recipe: kimchogu (kimchi & yoghurt / yogurt)

I use this a lot, it's more kimchi than yogurt, and I love it. I quite often use is when I've got a bit of a hankering for mayo, but need something healthier - for your gut health & your waistline! I've given it a nickname so I don't have to keep explaining what it is in my recipes. 

Simply mix the two together and you're good to go. I usually make a honey sized jar at a time and store it in the fridge. It'll keep for a couple of months no problem.

kimchogu

kimchi & greek yogurt

IngredientsMakes: 140g

290g		kimchi	(recipe below)
160g		greek yogurt

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.

recipe: pancetta wrapped venison sausage (pigs in blankets but w/ deer & smoked pancetta!! deers in blankets!)

pancetta wrapped venison sausage

pancetta wrapped venison sausage - pigs in blankets but with deer & smoked pancetta!! deers in blankets!)

IngredientsMakes: 648g (12)

200g	(12)	thick sliced smoked pancetta
630g		venison meat ball mix	(recipe below)

Method

Make the meatball mix, place it onto a large piece of cling film or baking paper.

Fold the sheet over and make a rectangle of meat - think 4x3 mini sausages - just under an inch thick, then pop it into the fridge to set.

. . . 30mins later . . .

Slice it into strips as wide as the slab is thick to make sausages. 4 long 3strips cut into thirds.

Wrap each one in a slice of smoked pancetta and bake 180C / 10mins

I know what your thinking . . . did he smoke 11 pigs or 12?

Quality control from the neighbours dog!! Grunts & snorts approvingly! Wag, wag looks up any more?? No $%&* off.

Coming soon . . . venison wellington . . .

venison from Philip & Preece Hereford

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.

recipe: venison meat balls - Christmas treats

venison meat balls

venison meat balls - juicy & tasty

IngredientsMakes: 576g (16)

748g		venison meat ball mix	(recipe below)
30g		plain flour
30g		olive oil

Method

Divide the mix into half. Repeat for each half until you have 16 chunks.

Roll into balls and coat with flour. Shallow fry until golden on the bottom, the turn and repeat.

Put to one side to drain, keep warm until needed.

venison meat ball mix

IngredientsMakes: 748g

65g		eggs
55g		milk
35g		bread crumbs
160g		mushrooms
125g		onions
145g		smoked streaky bacon
300g		minced venison
3g		salt
3g		black pepper

Method

Whisk the egg & milk & add it to the bread crumbs. The breadcrumbs soak up the liquid and give a juicier meatball!

Dice the mushrooms 1/4 inch / 1/2cm, cook until browned.

Repeat for the onions in the same pan.

Dice the bacon in the same way nice and small.

This adds fat content and keeps the meat ball juicy but we don't want big stringy bits of fat so fine chop!

Add all the ingredients to the pre-soaked breadcrumbs and mix until homogenous.

Fry off a small patty to check the seasoning and adjust as necessary. This mix is heavy on the black pepper - goes well w/ the venison!

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.

recipe: Mongolian beef bao bun (large)

mongolian beef bao bun large

soft bao buns filled Mongolian beef pickled veg & crispy onions - large

IngredientsMakes: 440g (4)

176g	(4)	bao bun 40g	(recipe below)
20g		mayo
8g		mini pickled onions
172g		mongolian beef	(recipe below)
24g		pickled cucumber	(recipe below)
24g		pickled shredded carrots	(recipe below)
8g		spring onion
8g		crispy fried onion (off the shelf super market ones)

Method

Make the bao buns first.

Prep the beef, leave it to marinade while prepping the veg.

Cook the beef then assemble!

These are so good

Mongolian beef

great way to make soft & crispy beef from inexpensive cut of beef

IngredientsMakes: 530g

440g		beef flank
10g		soy sauce
10g		olive oil
40g		corn flour
30g		corn flour
20g		olive oil
80g		brown sugar
160g		beef stock
90g		light soy
20g		olive oil
20g		garlic
20g		ginger
7g	(3)	large dried chillies	(recipe below)

Method

Slice the beef flank across the grain about 5mm thick.

Place the beef into a bowl and mix with the soy sauce & olive oil, the add the first lot of corn flour.

Toss until well coated, and leave for at least 30mins.

Add the second lot of cornflour and separate all the pieces of beef to theyre properly coated.

Coat a wok with oil & heat it until its just starting to smoke, re-coat it and add a third of the beef.

Cook until crispy and golden then turn the beef over & repeat for the other side.

Repeat until all beef is cooked. Place on a baking tray until needed or serve immediately.

There are two steps to the coating:

Add the brown sugar, beef stock, light soy to a small sauce pan on a medium heat, stirring until the sugar has dissolved.

