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Tag Archives: cabbage

Coleslaw

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Coleslaw .. a salad consisting primarily of finely-shredded or chopped raw cabbage and dressed most commonly with a salad dressing …. there are so many variations of it that you simply just need to find one that suites your palate best and I found the one we ❤️ most and the following recipe is it!!

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Depending on the number of persons you are serving .. increase or decrease the amount I’m quoting here … I was preparing for 2 … here, I chopped 2 cups of cabbage to the size of rice …

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Similarly, I chopped about ¼ cup carrots … size of rice as well …

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… and about 1 – 2 Tbsp of finely chopped onion …

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…now mix ¼ cup of mayonnaise …

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..with about 3 Tbsp sugar …

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…then add 1/8 cup milk …

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…1/8 cup buttermilk …

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… + 1Tsp lemon juice …

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… + a pinch of salt & pepper …

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….add in 3/4 Tbsp white vinegar and then whip it all together to mix well …

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… toss in all the chopped ingredients … stir and mix well …

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… Cover with a cling film and refrigerate for at least 2 hours before serving

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I promise you, this will be the 👍 coleslaw you would have ever tasted and would wanna make ever … what else but to pair it with some lovely oven-fried chicken 😘

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Smoked Haddock & Colcannon

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A very quick and easy meal to whip up … either for lunch or a light dinner … simple yet delicious!

 

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2 smoked Haddock fillets .. this is dyed as I can’t get undyed ones …

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Peel, cut potatoes into quarter and boil with some salt

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Blanch the cabbage or kale and chopped it up …. finely chop the onion

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Mash the potatoes, add in the chopped cabbage and mix well … add a little milk if the mashed potatoes is too stiff

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Add the cooked onion and mix well with the the mashed potatoes & cabbage/kale

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Season with freshly ground pepper and salt

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Turn the potato mixture onto a very hot pan ….

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… spread potato mixure out .. fry until brown …

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….cut it roughly into pieces ….

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…continue frying until it is crisp and brown

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Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover

RECIPE

Ingredients :

2 smoked haddock fillets, preferably undyed about 140g/5oz each

            good splash milk

            2 eggs

1 tsp vinegar

For the Colcannon :            

300g  potatoes, peeled & boiled

300g curly kale or cabbage, blanched

milk, if necessary

50g butter

1 medium onion, finely chopped

salt & ground black pepper

Methods :

  • To make the Colcannon : mash the boiled potatoes 
  • Chop the blanched kale/cabbage …add to the mashed potatoes and mix well … stir in a little milk if the potato is too stiff
  • Melt a little butter in a frying pan over a medium heat and add the onion …cook until soft …remove from heat and mix well into the potato & kale/cabbage mixture
  • Add remainder of butter to the pan … when pan is very hot, turn the potato mixture onto the pan and spread it out
  • Fry until brown, then cut it roughly into pieces  and continue frying until they are crisp and brown … set aside and keep warm
  • Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover
  • Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily
  • Meanwhile, get a pan of water on for the eggs … add a tsp of vinegar to the water … crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft
  • Divide the colcannon between 2 plates ….top with the haddock then a poached egg 

Traditional Whole Cabbage Kimchee

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This is the most popular type of kimchee throughout the Korean peninsula and has been for many generations … the Kimchee is assembled and allowed to ferment, which preserves it during the winter months when few fresh vegetables are available 🙂

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…some of the core ingredients, besides cabbage … radish, scallions/spring onions, carrots …

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Whole cabbage … soak in brine for 16 – 18 hours or overnight …

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I use weight to ensure cabbage is fully submerge in the brine …..

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Scallions … sliced into 2″ lengths

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I used a pestle & mortar to crush the ginger & garlic

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Julienned carrots

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Seen here are shredded radish and also radish cut into 2″ thick rounds … the latter I add to make radish kimchi 😉

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I used Korean Anchovies Sauce … fish sauce or fermented fish paste may be used instead

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Red chilly flakes … I bought this in a Korean supermarket

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The wilted whole cabbage … squeezed dry of the brine

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To make the rice porridge … dissolve 1 Tbsp rice flour in ¾ cup water, bring to the boil and set aside to cool

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The red paste

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Stuffing the red paste by raising each leaves of the cabbage

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The whole cabbage completely stuffed with the red paste

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Mix some of the red paste with the radish rounds

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I used a pickled jar for the Kimchee to ferment in but it will be better to place whole stuffed cabbage flat in a storage container …but never use a reactive metal container … porcelain is best

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Kimchee served up after due fermentation 🙂

RECIPE

Ingredients :

2 -3 fresh and firm-headed whole cabbages, about 3 kg

½ cup course sea salt

5L water

500g radish, julienned (more if you wish to also make Radish Kimchee)

1 cup julienned carrot

1 quantity rice porridge (see above)

½ cup clear fish sauce or ½ cup fermented shrimp paste or ½ anchovies sauce

¼ chilly flakes

1 tsp red hot dry chilly flakes (add or lessen according to taste)

1 tsp fresh garlic, crushed

¼ cup fresh ginger, peeled and crushed

10 scallions, cut into 2″ lengths

Methods :

  • Trim and discard discoloured outer leaves of the cabbage .. cut it in half lengthwise from the top down ¹/3 of the length toward the root aend … hold both parts of the cabbage firmly and pull it into half 
  • To make the brine, mix the salt with the water in a glass, stone or plastic container and put the cabbage upright into the container and soak for 16 – 18 hours or overnight … rinse the cabbage thoroughly in cold water and drain well
  • Mi the radish with 1 Tbsp salt to wilt it … do not rinse
  • To make the red paste : in a large mixing bowl put the rice porridge, fish sauce, chilli flakes, garlic and ginger paste …mix with the wilted radish and carrots …add the scallions and stir gently to mix
  • Lift up the leaves of the cabbage which are still attached to the core and push a little red paste between the leaves in a layering process … do this until all cabbage is stuffed
  • Take two of the flexible outer leaves and fold them around the cabbage halves to wrap the stuffing inside … the leaves of the tip of the cabbage are folded over and tucked into the outer folded-over leaves
  • Place the stuffed cabbage halves flat in the storage container with the inner leaves facing up, keep in a cool, clean, shaded place or refrigerator to ferment
  • If the container is not tightly packed, fill the empty space with a light brine made from 1 Tbsp salt dissoved into 1 cup of water … the brine should completely cover the cabbage (do not expose the cabbage to any air) … cover and ferment for 3 – 4 weeks in a cool place … sample after 2 weeks to test its strength