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.

Burns Night recipe: haggis croquettes w/ salad & coriander & apple dip

haggis croquettes w salad & coriander & apple dip

haggis & leek croquettes w/ mild pea shoot salad dressed w/ lemon vinaigrette served w/ coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 226g (1)

141g	(3)	haggis & leek croquettes	(recipe below)
40g		coriander & apple yogurt dip	(recipe below)
10g		lemon vinaigrette	(recipe below)
5g		olive oil
30g		asd mild pea shoot salad

Method

Make the croquettes first or break them out of the freezer . . . defrost . . . crisp up under the grill.

Once they're ready, make the dip & dressing, dress & season the salad & assemble!

haggis & leek croquettes

haggis, leek, extra mature cheddar cheese & mozzarella coated in bread crumbs & fired into gorgeous croquettes

IngredientsMakes: 710g (15)

255g		cooked haggis
50g		hm tomato sauce	(recipe below)
26g		butter
8g		cardamom powder
340g		leeks
45g		mozzarella
50g		extra mature cheddar cheese
35g		plain flour
50g		egg wash	(recipe below)
45g		bread crumbs

Method

The plain flour, egg wash & breadcrumb quantities listed are just what was used up in the recipe.

Makes 15 croquettes ~47g each.

Clean & small dice the leeks.

Melt the butter in a high sided non stick sauce pan & add the cardamom or cumin powder, letting it sizzle until aromatic.

Add the leeks & cook until soft.

Grate of the cheddar & grate or cut the mozzarella into fine strips.

Add the tomato sauce to the haggis & microwave until it's steaming hot then add it & the cheese to the saucepan w/ the stil hot leeks.

Mix vigorously w/ a wooden spoon until the mozzarella has gone stringy.

Turn the mix out into a takeout box, allow to cool then refrigerate until set. Couple of hours / overnight.

Spoon the mix out into a bowl of flour & shaped into croquettes, coat in egg wash & bread crumbs & deep fry 170C / 1-2m if they're bursting before they're brown turn the heat down.

Place on kitchen towel to draw out the excess oil.

hm tomato sauce

home made tomato sauce w/ fresh garlic, rosemary, thyme, onions & of course tomatoes

IngredientsMakes: 1100g

100g		olive oil
40g	(10)	garlic cloves
10g		rosemary
250g	(2)	onions
500g		tomatoes
400g		tinned chopped tomatoes
10g		chicken stock cube
400g		boiling water

Method

I make this when I have tomatoes that are past putting in a salad but not yet moldy.

Peel & chop the onions & tomatoes.

Add the peeled & sliced garlic to the olive oil and let it sizzle for 1 min, then add picked and chopped rosemary and let it sizzle for 1 min then add the onions and cook with the lid on until soft and just starting to brown.

Next add the tomatoes and mix them in well on a high heat boiling until they've started to break down.

Finally add the chicken stock & boiling water & the tinned tomatoes & bring to the boil.

Simmer for 30mins or more until the volume has reduced by a quarter to a third.

Blend with a stick blender until smooth and use as needed.

If I make a lot I store it in a 1L squeazy in the fridge.

coriander & apple yogurt dip

chunky coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 254g

10g		coriander
20g		lime juice
110g		greek yogurt
110g		apple sauce
3g		green tabasco
1g		salt

lemon vinaigrette

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		lemon juice

Method

Juice the lemon and match weight w/ white wine vinegar & sugar.

Shake until fully dissolved.

More Burns Night Supper Alternatives to Haggis Neeps & Tatties

Burns Night recipe: Haggis w/ Apple Chilli Humous (Houmous / Hummus) & Poached Egg

Haggis Duck & Apple Special Fried Rice

Vegetarian Recipe: Vegetable Soup w/ Haggis & Poached Egg Topped w/ Black Sesame & Sesame Oil

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.

Burns Night recipe: haggis w/ apple chilli houmous (hummus) & poached egg

A Burns Night celebrations recipe something a little different from the usual haggis, neeps & tatties!! The Apple Chilli Humous is what this recipe is all about; spices, coriander, honey & Bramley apples . . . just packed w/ flavour.

haggis w apple chilli humous & poached egg

golden haggis patties w/ apple chilli humous topped wl a poached egg & dressed w/ apple & mango vinaigrette & black sesame seeds

IngredientsMakes: 590g (2)

160g	(2)	haggis patties	(recipe below)
200g		chickpea & apple chilli humous	(recipe below)
110g		poached eggs
60g		peas
60g		apple & mango vinaigrette	(recipe below)
1g		black sesame seeds

Method

Put the haggis on first . . the rest can be made from scratch in about an hour.

Next make the apple sauce & chickpea humous.

Then put the haggis patties on while making the vinaigrette.

Boil the peas for 2 mins then poach the eggs, leave them in a warm bowl over the hot water while plating up.

Using a round soup spoon place 100g of humous onto the centre of the plate, dip the spoon curved side down into the middle and spread it around to create a space in the centre.

haggis patties

golden butter toasted haggis patties

IngredientsMakes: 160g (2)

180g		macaulays haggis cooked
20g		butter
0.5g		salt

Method

Cut two burger sized slices from a pre-cooked haggis - or form them from the cooked haggis mix.

Butter a non-stick frying pan and place them onto the sizzling butter, leave them on medium heat for 4-5mins each side until golden.

Don't forget to season them whilst they cook.

chickpea & apple chilli humous

smooth blended chickpeas flavoured w/ apple & spices

IngredientsMakes: 382g

240g		chickpeas
20g		lemon juice
1g		lemon zest
1g		salt
100g		apple chilli sauce	(recipe below)
20g		olive oil

Method

Drain the chickpeas reservig the liquid for any aquafaba recipes you might have.

Put them into a food processor & blend until fine grained.

Zest the lemon - before you cut it in half - then juice one half.

Add the zest, juice, salt & apple chilli sauce to the chickpeas.

Run the motor & add the olive oil - run until it's as smooth as you like it.

Takes a while to get it ultra smooth.

Don't use extra virgin olive oil for this it's comes out very bitter.

Use a light olive oil or vegetable oil like rapeseed oil.

apple chilli sauce

apple chilli sauce w/ mixed spices

IngredientsMakes: 2800g

40g		lemon juice
1g		lemon zest
14g		cumin seeds
14g		fennel seeds
14g		coriander seeds
8g		black pepper
280g		baby spinach
140g		coriander
70g		garlic
90g		green chillies
70g		honey
12g		salt
565g		rapeseed oil
1975g		bramley apples

Method

Zest the lemon first, then juice it.

Toast the seeds in a dry non stick pan until aromatic & mill them w/ the black pepper.

Roughly chop the coriander & spinach & chillies.

Then add the garlic, green chillies, baby spinach, coriander in that order blending each until smooth / fine particles.

Then add the rest of the ingredients except for the lemon and the bramley apples.

Leave chopping the apple until last minute to stop them oxidising & going brown.

Core & dice the apples - leave the skin on - since it adds nice texture.

Finally add the apples & blend until homogenous - it doesnt have to be ultra smooth!

Bag in 600g batches and keep whats left in a tub for use.

apple & mango vinaigrette

IngredientsMakes: 61g

1g		lemon zest
20g		apple & mango juice
20g		lemon juice
20g		evo

Method

Zest half a lemon into the bottom of the juicer.

Juice half the lemon & add the apple & mango & olive oil

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.