Archive for the ‘Recipes’ Category

Make Your Own Kimchi!

Posted on : September 2nd, 2024 by Django Cogez

Kimchi is not just a delicious side dish; it’s a vibrant, tangy, and spicy powerhouse of flavour and nutrition that can elevate any meal. Made with wombok (Napa cabbage), this traditional Korean dish is packed with probiotics, vitamins, and antioxidants that support gut health and boost your immune system. Plus, it’s incredibly versatile—you can enjoy it with rice, in stews, or even on your favourite sandwich! Making your own kimchi at home allows you to customise the spice level and experiment with different flavours, ensuring it’s always fresh and just the way you like it. Get ready to add a zesty kick to your meals with this easy homemade kimchi recipe!

Here’s a simple and delicious kimchi recipe using wombok (also known as Napa cabbage):

Ingredients:
– 1 medium wombok (Napa cabbage)
– 1/4 cup coarse sea salt or kosher salt
– 4 cups water

For the Kimchi Paste:
– 1 tablespoon glutinous rice flour (sweet rice flour)
– 1/2 cup water
– 2 tablespoons sugar
– 1/4 cup fish sauce (or soy sauce for a vegan option)
– 1 tablespoon soy sauce (optional for depth of flavor)
– 5 cloves garlic, minced
– 1 small onion, grated
– 1 thumb-sized piece of ginger, minced
– 4 tablespoons Korean red chilli flakes (gochugaru) – adjust to taste
– 2 tablespoons fermented shrimp (optional)
– 1-2 carrots, julienned
– 5 green onions, chopped into 1-inch pieces
– 1 small daikon radish, julienned (optional)

 Instructions:

1. Prepare the Wombok:
– Cut the wombok into quarters lengthwise, then cut each quarter into 2-3 inch pieces.
– Dissolve 1/4 cup of salt in 4 cups of water.
– Submerge the cabbage pieces in the salted water and let them soak for 2 hours, tossing occasionally to ensure even salting.
– After 2 hours, rinse the cabbage thoroughly under cold water and drain well.

2. Make the Rice Paste:
– In a small pot, mix 1 tablespoon of glutinous rice flour with 1/2 cup of water.
– Bring to a boil while stirring constantly until it thickens into a paste.
– Remove from heat and let it cool completely.

3. Prepare the Kimchi Paste:
– In a large mixing bowl, combine the cooled rice paste with sugar, fish sauce, soy sauce (if using), minced garlic, grated onion, and minced ginger.
– Add the Korean red chilli flakes (gochugaru) and mix until everything is well incorporated.
– Stir in the fermented shrimp, if using.

4. Add Vegetables:
– Add the julienned carrots, green onions, and daikon radish (if using) to the paste. Mix well to coat the vegetables evenly.

5. Mix the Kimchi:
– Wearing gloves to protect your hands from the chilli, add the drained cabbage to the kimchi paste.
– Mix everything together thoroughly, ensuring all the cabbage pieces are well coated with the paste.

6. Pack the Kimchi:
– Pack the kimchi tightly into a clean, airtight jar or container, pressing down to remove air bubbles.
– Leave about 1 inch of space at the top of the jar to allow for expansion during fermentation.

7. Ferment the Kimchi:
– Leave the jar at room temperature for 1-2 days to start the fermentation process. The time will vary depending on the temperature and how tangy you like your kimchi.
– Once it reaches your desired level of fermentation, transfer the kimchi to the refrigerator to slow down the fermentation process. It will continue to develop flavour over time.

8. Enjoy:
– Your kimchi is ready to eat right away, but it will taste even better after a few days in the fridge as the flavours meld together.

Kimchi can be enjoyed as a side dish, in stews, fried rice, or even in sandwiches!

Delicious Chicken Curry with Chickpeas & Cashew Nuts

Posted on : July 31st, 2024 by Django Cogez
Craving a warm, comforting meal that’s bursting with flavour? Try this easy and tasty Yellow Chicken Curry with Cashew Nuts! Perfect for any night of the week.
 

