Dear Tesco

Dear Sir

I have been your royal customer since 1989, the year we moved to England from Greece.
My local Tesco is Old Amersham branch in Buckinghamshire which is great for us not only it is near also has fish section and butcher.
I am a Korean born food writer and food blogger and teaching Korean cookery at home. I do not shop only at Tesco, I do go around any where like any foodie to find the best for my cooking.

I was so pleased that I found skirt beef , ox cheek meat were in your butcher section, I love to cook with not familiar cuts and specially slow cooking . I knew skirt beef makes good flavoursome steak and wanted to cook at home but it is hard to find unless I go to expensive famous London butcher or Selfridges. I always thought it is mad, why cheaper cuts beef are not available , like Skirt beef or Hanger's Steak meat.
Of course my favourite steak is Ryb Eye Steak but they are too expensive, we can have only special day, like birthday, anniversary.

Anyway your Butcher section sell this skirt beef from 2012( I think?) and we enjoyed medium rare skirt beef steak time to time for 2 years now.
Suddenly you do not sell anymore since early February, Why ?
I understand it is a commercial reason, and I might be the only one buying as a steak cut, others just for Cornish Pie perhaps, if this is the case you should educate your customer through your cookery magazine, Real Food.
I have seen a lots of recipes on chicken or other meat recipes as budget meals, never seen a budget steak, for 1kg £8, I can feed family, 4 people. I know it is not a low budget meal but certainly it is budget treat meal as I do.
It has to be cooked as medium rare or medium, if cook well done, it will be  too stringy and chewy.

If you knew that the most famous French Chef in UK, Albert Roux's favourite meal is Skirt beef steak and English chips! this would change your mind.

As a Korean food writer, I use them for my Korean spicy beef and leek soup instead of Brisket beef, now I have to order my local butcher specially as they never stock them in the shop.

As ox cheek is no longer available at  your Tesco but luckily now Waitrose is selling them along with another cheaper cut, feather blade.
Ironically I do shop at Waitrose more often than ever to buy these cuts.

As lamb wing shank is no longer available at Tesco from November, 2013 ( I think?) , you know they make excellent stew dish with red wine and tomato just like other expensive lamb shank also very good Lancashire Hot pot, meaty and soup in the pot is so tasty because of  the bone.  Now Waitrose has them.

Still you sell  good lamb's kidney and Ox kidney, I am thankful for this.
I do make very good devil's kidney, they cost often less than £1 and we can have lunch with a slice of toast for 3 grown ups. how economic is it!!

I do appreciate it is purely commercial reason, but do you sell a lots of expensive cuts like Sir loin, ryb eye, fillet, and prime rib joint?

Isn't it ironic I do shop more at Waitrose, well known for upper middle class shop for cheaper cuts of meat??

Skirt Steak

Skirt Steak with Chips

Ox cheek stew with red wine
 

New Korean Food event at Robinson College, Cambridge University

Bibimbab

Bulgogi

Slow cooked belly pork

Bossam

Dr Michael Shin , Robinson College, Cambridge University and I are organizing 3rd Korean food event on 5th of march for 70-100 invited guests.
I had a meeting with college chefs on 12th of February, I made sample dishes at home, Bibimbab and Belly Pork Bossam, they all loved the taste.
As ever, college chefs so willing to be my right hand (literary) chefs and all are excited about making new Korean dishes.
We are serving, Belly Pork Bossam followed by Bibimbab with miso soup, kimch, mooli salad for the dessert, Lemon Tart and Fruits salad .
I am so proud to cook in this event at Cambridge University, what a task, and the best way to promote Korean food to the future generation in Britain. Hope Korean government would notice Dr Shin's idea and his enthusiasm for Korean food.

Watch this space I will write a blog after the event.

Kimchi, bulgogi class on 8th of Februaray

brined cabbage with kimchi stuffing

instant kimchi

Korean cucumber salad

Korean beef BBQ , bulgogi

8th of February was my first Korean cookery date, 2014 but unfortunately I broke my arm during the festive season , I had to adapt as a left hand cook for now.
I have considered to cancelling this class  but this one has planned in late November and most of them as a present for Christmas, as I can do most cooking with my left hand, and did not have a heart to disappoint their Christmas treat.
Luckily my an old royal student, Dan offered as a  my helper.
 Making authentic cabbage kimchi is a long process, mostly brining , salting is most important and Difficult, should not be too salty, takes a few hours.
15 per cent salt water solution and turn cabbage now and then, try to get crunch top and soft leaves makes a good kimchi.
Making kimchi stuffing. cut mooli like match stick, crushed garlic, ginger, Korean chilli flakes, spring onion, Korean anchovy sauce and Korean salted baby shrimp, mix well and leave for at least 1 hour.
W

Luke is making kimchi

making kimchi in the class

ashes and drain the salted cabbage on to the stuffing bowl, put stuffing top side leave by hand and repeat leave by leave and, fold in half, wrap tight with outer leave, store in the air tight jar. push all kimchi to prevent any gap between kimchi.
 Leave in a cool place for a day and put in the fridge to ferment, or just put in the fridge which takes longer to ferment.



