Kkakdugi (Cubed Radish Kimchi)



Ingredients
3 medium to large Korean radishes about 6.5 pounds - see note 1
1/3 cup coarse sea salt less if using finer salt
3 - 4 scallions cut into about 1-inch lengths
Seasonings
2/3 cup gochugaru 고추가루, Korean red chili pepper flakes
1/4 cup saeujeot 새우젓, salted shrimp, finely minced - see note 2
2 tablespoons myulchiaekjeot 멸치액젓, fish sauce
3 tablespoons minced garlic
1 teaspoon grated ginger
2 tablespoons sugar (use more to taste or for summer radish)
Kitchen Tools
a large bowl 7 – 8 qt
a large colander
kitchen gloves
1 gallon or 2 half-gallon airtight container or jar

Instructions

Clean the radishes by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. You don’t need to peel if the skin is smooth and clean. Cut into 1-inch thick discs, and then cut each disc into 1-inch cubes, placing in a large bowl. (The cubes will look big but will shrink during the salting and fermentation processes.)
DSC 0831 600x400 - Kkakdugi (Cubed Radish Kimchi)
Sprinkle the salt over the radishes and toss well to coat evenly. Let sit for about 30 – 40 minutes until the radish cubes have softened and released some liquid.kkakdugi 2B3 e1480271789947 - Kkakdugi (Cubed Radish Kimchi)
Meanwhile, prepare the seasoning ingredients. Mix everything well. Set it aside for a while for the red pepper flakes to dissolve a little and become pasty.kkakdugi 2B5 e1480271843500 - Kkakdugi (Cubed Radish Kimchi)
Drain the radishes in a colander and discard the liquid. Do NOT rinse. Rinsing will wash the flavor away. (The radishes still contain sufficient water content that will be released during the fermentation process. With this method, the resulting kkakdugi will have a nice thick juice.)kkakdugi 2B4 e1480271888689 - Kkakdugi (Cubed Radish Kimchi)
Place the radishes back in the bowl. Add the seasoning mix and scallions.kkakdugi 2B6 e1480271959713 - Kkakdugi (Cubed Radish Kimchi)
Mix everything well, preferably by hand, until the radish cubes are evenly coated with the seasonings. (Make sure to wear kitchen gloves.) Taste a little bit of the seasoning off of a radish cube. It should be a little too salty to eat as is. Add more salted shrimp or fish sauce if necessary. (The radishes will be a little dry at this point, but they will release water during the fermentation process.)kkakdugi 2B7 e1480272016757 - Kkakdugi (Cubed Radish Kimchi)
Store in an airtight container or jar. Before closing the lid, press the kkakdugi down hard with your hand to remove air pockets between the radish cubes. Leave it out at room temperature for a full day or two, depending on the room temperature and how fast you want your kimchi to ripe. Then, store in the fridge. Kkakdugi tastes best after a week or two in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.

Old Delhi-style butter chicken

kcal
472
fat
34g
saturates
17g
carbs
11g
sugars
10g
fibre
3g
protein
29g
salt
2.6g
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Ingredients
800g boneless and skinless chicken

thighs, cut into bite-sized pieces
coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and chutney, to serve

For the marinade
120g Greek yogurt
thumb-sized piece ginger, grated
4-5 garlic cloves, crushed
1 tbsp vegetable oil
1 lemon, juiced
3 tsp mild chilli powder
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric

For the sauce
1kg ripe vine or plum tomatoes

thumb-sized piece ginger

, peeled, half grated and half finely chopped
4 garlic cloves, crushed
4 green cardamom pods
2 cloves

1 bay leaf
1-2 tsp chilli powder
80g butter

, diced
2 green chillies, cut lengthways
75ml single cream, plus a drizzle to serve
5-6 dried fenugreek leaves, crushed between your fingers (optional)
1 tsp garam masala

1 tbsp sugar

For the spiced butter (optional)
3 tbsp ghee (see below) or butter
2 tsp black mustard seeds
1 dried whole Kashmiri chilli
6-8 dried curry leaves


Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.

Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.

Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.

Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.

Buffalo Onion Dogs

Ingredients
3 tablespoons butter
2 large onions, thinly sliced
4 large cloves garlic, chopped
Salt and pepper
1/4 cup hot sauce (I like Frank's RedHot or Crystal.)
8 all-natural hot dogs with no fillers, or if you're in the South, try Hot Pinks
8 good-quality hot dog rolls
Grated carrots, finely chopped celery with leafy tops, and pickle relish, for topping
1 cup crumbled smoked blue cheese (or the cheese you love)


Preheat a grill to medium-high.

Heat a large skillet over medium to medium-high. Add the butter. When it melts, add the onions and garlic; season with salt and pepper. Cook, stirring often, until the onions are very soft and deep golden brown, about 20 minutes. Add the hot sauce and reduce the heat to low, adding a splash of water if the onions get too dry.

Grill the hot dogs, turning occasionally, until dogs are heated through and casings are crispy, about 4 minutes.

Place the dogs in rolls; top with the onions, carrots, celery, relish and cheese.

High tea de luxe sandwiches with creamy chicken mousse
Preparation
1 day in advance

make the chicken mousse and put it in the piping bag. Keep it in the refrigerator until use.
2 hours in advance

Toast the raisin bread and let cool to room temperature
Pipe the chicken mousse on the bread and garnish immediately


It's a good taste!


Recipe Sandwiches with creamychicken mousse
kipmousse met walnoten en tijm
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kipmousse met walnoten en tijm
Sandwiches with creamy chicken mousse
Delicious poached chicken mousse flavored with walnuts and herbs and with creamy cream cheese processed into a delicious cream topping. Nice combined with crispy raisin bread.


This recipe is:
EQUIPMENT
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Baking tray
Baking paper
round cutter 7 cm diameter
piping bag with a large nozzle
Grater

INGREDIENTS

1x
2x
3x
500 ml chicken broth
1 chicken breast
12 slices raisin bread
50 grams butter
100 grams cream cheese room temperature
2 tablespoons mayonnaise
¼ teaspoon salt
¼ teaspoon pepper mixed
50 grams walnuts finely chopped
5 sprigs thyme fresh
1 orange zest
INSTRUCTIONS

Bring the stock to the boil.
Poach the chicken breast in the broth for 10 minutes and then let it cool to room temperature.
Preheat the oven to 180 degrees Celsius.
Line a baking sheet with baking paper.
Spread butter ont op of a slice of raisin bread.
Press with a cutter a round shape out of the bread and place it on the baking sheet. Repeat for each slice.
Bake the bread in the oven for 5 minutes until crispy and let it cool to room temperature.
Mix the cream cheese, mayonnaise and salt and pepper in a bowl with a spatula.
Cut the chicken into cubes and put it, together with the walnuts, in the blender. Grind until they are chopped fine.
Mix the chicken walnut mixture with the cream cheese mixture with a spatula and put in the piping bag.
Pipe a dash of chicken cream cheese mixture on each slice of bread.
Garnish with thyme and orange zest

Spicy Chicken and Hominy Mexican Soup


1 tablespoon olive oil
2 eaches chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 peppers chipotle peppers in adobo sauce, seeded and diced
2 cloves garlic, minced
1 pinch garlic salt, or to taste
1 (32 ounce) can enchilada sauce
2 (16 ounce) cans hominy
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups water
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 pinch cayenne pepper
salt and ground black pepper to taste
¼ cup chopped cilantro



Step 1
Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.

Step 2
Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.