What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Roasted Butternut Squash Soup
Butternut Squash a simple but seasonal ingredient, commonly found during the winter, roasted and served a delicious crispy side dish or put into a sweet but creamy mash. Here we have a simple dish that combines the best of both worlds, the hearty roasted flavours with the sweet creaminess of butternut squash mash.
A simple roasted butternut squash soup, smooth, creamy and spiced to perfection. There is no other better way to start your Christmas meal than with a warm heart warming bowl of butternut squash soup.
How to Butter a Nut?
1.
Carefully cut the ends of your butternut squash off so that you have a nice solid working base.
2.
Carefully cut your butter nut squash into half and scoop out all the little seeds it has.
Ingredients
1.
500g Butternut Squash
2.
1 White Onion
3.
3 Cloves Garlic
4.
1ts Nutmeg
5.
1/2 Cup Heavy Cream
6.
2 Cups Vegetable Stock
7.
2tb Olive Oil
3.
Give your butternut squash a good rubbing with some salt pepper and olive oil.
4.
Place it skin side up onto a baking tray and into a 200°C preheated oven for 30-45 minutes till perfectly roasted and soft.
5.
Allow to cool. While it is cooling peel 3 cloves of garlic and 1 whole white onion. Roughly chop up the white onion.
6.
In a pot add in a little bit of olive oil and fry your garlic and onions on medium heat till they are softened and fragrant.
7.
Once the butternut squash is cool enough to handle, with a spoon scoop out all the flesh into a blender.
8.
Add your fragrant onions and garlic into the blender along with 2 cups of vegetable stock.
9.
Blend till smooth or chunky, all up to you.
10.
Pour it out into a pot add in 1/2 a cup of heavy cream, 1 teaspoon of nutmeg, and heat over medium low heat.
11.
Add more stock to your desired consistency, add salt and pepper to taste.
Serve up a nice warm bowl of your comforting soup paired with some crusty bread. The perfect way to start your Christmas meal.