Korean Sticky Chicken – With Spinach, Egg Plant & Cucumber Salads

Korean Sticky Chicken 

Stuff

  • 400 – 500g skinless & boneless chicken – I use thigh. Cut into large bite size pieces
  • 2 Tblsn Korean red pepper flakes (gochugaru)
  • 1 Tblsn vege oil
  • 2 Tblsn soy sauce
  • 1 Tblsn rice vinegar
  • 2 Tblsn honey
  • 1 Tblsn toasted sesame seeds
  • 2 spring onions – fine sliced

Method

  • Put the chicken pieces on a sheet of parchment paper and sprinkle with 1/2 the pepper flakes. Cover with another piece of parchment paper, flip over and sprinkle the other side with the rest of the chilli flakes. Pound the chicken with a meat mallet until each piece is well coated.
  • Heat oil I n a large pan over medium high heat. Cook chicken on each side for two minutes or until chicken is almost cooked through. Set aside.
  • In the same pan over medium heat, add soy sauce, rice vinegar and honey – bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.
  • Return chicken to the pan and cook for another 2 minutes – stir to ensure chicken is well coated.
  • Sprinkle sesame seeds –  stir to coat evenly

Stolen from Pickled Plum : www.pickledplum.com/recipe/korean-sticky-chicken-recipe

Spinach

Stuff

  • Couple of bunches of spinach
  • 1 spring onion, chopped
    2 tspn Korean red chili pepper paste
  • 2 tspn soy sauce
  • 1 tspn minced garlic
  • 1/2 tspn sugar
  • 1 tspn sesame oil
  • 1 tspn sesame seeds
  • salt and pepper to taste

Method

  • Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 30 – 40 seconds.
  • Quickly remove the spinach from the pot and shock in cold water to stop the cooking. Drain and gently squeeze out excess water. Cut into 3-inch lengths.
  • Add the remaining ingredients and mix everything well by hand. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

Egg Plant

Stuff

  • 3 medium size Asian eggplants (slender and firm), cut into even 1/4 round 10-15mm cubes
  • 1 to 3 green chili peppers, cut half and into 5-8mm slices
  • 2 Tblsn canola or vegetable oil
  • 1/2 Tbspn Korean red chili pepper paste (gochujang)
  • 1 Tbspn soy sauce
  • 1 Tbspn rice wine (or mirin)
  • 1 tspn minced garlic
  • 1 tspn sugar
  • 1 Tbspn sesame oil
  • 1/2 tspn sesame seeds
  • pinch pepper

Method

  • Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly, about a minute or until the outside starts to soften.
  • Add chili and all the remaining ingredients.  Continue to stir-fry until the eggplants are well coated with the seasonings and the chili is slightly wilted.

Cucumber

Stuff

  • 1 cucumber, thinly slice (2 to 4mm thick)
  • 1 tspn salt
  • 1 Tblsn Korean hot pepper flakes (gochugaru)
  • 2 Spring Onion, chopped
  • 1/2 tspn garlic, minced
  • 1 tspn vinegar
  • 1/2 tspn sugar
  • 1 tspn sesame seeds
  • 1 tspn sesame oil

Method

  • Toss cucumber slices gently with salt and set aside for 15 -20 minutes.
  • Drain excess liquid. (Avoid squeezing them because they will bruise.) Mix well with all of the remaining ingredients

 

Zucchini, Basil & Parmesan Soup

Stuff

  • 1kg zucchini, washed and chopped into 2cm pieces
  • 2 cloves garlic, finely sliced
  • 60ml olive oil
  • 500ml chicken stock
  • 150ml cream
  • 100g parmesan, fine grated
  • 1 cup basil, chopped
  • ½ cup parsley, chopped
  • salt and pepper

Serve

  • Ciabatta – for toast
  • EVOO – for drizzle

Method

  • Heat olive oil in a large heavy-based pot over a medium heat – add zucchini and garlic and saute for about 15 to 20 minutes. Cook until zucchini is soft.
  • Add chicken stock – bring to the boil and simmer for 2 minutes.
  • Remove from heat and liquidize until smooth – I use a wand.
  • Return the pureed soup to the pot, along with the herbs, cream and parmesan.
  • Bring soup back to the boil, season
  • Serve immediately with some toasted ciabatta and a drizzle of EVOO

Serves 4 pax

Stolen from – Riverstone Kitchen, Oamaru

Greek Yogurt Dressing

Stuff

  • 2 Tblspn fresh lemon juice (approx one lemon)
  • 1 Tblspn white wine vinegar
  • 1 tspn sugar
  • 1 or 2 cloves garlic, fine grated
  • 1/2 cup plain Greek yogurt
  • 1/3 cup extra virgin olive oil
  • 1/2 tspn salt
  • 1/4 tspn freshly ground black pepper
  • Bunch of fresh dill, chopped fine