Ingredients:

• 500g @thepatchorganics chicken thigh / diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry paste
• 1 can coconut milk
• 1 cup chicken stock
• 1 cup cashew nuts
• 1 red capsicum, sliced
• 1 cup green beans, trimmed and halved
• 1 cup chickpeas
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• Fresh coriander, chopped
• Cooked quinoa and lentils (or jasmine rice) to serve

Method:

 
1. Prepare the Chicken: Heat a large pan over medium heat. Add a splash of oil and cook the chicken until browned. Remove and set aside.
2. Sauté the Aromatics: In the same pan, add a bit more oil if needed. Sauté the onion, garlic, and ginger until fragrant.
3. Make the Curry Base: Stir in the yellow curry paste and cook for 1-2 minutes. Pour in the coconut milk and chicken stock, bringing it to a gentle simmer.
4. Combine Ingredients: Return the chicken to the pan, add the capsicum, green beans, chickpeas and cashew nuts. Stir well.
5. Season the Curry: Add the fish sauce, lime juice, and brown sugar. Let it simmer for about 10-15 minutes until the vegetables are tender and the sauce has thickened.
6. Serve and Garnish: Serve the curry over cooked quinoa (or jasmine rice) and garnish with fresh coriander.
 
Enjoy Your Meal!

Chunky Lentil and Veg Soup

Posted on : July 25th, 2022 by naomi.knowles

Serves: 6   *   Prep time: 15 mins   *   Cook Time: 35 mins

  • 1 onion

  • 3 cloves of garlic

  • 2 carrots

  • 3 sticks of celery

  • 2 leeks

  • 2 potatoes

  • 1 parsnip

  • 1 tsp salt

  • olive oil

  • ½ tsp freshly ground black pepper

  • 150g puy lentils

  • 4 tbsp tamari

  • juice of ½ lemon

  • 2 bay leaves

  • 6 sprigs of fresh thyme

  • 3 sprigs of fresh rosemary

  • 2.5 litres veg stock or water

  • 6 leaves of kale/cavelo nero 

Step 1

Dice the onion and garlic. Slice the carrots, celery and leeks, and cut the potatoes and parsnips into bite sized pieces.

Step 2

On a medium heat, saute the onions, celery, garlic, carrots in olive oil for 10 mins.

Step 3

Add the leeks, parsnips, potatoes and lentils, then tamari, lemon juice, bay leaves and the leaves from the thyme and rosemary.

Step 4

Pour in the stock, turn up the heat, bring to the boil, stirring a few times. Then reduce the heat to a simmer for 20 minutes.

Step 5

Taste to see that the lentils are cooked, and season to taste if needed. Add finely chopped kale and allow a few minutes to cook.

Step 6

Serve with grated cheese, a drizzle of olive oil and chunks of buttered sourdough.

Vietnamese Pickled Daikon Radish and Carrots

Posted on : July 16th, 2022 by naomi.knowles

Prep time: 20 mins

  • 4 cups warm water

  • ¾ cup rice vinegar

  • 3 tablespoons sugar

  • 2 tablespoons salt

  • 225g carrots, julienned

  • 225g daikon radish, julienned

Step 1

Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.

Step 2

Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

Tangelo Upside Down Cake

Posted on : July 9th, 2022 by naomi.knowles

Serves: 8   *   Prep time: 20 mins   *   Cook Time: 1 hr

  • For the Caramel:

    • 3/4 cup sugar

    • 1/2 cup water

    • 1 tablespoon butter

    • pinch of salt

    For the Cake:

    • 3-4 tangelos, Peeled and sliced in 1/4 inch rounds

    • 1 cup sugar

    • 100g unsalted butter

    • tangelo zest,  from 2 tangelos

    • 1 teaspoon p[ure almond extract

    • 1 cup all-purpose flour

    • 1 cup almond flour, ground almond meal

    • 1 tablespoon baking powder

    • 1/2 teaspoon salt

    • 6 large eggs

    For the Almond Topping:

    • 1 teaspoon Ground Cinnamon

    • 1 tablespoons sugar

    • 2/3 cup sliced almonds

Step 1

Preheat the oven to 180 degrees. Grease a 20cm cake tin, line with parchment paper, and grease the paper; set aside.

