Category: Sauces & Relish (Pickles + Preserves)

pickled radish, photo by jmorton

Cabbage Kimchi Recipe

Kimchi Recipe
Korean Recipe

Cabbage Kimchi Recipe

(Baechu Kimchi)

Kimchi, Photo by JMorton

Because of so many Kdramas that I have watched South Korean food had become rather family to me and my family.

It also helps that there are plenty of South Korean market nearby as well as restaurants.

Now and again when we crave South Korean food, we would go to Sarang in Golders Green or shop at Seoul Plaza (yes , in Golders Green) also.

Kimchi is as traditional as you can get as far as Korean cookery is concerned.  They always have them in ready access in their fridge.

Sometimes, if Kdrama is to be believed, kimchi making is a family affair.  They make them in batches and they then get distributed to each of the members of the family, if they leave away from home.

How to make kimchi?

Here is an easy to follow recipe.

Ingredients:

  • 1 large whole Napa/Chinese Cabbage (about 3kg)
  • 1 cup red chilli powder 🥵
  • 1 large radish (daikon) about 100g, peeled and julienned
  • 1/2 cup Chinese pear, peeled and julienned (50 g)
  • 1/3 cup salted shrimp
  • 1 cup sugar
  • 30g chopped chives
  • 1tsp chopped garlic
  • 1 tsp chopped ginger
  • 30g mustard leaves
  • 1 cup rock salt
  • 4 cups water

Method of Preparation:

  • Prepare the cabbage by removing and discarding the tough outer leaves.  Cut the cabbage in half lengthwise or if the cabbage is massive cut it in quarters, also lengthwise.
  • Find a large fairly flat container or basin and arrange the cabbage pieces into it.
  • Mix the 2/3 cup of rock salt into the 4 cups of water, pour this down into the cabbage pieces.  Ensure that the cabbage pieces are soaked into the water.  Sprinkle the remainder of the rock salt into the cabbages.
  • Soak for 10 hours but occasionally turn the pieces so all sides are soaked in the salted water.
  • After 10 hours, drain and was the cabbage pieces and leave to drain.
  • Meanwhile, mix the 1/3 cup of water with the chilli powder, creating some sort of a paste.
  • Using a big bowl, put together the julienned daikon radish and pear.
  • Mix in the chilli paste into the bowl.
  • Also add the salted shrimp, garlic, ginger and sugar.  Give this a thorough stir.
  • Add the drained cabbage and ensure that every orifice or side of the cabbage pieces is seasoned with the chilli mixture.
  • Add the chives, parsley and mustard leaves.  Tuck pieces of these into the cabbage, used the leaves to enclose the chilli mixture within.
  • Using a distilled super large jar, carefully fill it with the cabbage pieces
  • You can leave it to ferment in room temperature for 8 hours and it is done and you will have that raw tasting kimchi.
  • But if you wanted to leave it in the fridge, the fermentation is slower but it would last longer.

Enjoy!  You can use this in many recipes later such as Kimchi rice and kimchi stew.

 

Garlic Puree Recipe

Garlic, photo by JMorton

Garlic Puree Recipe

Garlic puree is such a versatile ingredient to a lot of things.  It can be used for cooking as well as in making dips and sauces.

Below is a recipe shared by Judy Ann Santos of the Philippines.

Ingredients:

1 cup peeled garlic cloves

1 cup extra virgin olive oil

1 bay leaf

a pinch of salt

Method of preparation:

Over a very low heat, simmer the garlic cloves in the olive oil.

Drop in the bay leaf and season with a tiny amount of salt.

Allow to cook for 5-10 minutes for the olive oil to infuse the cloves.

Then fish out the bay leaf and transfer the garlic and oil into a food processor and puree until it has the consistency of a mashed potato.

Put the puree into a clean distilled jar and cover.  Let it cool down before storing in the fridge.


 

Roasted Garlic Puree Recipe

Ingredients:

1 Cup Garlic cloves, unpeeled

¾ oil Oil

Method of Preparation:

Preheat the oven to 180ºC.

Wrap the unpeeled garlic cloves in an aluminium foil, loosely.

Baked in the oven for half to three quarters of an hour.

Remove from the oven and peel each of the garlic.

Put the peeled cloves together with the olive oil into a food processor and blitz until pureed.

Transfer in a clean jar and store in the fridge when cool.

 

 

Pink Radish Pickles Korean Style

South Korean Recipe

*Side dishes readily available in the fridge to complete a meal can look like a well prepared feast.  Below is a Korean recipe of pickled pink radishes just perfect for the new year.

