Friday, 21 March 2014

BBC 2 , Korean Food on March 20.

I knew Hairy Bikers had filmed in Korea about food last year and finally they were on BBC 2 last night , 20th, March.
I am not a fan of them , never have been.
My ideal choice would be my food hero, late Clarissa Dickson Wright. Honest talking, history loving , knowledgeable  excellent food writer , Ms Dickson  would have been a dream presenter for Korean food.

The program was informative about kimchi making , pleased they filmed at the ordinary household rather than official cookery institute to show how to make kimchi.
It looks more real than I often have seen Korean traditional dress wearing well known Korean celebrity chefs, it was a very wise choice not to use them.

I knew this Korean food fever will be happen in UK a few years ago through my cookery and I was upset about celebrity chef writing on kimchi recipes so wrong ,wrote blog about it and send begging email to food program team , let me show how it has to be done but as I am only a food blogger, all just ignored.
But only a Guardian Journalist contact me in early 2013, she came over here in my house and I gave a free quick kimchi lesson and she wrote in her article as a part of  world pickles.
I am pleased now, at least some celebrity chefs know about kimchi recipe.

After this program, I am hopping the Korean kimchi fridge maker will sell kimchi fridge in Britain soon, not too big , just small one, I always love to own this fridge, Perhaps they should market in UK not for only kimchi, also fruits, vegetables' fridge

But kimchi is very well known and popular in UK since 2010 , the program look so out dated, should have been a few years earlier.  It could have been a big food news I think.
I have seen that Korean food's popularity through my cookery since 2010, Kimchi was most popular word in 2012 among the London foodies which I read in the paper.

I think food is like fashion, it comes and goes.
 Korean food was the food, 2013 in London, Who know what will be the Food 2014 in London.
It may not the special food , the way we dining , casual dining perhaps!

After this Korean younger generation under 40s should think about how they will carry on this Kimchi making tradition

Baby radish kimchi

Non spicy cabbage kimchi

Radish cube kimchi ( kakdugi)

Cabbage kimchi

Even my family in korea, nieces does not make kimchi themselves, they are provided by mothers or mother in laws because, all of them has high flying jobs, too busy.
I do hope, All Korean school teach kimchi making as a subject , must learn during school years.

One thing in the program, hairy bikers seemed Korean chilli is too spicy for them,  but the beauty of Korean chilli is not too spicy like Thai, has sweet taste in the background, that's why fermented kimchi is so good, If they are too spicy, kimchi could not be able to eat in every meal.
I feel they missed a good point in this or perhaps they can not take spicy food.

Photos: my own home made kimchies.

Thursday, 20 March 2014

Veggie Monday and Fish Friday

We had been eating fish supper for ages not for any special reason, just found fresh fish on Fridays at the fish counter and fish mongers.
Winter, I usually cook Fish and chips with mashed peas, cod or haddock, or grilled salmon, any fresh fish I can buy.
Now I have stared veggie Monday supper from February, I do cook at least 3 different dishes make more interesting.
All family love veggie Mondays now , it feels we having a drinks party, I often serve with freshly fried prawn crackers or fin crisps.
Vegetable tempura is also a good dish , any kind of bean salad with chopped red onion, grated carrot, chopped parsley is delicious with top onto the prawn crackers.

Simple pasta Wednesday is going, no meat pasta, mainly a good olive oil, pinch of chilli, garlic, grated courgette  or kale, with smoked bacon and chopped parsley.
It is an inexpensive and healthy dish. Hope all readers try at home.

Stuffed pepper with rice

Bean salad

Red bean and kale dal

Saturday, 8 March 2014

Bo Ssam and Bibmbab at Robinson college, Cambridge University

Bo Ssam Plate

Instant Kimchi
Dr Shin
Mooli  Salad
Home Made Ssamjang
Bo Ssam
Chef, Jason

Chef , Sam and me

2 ways slow cooked pork, Bossam

Chefs are preparing Bo Ssam


Dr Mike Shin informed me  last December ,having  another  Robinson College Korean Food Event and they had a slot for the Event on 5th of March. But since then I had broke my right arm on boxing day.
Naturally I was worried about the Event , not knowing my recovery but I thought, I am not the one chopping or slicing the ingredients,  I know that all college chefs will help me out so nicely in my past experience,   I 've decided to go ahead.
After all I have been a left hand cook for 2 month now. Had cookery on early February, it was fine.
Dr  Shin liked to introduce Bo Ssam so we set menu for the Event.
Starter: 2 way slow cooked pork Bo Ssam with Kimchi stuffing, Ssamjang with lettuce.( For vegetarian: 2 ways tofu )
Main: Bibimbab. Miso and tofu soup with Instant kimchi, Mooli salad ( Vegetarian: without beef topping)
Dessert: lemon tart with cream
BO Ssam is very popular dish in UK and USA because of famous NY chef, David Jang.
His restaurant, SSAM BAR serve not traditional recipe but a kind of  western way, slow roasted shoulder pork with Ssamjang, lettuce and Kimchi sauce rather than slowly boiled belly pork with Korean wine, spices .
It is served with oyster, a kind of  Surf and Turf dish .  It can be just wrapped meat and sauce since oyster is expensive here.
We've decided to serve 2 ways slow cooked pork .( roasted and boiled)
I was informed 100 guest are dining, I was not expected so many. Cooking for 100 !!
But I was quietly confident, I know my right hand ( literary)chef, Sam is not only a hard worker also he love to learm these new Korean recipes. .
Left home 8:00 am without breakfast on the day ( 5th) , arrived 10:00 am , Chef, Sam is already cut the all vegetables for Bibimbab, and cooked belly pork.  2 huge shoulder pork were scored and ready to be in oven.
We cooked in the oven 6 hours, it was so beautifully cooked, perfect crispy skin and tender meat.
Shame! I did not take a photo, so busy !
Sam and I worked all day without break ( I had lunch break with Dr Shin), we were on time  for 6:30 pm sitting
Rice , 5 different vegetables, beef , egg for bibimbam, Made 100 portion of hot sauce for bibimbab from scarch.
 home made Ssamjang, Mooli salad, Soup.
12 cabbage instant kimchi  were made. It worried me greatly, looks not enough for 100, I know how they all love kimchi. 
2 ways slow cooked pork Bo Ssam was a great success and Bibimbab..
If I did not have help from college chefs and staff, I could not have done the Event.
All guest seemed enjoying Bo Ssam experience for a change. All has gone!!!.
Wow, it was a big event,    Dr Shin and  me, college chef, Sam pulled off successfully.
Not a bad effort  for a temporary left cook , helped by kitchen staff and chef, Sam.
Hope I gave some kind of justice to Dr shin, trusting me even he knew I am not a trained chef.

After the event I joined with my husband Neil, at Red Brick Bar, he was watching England, Denmark Football.
Had well earned a glass of cold white wine, listening, out of tuned student's Karaoke in the back of bar and I could relax finally. All day I carried myself with nervous energy with this grey sling in my right arm.

What a day !