Add 20g of oil to the wok on a medium high heat, then add the garlic & ginger, add the chilli once aromatic.

Pour the contents of the saucepan into the wok and turn the heat up, bring it to the boil.

Add the beef & stir until the sauce had become thick and coats the beef.

Add scallion & serve with rice or as a filling for bao buns!!

pickled shredded carrots / cucumber

pickled shredded carrots - condiment, bao, banh mi, salads you name it!

IngredientsMakes: 200g

200g		carrots
20g		pickling liquor	(recipe below)

Method

Make liquor - you need the same weight as the veg being pickled to cover it. ** The above weight is what it absorbs ** Shred carrots or dice the cucumber (use the same amount), cover carrots w/ liquor for at least 15m.

Drain use immediately.

pickling liquor

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		water

Method

Mix ingredients stir until sugar dissolved.

Great for quick pickling radishes & mushrooms & cucumber amongst other things.

Really bring the colour of a radish out!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.

recipe: bao buns

bao buns

bao buns - amuse, medium & hearty sized chinese inspired - no bleached dough - but fluffy & gorgeous!

IngredientsMakes: 2540g (1)

840g	(40)	bao bun 20g	(recipe below)
820g	(26)	bao bun 30g	(recipe below)
800g	(20)	bao bun 40g	(recipe below)

Method

This post is about how to make bao bun dough - when you can't get bleached flour - and from it 20g, 30g & 40g bao buns in a domestic steamer. Top tip: Make a batch pop them in a ziplock bag & freeze them. Then when you fancy a quick snack pop two in the microwave for 30 seconds and they come out as if they'd just come out of the steamer perfect for loading w/ goodies for a movie or to treat friends of the kids / other half.

To make he baking paper rounds: Using standard baking paper 38cm x 38cm fold into 5 in one direction then 5 to make a square, cut into a circles - give 25 6cm rounds which enough to do all the dumplings since you can re-use them. 1 each for the 20/30g bao, 2 for the 40g.

bao bun 20g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - amuse size

IngredientsMakes: 840g (40)

800g		bao bun dough	(recipe below)
20g		olive oil

Method

Steam for 8 mins / 10 @ a time: 21g each. Once steamed.

Make baking paper rounds. See note above.

Cut dough into 20g pieces.

Roll into balls, place on tray.

Have a cup of oil with a pastry brush at hand.

Elongate a ball into a long oval and brush with oil - this is so they will open once steamed.

Fold in half. It takes a bit of practice getting them the shape and thickness you like.

Its all about filling to bun ratio : )

Leave to prove for 20mins.

You can fit 10 in a domestic steamer, steam for 8 minutes.

Once done remove from steamer onto a dry tea towel.

They come in at 21g each approx.

Fill with your favourite filling.

bao bun dough

light fluffy dough for steaming - bao / roll / dumpling of various sorts

Ingredients Makes: 820g

80g		boiling water
40g		sugar
170g		cold water
7g		yeast
470g		00 flour
4g		baking powder
50g		butter

Method

Dissolve the sugar in the boiling water, add the cold water, then stir in the yeast leave to bloom 15m.

1/3 boiling water 2/3 tap water = water @ 35C.

Optimum for yeast activation - higher will kill the yeast

Place the dry ingredients & diced butter / lard into mixer.

Work the fat in a little with your fingers then run mixer S1 / 8mins / pastry paddle, until lard is mixed in - fine crumb.

Add the liquid to the mixer S1 / 8mins / dough hook.

Prove until doubled ~ 60-120m.

Knock back, cut into chunks of the required size (20 / 30 / 40)g

Roll into balls, and then flat, brush w/ oil and fold in half.

Place onto grease proof paper circles.

Leave them to prove for about 20mins so they're super light!

I usually put them in the steamer basket on top of the fridge where it's warm.

Steam for 8m for 20g ones - be patient if they come out early they're doughy and claggy!

Reset steamer at start of each batch to avoid it turning off mid batch while your'e not watching!

-

Dough guides:

Weight - steam - how many fit in rice cooker - total yield quantity

20g - 8m - 10 - amuse - makes 41

30g - 10m - 6 - small folded bao bun - makes 27

40g - 12m - 4 - bao bun (too big for tapas / meze / dim sum) - makes 20

-

Yields after steam:

20 @ 20g = 400g dough yield: 420g - 1.05x

6 @ 30g = 180g dough yield: 198g - 1.1x

4 @ 40g = 160g dough yield: 170g - 1.06x

They gain weight! Because the absorb a little steam.

bao bun 30g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - medium size

IngredientsMakes: 820g (26)

780g		bao bun dough	(recipe above)
20g		olive oil

Method

Same as 20g method but . . . Cut dough into 30g pieces. Steam for 10 mins / 6 @ a time. ~31.5g each once steamed.

