Saturday Salsa

Saturday’s dinner was based around some beautiful purple sprouting broccoli I received in my weekly Oddbox delivery and with a vegetable as pretty and fresh as this, I wanted to keep the meal simple. I opted to fry the broccoli for a few minutes and served it with shop bought breaded Cod and a homemade salsa, which enabled me to use up some tomatoes, onions & coriander that I had in.

Salsa is so simple to make, you simply mix tomato, onion & coriander with oil & vinegar and you’re done. Generally for dressings I follow a rule of 3 oil to 1 vinegar. Rough quantities that I used are:

INGREDIENTS

  • 1 x small onion (red or yellow)
  • 2 x tomatoes (or use a couple of handfuls of cherry tomatoes)
  • 1 x handful of coriander
  • 1 x tbsp of red wine vinegar
  • 3 x tbsps Olive Oil

METHOD

Slice onions really thin (I use a mandolin) and chop tomatoes & coriander

Mix all ingredients together

Season, chill in fridge and serve.

I also wanted to take this opportunity to show you how I generally try to portion out a meal for my 20 month old son the next day (he’s 20 months so eats far too early for us). Saving a portion of our evening meal for him means less prep for me and more variety for him. It’s not always practical and I’m always conscious of not adding salt & sugar to his portion, alongside ensuring safe storage & reheating but it’s something that generally works really well for us.

Bean Sprout & Coriander ‘Kimchee’

So, this isn’t technically a Kimchee, but it’s where the foundations of this recipe came from. Bean sprouts are one of the items that supermarkets simply don’t sell in small portion sizes, they also perish very quickly and the lack of a desire to eat stir-fry 5 nights in a row, forced me to come up with some other options for the short-lived bean sprout.

I found this Recipe, on the excellent blog Beyond Kimchee, a blog dedicated to Korean food, and as this was my first foray into a Kimchee creation, what better place to start?

Now I didn’t have all the ingredients to follow this recipe, but below is an example of how recipes can be used as a base and adapted to cater for items you do have in stock:

INGREDIENTS

  • 4 x Shallots
  • 2 x Garlic Cloves
  • 2cm piece of ginger
  • Handful of coriander
  • 300g bean sprouts
  • 2 tsps chilli flakes
  • 1 tbsp fish sauce
  • 1/2 tbsp rice wine vinegar
  • Pinch salt
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • Squeeze lime

METHOD

Steam bean sprouts for 4 minutes

Toast sesame seeds in a dry frying pan for 2 mins, until they start to ‘pop’

Allow hot ingredients to cool

Chop all other ingredients and combine in a bowl

Once cool, add the bean sprouts and toasted sesame seeds

Eat immediately or allow to marinate and ferment in the fridge over night

TIPS

Some more specialized ingredients may be hard to find in supermarkets, it’s always worth searching online for cheaper, more readily available substitutes

Fish Sauce, sesame oil and vinegar (rice wine or white wine) are what I consider to be cupboard staples if you’re a fan of Asian cooking as they form the base of many Asian sauces and dressings

The bean sprout kimchee is a great accompaniment for many meat/fish dishes, particularly salmon for which I have a complimentary recipe for Sweet chilli salmon here.

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