COOKING COMPANION
PORK & POTATO DUMPLINGS WITH QUICK & EASY KIMCHI
MAKES 10
Add a little Korean fl are to festivities with these simple and delicious dumplings…
100g maris piper potatoes, peeled and cubed
250g lean pork mince 1 thumb of ginger, grated 1 clove of garlic, crushed 4 spring onions, fi nely sliced 1.5 tbsp soy sauce 1 tbsp sesame oil A pinch of sesame seeds Rice paper dumpling sheets 1 tbsp chilli fl akes, to taste Splash of white wine vinegar Salt
FOR THE KIMCHI
130g Chinese cabbage, shredded
2 tbsp chilli paste Sea salt
A splash of water
A splash of rice vinegar or white wine vinegar to taste
1 Boil the potatoes until soft, drain and leave to cool.
2 Heat the oil in a sauté pan and fry the mince, ginger and garlic for about 6 mins until cooked.
3 Season with soy sauce and add the sesame seeds, spring onions and chilli fl akes and gently mix in the cooled cubed potatoes.
4 Moisten the rice paper a sheet at a time in cold water
and fold around a tbsp of the mixture, sealing at the top by pinching it together. Repeat until you’ve used all the mixture. Set the dumplings aside while you make the kimchi.
5 Shred the cabbage and salt well. Leave in a colander for 20 mins then rinse and dry well. Stir through the chilli paste, add the water and vinegar to taste.
6 Steam the dumplings in the microwave for 3 mins and serve with sesame oil and soy sauce to dip and a scattering of sesame seeds, sliced red chillies and spring onions.
www.lovepotatoes.co.uk
BAKED FIGS, WALNUTS & CAMEMBERT
An oozing camembert is a simple and indulgent treat for your guests to dip into
SERVES 4-6
250g camembert cheese 2 sprigs rosemary Ciabatta loaf, thinly sliced 3 tbsp olive oil 4 large fi gs, quartered 75g walnuts, halved 2 tbsp maple syrup
1 Preheat the oven to 190C/gas 5.
2 Remove the wrapping from the cheese and place in a round ceramic dish just big enough for the cheese to fi t snuggly. Make a few slits in the top and press in small sprigs of rosemary. Place on a baking tray.
3 Brush the ciabatta slices with oil and place on a separate large baking tray. Bake both in the oven (with cheese on the shelf above the bread) for 15 mins until the bread is crispy and golden. Remove the bread and set aside and cook the cheese for a further 5 mins.
4 Add the fi gs and walnuts to the camembert tray and drizzle over the maple syrup, bake for a further 5-8 mins until the cheese has softened and the fi gs are just soft.
5 Transfer to a serving platter, scatter with rosemary leaves and serve with the toasted bread.
www.californiawalnuts.co.uk FOODLOVERMAGAZINE.COM | 53
Cooks Tip Try using garlic slices in addition to the rosemary in the cheese.
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