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Korean Treditional Food, Fusioned food, Cooking, Cookkery Information

Korean Kimchi & Le Cordon Bleu

Korean Kimchi & Le Cordon Bleu


Korean Food - Mushrooms and Tomatoes "“A La Grecque De Kimchi”
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Ingredient(Servers 8) ::

150ml olive oil, 150g finely sliced onions, 150ml dry white wine, 300ml chicken stock, Salt, 1kg cultivated mushrooms or cep (porcini) mushrooms, 1 lemon, 80g kimchi, 30 cherry tomatoes, peeled, Freshly ground pepper, Chives


Method :

1,2 Heat the olive oil in a frying pan over low heat, add the sliced onions and sweat until translucent. Add the white wine and bring to a boil. Add the chicken stock and bring to a boil again. Season with salt. Set aside.

3,4,5 Peel, trim and quickly rinse the mushrooms. If the mushrooms are large, cut into quarters. Rub with lemon to prevent discoloration. Add the mushrooms to the cooked onion preparation. Cover the pan and simmer for several minutes until the mushrooms are cooked. Transfer to a bowl and cool quickly over ice.

6,7,8,9 Remove about 20% of the cooking liquid from the mushroom mixture and transfer to a fool processor. Add the kimchi and process to consistency of cold oil. Strain, using a china cap(chinois) over, the cooked mushroom mixture. Set aside to cool.

10 Add the peeled cherry tomatoes to the cooled Greek-style mushrooms. Taste and adjust seasoning, adding a little pepper, if necessary. Refigerate for several hours before serving. Serve cold in a vegetable dish with the cooking liquid. Decorate with chives.


Korean, Treditional Food, Fusion, Food, Cooking, Cookkery, way, method, health, health, Information, Kimchi, Le Cordon

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Korean Treditional Food, Fusioned food, Cooking, Cookkery Information

Korean Kimchi & Le Cordon Bleu

Salmon and Kimchi "Cannellomi" with Clams


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Ingredient(Servers 8) ::

800g slamon fillet

Forcemeat Stuffing : 200g skinless salmon fillet, Salt, 1 egg white, 200ml whipping cream

200g kimchi, 500g clams(grooved carper shell), 100ml dry white wine, 1 shallot finely chopped, 150g unsalted butter, 1/2 bunch chives finely chopped, 2 tomatoes, 1 tablespoon whipped cream

Method

1,2,3,4 Remove any bones from the salmon fillets using a pair of tweezers. Forcemeat Stuffing : Cut the 200g of salmon fillet into pieces and transfer to a food processor. Add the salt and process until a firm homogenous mass forms. Add the egg white, then the whipping cream, little by little, mixing until well combined. Refrigerate.

5 Cut the remaining salmon into 8thin escalopes: Starting at the tail end of the fillet and holding the blade of the knife at a slight angle, cut it diagonally into very thin slices.

6,7,8 Lay the escalopes of a salmon on plastic wrap and top with kimchi. Pipe equal portions of stuffing on each. Roll up the escalopes to form "cannelloni" and envelop completely in plastic wrap, twisting the ends to secure. Refrigerate.

9 Wash the clams in several changes of cold water to eliminate the sand. Transfer to a pan, add the white wine and the finely chopped shallot, cover and cook quickly until the shells open (about 5 minutes). Shell the clams and set aside.

10 Strain the hot cooking liquid from the clams through a fine-meshed strainer to eliminate any residue. Bring the strained liquid to a boil and gradually whisk in the pieces of chilled buttter until the sauce emulsifies. Keep warm over a bain-marie Steam the salmon and kimchi cannel loni for 5 to 6 minutes.

11, 12 To serve : Place one salmon and kimchi cannelloni on each plate and remove the plastic wrap. Stir the reserved clams, finely chopped chives, diced tomatoes and whipped cream into the sauce and spoon over the cannelloni. Serve immediately.


Korean, Treditional Food, Fusion, Food, Cooking, Cookkery, way, method, health, health, Information, Kimchi, Le Cordon Bleu

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Korean Treditional Food, Fusion food, Cooking, Cookkery Information

Korean Kimchi & Le Cordon Bleu

Korean Kimchi & Le Cordon Bleu

Scorpion Fish and Jumbo Shrimp Emulsified With Kimchi Stuffed Lettuce "Calm Morning"

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Ingredient(Servers 4) ::


1 * 400g whole scorpions fish, 1 cod fillet unskinned (300g), 12 Jumbo shrimps with heads

Bouillon : 50ml olive oil, 1 onion (chopped), 10 garlic cloves (chopped), 100g kimchi (rib chopped), 1 tablespoon tomato paste, 10 anise seeds,1 star anise, Salt, saffron, 1 sprig thyme

500g waxy potatoes, salt

Stuffed Lettuce "Calm Morning" : 1 small head lettuce, 30ml olive oil, 250g daikon radish(mooli), thinly sliced, 1 leek, thinly sliced,150g kimchi(mildly spiced), thin sliced
1 onion(thinly sliced), 1 pinch of sugar

1 tomato, peeled seeded and chopped, 50ml coconut milk, 50g kimchi leaves(sliced), Juice of 1 lemon or Pasties (optional), Salt, freshly ground pepper, 50ml olive oil

Method :

1 Fillet the scorpion fish. Do not remove the skin. Cut the fillets of each fish in 4 pieces. Peel the jumbo shrimp. Set aside. Reserve the head and bones of the scorpion fish and the jumbo shrimp heads.

2, 3 BOUILLON : Heat the olive oil in a saucepan and sweat the onion, garlic and kimchi. Add the tomato paste, the anise seeds and star anise, then the scorpion fish heads. Pour enough water into the saucepan to barely cover its contents. Add some salt, a pinch of saffron and the sprig of thme. Simmer for 20 minutes, skimming frequently. Strain through a china cap(chinois). Return the strained bouilon to the heat and reduce by one-third. Peel the potatoes. Cut each one into a cylinder shape. Slice evenly 3~4mm thick. Cook in boiling salted water. Set aside.

4,5,6 Stuffed Lettuce "Calm Morning": Separate the lettuce leaves and blanch. Refresh in cold water. Drain. Put the olive oil into the saucepan and heat over medium heat. Add the sliced daikon radish, leek, kimchi, onion and a pinch of sugar. Cook until the mixture reduces to compote. Stuff the blanched lettuce leaves with this mixture. Set aside.

7,8 Pour the reduced bouilon into a blender. Add the tomato, coconut milk, kimchi leaf and the lemon juice ( or Pastie). Process until emulsified and frothy. Strain through a china cap (chinois). Rectify the seasoning. The bouilon must remain frothy.

9 Steam the stuffed lettuce leaves and the potatoes to reheat.

10 At the last moment, heat 50 ml of oil in a fying pan. Add the jumbo shrimps and quickly pan fry, remove and add the pieces of filleted fish, skin side down only. Season. Serve the bouillabaisse in shallow bowls with stuffedd lettuce leaves, fish pieces and shrimps.

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