Tuesday, 22 July 2014

Baby leek Jeon

Baby Leek Jeon with my self grown baby leeks are so nice

Ingredients
Baby Leeks
1 Courgette
1/2 a Carrot
Half an Onion
Mushrooms
2-3 Eggs
salt and pepper
2 Tbsp of  Plain flour or Tempura Flour
1 Tbsp of Water

Method
 My baby Leeks
 Ready to be washed and prepared
 Cut
 Gather your ingredients
 Chop your Ingredients
 Put veg in a bowl
 add egg, flour and salt and pepper
 Mix
 When the pan is heated add a spoonful of mixture
 Turn over after 3 minutes
 Drain on a paper Towel
 The Jeons
 The Meal
 

Monday, 21 July 2014

Bulgogi Gimbap

A Great way to use up  left over Bulgogi


Ingredients

Minced Beef or Thin Steak 250 grams

Marinade Sauce

Soy Sauce 3 Tbsp
Minced Ginger 1 Tsp
Minced Garlic 1 Tsp
Sugar 1 Tbsp
sesame oil 1 Tsp
Mirim 1 Tbsp
1/4 Minced Onion
Ground pepper

or use bulgogi sauce

Rice 250 grams cooked rice seasoned with salt and pepper and
3 Tbsp of Mirm and 1 Tbsp of Seasame oil

2 carrots
1 Cucumber
Pickled radish
Lettuce

Method
Cook the Steak
 Season the Rice
 Cook the Carrots
 Gather Your Steal
 Gather the Veg
 assemble the rice , beef and veg on the Nori
 And Roll
 Then Cut
 Lovely Gimbap
 Served with Miso


Sunday, 20 July 2014

Tuna Jeon

I love these Korean small  flat pancakes , there are numerous varieties which i have included in the past in my blog and i will continue to do so whenever i do a new  recipe.

Ingredients
1 Tin of Tuna
1 Egg
Half Onion
2-3 Mushrooms
half a red and green pepper
2 Tbsp of Plain Flour or Tempura Flour
1 Tbs Water
Small Handful of baby leeks
Method
Gather your Ingredients and Chop the veg like so
 Mix the veg with  the egg  flour and tuna
 Like so
 To form a batter and add Salt and Pepper
 Add a Spoonful of the Batter in to a heated pan
 When cooked  remove excessive oil  by placing the Jeon on a paper Towel
 The Cooked Tuna Jeon
The Baby Leeks were grown at home


Saturday, 19 July 2014

Osam Bulgogi

Osam Bulgogi is one of my favourite Korean meals 

Ingredients 
Pork belly and Squid enough for 4

Marinade
Red Pepper Paste 2 Tbsp
Chilli Powder 2 Tbs
4 Cloves Minced Garlic
Seasame oil 2 Tsp
Ginger 2 tsp
Mirim
Sugar or Oligosacharide 4Tbs

Other Ingredients
1 Green pepper Chopped
1 Onion chopped 
about 150 Grams  of Mushrooms
Lettuce for Wraps Optional

Method
Gather your Ingredents
 Mix the Marinade
 Add the  Pork Belly
 Mix and Marianade for  3 hours
 Meanwhile prepare the Vegetables
 Chop the Squid


 Fry the Pork belly for 5 Minutes
 ad the Vegetables for  3-4 Minutes
 Then the Squid for 2 Minutes
 The complete Dish
 Served with Rice and Lettuce to be used as Wraps



Friday, 18 July 2014

Pineapple Upside Down Cake

This cake maybe retro in the hot summer is light and refreshing.

Ingredients

Top
120 Grams Butter
200 Grams of soft brown Sugar
1 Tsp Ground Cinnamon
1 tsp Vanilla Extract
One can of Pineaple Rings
6 Maraschino Cherries

For the Cake
170 Grams Softened Butter
150 grams of Caster Sugar
1 tsp Vanilla Extract
2 Eggs
150 Grams Self raising Flour
1 Tsp Baking Powder
1/4 tsp of salt

Method
Gather your Ingredients
 Melt the butter for the topping
 Then add the sugar , Vanilla Extract ,  Cinnamon.
and cook on a low heat till its dissolved
 Then add about 50 ml of the pineapple juice from your can , and  heat for 5 minutes
 Arrange your pineapple  rings and cherries like so
 Then put the mixture on top , retaining a little for glazing if needed
 Then make the cake base  Cream butter and sugar
 Sift the Flour, salt , Baking powder
 Like so
 Fold
 When folded spread on cake and put in the oven at 180 degrees for 40 minutes
 Then wait for the cake to cool , and turn over so the pineappl rings e are on the top