Posts Tagged “garlic”

Super Spicy Kimchi Kimchi is a Korean cuisine classic and, along with its German cousin _saukraut_, is one of the world's most well-known fermented foods. It's no coincidence that they're both made from cabbage; there's something about this humble vegetable that makes it particularly delicious when lacto-fermented - it's really, really savory. Kimchi comprises a number of things that I have a great fondness for: garlic, ginger, chillies and salt. The combination of these powerful ingredients, along with the fermentation process, results in a very potent flavour. Obviously I wanted to try making my own kimchi and put my own slant on this classic, and after doing some research I ended up constructing a hybrid of a few different recipes. My variation was to add a bit more garlic and ginger and _a lot_ more chillies. Most recipes for classic kimchi call for _gochugaru_ chilli flakes, which are a vibrant red colour. I opted for _ancho_, which are a dark, almost black colour and more sweet than spicy, and _arbol_, which are a brighter red colour and are fairly spicy. The result was a darker, earthier colour which I think is much nicer and more appetising than the classic bright red version. My version is also considerably spicier than your average shop-bought kimchi, which is what makes it better in my opinion. But I'm a chilli addict, so maybe I'm biased. For this recipe you'll need 3-4 large jam jars or Kilner jars. You should get a lovely earthy color if you use the same chilli flakes (although the colour will fade a bit compared to the photo, as it was taken at the start of the fermentation process), but if you can't source the ancho and arbol chilli flakes, just use whatever you can find. --- * 1 napa cabbage * 3 tablespoons good quality sea salt * 1 bulb of garlic, cloves separated and peeled * 3 tablespoons finely grated root ginger * 1 teaspoon golden caster sugar * 2 tablespoons fish sauce * 1.5 tablespoons arbol chilli flakes * 1.5 tablespoons ancho chilli flakes * 1\2 bunch spring onions * 6 green finger chillies 1. Firsty, salt the cabbage: remove the bottom 1cm of the cabbage and discard, then chop the rest into approx. 1 inch pieces. Place in a large bowl and sprinkle the salt over. Spend 5 minutes massaging the salt into the cabbage using your fingertips, then add enough cold water to just cover. Put a plate or a heavy weight on top to ensure the cabbage is completely submerged then leave at room temperature for 1.5 hours. 2. Rinse and drain the cabbage in a colander, reserving around 5 or 6 tablespoons of the salty water for later. Gently squeeze the cabbage with your hands to remove the excess water, then leave to drain. 3. Make the spice paste: Finely grate the garlic and place in a bowl along with the ginger, sugar, fish sauce and chilli flakes. Mix until you have a smooth paste. Mix the cabbage with the spice paste and massage with your fingertips again (use gloves if you're bothered about your hands getting stained and smelly!). 4. Sterilise the jars: you can do this by washing them in hot soapy water, then rinse, and, without drying, put straight into an oven at 180C for 20 minutes. Alternatively, just put them through the dishwasher. 5. Pack the kimchi into jars and press down until some liquid rises to the top to cover the kimchi, and leave 2cm of space at the top of the jar. If it's too dry, transfer the kimchi back to the bowl, mix in some of the salty water and put back into the jar. 6. Leave at room temperature for 2 - 5 days, depending on how much fermentation you want. The warmer it is, the faster the fermentation will be. I'd advise 5 days for a really strong savoury flavour. You should place the jars on a tray as some liquid will likely seep out. Open up the jars every 24 hours to allow the gases to escape. Once you have achieved your desired level of fermentation, put the jars into the fridge. The kimchi will continue to mature and will be best after a week or two but you can eat it immediately if you're too impatient!

Roast Garlic Soup I have always been a huge fan of garlic. It’s an awesome ingredient that provides a remarkable amount of flavour given its size… it is small but strong! Obviously it’s more potent when raw, and when used for something like pesto or hummus, you need only a tiny bit. After cooking garlic, however, it loses most of it’s kick and becomes much more mellow. So, if you’re making a pasta sauce for example, you might want a decent amount - 3 or 4 cloves perhaps - to sweat with olive oil for the base of the sauce. Roasting garlic increases the mellowing effect even more, and gives it an amazing deep flavour. This is my favourite way to prepare garlic, and it’s perfect for making soup. --- * 8 bulbs of garlic * 1 sprig of rosemary * 300ml of double cream * 500ml of brown chicken stock * 1 onion * sea salt * cracked black pepper * 1 bunch of chives * olive oil * 1 potato, about 50g 1. Heat the oven to 170C. Add about 2 tablespoons of olive oil to a roasting tray and get it hot. Reserve 3 cloves for the garnish later, then cut the tops off the bulbs of garlic so the tips of the cloves are poking out, then add to the roasting tray along with the rosemary and roast for about 45 minutes until the garlic is completely soft and oozing out of its skins. 2. Meanwhile finely slice the onion and sweat in a medium pot with olive oil, and a pinch of sea salt. Cook over a medium heat for about 25 minutes until the onion is soft, sweet and slightly caramelised. Peel the potato and finely slice it. Add to the pot and continue to cook, stirring occasionally. Squeeze the garlic out of its skins and add the soft pulp to the pot along with the cream and brown chicken stock. Simmer gently for 20 minutes, then pour everything into a food processor and blend until completely puréed and silky smooth. If it’s a little too thick, add a splash of chicken stock. 3. To garnish the soup, finely slice the 3 reserved garlic cloves with a sharp knife (or a mandolin, if you have one) and sauté in a little olive oil until they are lightly coloured. Be careful as they will taste bitter if you let them get too dark. Scatter these over the soup along with some finely chopped chives.