lemon chicken w/ kimchi
golden crispy skinned chicken w/ a hint of lemon topped w/ kimchi & garlic & herb sauce
IngredientsMakes: 525g (2)
| 400g | chicken wings | ||
| 20g | lemon juice | ||
| 1g | lemon zest | ||
| 200g | water | ||
| 15g | garlic roule | ||
| 60g | hm kimchi | (recipe below) |
Method
| Break down chicken putting aside breasts, legs, thighs & wings for another dish. |
| Cut the remaining pieces into wing drumstick sized pieces. |
| It says chicken wings in the recipe because that about the right bone to skin to meat ratio! |
| Plus this will work just as well with chicken wings cut in halves. |
| Season the skin and place them skin side down in a hot oil glazed pan. |
| Put the lid on and turn down min, leave for ~6mins to crisp the skin. |
| Turn the heat up high again. |
| Zest one half of a lemon onto the chicken, cut the lemon in half & squeeze the juice of the zested half in. |
| Put the lid on and leave for another 4 mins. |
| Then remove the lid & add about 200ml of water to deglaze & the roule stirring it in until it has dissolved. |
| Finally stir to coat and let the sauce thicken. |
| Use tongs to put the chicken pieces onto hot plate, top w/ the kimchi and pour the sauce over that. |
| Lush keto-ish snack. |
hm kimchi
classic Korean fermented vegetables w/ ginger garlic & chilli
IngredientsMakes: 1750g
| 510g | red cabbage | ||
| 300g | cabbage | ||
| 260g | carrots | ||
| 215g | red peppers | ||
| 32g | spring onions | ||
| 26g | garlic | ||
| 250g | 7.5pc brine | (recipe below) | |
| 21g | chilli flakes | ||
| 50g | ginger | ||
| 3g | smoked paprika | ||
| 1g | sriracha chilli sauce | ||
| 20g | sugar | ||
| 30g | 7.5pc brine | (recipe below) |
Method
| Make the brine the night before so any chlorine in the water evaporates - better for fermenting process. |
| Make 3L of 7.5% brine - 225g salt 2775g water. |
| The 240g in the recipe is approximately what finally ends up in the jar. |
| Shred the veg & garlic - all ingredients up to the brine - & cover w/ brine. |
| Put plate on top to keep veg submerged. |
| Leave for 12hours / over night. Remove from brine - keeping the brine. |
| If the veg is not salty enough return to brine for longer. If too salty rinse w/ fresh water & drain. |
| To make the flavouring sauce simply mix the peeled & chopped ginger w/ the chilli flakes, smoked paprika, sriracha chilli sauce, sugar & brine. |
| Mix this w/ the drained veg until it has mixed completely. |
| Pack the mix into a Kilner jar and top w/ brine. Insert a gauze to keep the veg submerged. |
7.5pc brine
7.5% brine - salt solution
IngredientsMakes: 3000g
| 2775g | water | ||
| 225g | salt |
Method
| Add the salt to the water and stir until it has dissolved. |
| Depending on what you are using the brine for it's often best if any chlorine in the water has been allowed evaporate off. |
| You can leave the water to stand in an open bowl for 24hrs, or you can bring the water to the boil and then let it cool down. |
| Pretty simple stuff really. |
I think it was this recipe that gave me the idea for Kimchogu.
 |
| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
No comments:
Post a Comment