Step 2

Place the sugar and water for the caramel in a small saucepan, and bring to a simmer over medium heat. Continue to cook for about 10-15 minutes, swirling the pan, until the caramel reaches a golden colour. Add in the butter and salt and swirl until melted.

Step 3

Pour the caramel into the cake pan, and place enough tangelo slices in the bottom of the pan to cover.

Step 4

In the bowl of an electric mixer, cream together the sugar, butter, zest, and almond extract for 5 minutes. Add in the flours, baking powder, and salt, and mix on low. Add in the eggs, and mix until just combined. Spread the batter over the tangelos and caramel.

Step 5

In a small bowl, mix together the cinnamon, sugar, and almonds. Sprinkle over the batter. Cover the cake with a round of parchment paper and bake for 45 minutes. Remove the parchment paper cover and bake for an additional 15 minutes, until cooked through.

Step 6

Allow the cake to cool for 5-10 minutes, then invert onto a platter.

Mushroom and Lentil Moussaka

Posted on : July 9th, 2022 by naomi.knowles

SERVES 6  *   PREP TIME 35 MINS  *   COOK TIME 45 MINS

  • 1 cup puy or tiny blue-green lentils

  • 1.2kg eggplants, cut into 5mm slices

  • 2 tablespoons olive oil, plus extra for brushing

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed or finely chopped

  • 400g mushrooms finely chopped

  • 2 tablespoons finely chopped oregano

  • 2 tablespoons finely chopped flat-leaf parsley

  • ½  teaspoon ground cinnamon

  • 700ml tomato passata (puréed tomatoes)

  • 50g butter

  • 50g plain (all-purpose) flour

  • 2 cups milk

  • 1 egg, lightly beaten

  • 100g feta cheese, crumbled

  • Flat-leaf parsley to serve

Step 1

Place the lentils in a saucepan with 2 cups of cold water. Bring to the boil and cook for 10 minutes, then drain. 

Step 2

Meanwhile, preheat the oven to a high temp and line a large baking sheet with foil. Lightly brush the eggplant with oil, season well with sea salt and freshly ground black pepper and bake until golden. Set aside. 

Step 3

Heat the oil in a frying pan over medium–high heat. Cook the onion, garlic, mushrooms, oregano, parsley and cinnamon for about 8 minutes until the onion is soft. Stir in the passata and lentils, then season and set aside. 

Step 4

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the milk. Cook for 4 minutes, stirring constantly, until the sauce thickens. Season to taste, then remove from the heat and whisk in the egg.

Roast Vegetable Salad

Posted on : June 29th, 2022 by naomi.knowles

SERVES 4 • PREP TIME 20 MINS • COOK TIME 45 MINS

– 1 large sweet potato chopped

– 6-7 baby yellow or red potatoes quartered

– 2 whole carrots halved and chopped

– 2 tbsp melted coconut oil

– 2 tsp curry powder

– 1/2 tsp sea salt

– 1 cup chopped broccolini

– 2 cups chopped red cabbage

– 1 medium red bell pepper

GREEN SAUCE

– 5 cloves garlic peeled and crushed

– 1 medium jalapeno chili seeds

– 1 cup coriander stems removed

– 1 cup flat leaf parsley

– 3 tbsp ripe avocado

– 1/4 tsp sea salt

– 3 tbsp lime juice

– 1 tbsp maple syrup

– water to thin

SERVING SUGGESTION

– 4 cups hearty greens (spinach, kale, mustard greens). 

