Monday, 21 January 2013

Lamb wing shank stew

These cold snowy days , we need hot healthy, uncomplicated  comfort food for our dinner, A steamy pot of stew is always welcome in this freezing weather. Our garden looks just like a white Winter land.  I had to be at home as our drive way is frozen, luckily I had a lots of food shopping on Friday, 18th of January.
Prefer lamb shank is too expensive at the moment but I found cheaper , wing shank of lamb, I have  cooked before with red wine and tomatoes and a lot of vegetables. I decided make spicy stew more like curry taste but not too strong. it was greatly received by our family.
It is a good for the long slow cook in the oven, looks very tasty. Accompany with green salad and rice or cooked barley would be a healthy option.
The weather carries on like this , no doubt I will cook this lamb shank stew again.
500g Lamb wing shank, 1 onion chopped, 3 celery sticks chopped, 2 tsp chopped garlic, 1tsp grated ginger, 1 dry chilli, Curry spices( cumin, coriander seed, 1 cinnamon stick, curry leaves).
Heat oil in the big wok, fry lamb to brown and put in the sewing pot, cook all chopped vegetables and add to lamb,  tin tomatoes, spices, garlic, ginger. pour water ( no need stock, because lamb bone on the meat will make up ) until just cover the stew.
Cook in the low oven ( 120c) for at least 3 hours) first and higher temperature( 160c) for 40 minutes.
Meat will fall off from the bone, you can take off bone and add chopped coriander and serve.
Delicious and very comforting!!
Lamb stew served with rice

Saturday, 19 January 2013

Trip to historic city Jeonju, Korea

My visit to Korea in October 2012 was planned to attend Jeonju ( city in south west) International Fermented Food Expo.
 Well, when I arrived from Seoul, actually it was more like City market day with  fermented salted fish stalles and local food exhibition but I have not been this historical city and most famous bibimbab is born here, my 2 sisters and I decided tour the city and taste famous Jeonju Bibimbab.
Jeonju is Lee sungyae, founder of Lee dynasty, was born here. Still you can visit his house.

South west region ( Jullado) is well known for farming,  having good rice farm and rich sauce of vegetables and fish , seafood as well. Specially Jeongu Bibimbab is the most famous dish.
The story goes, 29 ingredients are needed for the Jeonju Bibimbab but this might be for the Royal court in olden days, Lee dynasty era

 Hanok village ( traditional Korean house village) is very charming and can stay in  house with family who lives there, experiencing olden days life must be quite something . But unfortunately I could not get a room , all fully booked with Jeonju Festival guests.

Food show from Jeonju catering college was very impressive, young and enthusiastic students try to make their marks here, the food ,they made were had quirky and modern twist, displayed beautifully.
Talking to these wannabe young chefs, I thought Korean food will be safe by these young chefs and will develop as  a well regarded international cuisine. It was very comforting to know.

Move to Temple food section. Korean temple food is totally organic and vegetarian food. Temple food is a phenomenon In Korea as the most healthy food.They look fantastically photogenic and appetising , certain stillness like zen quality but I can not say they are the most healthy food!!
this temple food exhibition inspire me to develop recipes.

I discovered new dish, Jeonju's speciality, cabbage pancake, so simple and delicious. Slightly salted cabbage ( Chinese cabbage, Baechu) leaves , dip in the pancake batter and shallow fry, but surprisingly, a tasty snack.

I bought a few jars of salted seafood ( jetgal) with spicy sauce , oyster, scallops, sea squats known as Mungae, which is my second favourite after oyster ( has very special sea muddy flavour), they were all delicious with hot steamy rice, but sadly I could not take to home in England!!!

We, my two sisters and I took taxi to see Hanok village and famous Jeonju Bibimbab restaurant ( recommended by KTO), loved Hanok village being in the central of city, a few minutes  walking distance, we entered restaurant. ordered bibimbab set menu. They brought 10 different Banchan ( side dish) and clear soy bean sprout soup and sauce.
Well!! they looked fit for the King! according to our taxi driver Jeonju bibimbab needs 29 ingredients to make properly, but modern bibimbab which we had  9 - 10 ingredients . I do not know I could be able to taste all 10 ingredients let along 29.
it was delicious, I loved different wild mountain vegetables and clear soup were a good match!

I had a chat with an American and a French tourist, they seemed very impressed by food and city itself.

My initial disappointment was vanished at the end of our visit, Jeonju. Loved experience of local food and culture, they inspired me a few new recipes I am going to cook !
I should travel to Korea and take different region and city but distance and travel cost prevent me.
Lady monk at Temple food
I need a sponsor or win a lottery to fund my travel perhaps!

Travel to Jeonju : take train or Express bus from Gangnam Express Bus Terminal. takes only 3 hours and cheap, can be done as a day trip. I am so glad I did this trip !!

Monday, 7 January 2013

January 2013 korean Home cooking class.

Festive Season has gone very fast for me and our family, finally I have my house back for myself, children has started work, and guests has flown out. Even I did some shopping in London this weekend, had a special curry in East of London.
Dry beef curry was my  first time and it was fantastic, feel more authentic curry than our usual South Bucks ones.

My Korean home Cooking class set the 2 dates in January and I am looking forward to cooking Korean meal in the class again. We already had Tteokbokki ( Rice cake with spicy sauce with vegetables) , all different roast meat and rich foods I have been cooking, since Christmas Eve, I needed some Korean comfort food so do my children.

January Class dates: 19th. and 26th .
26th class menu has been chosen:  1. Tteokbokki,   2.  LA galbigui ( Short rib of beef BBQ),   3.Seaweed and cucumber salad.

Email: for the enquries.