I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking. ... Read more »
Pete and I have quickly become regular visitors to Yijo Restaurant since our first visit just a couple of months ago. Head chef Jun Pyo Kwon serves up a delicious, authentic and very reasonably priced menu in this unassuming neighbourhood restaurant, just by Central Finchley tube station. You may have tried Jun Pyo’s cooking before, ... Read more »
Kimchi fried rice is a very easy Korean recipe, loved by everyone. It’s very versatile: you can throw in any leftovers in your fridge such as vegetables, and diced ham or meat. Top the fried rice with thin strips of omelette and some roasted seaweed for the perfect quick and easy Korean dinner. You can ... Read more »
Yuzu makes a fabulous sorbet, one I am seldom able to resist if I see it on a menu. But when I was gifted a jar of Korean Yuzu Tea by a friend I decided to use it in a simple yuzu ice cream instead, combining creaminess with the distinctive flavour of yuzu. Yuzu is ... Read more »
In China, Taiwan and North America, yakinuku (literally “grilled meat” *) is often referred to as Japanese barbeque but in Japan itself, it’s very much considered a Korean import. In the UK, it’s not well known at all. Showa Taishu Horumon in Osaka What is Yakiniku? Yakiniku is DIY dining at its finest! Diners gather ... Read more »
Having only recently tried dolsot bibimbap for the first time (and loved it) I was happy to accept an invitation from Kimchee restaurant to a blogger event introducing their Korean menu to a group of food bloggers. images from Kimchee website The restaurant is very large, with an additional dining room downstairs, but the ... Read more »
Bibimbap is a popular Korean dish. Its name translates to ‘mixed rice’ and it usually consists of warm white rice topped with vegetables, meat or seafood, chilli paste and sometimes a raw or fried egg too. The ingredients are stirred together before eating. Dolsot bibimbap is bibimbap served in a hot stone pot. The stone ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]