불칠면조미트볼 (Fire Turkey Meat Balls)

Meat Balls
Turkey mince 1kg
Cheddar Cheese 300g – grated
Mozzarella 200g – grated
1 tbs granulated sugar
1 tsp 청양고추 (“The Fire”) – really hot chili powder
1 tbs 고추가루 – mild chili powder
4 tbs 고추상 – chili paste
50mL sesame oil
2 small onions – diced
6 spring onions – diced
6 cloves garlic – crushed
Half a Korean pear diced
Salt and pepper

Red Sauce
50mL sesame oil
3 cloves garlic – crushed
Korean vinegar – 100mL
Korean Soy sauce 200mL
6 tsp granulated sugar
4 tbs 고추상 – chili paste
4 tbs American ketchup
1 tsp 청양고추 (“The Fire”) – really hot chili powder

Making Fire Turkey Meat Balls
1. Combine all ingredients in a glass bowl. Cover with plastic cling wrap. Leave overnight in fridge.
2. Roll small meatballs (5cm diameter at most) using plain flour. Put in fridge for 10 minutes on baking tray.
3. Heat enough canola oil (500-750ml) to deep fry the meat balls for 4-8 minutes. Drain
4. Arrange the balls on a baking tray – put into pre heated oven 200 C for 10 minutes. Set aside.

Making the Red Sauce
1. Fry the garlic in Sesame oil, slowly adding sugar, soy and vinegar. Be careful the ingredients don’t burn.
2. Add the remaining ingredients, plus half a cup of water. Stir together.

Pour the sauce over the Turkey meatballs.
Sprinkle with sesame seeds for effect.

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메리 크리스마스 ^^

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할머니스타일김치살마

Note to this recipe:

Kimchi is an essential part of Korean cuisine.

It is a strong, almost formidable delectation, indomitable like the Korean people themselves.

A hearty taste, Kimchi is an irrepressible force that somehow keeps you coming back for more.

Packed with solid robust flavours it is a food you’ll return to again and again.

So in looking for a signature dish that would enhance the already robust flavour of Kimchi I chose Croatian sarma. A dish of meat,  rice and cabbage rolls served in a reassuring soup.

I was priviledged enough to be taught how to make Sarma by my mother in law – before she moved on to the next life. Sarma is a glorious flavour, and I hope this version is in some way close to that delicious flavour our “grandma” produced time and again. It was truly delicious.

The idea of adding something spicy and salty to an already fantastic tasting dish was with me even then. I have a tragically nostalgic image of my beloved mother in law  “Baka” (Croatian for Grandma) telling me “It’s not  sarma if you add anything to it.”

May her soul rest in peace.

So in combining kimchi with the Croatian technique of making sarma, in creating sarma with some Korean cooking  techniques – I would like to present:

Baka’s Kimchi Sarma

할머니김치살마

Ingredients

FILLING

250g Spek – juniper flavoured ham that is both salt cured and smoked, and popular in Croatian cuisine.

250g Pork Neck Mince

250g Beef Topside

Large Bunch Chopped Fresh Parsley

Half head Garlic

200g Arborio Rice (medium grain)

1 egg

1 tbsp vegeta

1 tbsp paprika

1 tbsp 고추장Korean chilli paste

250g Kimchi – well chopped

SOUP

20 Korean Anchovies

2L water

2 Tbsp black pepper corns

2-3 Large Smoked Bacon Ribs

100g thinly sliced Kimchi

MASH

2 large potatoes – skinned and chopped

50g salted butter, dash of milk

CABBAGE ROLLS

3 large leaves of preserved cabbage “kiselo kupo” or “sour cabbage”

METHOD

  1. Stock

Chop the anchovy heads, remove intestines. Put into boiling water with mixed peppercorns and smoked bacon ribs. Allow to simmer for 20 minutes.

Strain the peppercorns and the anchovies, return the remaining stock to the heat.

  1. Mash

Cook potatoes until soft. Mash with milk and butter. Set aside.

  1. Filling

Chop the speck and the gimchi well, combine in a bowl with pork and beef mince, plus the chopped parsley. Add the paprika, vegeta, gochugang and rice. Combine one egg and a generous amount of salt – mix well by hand.

  1. Cabbage Rolls

Use the inner leaves of a large head sour cabbage, cut away the thick middle lining and make 2 squares.

(You can use this cabbage in the soup)

Roll out a tbsp of filling, and wrap in a cabbage roll – is a good idea to use a toothpick to hold it together.

  1. The Dish

Put the cabbage rolls in the soup, simmer for about 15 minutes. Add chopped kimchi and excess cabbage – cook for another 15 minutes.

Remove the ribs, the cabbage rolls – taking the toothpicks out – serve with mash potatoes and a generous amount of soup stock.