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.
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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.
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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.