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Bibimbap

Bibumbap recipe, eat well on universal credit

And the award for the oddest Asian Recipe name goes to….

Ingredients:-

200g of Long grain Rice
1 Tbsp of Sesame Seeds
80g of Baby Spinach
40g of Bean Sprouts
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Gochujang Paste (Gluten free for us)
4 Tsp of Sesame Oil
4 Rashers of think cut Streaky Smoked Bacon
1 Carrot, julienned
3 Cloves of Garlic, minced
1 thumb nail sized piece of Ginger, grated
4 Spring Onions, sliced
1 Handful of Wood Ear mushrooms, soaked overnight and sliced
2 Eggs
Seaweed to garnish
Oil to fry
Salt & Pepper to season

Method:-

(1) Boil the Rice with 1 Tbsp of Sesame Seeds.
(2) Drain and set aside.
(3) Poor boiling water over the Spinach and drain well.
(4) Blanch the Bean Sprouts and set aside to drain.
(5) Mix Soy Sauce, Rice Wine Vinegar, Brown Sugar, Gochujang Paste  and Sesame Oil to make a sauce.
(6) Grill the |Bacon for 2 minutes and each side.
(7) Brush with the sauce and return to the grill until golden and crispy.
(8) Keep warm under the grill.
(9) In a Wok or large frying pan heat and little Oil and a Tsp of Sesame Oil.
(10) Fry the Carrots with a little Garlic and Ginger until tender.
(11) Pop under the grill to keep warm with the Bacon.
(12) Add a little more Oil and Sesame Oil and fry the Wood Ear Mushroom and half of the Spring Onions.
(13) Add 1 Tbsp of Soy Sauce and shake to coat.
(14) Remove and keep warm.
(15) Fry the remaining Garlic and Ginger, then add the Spinach, turning to heat fully.
(16) Add a pinch of Sesame Seeds, remaining Spring Onions, Bean Sprouts, seasoning with Salt & Pepper and keep warm.
(17) Run boiling water through the Rice to heat and rinse out the starch.
(18) Fry the Eggs until the white is cooked but the yoke is still runny.
(18) Divide the Rice into 2 bowls and arrange the vegetables on top.
(19) Top with the the Eggs and Bacon.
(20) Garnish with fried Seaweed, the remaining Gochujang Sauce and Sesame \Seeds

This had the feel of a cross between and English breakfast and an Korean dish. Neither of which are in any way bad….

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Lemon Garlic Chicken recipe

The legs and wings were from a yellow sticker Chicken I butchered a while ago and froze. The mysterious nugget things are actually some Courgettes we’d peeled for a previous recipe we had in the fridge and some left over batter we made the day before for Tokneneng (battered Eggs!) Left overs don’t go to waste here…...

Ingredients:-

Chicken legs and wings
Garlic Powder
Zest of a Lemon
Lightly crushed Black Peppercorns
Seasoned self raising Flour (Gluten free for us)
Olive Oil
Salt

Method:-

(1) Marinate the Chicken portions in the Oil, Garlic Powder, Black Peppercorns and Lemon Zest.
(2) Roll in the seasoned Flour to coat all sides.
(3) Fry on all sides until browned and set aside.
(4) Heat a fryer to 170c.
(5) Deep fry in batches and drain. You are looking for 75c or above near the bone if you have a food probe. If not lift from the oil on stab with a skewer, if the juices run clear you’re good.

We served ours in large home made Gluten free Yorkshire puddings with boiled spuds and stir-fried vegetables. Not quite a Sunday roast, but near enough!

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