KIMCHI MAC N CHEESE WITH SEAME PANKO PARMESAN CRUST

I adore this spicy, Korean inspired twist on your classic Mac n cheese! Even better, it takes less than half an hour to make and is proper winter comfort food.

A new fav!

Serves 3

INGREDIENTS

• 7 Cloves Of Garlic
• 4 Spring Onions
• 250g Kimchi
• 300g Mature Cheddar Cheese
• 200g Emmental Cheese
• 500g Macaroni
• 50g Butter
• 3 Tbsp Gochujang
• 3 Tbsp Plain Flour
• 550ml Milk
• 3 Tbsp Honey
• 50g Breadcrumbs
• A Small Handful Of Parsley
• 2  tbsp sesame seeds
• 40g Parmesan
• Salt
• Olive Oil

METHOD

• Roughly chop up your garlic, spring onions and kimchi.
• Grate the cheddar and emmental cheese. 
• Get a large pan of boiling salted water and cook your pasta. 
• Get a large pan on a medium heat and melt the butter with 2 tbsp of oil. 
• Add in the garlic and cook for 4 mins until golden and softened. 
• Whisk in the gochujang and cook for 1 min. 
• Whisk the flour into the butter and cook for 2 mins. 
• Then slowly drizzle in half the milk whisking constantly to form a thick paste. 
• Add the remaining milk and mix until smooth.
• Add in grated cheese, honey and the cooked pasta. 
• Mix well until combined.
• Fold in the kimchi and spring onions and season to taste. 
• You may not need any salt if your kimchi is already very salty.Finely chop the parsley and grate 3/4 of the parmesan cheese. 
• Combine these with the breadcrumbs and sesame seeds in a bowl.
• Spoon the mac and cheese into an oven proof dish and top with the breadcrumbs.
• Grate on the remaining parm and bake for 20 mins until the top is browned and the inside is gooey. 
• Allow to cool for 5 mins and enjoy.

CHEESY KIMCHI NOODLES

I am in the midst of show season so down time, even at the weekends has becoming rather scarce. 

However I am still trying to squeeze a bit of cooking and recipe researching in - it may not be of my usual more elaborate calibre, but does gives me half an hour or so to switch off and chop away and beats a takeaway in any case!

These cheesy kimchi noodles are rustled up in less than 30mins, are super delicious, look restaurant worthy and were the perfect way for me to get my culinary fix when time is of the essence

SERVES 1

INGREDIENTS

• 2 Cloves of Garlic
• 2 Spring Onions
• 1 Packet Kimchi Flavoured Instant Noodles
• 80g Kimchi
• ½ Heaped Tbsp Gochujang
• 1 Tbsp Kewpie Mayonnaise
• 1 Tsp Sugar
• 80g Cheddar Cheese
• 1 Egg
• 1 Tsp Toasted White/Black Sesame Seeds
• 1 ½ Tsp Chilli Oil
• Vegetable Oil

METHOD

• Mince your garlic and slice your spring onions. Set aside separately.
• Grate your cheddar and also set aside.
• Cook your instant noodles according to packet instructions. Drain using a sieve, saving the noodle-cooking water. Rinse the noodles with cold water.
• Pour a glug of vegetable oil into a pan and add in the kimchi, minced garlic and spring onions. Give it a good stir.
• Add in your cooked noodles with your Gochujang, kewpie mayo and 4 tbsp of the reserved noodle-cooking water. 
• Give it a good mix then add in grated cheddar and sugar and give it another mix.
• Fry your egg in a separate pan until it's golden and crispy around the edges.
• Plate up your noodles with a sprinkle of sesame seeds, spring onions and a drizzle of chilli oil. Enjoy.

SALMON WITH COCONUT MISO SAUCE & SWEET POTATO MASH

Sweet potato mash with the irresistible coconut and miso sauce featured in this recipe may be my new favourite, sort of healthy, comfort food!! 

Add some pan fried salmon and you get yourself the most wonderful, nutrient packed, satisfying dinner, perfect to brighten up a dreary January day!