I was so glad the class went so smoothly, they cut, sliced vegetables . all of the made their own kimchi and took home.
Bulgogi and refreshing cucumber salad , dresses up with sugar, sesame oil, sesame seed instant kimchi , they seem all enjoyed class and the meal.
It was a huge relief for my side and great satisfaction as a left  hand cook and I and Dr Shin, Robinson college, university of Cambridge will put another Korean food event in March.

One thing I had to address, just 2 hour before the class one lady who applied the class, sent email saying she is not able to come as she has to attend the dinner. it was the most unprofessional attitude, and I was very disappointed by this not because I had spent money on ingredients , not respecting other people's work. it would be fine at least gave me 24hours notice at least.
Another lady just did not turn up without any excuse and still I have not heard from her. it was the very first time happened to me, I might have to address when they apply my cookery class, make sure they do respect my work.  well, well, you learn something along the way.

 meal after the class

Spicy Chicken wing with Orzo pasta

marinated chicken wing

baked chicken wing, orzo pasta

This dish is not only tasty also a low cost meal, and a balanced meal in every way.

 

Chicken wing is cheap , certain super market sells a good meaty and trimmed wing.

I usually make this serve with, rice, cool cucumber salad and kmchi but I've found orzo pasta at the supermarket , I made this, it was as good as with rice. dinner for 4 cost just under £7 !!

 

2 packs of chicken wing

Cut excess fat if you have whole chicken wing, cut in half through the joint.

 

Make spicy sauce, 1 tbsp. grated garlic, 1tsp grated ginger, 1 tbsp Korean chilli paste ( gochugaru), 1tsp Chinese black bean paste, 2tbsp mild olive oil or 1 tbsp. sesame oil, 1tsp ground pepper, 2tbsp soft brown sugar or runny honey, 1tbsp spring onion.

 

In a big bowl, mix all marinating ingredients, and our on to chicken wing and mix well. leave in the fridge over night or at least 4 hours to marinate.

If you like spicier, add 2tsp of chilli paste.

Spread silver foil in the roasting tin and put marinated chicken cover with silver foil, roast 40 minutes

in the oven, 170c and off the cover another 30 minutes until brown like grilled , but make sure not to burn.

 

Make orzo pasta.

Boil half bag of orzo pasta until al dante and drain, cut red pepper, chopped half  onion, 2 chopped  garlic. 1tbsp tomato paste.

In a pan heat olive oil and add onion and pepper, when they are cooked add garlic and stir for 1 minute, add pasta mix , add tomato paste cook for a short time, season with salt and pepper, add chopped parsley. Add extra virgin oil and grated Parmesan cheese

 

Serve with chicken wing, pasta and green salad.

FEBRUARY my Korean cookery dates;
8th. 15th. 22nd.

 

 

 

 

 



Hospital Food

Unfortunately I was admitted hospital and stayed for 3 days in NHS hospital in Buckinghamshire.
I was treated by all wonderful nurses and doctors and ward I am in was spotlessly clean.
even we shared four in a room it was spacious enough.

But when I have to choose meal it was a big problem for me. I had fish & chips and peas, it was soggy , but it was edible, specially for 36hours nil by mouth for the operation.
I was going to discharged next day but  had to stay another day due to high temperature and low blood pressure.
Main meal is lunch in hospital but that day I did not choose mine because I was going to be out  someone chose for next patient just in case, I had to have his chosen meal, cottage pie and ice cream for the dessert.
Oh my! my!! it was just awful ! so salty and unpleasant taste  mostly contains mashed potatoes very tiny portion was meat , which I did not mind if they made well. But the taste, why so salty? in hospital food?

I wonder any staff or doctors had ever tried? if they had not,  they must !
All these years all health experts are campaigning the healthy eat but why not in Hospital, it is so unbelievable what they are serving for the patients!
I understand the hospital where I stayed does not have catering facility all foods are delivered and heat up in the microwave even so they should control salt and sugar( dessert) in the food.
I like to shout please make sure the food is at least edible not salty and sugary.
It is funny, all experts shouting about unhealthy food in the media but why not start at hospital???

My idea for hospital food.
1. make few dishes and make well
2. five hot 3 cold, if do not have catering facility
3. make some Asian simple rice dish ( simple rice, vegetables( like frozen peas, corn carrots)and egg would be better than any.

Well, being a Korean naturally I like to have rice dish but it is more appetising than any grey meat and potato dish surely.

I have read an article ,saying prison food is much better than NHS hospital food, I have not seen prison food but I certainly believe this.

I dare say , Health minister Mr Hunt should ask advice from his wife on hospital food.

If I have to admit hospital again, I will take vacuum packed cooked Korean rice, small soy sauce and tiny tube of gochujang!