– 1 medium ripe avocado chopped. 

– 3 tbsp hemp seeds. 

– Fresh herbs (parsley, coriander, thyme etc)

– 5-7 medium sliced radishes

 

Step 1

Preheat the oven to 180 degrees.

Step 2

Roast sweet potato, potato, carrots in one baking dish and toss half the oil, half the curry powder and half the sea salt, and bake for 35 mins or until golden brown.

Step 3

In a separate baking dish, roast the broccolini, cabbage and capsicum and remaining oil, curry powder and salt, for 15-20 mins until golden brown.

Step 4

In the meantime make the green sauce. Place garlic and capsicum in a food processor along with coriander, parsley, avocado, salt, lime juice and maple syrup. Process until smooth, scraping down sides as needed, thin with water until a semi thick, pourable sauce is formed. Taste and adjust flavour as needed.

Step 5

Plate salad by adding mixed greens to a platter and top with roasted vegetables, arrange avocados and radishes along the edges. Pour over the green sauce and sprinkle with hemp seeds and garnish with herbs.

 

Huevos Rancheros with a fresh sweet Spring Onion garnish

Posted on : June 23rd, 2022 by naomi.knowles

SERVES 4 • PREP TIME 10 MINS • COOK TIME 40 MINS

  • 4 wholemeal tortillas cut into triangles
  • 1 tbsp olive oil
  • 2 garlic cloves thinly sliced
  • 1 red, 1 yellow capsicum, seeds removed and thinly sliced
  • 1 bunch of spring onions thinly sliced and then extra to serve
  • 2 long red chillies thinly slice with extra to serve
  • 400g can of chopped tomatoes
  • 400g can of kidney beans
  • 2 cups baby spinach leaves
  • 4 eggs
  • Juice of 1 lime plus lime wedges to serve
  • Thinly sliced avocado, radish and red onion to serve

Step 1

Preheat your oven to 180 degrees. Grease baking tray and line with baking paper.  Spread tortilla triangles and bake for 8-10 mins or until golden.

Step 2

Heat oil in a large frying pan over high heat and add garlic, capsicum, spring onion and chilli, stir regularly until the vegetables have softened and caramelised.

Step 3

Add tomato and beans together with liquid from the can. Bring to the boil then reduce heat to medium, stirring occasionally until sauce thickens slightly.

Step 4

Add spinach until just wilted.

Step 5

Using a spoon, make 4 wells and crack an egg into each well, cover and cook for 3-4 mins or until cooked to your liking.

Step 6

Drizzle lime juice over beans and eggs and serve immediately with tortillas, lime wedges, onions and chilli.

Scandinavian Carrot & Cardamom Cake

Posted on : June 23rd, 2022 by naomi.knowles

 

SERVES 6-8 • PREP TIME 20 MINS • COOK TIME 35 MINS

 

  • 225ml sunflower oil, plus extra for greasing

  • 300g coconut sugar

  • 170g grated carrot

  • 3 eggs

  • 240g plain flour or gluten free substitute

  • 1/2 tsp freshly grated nutmeg

  • 1 tbsp ground cinnamon

  • 1 tsp crushed cardamom seeds

  • 1 tsp bicarbonate of soda

  • 1 tsp baking powder

  • 1⁄2 tsp salt

  • 40g chopped walnuts

ICING

  • 200g unsalted butter

  • 200g cream cheese

  • 180g icing sugar

  • 1 tsp vanilla extract

  • Juice and zest of 1 lemon

 
 
 

Step 1

Using an electric whisk on its highest setting, beat the oil and sugar together in a large mixing bowl for about 5 minutes, until white.

Step 2

Keep beating while you add the carrot and the eggs, one at a time.

Step 3

Next add the flour, spices, bicarbonate of soda, baking powder and salt.

Step 4

Mix for a few minutes, then stir in the walnuts with a spatula.