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Korean Treditional Food, Fusioned food, Cooking, Cookkery Information

Korean Kimchi & Le Cordon Bleu

Korean Kimchi & Le Cordon Bleu



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Ingredient(Servers 8) ::

300g cauliflower ( 1 small), 1 tablespoon olive oil, 50g onion finely sliced, 50g kimchi(baechu), drained and wiped dry 1 liter chicken stock, 150ml whipping cream, 4 oysters freshly shucked , Salt, freshly ground pepper, 1/2 bunch chive, Olive oil for decoration


Method :

1,2 Chop the cauliflower into large pieces. Set several florets aside for decoration. Bring a saucepan of water to a boil and place the cauliflower pieces in it. Bring to a boil again and blanch for 1 minute. Refresh immediately in cold water to stop the cooking process. Drain and set aside.

3,4 Heat the oil in a saucepan over low heat, add the sliced onion and sweat until translucent then, add the kimchi baechu.

5,6,7,8 Add the blanched cauliflower and the chiken stock to the onion kimchi mixture. Cook for 15 minutes until the caulifolwer is sofr. Add the cream and bring to a boil.

9 Transfer the soup to a food processor, add the oysters and process until smooth. Strain using cap(chinois). Taste and adjust seasoning.

10 Serve hot in soup bowls or in a soup tureen. Add the reserved florets to the soup. Decorate with chives and a few drops of olive oil.


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

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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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