Porky goodness

The original plan was to prepare bo-ssam, or usually translated as boiled pork wraps. It’s a traditional Korean recipe, with boiled pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf (Maangchi). So, it’s essentially a pouch of spicy, sour, salty, porky and kimchi goodness! However, due to the lack of time, I settled with just making the boiled pork! The recipe is taken from http://www.maangchi.com/recipe/bo-ssam and it is very easy to follow as well!

A few things that I left out:

Doenjang (Korean fermented soy bean paste) – Because there was no more stock at the Korean supermarket! 😭

– In place of Doenjang, I added some soy sauce instead.

Hazelnut coffee powder

– I added instant coffee (I used Nescafé, but any instant coffee would be okay I think.)

So give it a try! I guarantee that it’ll be a good experience!

Roast Chicken

 Christmas was an awesome dinner made by a few of us – aspiring young chefs in the making! No I kid. We just love cooking!

Anyway I’ll put up the recipe for my version of stuffed roast chicken that you see here.

Many many thanks to http://www.bbcgoodfood.com/howto/tools/roast-timer for saving my life. It’s a rough guide to how long you should cook your meat, be it beef, lamb, chicken, pork or turkey.

The chicken I used here can be bought from Sainsburys (Large chicken) and it’s about 2kg (~4.4lbs)

  1. You start off by letting the chicken come to room temperature so that you don’t put a cold chicken into the oven. There’s always a danger of your chicken being undercooked in the middle if you put a cold chicken in.
  2. Once it is at room temperature, pour some olive oil and massage the chicken. Ensure the WHOLE chicken is covered with a light coating of olive oil (you do not need to empty the whole bottle).
  3. Sprinkle salt and pepper and rub it all over the chicken.
  4. Put it into a large roasting tray (preferably a deep one) and add some water until it covers the bottom of the tray. You add herbs if you want but that’s optional.
  5. For a 2kg bird, 200C/fan 180c/gas 6 for first 20 mins. Then 180C/fan 160C/gas 4 for next 1 hour 20 mins – taken from the website mentioned earlier. I tweaked the two temperatures by going slightly higher than stated.
  6. Baste the bird every 10-15 minutes to prevent it from drying out.
  7. When nearing the end, make sure the juices that run out are clear and not bloody or anything other than clear.
  8. Let the bird rest for about 5-10 minutes, but if you want to serve it hot just bring it straight to the table.

Stuffing: https://www.youtube.com/watch?v=SrpR1qH3NN4

I used the recipe from Gordon Ramsay’s Stuffed Roast Chicken with Chorizo and Beans!

The beans I used are the same as the recipe’s – cannellini beans

You can use chorizo, pancetta or you can experiment with anything else!

Baked Pasta? Mac & Cheese?

Many, if not all, recipes for Mac & Cheese include starting off with a roux which is essentially flour and butter and it is aimed at cooking off the flour to make a paste after which milk is added, followed by cheese of your choice (forgive me if I’m wrong, as this is typed on whatever I can remember). 

So this is my way of making Mac & Cheese, without having bechamel sauce or starting off with a roux. 

  
It is a flexible recipe as you can adjust different components (or even add!) to suit your liking.

I started off by frying some onions with chillis and garlic over a medium heat, until the onions are almost transparent. There are a variety of powders I added at this point: cumin, cayenne pepper, chilli and smoked paprika. At the same time, cook the pasta of your choice in salted boiling water.

Next I added diced chicken thighs along with a little salt and pepper after about 2-3 minutes (or until the chicken is cooked). The aim of seasoning here is to build it up in layers so as to avoid dumping sizable amount of salt or pepper to ruin the whole dish. 

Your pasta should be almost cooked at this point and it is where you take out about a cup of pasta water and leave it on the side. Drain the pasta, add it to the chicken and fry it for 2-3 minutes until the pasta is al dente.

Add the pasta water (it will dilute the pasta and chicken so season accordingly) and cook it for a while till you see a mild reduction in the sauce. 

Pour it into a small tray like the one I used or you could use a bigger tray if you have more pasta. 

This is where the fun part starts. Slice up two mozzarella balls and layer it on top of the pasta and grate some Parmesan cheese over it. And finally, bake it at about 200 degrees for about 10-15 minutes or until the surface turns golden-brown. 

Like I mentioned earlier, this recipe can be altered to your liking! If you like pancetta or chorizo, add it at the start to release the oils. I used fusilli here but you can use any other kinds of pasta. Change the cheese if you like to a stronger or a milder one! Have fun! 

Nutella addict

I finally made the Nutella French Toast Rolls!

  
It’s pretty easy to make.

You start of by removing the skin/crust of the bread and then make it flat by using a rolling pin. 

SMEAR Nutella (if you’re like me) on the bread and roll it up. 

Dunk it in beaten eggs mixed with milk and fry it up. 

After frying, coat the French toast roll in cinammon sugar (cinammon powder + sugar) and you’re done!

Lentil and chorizo soup

So I was searching for souls that could be made with chorizo as an essential ingredient, and I found this on BBC’s website:

http://www.bbcgoodfood.com/recipes/3020698/red-lentil-and-chorizo-soup

I followed the recipe but made a few changes to it!


I swapped out red lentils for green as the red ones were out of stock. Also, a special ingredient I added: cheese! Grate it (if you’re using a small block of cheese) or tear it if you’re using slices. I used a sliced of Edam cheese, tore it into pieces and placed it at the bottom of the bowl. However, I believe that grating it would be slightly better as it melts beautifully into the soup.