Aubergin and green curry |
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This vegetarian curry from Hugh is rich and packed with flavour. Make enough for two batches and freeze one.
Hugh: "This gorgeously rich curry uses my roasted tomato sauce as a base, though a good-quality passata would work well too. I’ve deliberately made twice as much curry paste as you need for the recipe – partly because it’s easier to blend that way, but also because it’s so useful to have a second batch either to make this again or for any other veg curry. Alternatively, use a well-sautéed blob of it as the base for a simple noodle soup or laksa. You can keep the paste, covered, in the fridge for up to a week, or freeze it."
Serves 6-8
For the curry paste
For the raita
Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Make the raita by stirring the chutney into the yogurt, sprinkle over a little coriander and serve alongside the curry with some naan breads or rice.
: ginger green beans aubergines |
corea's carrot |
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Kim Chi |
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Ingredients:
Napa cabbage - approximately one pound
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy, less if you don't)
1 1/2 to 2 teaspoons of sugar
Directions:
Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl, add 4 cups of cold water, cover with plastic wrap, and place in refrigerator overnight. Be sure that water covers all cabbage leaves - place a plate or other heavy object on top of leaves to ensure that they stay covered with water.
The next day, pour off water and thoroughly rinse cabbage leaves. You can shake them gently in the sink to remove excess moisture.
Place cabbage leaves back into large bowl and add garlic, green onion or scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt. Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to use gloves to do this, otherwise, your hands will burn from the chili flakes. If you are pressed for time, mix seasoning ingredients with about a cup of warm water before adding them to cabbage to allow for easier distribution on cabbage leaves.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well - it will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 2-3 days.
Your kim chi is now ready to eat. Use scissors or a knife and cutting board to cut cabbage leaves into 2 inch pieces before serving as a side dish to a bowl of rice, soup, and perhaps a piece of fish. Refrigerate remaining kim chi and take out small portions right before meals. The refrigerated kim chi will continue to ferment slowly in the refrigerator over time, becoming more sour and flavorful with each passing day. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.
Kim chi, Korean miso soup, a bowl of rice, and some dried anchovies are a typical Korean meal - high in omega-3 fatty acids and friendly bacteria.
Kimchi
Two quartsRecipe adapted from Epicurious and the San Francisco Chronicle (links below).
I couldn't find chili powder so I used some Thai chili paste, which made the kimchi a bit murky. If you can, try to find the Korean chile powder. I added a scant teaspoon of Mexican chile powder for color. Even though my arm was killing me from carrying home all that pork, I was a trooper and hand-chopped all the garlic and ginger. But I think it could also be done in a blender or food processor.
1 large Chinese or Napa Cabbage
1 gallon (4l) water
1/2 cup (100g) coarse salt
1 small head of garlic, peeled and finely minced
one 2-inch (6cm) piece of fresh ginger, peeled and minced
1/4 cup (60ml) fish sauce
1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey
1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.
3. Mix the other ingredients in a very large metal or glass bowl.
4. Drain the cabbage, rinse it, and squeeze it dry.
5. Here's the scary part: mix it all up.
Some recipes advise wearing rubber gloves since the chili paste can stain your hands.
6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.
7. Check the kimchi after 1-2 days. If it's bubbling a bit, it's ready and should be refrigerated. If not, let it stand another day, when it should be ready.
8. Once it's fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.
Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented., . . . - – , «» .
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