THANK YOU and HAPPY NEW YEAR

Dear readers.
 

I just to say thank you for your support on my blog.
 Wishing you all have a very happy new year !!

You readers gave me a lots of encouragement to write and make new food for my family and for my class. Thank you!!

Hope I will be making new and healthy recipes in 2014 , as I am not well at the moment I will be writing blog as soon as I am well. thanks and keep cooking!!

Our 2013 Christmas dinner menu ;

Starter:

Seafood medley with cucumber &dill salad (lobster tail bisque)


Main:

Roast  Goose
Home made chestnut , sage, cranberry, bacon stuffing
Home made cranberry sauce. roast potatoes.
 Broccoli sprout, green bean with chilli and garlic.

Dessert;

Flourless orange & almond cake with vanilla ice cream, raspberry coolie

Coffee with home made spicy  chocolate

Cheese board










seafood medley

roast goose

goose & potatoes

dinner plate

dessert

Napoli, Pompei, Sorrento, our Autumn break in Italy

Sorbillo Pizza in Napoli

Napoli's famous Pizza Margarita

Napoli's old town

 I always like to visit Napoli for not only for  the food ( pizza) also history of the city, bay of Napoli, Pompeii and Sorrento.
Arrived on Saturday morning , gloomy rainy Autumn cold day, not a good day for our much needed a short break. Taxi journey to our Hotel, Decumani, in the  middle of old town,
I felt we have arrived not only wrong city also wrong side of Globe, jut like one of unplanned city in Asia. wherever I look there were cars, people and street hawkers, selling fruits and kind of small bags.
Our taxi driver has to drive like a magician to negotiate curvy endless narrow street of old town.
I have not seen this tall apartment buildings with washing lines since I left Hong Kong

Arrived hotel, Decumani, in the middle of narrow street, took old small lift ,thinking we chose a terrible hotel.
When we arrived 2nd floor, this shabby small lift door was opened, beautiful and huge reception was greeting us, what a shocking sight and beautiful too!.
Great space with high ceiling ( at least 6m high) were in front of us.
It was most impressive hotel reception ever seen in my  travelling experience.

Hotel breakfast Room

I told to the manager and staff, whatever you do, do not change the old lift, every one would be shocked when they step out from the old lift .
It has a great shocking value!!

Hotel Reception

This hotel used to be the private residence of the Cardinal of church in olden days. Reminding a good olden days , specially in Breakfast room, a vast room and high ceiling and beautifully decorated walls with gold, all very tasteful, old fashioned charm is showing every corner. Wide corridor looks wider than street outside. Our room was equally impressive!

 

We armed with a few names of a good local restaurants in this area, arrived famous pizza place, Sorbillo, already a lot of people waiting to be called. One guy from Rome, informed us, Sorbillo is the best pizza place in Europe if not in the World, whenever he visit Napoli always have Pizza here, even he said I must have pizza Margarita, here.

We all patiently waited this rainy afternoon, after an hour, we were in. we had Margarita and four side meaty pizza, they are huge. plenty of cheese on the top with very, very thin base which was so light and all melt in my mouth . I think the best pizza I ever had and what a place to have. Love this kind of local eatery when I travel, not at all touristy.

 

Walking around old town was such a fun, mingling with locals, looking at little local pasta shop, butchers, they are all very friendly, I was warned by an Italian to be careful in Napoli specially at the Spanish quarter but it seemed all old wives tail.

 

Down to the bay, I had famous Napoli's sweet cake covered with sugar , too sweet for me.

Dinner at another local restaurant, had a good homely food. Pasta, grilled squid and prawns were excellent and not expensive at all. loved this restaurant , seemed very popular, again this  is an excellent , not pretentious very homely and efficient service. No wonder  every night we have to wait at least 20 minutes to be in, an old door man is friendly and good natured chain smoking talkative, all feel at home.

 

 

Pasta Shop

Grilled Squid & Prawns

Bay of Napoli


 We travelled to Pompei by train , a kind of regular commuting train, was so beautiful Autumn sunny day. only took 45minutes from Napoli.

Looking at the Ruin, just so orderly and clean, all the houses has number plates, everything preserved as it was. it was just so beautiful.

Knowing at still live mountain in a short distance , you can not help to thinking how long?  when will  it erupt  again?

 

Move on to Sorrento. arrived early afternoon. it looks just any kind of well to do city , very clean city but I fear no character , I felt I 've been here before, south France, or even La Jolla , in California.  

All rich tourist city seemed same. it was certainly not my kind of city or perhaps I am not rich enough to appreciate??

Our Short break in Italy was super. Certainly Napoli is  the very city of  human story and my favourite city with all failures and messiness but very friendly locals, loved it.

We bought pasta, herbs , a huge chunk of Parmesan cheese in our suitcase and fly home with a big smile!

Pompei

Pompei

Pompei



Sorrento's famous ice cream shop

Bay of Sorrento