of the soil, lying there baking in the warmth of the sun.

Martinique, an island in the eastern Caribbean Sea, is part of the French Caribbean.  The first European to encounter the island was Christopher Columbus in 1502. Its official language is French, although many of its inhabitants also speak Créole Martiniquais. Continue reading

Sri Lankan Green Bean, Potato and Cashew Nut Curry

16 May

I saw Rick Stein making this curry on his Far Eastern Odyssey series. I watched every episode because he visited all the places I’d love to go; India, Thailand, Cambodia, Vietnam. Him eating his way around Asia just reinforced my desire. Even though he doesn’t cook much vegetarian food it still transports you there.

You know when you are watching a food programme and someone makes a dish that you just have to cook straight away. That’s what happened when I saw this dish. It’s like the planets align and you simultaneously have all the ingredients in the house and the perfect recipe. I love it when that happens……

The original recipe doesn’t have potatoes in it but calls for 300 gr cashew nuts. I didn’t have 300 gr of cashew nuts (who does?) so I padded it out with some baby new potatoes. The potatoes are great  because it means that you don’t have to make rice to go with it. It’s a one pot dish, which is always a bonus, less washing up.

It may seem like a lot of fuss to make you own Sri Lankan curry powder but it makes such a difference. You just toast the whole spices and then grind them in a spice grinder, coffee grinder or mortar & pestle. I did mine in a battery operated pepper mill, it took a while and it wasn’t really a powder but hey, afterwards you have a little jar of your own  Sri Lankan curry powder that you can bust out whenever you need a quick and delicious dinner.

Cinnamon has been cultivated in Sri Lanka for a very long time. About 90% of the world’s cinnamon comes from Sri Lanka making it a very important part of the history of the island.  It is made from fine curls of the inner bark of the cinnamon tree. Not surprisingly cinnamon plays an important part in the cuisine of Sri Lanka and, along with coconut, is found in nearly every dish.

Sri Lankan Green Bean, Potato & Cashew Nut Curry

Serves 2, vegan, gluten-free. Adapted from Rick Stein’s Far Eastern Odyssey

For the curry powder

I halved the original recipe feel free to double it again.

  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp fennel seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tbsp black peppercorns
  • 1/2 tbsp black mustard seeds
  • 3 green cardamoms
  • 1/2 cinnamon stick
  •  1 tsp dried chilli flakes
  • 1/2 tsp rice

Toast all the spices in a dry pan for a few minutes until they release their aromas and start to pop. Cool them slightly and then grind in a spice grinder, coffee grinder or mortar & pestle. Tip into an airtight jar and store in a cool dry place.

For the Curry

  • 2 tbsp vegetable oil (or coconut oil)
  • 1 tsp ground cinnamon
  • 6 cloves garlic, crushed
  • 1 tbsp minced ginger
  • 1 green chilli, finely chopped
  • 1 stick lemongrass, bruised & finely chopped
  • 2 tbsp Sri Lankan curry powder (see above)
  • 1 tsp turmeric
  • 1 tin 400 ml coconut milk (I used low-fat)
  • about 400 ml veg stock
  • a handful of curry leaves (if you can find them)
  • 2oo gr green beans, trimmed & cut into thirds
  • 350 gr baby new potatoes, quartered
  • 150 gr cashew nuts, plus extra for garnish
  • 1 tbsp palm sugar (or brown sugar)
  • 1 lime, 1/2 juiced 1/2 cut into wedges
  • salt
  • 1 tsp cornflour, to thicken if necessary

Heat the oil in a large pan or wok over a medium heat. Add in the cinnamon, garlic, ginger, chilli, lemongrass, turmeric and the Sri Lankan curry powder. Fry until the aromas develop but don’t let it burn. Add the coconut milk then fill up the coconut milk tin with veg stock and add that too, mix well.

Stir in the potatoes, green beans, curry leaves and cashew nuts (save some for garnish).  Bring to the boil, season well with salt then add the sugar & lime juice. Lower the heat and simmer for 25 – 30 minutes until the potatoes are tender.

If it seems a bit too liquidy. Stir a teaspoon of cornflour into a few tablespoons of water until dissolved, add this to the pan and stir. Cook for a few more minutes until thickened.

Serve in warm bowls topped with more toasted cashew nuts and the lime wedges.

Enjoy!!

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