Fill with your favourite filling.

bao bun 40g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - large size

IngredientsMakes: 880g (20)

800g		bao bun dough	(recipe above)
20g		olive oil

Method

Same as 20g method but . . . Cut dough into 40g pieces. Steam for 12 mins / 4 @ a time: 44g each. Once steamed.

These are a fair bit bigger than the 20g ones and make for a hearty snack!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.

recipe: char siu turkey, prawn & mushroom special fried rice - Christmas leftovers - classic Chinese

char siu turkey prawn & mushroom special fried rice

chinese classic special fried rice using char siu marinated leftover turkey, red pepper, onions, mushrooms & prawns

IngredientsMakes: 930g (4)

90g		hotdog onions	(recipe below)
20g		veg oil
14g	(4)	garlic cloves
90g		chestnut mushrooms
150g		oyster mushrooms
20g		veg oil
130g		red pepper
100g		carrots
20g		veg oil
220g	(4)	large eggs
310g		boiled basmati rice	(recipe below)
220g		char siu turkey	(recipe below)
130g		cooked large prawns
40g	(4)	spring onions
20g		soy sauce

Method

Prep the turkey and leave it to marinade.

Unless you have some leftover rice put that on next.

Then put the hotdogs onions on to cook in the background.

Peel & slice the garlic & add it to the hot oil to sizzle for a minute, then add the coarsely diced mushrooms & cook until just starting to brown and are still a bit juicy. Put to one side.

Peel & deseed the carrots & peppers & julienne them, cook them together in an oil glazed pan until soft, then put w/ the mushrooms.

Turn out the rice and it steam to remove moisture - it shouldn't be at all wet!

Once all the ingredients are ready get a work good & hot oil glaze it and add the 4 eggs they should sizzle as they hit.

How much you cook hte eggs before adding the rice is up to you I lioke the yolks to be a bit soft still.

Add the rice on top and mix them together.

The add the turkey & peppers carrots & mushrooms mixing them in as you easiets way is to toss them w/ the wok.

At the last minute add the cooked prawns & spring onions to warm them through.

Season generously w/ good quality soy sauce.

hotdog onions

slow cooked thick cut onions - soft & slightly charred

IngredientsMakes: 240g

50g		olive oil
15g		garlic
400g	(3)	onions

Method

Peel the onions, then cut them in half north pole to south & then in thirds.

Keep the thirds in one piece for cooking.

Heat the oil on a medium heat & add the peeled & chopped garlic.

Cook until soft & fragrant.

Add the onions in whole thirds covering the bottom of the pan.

Season, turn the heat down to minimum and place a lid on top.

Cook for about 30mins - checking after 20mins - until they are soft & nicely charred on the bottom.

Carefully turn them over & cook for another 10mins with the lid on.

Put to one side and use when required.

boiled basmati rice

plain boiled basmati rice

IngredientsMakes: 310g

140g		basmati rice
240g		water
2g		salt

Method

Put ingredients in rice cooker, set to white rice.

Fire & forget until needed.

-

Or using a non-stick sauce pan.

Bring to the boil, set to minimum, and place a lid on top.

Check after 15mins then every 5 until ready.

char siu turkey

pimping the leftover turkey w/ char siu marinade for stir fried rice & other things . .

IngredientsMakes: 350g

175g		turkey thigh
175g		turkey breast
2g		chinese five spice
50g		char siu marinade	(recipe below)

Method

Use large - half inch / 1.5 cm - pieces of leftover turkey. It doesn't have to be 50 / 50 - thigh / breast use whatever's available.

Dust the turkey in five spice so they are evenly coated all over.

Pour the marinade over and coat well.

Leave this for 30mins or so however long you need to prep other bits.

Place the mix into a large pan on a medium heat moving occasionally so the reducing marinade sticks to the turkey pieces as it thickens. Once there's little or no marinade left turn it out onto a chopping board to cool.

Slice into bite size pieces & use as required.

Quick note: normally char siu is made w/ pork shoulder & left for a day or two to allow the flavour & colour to penetrate into the meat it's then roasted over a tray of water - to minimised smoke production - & sliced. Since here we're reducing the sauce to stick it onto the meat it's less inportant to leave it a long time.

char siu marinade

marinade to make char siu pork

IngredientsMakes: 98g

25g		brown sugar
5g		red food colouring
20g		soy sauce
25g		hoisin sauce
3g		five spice
20g		honey

Method

Add all the ingredients to a remekin, microwave 800W / 30secs to loosen, then mix well.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.