I have been AWOL from Our Kitchen for some months; I was on holiday in September, but I promise this recipe makes up for my absenteeism. I want to talk about kimchi/ kimchee/gimchi (김치) – this traditional Korean dish of fermented vegetables is set to trend massively in 2015 and I wanted to be a part of it.
When Kurt turned up at the office the other week with an armload on quinces and started cooking those amazing lamb shanks I decided we absolutely had to do something sweet with them as well.
Calling all green tomatoes! Roll up roll up for opportunity of a lifetime! Don’t be left to go by the wayside as your vine bows and browns instead be part of the ultimate condiment; a star on sandwiches, magic on meats and an absolute champ with cheese. Chow Chow – but you better do it now now!
This recipe comes under the ‘Lazy Sunday’ category because it’s the easiest pickling process ever. Take vegetables (peel and wash if necessary), stuff them in a jar then boil liquid and pour it into the jar
Summer brings bounty of many things. My herb garden has become so prolific now that I have learnt that so long as you water regularly, the more you cut them, the more they grow! This mayonnaise is a recipe from my good friend Annabel’s mum. This stuff is downright legendary.
Right now I can’t really get my head around the idea that at some point it will be winter in Dunedin again. Summer has been pure magic lately. We have been treated to day after day of premium quality kiwi sunshine.
Last night I indulged. I poured myself a whiskey, sat down at my kitchen table and gingerly cued Frank Sinatra’s Christmas carols. Whilst I awaited the protests of my flatmates (which strangely enough never came) I spent the evening sketching. I sketched with purpose, in the hope that from the collection of scribbles on the gridded pages before me
Years ago whilst studying down in Wellington I spent an evening in a beautiful old home perched high on the slopes of Mt Victoria. My host for the evening was a family friend, a quirky yet kind woman who shares her home with a collection of flatmates, each equally as quirky as the next. As the evening progressed and conversation relaxed, we found ourselves sharing tales of romantic gestures.
This recipe is a family favourite. It is a quick, easy and deliciously tasty dip which is packed with vitamins and minerals so, unlike many other dips, it is actually good for you! I most recently served this with olive oil crackers, the recipe for which I will post tomorrow.
Our good friend Dave the engineer helped out on this one not only providing delicious ripe central Otago apricots but also the recipe. I was in dire need of his help too as I tried to cheat with the first batch and used less than ripe apricots. What a mistake that was. The effect reminded me of when my great-grandma used to take out her false teeth to make us kids giggle, pure mouth sucking in sourness.
The last time I made preserves I made chilli jam and I had major issues. My workmate Junior kindly gave me bags of streetlight coloured chillies which were growing wildly at his mother’s house and I couldn’t wait to get home and transform them into jam. Here is my issue: I should have worn gloves.
Choosing to cook liver for this months lamb theme evoked considerable surprise. This is due in part to my almost vegetarian diet, but more due to the mere fact that I had chosen to cook offal. The more surprise reactions I was to elicit, the more I began to feel as though cooking offal was in some way seen as being taboo.
My favourite of all red wines is pinot noir. I was once told in my younger years that once you begin to drink red you’ll always favour red. Being that I didn’t really drink wine or if I did stuck to white I didn’t quite believe this statement.
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