Method

  • Whisk all stuff together in a bowl

Serve

  • Ice berg lettuce wedges, dressing over, sprinkle with roasted pine nuts and roasted shallots

 

 

Caramelised Onions

Stuff

  • 2 Tblsn olive oil
  • 2 – 3 red or brown onions, sliced
  • 2 Tblsn brown sugar
  • 2 Tblsn balsamic vinegar

Method

  • Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up – you don’t want the onions to burn.
  • When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process.
  • Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.

Serve

  • Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Maple Glazed Salmon with Fennel/Orange Salad & Apple Yoghurt Dressing

Stuff

  • 2 Tblsn maple syrup
  • 2 Tblsn lemon juice
  • 1 Tblsn wholegrain mustard
  • 2 tspn olive oil
  • 500-600g salmon fillet, thick end, skin off
  • Sea salt and ground pepper
  • wooden skewers
  • 2 large oranges, peeled (with knife)
  • 4 or 5 small (or 2 medium) fennel bulb, fronds reserved
  • 1 small red onion, thinly sliced
  • 2 good handfuls salad leaves
  • 1 cup thick plain yoghurt
  • 1 crisp apple, grated
  • 1 clove garlic, crushed
  • pinch chilli flakes
  • sea salt and ground pepper

Method

  • Whisk the maple syrup, lemon juice, mustard and the oil together in a medium bowl.
  • Cut the salmon into bite-sized chunks and toss through the marinade. Thread on to skewers and season with salt and ground black pepper.
  • Cook on a hot grill plate until golden and just cooked through.
  • Shave the fennel cross-wise with mandolin- “blanch” ice water. Drain
  • Halve the oranges and slice thinly.
  • Toss the oranges slices, fennel, onion & salad leaves
  • combine the yoghurt, grated apple, garlic & chilli flakes – season with salt & pepper

Serve

  • Divide salad between serving bowls.
  • Top with the salmon skewers and spoon over any remaining maple syrup marinade.
  • Add dollops of the dressing and the fennel fronds

Eggplant – Szechuan Style

Stuff

  • 5 or 6 Japanese eggplant, cut in 1/2 lengthways, or 2 regular eggplant, cut into 1/6 lengthways & 1/2 sideways
  • 50 ml & 2 Tbspn vegetable oil (used separately)
  • 2 cloves garlic, finely chopped
  • 2 cm knob ginger, finely chopped
  • 3 spring onions, finely sliced
  • 3 Tbspn shaoxing
  • 3 Tbspn hot bean paste
  • 2½ Tbspn dark soy sauce
  • 100 ml rice vinegar
  • 50g palm sugar, grated [or 65g crushed yellow rock sugar]
  • ½ tspn ground Szechuan pepper

Method

  • Heat 50 ml oil in a wok style pan – very hot
  • Fry the eggplants until golden brown – this doesn’t take that long. Discard the oil
  • Heat 2 Tbspn oil in the pan – fry the shallots, ginger and garlic until fragrant.
  • Add the shaoxing – heat to boil.
  • Combine the chilli paste, soy, vinegar and sugar – add to the pan – bring to the boil – cook for two minutes.
  • Add the eggplants, mash them slightly so they absorb more of the flavour – cook for two minutes.
  • Turn onto a plate and scatter over some more chopped spring onions and ground Szechuan pepper

“Stolen” from Neil Perry

Smoked Salmon on Crushed Edamame’s

Stuff

  • 100 g fine slices smoked salmon, sliced approx 15 mm wide
  • 250 g shelled edamame beans
  • 1/2 cup low fat sour cream
  • 1 Tbspn chopped fresh cilantro
  • 1 Tbspn lime juice
  • 1 tspn wasabi paste
  • 1/2 sheet nori, diced
  • 1 tspn white sesame seeds
  • 1 tspn black sesame seeds

Method

  • Put edamame beans in small saucepan with enough salted water to just cover – bring to boil and cook till tender (approx 5 minutes). Drain and mash. Keep warm

Wasabi cream

  • Combine sour cream, chopped cilantro, lime juice & wasabi paste

Topping

  • In a dry pan roast the sesame seeds and nori

Assemble

  • Lay a “strip” of mashed edamame beans (approx 100mm long x 25mm wide x 10mm high)
  • Strip of wasabi cream along the top
  • Lay pieces of salmon on top
  • Sprinkle with toasted sesame and nori