SERVES 2

INGREDIENTS

• 4 medium-sized sweet potatoes, peeled + cut into smaller chunks
• knob of butter
• splash of milk
• 2 tsp coconut oil
• 2 pieces salmon
• 2 cloves garlic, minced
• 1 cup canned coconut milk
• 1 tbsp miso paste
• 1/2 tsp ground ginger
• 1/2 a lime, juice only
• Black pepper, to taste
• Optional garnish: chopped parsley

METHOD

• Place sweet potato chunks in a large pot. 
• Add about 1-1.5 cups water and bring to a boil. 
• Once boiling, cover and reduce heat. 
• Allow to simmer and steam for 15 mins, or until potatoes are fork tender.
• Meanwhile, heat coconut oil in a frying pan over medium-high.
• Once hot, place salmon SKIN SIDE DOWN and allow to cook (undisturbed) for about 4-6 mins, depending on thickness. 
• Flip salmon and turn off heat, allowing to cook for an additional 2 mins. 
• Remove from pan and set aside.
• To the same pan, add minced garlic and sauté for 2 mins until browned and fragrant.
• Add coconut milk, miso paste, ginger, and lime juice to the pan. 
• Cook for about 5 minutes, stirring continuously until miso breaks down and the sauce is smooth.
• By now, the potatoes should be ready. 
• Drain the potatoes, return them to the pot, add a knob of butter and a splash of milk and mash all together with a potato masher.
• Season with salt and pepper
• Plate sweet potato mash and top with salmon and coconut sauce. 
• Finish off the dish with a sprinkle of parsley and ENJOY!

THE MOST AMAZING (AND VEGAN!) LENTIL & AUBERGINE BOLOGNESE!

It's "Veganuary" and after al the food indulgence of Christmas I have been excited to find some truly great Vegan friendly dishes during this gloomy, dark and work heavy month.

Good thing then that I stumbled across this fully vegan pasta dish (if you omit the Parmesan which I couldn't quite on this occasion), because this lentil and aubergine bolognese is not some sort of second rate version of the classically meaty bolognese but a real SHOW STOPPER, better in my opinion than any meaty version!

Trust me on this one - the combo of slowly caramelised aubergine and red onion, lentils, red wine and herbs is all kinds of incredible and for me it's a new pasta dish favourite, even once January is over and done with!

SERVES 2

INGREDIENTS

• 400g spaghetti
• 4 tbsp olive oil
• 1 large red onion, thinly sliced
• 3 aubergines, cut into 2cm dice
• 1 white onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp tomato purée
• ¼ tsp ground allspice
• ½ tsp ground coriander
• 1 cinnamon stick
• 1 Medjool date, chopped
• 200g Puy lentils, well rinsed
• 400g tin chopped tomatoes
• 200ml red wine (if making for vegans, use vegan red wine)
• 400ml vegetable stock
• 1 tbsp freshly chopped oregano
• Salt and pepper
• Grated cheese (Parmesan or a vegan or vegetarian alternative)

METHOD

• Heat 3 tablespoons of the oil in a large frying pan over a medium–high heat and add the red onion with a good pinch of salt. 
• Fry for 2–3 minutes until just softened, then add the aubergines and another pinch of salt. 
• Fry for about 20 minutes, stirring regularly, until golden and caramelised. 
• Tip the aubergine and onion out of the pan and set aside.
• Add the remaining tablespoon of oil to the pan over a medium heat and gently fry the finely chopped onion, celery and carrot for about 5 minutes until softened. 
• Add the garlic and fry for another couple of minutes, then add the tomato purée and spices and cook, stirring, for another minute.
• Add the chopped date, lentils, tomatoes, wine, stock and oregano. 
• Cover the pan and simmer gently for 25 minutes, then remove the lid and simmer for another 20 minutes to allow the excess liquid to evaporate. 
• After this time, the lentils should be completely tender, but if not, add a splash of water and continue to simmer gently until they are.
• Using a hand blender, pulse about half of the mixture: you can do this in the pan. 
• This will thicken up the mixture while also leaving some chunkier bits. 
• You may need to add a splash of water to loosen the bolognese. 
• Stir in the reserved onion and aubergine, then taste and adjust the seasoning. 
• Serve with pasta of your choice and grated cheese.