Pink Radish, photo by PH Morton

Pink Radish Pickles Korean Style-

 

Ingredients

  • 1½ lbs pink radishes
  • 1 cup white wine vinegar or rice vinegar
  • 1 cup white granulated sugar
  • 1 cup water
  • 1/2 tsp salt

Method of Preparation:

  • Wash the little radish, removing all dirts and grits.  Top and tail and them but cutting the stem and the root bits.
  • Cut them into thin circular slices.  Set them aside for the moment.
  • Heat a sauce pan and pour in the white wine vinegar and water.  Stir in the sugar and salt.
  • Bring to a boil under low heat, stirring occasionally to dissolved the sugar and salt granules.  This should take no more than 4 minutes.
  • Put the radish slices in a jar or jars and top up with the hot vinegar.  Leave uncovered for an hour or until the liquid had cooled completely.
  • Put the lid on tightly and store in the fridge.
  • It can last up to 5 days in the fridge with the radishes keeping its crunch!
  • Enjoy!

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Roasted Sweet Apples Recipe

Bowl of apples from our garden
Photo by JMorton

Roasted Sweet Apples Recipe

This recipe is ideal served with roast pork and roast turkey.  Perfect for Thanksgiving and Christmas celebration.

You can cook the apples separately with the roast pork or turkey but it would be better and tastier cooked around the meat of preference.  They would then soak up juices as the apples cook.

Ingredients:

  • 6 sweet apples
  • 50 g butter
  • salt & pepper
  • 1 lemon, juiced
  • 1 tsp ground cinnamon

Method of Preparation:

  • Peel the apples, leaving them whole.  Remove the cores, easier using an apple corer.
  • Drizzle the lemon juice all over the apples, to prevent them browning even before they start cooking. 🙂
  • Insert a pat of butter into the middle of the apples, sprinkle with salt, cinnamon and a generous amount of freshly ground black pepper.
  • Put them around the roast 20 minutes before the meat is cooked.
  • Or put them on a baking sheet and cook separately on a preheated oven at 190ºC for 25 minutes.
  • Serve around the baked apples with the roasts.
  • Enjoy!

 

Dipping Sauces Recipe

Dipping Sauces, photo by PH Morton

Dipping sauces complete a dish especially those which are fried and steamed.  The sauces takes a perfect dish to another level.

The photo above are some of the delicious dipping dishes we love.

Below are more recipes for you to try.

Dipping Sauces Recipe

 

Spring Onion Sauce Recipe

Ingredients

  • 2 stalks spring onions (scallion), finely chopped
  • 1 inch ginger, peeled and grated finely
  • 2 tsp salt
  • 1 tsp light sauce sauce
  • 3 tsp sunflower oil

Method of Preparation:

  • Place the spring onions, ginger, salt and soy sauce in a heat-proof glass, a pyrex bowl would be ideal.
  • in a small sauce pan, heat the oil until it just began to smoke.
  • Carefully pour the heated oil over the spring onion mix.
  • Give it a good stir.
  • Leave to stand for 2-3 hours to self-cook and allow the flavours to fuse together.

This dipping sauce is ideal for meat and poultry.

 

Sweet & Sour Sauce Recipe

Ingredients

  • 2 tbsp ginger marmalade
  • 2 tbsp orange or lime marmalade
  • ¼ tsp salt
  • 1 tbsp cider vinegar
  • 1 tbsp hot water

Method of Preparation:

  • This is an easy recipe to do.
  • Just combine all the ingredients together in a small mixing bowl.
  • Give it a thorough stir.
  • Pour into a pretty sauce dish and serve. 🙂

Delicious with fried food.  This sauce can be stored in a sealed container and will keep well for a week. 🙂

Salt & Pepper Sauce Recipe

Ingredients

  • 50 g Szechuan peppercorns
  • 75 g coarse grain salt

Method of Preparation:

  • The dry frying of the peppercorns will bring out all its flavours.  A heavy bottomed pan or a wok is ideal for this preparation.
  • Put the pan over medium heat.
  • Add the peppercorns and salt and stir-fry until they turn golden brown.
  • Remove from heat and let it cool.
  • Pour the cooled peppercorns and salt onto a mortar and pestle and then grind into a fragrant coarse powder.

This is a popular dip for deep-fried food in China.

 

Why not serve these delicious sauces in pretty little dishes!

Rosehip Syrup

Rose hips

I noticed the abundance of rosehip from my garden and I got to thinking if I could do something with them. My husband suggested a rosehip syrup that he remembers fondly from his childhood. The syrup was sweet-tasting and bursting with goodness of Vitamin C, just the drink, hot or cold, during the autumn season.

Anyway here is a recipe from Hugh Feanley-Whittingstall

Rosehip syrup

 

Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It’s also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.

 

  • You will also need a jelly bag (or a clean cotton cloth and a big sieve)
  • Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.
  • Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)
  • Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.
  • Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.

 

Ingredients:

  • 1kg rosehips, washed and chopped
  • 1kg caster sugar