Kimchi

1 - Napa cabbage

20g - fine sea salt

10g - Korean Red Pepper powder (up to 25g if you like it very spicy)

50g - Fish sauce

50g - water

1 tbsp - ginger, grated 

1 tbsp - garlic, grated 

1 spring onion, finely sliced

Cit the cabbage into 1inch thick rounds. Add salt and heavily mix for 5 minutes. Leave the cabbage to sit for 2 hours then wash off the salt with cold water.

In another bowl mix all the other ingredients. Pour that mixture over your cabbage. Massage the mixture together ensuring Inbetween every leaf get coated too.

Transfer the mix into a sterile killer jar and using a very clean fork push all of the cabbage beneath the liquid that was been released from the cabbage. Close the lid and allow to ferment for 2 - 7 days. opening the jar every 24 hours to burp (release excess gas) and ensure the cabbage remains beneath the liquid. Once the cabbage has fermented move the jar into the fridge and consume within 3 months.

Miso Caramel

100 - Caster Sugar
100 - White Miso Paste
25 - Soy Sauce
25 - Lime Juice

Put the sugar in a pan then cook until it becomes an light amber caramel. Cool the caramel slightly then add the miso, soy and lime juice. Simmer for 10 minutes. Blend untill smooth then pass through a fine chinois.

Scallop Pickle

This “pickle” is more for flavour than reservation. Fresh scallops must used. they should also be treated as fresh use within 3 days.

200 - Red Wine
100 - Water
50 - Red Wine Vinegar
50 - Sugar
50 - Salt

Brng the mix to the boil then allow to cool before adding the clean scallops

Preserved Lemons

A burst of freshness! is exactly what preserved lemons tastes like. if you havented had it before try this awesome recipe!

12 Lemons
12g Salt
8g Sugar
300g Olive Oil

Wash the lemons in hot water to remove any wax or nastyness then top and tail them. Add the lemons into the mix of the other ingredients. Massage them well then store ither in a vaccum pac bag or in and air tight container

Pickled Black Currant Leafs

500 - Black Currant Leaves
500 - Spirit Vinegar (6% acidity)
200 - Water
175 - Sugar (Caster)

Boil the vinegar/water/sugar together to disolve then allow to cool before pouring over the black currant leaves. allow to pickle for 1 month before use

Black Garlic

If you haven’t had black garlic yet you need to get some! its impressively weird! In the process the garlic changes from beautiful white spicey pearl in to a liquoricey balsamicy blackened fossel of a clove.

Basically black garlic is aged garlic nothing added or taken away other then a little heat and time. its darkened by the maillard reaction.

Garlic Bulbs standing upright on a tray then clingfilmed

Cook in the dehydrator for 3 months at 60C

Samphire Powder

an excellent recipe to preserve samphire by turning it into a powder to use as a seasoning if flavouring,

100g - Samphire (or any amount)

Dry at 50C for 12 Hours Blitz then pass through a sieve

Cured Tenderloin

300g - Beef Tenderloin
60g - Salt
30g - Black Pepper
10g - Nutmeg

Trim the tenderloins then cut into strips 2 cm in diameter weighing around 150g. Season with the mix. Ballontine with clingfilm and set in the fridge for 8 days minimum.


Piccalilli Paste

This is an British relish made from spiced pickled and salted vegetables. We make it into a paste to use

Salt for 24 hrs:
1 - Cauliflower (cut into even sized florets)
1 - White Onion
100g - Salt

Rinse the cauliflower and onion then add:
1 - Cucumber (Peeled, Deseeded and Diced)


Boil and Infuse for 20 mins:
600 - White Wine Vinegar
300 - Malt Vinegar
1 tsp - Dried Chilli

Boil and Simmer for 20mins:
120g - Corn Flour
15g - Tumeric
25g - English Mustard Powder
350 - Caster Sugar

Pour the hot liquid over all of the other preparations and blitz in the Thermomix until smooth then pass and cool.

Pickled Fennel

This is one of my favourite pickles i could literally have it on anything… this recipe is for one fennel bulb so you can scale up easily

1 - Fennel (sliced very thinly on a mandolin)
80g - Caster Sugar
100g - Distilled Vinegar

Boil the water and sugar then cool it down before pouring over the fennel.

Prosciutto Cure

This cure will work with Pork or Lamb. the quantitys given for everything appart from the leg meat are percentages of weight of the meat.

1 - Pork Leg
3.8% - Salt
3 % - White Sugar
1.5 % - Black Pepper
0.2% - Rosemary
0.2% - Garlic

Blitz all the ingredients together apart from the meat. Cover the meat with the cure mix and massage well. cure for at least 1 month turning every week.

After the month remove the excess salt and leave the ham at room temp for 5 days then rise the meat with a mixture of vinegar and water (50:50). wrap the leg in muslin cloth and hang for at least 6 months. It can be stored 2 years this way and the longer the better.

I recommend brushing the meat with the same water vinegar at least once or twice during the hanging to keep the chances of spoilage down.

Note: This process works perfectly however I recommend reading up on the correct temperatures a humidity for hanging the meat. You should also be aware of what good and bad mould looks like.

Egg Yolk Cure

This makes an absolutely beautiful egg yolk seasoning that has a wide range of uses. it can just be grated over dishes in place of Parmesan or can be rolled out very thin to a very thin transparent pasta like sheet.

500g - Salt
500g - Sugar

< Mix

Now make small hollows in the cure mix to place fresh egg yolks then cover with more of the mix. cover and allow to cure for 1 week then bush all of the cure mix off.

the yolks are now ready to be used or they can be dehydrated for a firmer texture and a more cooked yolk flavour,