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.
Fish Pie
A little fishie pie, what could be better than soft delicate flavourful fish wrapped around a thick creamy gravy all packed under a cheesy crispy potato crust. The perfect meal to start off a day of feasting, a quick yet simple dish that is sure to get your belly's warm.
Feel free to use whatever fish you want. Here I used a mix of salmon, cod and smoked haddock but you can add in whatever you want. You could even add in shrimps, clams, mussels, octopus, make it into a huge seafood pie. A simple dish that everyone at the table is sure to enjoy.
Finger Lick'in Good?
1.
Peel and chop up 4 medium potatoes and set them to boil.
2.
Peel and mince 4 cloves of garlic, and slice 150g of closed cup mushrooms or any mushrooms of choice.
Ingredients
1.
4 Medium Potatoes
2.
2 Cups + 1/4 Cup Milk
3.
1tb Unsalted Butter
4.
1tb Flour (All Purpose)
5.
1 Lemon
6.
500g Fix Mix
7.
Cheese
8.
150g Mushroom
9.
4 Cloves Garlic
3.
In a pot on low heat melt 1 tablespoon of butter. Once melted add in 1 tablespoon of all purpose flour. Whisk till well combined.
4.
Slowly drizzle in 2 cups of milk whilst whisking and ensuring no lumps form.
5.
Add in your mushrooms, garlic and zest of 1 lemon. Salt and pepper to taste. This will be the base of our pie filling, you should have a nice thick sauce.
6.
Gently add in your fish mixture or any other filling you would prefer. Gently poach the fish in the sauce for 3-5 minutes till they are almost cooked through.
7.
Drain your potatoes, give them a good mash up. Add in 1/4 cup of milk, salt and pepper to taste and produce a smooth batch of mash potatoes.
8.
If your filling isn't thick enough just let it bubble away a bit longer. But once your happy with the filling empty it out into a baking container/tray.
9.
Pile on your mash potatoes on top and gently smoothen it out. With a fork run through the top to create these little canals that will turn golden crispy after baking.
10.
Grate on some cheese and into a preheated oven at 180°C for 30-45 minutes till the top is golden brown and yummy. You may want to put a tray below as the filling may over flow.
11.
Once golden brown, remove from the oven and let it cool for 5 minutes just so you don't burn your mouth.
Top it off with some more cheese, a side of salad and you are sure to have a great time.