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 in the pot

Lamb stew served with rice



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.

Jeonju bibmbab set mealTemple squash kimchi

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 !!

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: kiejosarsfield@hotmail.co.uk for the enquries.

 

2012 Festive Food in our house

Roast Goose

Christmas Lunch

 

We decided have a Roast Goose for this year Christmas Dinner instead of turkey. I have cooked goose once, 1997 (?) perhaps.

 

 I love festive season , planing and cooking , specially beginning of December, I always make  cranberry sauce, apple with chilli & ginger jelly for the cheese board.
Made plum sauce for the goose, it is first time but luckily it was very good, sweet .spicy and tangy. red wine , red wine vinegar and mustard seed and sugar, I add sumak( 1 tsp) as well.
My Christmas stuffing is sage and onion, chestnuts, dry cranberry , pine nuts , lemon zest and plenty of lardons with good sausage meat, deliciously fit for the Christmas .

 

Spicy cashew nuts, and almond . making chocolate  with Tabasco, ginger, dried cranberry and pine nuts are great, sweet,spicy (not too much) tangy dry cranberries and lemon zest,ginger. I just add all things I love. Well well. nuts were sorted and bottled for the drinks and gifts for the friends.

Now 22nd of December, Made gravy with roast chicken wings with onions, carrot, garlic. plenty of red wine and port. since 2009, i have started making gravy a few days before Christmas to avoid too much to do on the day , just add more stock, made from the bird's neck liver from inside bird .  

Our 2012 Festive Season Menu:

                                                                       
 24th, Dec, dinner : medley of Seafood and Fish with  char grilled pakchoi and green beans.

25th, Christmas Brunch: smoked salmon and prawn with egg dish

Christmas Dinner : roast goose, plum sauce, braised red cabbage, roast potatoes and parsnips, carrot and celeriac.
Cheese board and very simple dessert ( good  vanilla ice cream with strong italian coffee on the top with my spicy nutty chocolates.

Finally we will have Roast of Prime beef on the bone for our 2013 new Year's Lunch or Dinner.

 

Cranberry sauce and apple, chilli and ginger jelly

Medley of Seafood and Monk fish

Pakchoi and green beans

 

Smoked salmon & king prawn

 

Spicy & nutty chocolate

A day of Kimchi Making in 2013 ( 2nd/ Feb)

I think in  Korean winter Kimchi making day is finished for 2012, probably most of korean house holds doing this annual Kimchi making for the winter month in late November.

 

I had a lovely memory of Kimchi making day when I was a little girl, we were head of Cho's clan and being a head of family we had to make 3-4 different kimchi and a lots of them.Poor my Mum!!!

All family had to pull their weight, as a 6 years old,m my job was I have to count how many sack of cabbage delivered to our garden, I loved that job!!

 

Smell of spices with garlic and ginger , I still can smell , in a huge brown pot, deep red chilli mixture and oyster, what a memory!!

 

Well, I am going to have 2-3 kind of Kimchi making day on 2nd of Feubuary of 2013.

If any one likes to learn Kimchi, Do email me, it will be a fun day.

After make Kimchi you will have lunch with Bossam ( this is our family tradition when I was in Korea).

 

Hope you can ask this class  as a your New year Present .

 

 

Norangjin Fish Market in Seoul

Whenever I am in Korea, I always visit Market , specially fish market . I love looking all these fish and seafood, colour and shape , the noise, all of them.  They are my childhood memory.

On 3rd day,  I went NORANGJIN fish market, as my usual visit whenever I am in Seoul. as I grow up in South East seaside city, I love fish and seafood. specially Hoe ( sasimi, raw fish). I love firm fresh raw fish like sea brill. sauce has to be spicy and sour, sweet sauce ( cho gochujang), thinly sliced .  certain fish, we love with bone in , like spring baby sand dub .
Oyster is my all time favourite, it  was so cheap , £3 for a dozen on the shell, if you buy  shelled oyster , much cheaper, can you believe??? I usually pay £3 for per oyster in London.

I could not resist , bought 12 oyster and a plate of brill hoe , cost( £13) and went in the restaurant to eat,  as you pay for the table ( £2, per person, per fish dish) and give you sauce and a few side dish and lettuce.
It is a wonderful system to have fresh fish in the market, serve in the restaurant.
I wonder why not adopt this in UK.
Fishes are all alive, choose fish and ask them prepare whatever you wish, as sasimi or grill or stew.
take them to site restaurant, and ask them to cook or have as sasimi. it is fun !!

I took my Oyster and fish in the restaurant by myself, 2 French tourist were having raw fish with side Korean dishes, as soon as I told them 12 oyster is only £3 , they were so surprised, and shot out and he bought 12 oyster with a big smile.
 I know French love their oyster, specially from Brittany, we use to have holiday in Brittany, we always enjoyed oyster there, not cheap.

In the evening, the market and restaurant gets very busy, young and old come in the market choose fish or seafood and having a wonderful and jolly fish meal with Korean rice wine ( makgulli) or soju.
It is not only the tourist attraction, also local people's favourite as well. wishing Billingsgate market  can adopt this for London, Why not???

Well, I use to say, if I am ever be a millionaire I would love to eat oyster everyday with a glass of pink champagne .
I can eat oyster every day in Korea even I  am not a millionaire without champagne of course ! 

( raw fish wrapped in the shiso leave)

With Dan ( he is my Korean cookery student)

If any one travel to Seoul, must visit NORANGJIN  fish market .
Get off at Norangjin station,  take Exit 1 and 500 m down the road follow narrow vegetable market and you will be in the Fish market.

 

 



My trip to Korea and my November Korean home cookery class

I am going to be in Korea for 20 days from 15th of October, which I am very much looking forward to seeing family and friends . I will be taking Korean temple food class, I understand temple food in Korea is a new sensation at the moment. Seasonal and organic ingredients are a core of temple food that is my understanding but somehow Temple food is regarding as a super food in Korea, Why?

Fast moving Korean society and  people are looking for and may need spiritual side of life, this is my own theory. well , wait and see this space, when I had temple food class and tasted , I certainly write a blog. I am hopping interview one of temple lady monk who specialises the Temple Food!!

 

When I am back from my travel , I will certainly have a few new recipes from my trip in South West of Korea..

My November class : 10th/Nov, 17th, and 24th. Do email me,  actually if any one in London area can even invite me to just talk about Korean food and cook.
My email: kiejosarsfield@hotmail.co.uk

Let's cook unfussy and highly flavoured Korean Home food with me.

I am talking with certain UK publisher about possibility of publishing my Korean Cook Book but you never know this things.
I do do hope I will get the contract , they will taste my food first, kimchi  ( I am absolutely confident , my recipe ,I inherited from my mum) and others,
Wish Me LUCK!