Recipes: Season to the Taste

Korean lettuce beef wraps with kimchi slaw (pictured above)

Serves: 4
Preparation time: 25 minutes
Cooking time: 10 minutes

Ingredients:

Beef lettuce wraps:
1/2 pear
1/2 medium white onion
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp black pepper
500g thinly sliced beefsteak
1 round butter lettuce, separated into leaves

Kimchi slaw:
1 tsp chilli flakes
2 tsp minced garlic
2 tsp minced root ginger
2 tbsp fish sauce
2 tbsp brown sugar
4 tbsp Hellman’s Mayonnaise with Olive Oil
1/2 green cabbage, shredded
2 medium carrots, julienned
1 bunches of spring onions, cut into matchsticks

Garnish:
Handful of watercress

1. Combine the pear, white onion, soy sauce, sugar, sesame oil garlic, black pepper and mix together in a blender.
2. Pour over the beef and make sure all the meat is covered evenly. If you can, try to make this the night before and store in the fridge until you are ready to light the BBQ.
3. In a large bowl combine the chili flakes, garlic, ginger, fish sauce and sugar. Then fold in Hellmann’s Mayonnaise with Olive Oil to create the creamy kimchi flavoured dressing for the slaw.
4. Add the cabbage, carrot and spring onion to the dressing and place in a serving bowl.
5. Preheat the BBQ grill and lightly oil, cook the beef on the hot grill for about one minute each side.
6. Top each lettuce leaf with the kimchi slaw, beef and garnish with watercress, thinly sliced radish, spring onion and sesame seeds. The challenge is to devour the whole leaf and contents in one mouthful!

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Korean honey mustard summer salad bowl

Serves: 4
Preparation time: 15 minutes

Ingredients:

Salad ingredients:
1 cucumber, cut into matchsticks
2 medium carrots, cut into matchsticks
1 pear, cut into matchsticks
2 radishes
350g firm tofu
2 tbsp vegetable oil
Handful of toasted pine nuts

Dressing ingredients:
1 tbsp Maille Honey Mustard
1 tbsp runny honey
1 tbsp rice vinegar
1 tbsp mirin or sweet rice wine
1 tbsp water
1 tsp sesame oil

1. Start off by preparing your vegetables. Cut the cucumber, carrots and pear (peeled) into matchsticks. Thinly slice the radishes.
2. Mix Maille Honey Mustard, mirin, rice vinegar, water and honey together until combined. Drizzle the sesame oil in last and mix.
3. Remove tofu from the packaging and pat dry. Slice the tofu into bite size pieces. Heat two tablespoons of oil, add the tofu and cook on medium heat for 5 minutes until golden brown all over.
4. Toss the vegetables in a large bowl with the dressing. Top with the tofu and scatter over the pine nuts. Serve with the honey mustard dressing.

TIP: Add crab meat or shredded roast chicken for more protein.

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Kimchi arancini balls with korean style aioli

Serves: 4
Preparation time: 30 minutes
Cooking time: 15 minutes


Ingredients:
Kimchi Arancini balls:
300g Asian style sticky rice
300g ripe kimchi, finely chopped (or mix finely chopped blanched Chinese cabbage with kimchi paste and salt)
1 tbsp soy sauce
2 tbsp sesame oil
2 eggs beaten
3 tbsp grated Parmesan cheese
100g panko breadcrumbs
100ml vegetable oil for frying

Korean-style aioli:
3 tbsp Hellmann’s Mayonnaise with Olive Oil
1 tbsp Gochujang paste (or mix miso paste, chilli flakes, mirin and sugar)
Juice of 1/4 lime
1/2 tsp minced garlic

1. Cook two cups of sticky rice in a pot or rice cooker. The ratio of water to rice should be 1:1.
2. Finely chop the kimchi. Heat a tablespoon of sesame oil in a large pan, and sauté the kimchi until it smells fragrant.
3. Add the cooked rice, soy sauce, remaining sesame oil and half of the beaten egg mixture. Mix in the Parmesan cheese.
4. Remove from heat and let the rice cool. While the rice cools, combine the mayonnaise, Gochujang paste, lime juice and garlic to make the aioli.
5. Once the rice is cool enough to handle, roll a handful of rice into bite sized balls. Dip the balls into the beaten egg and cover with panko breadcrumbs.
6. Heat the oil to 180 °C and fry the balls until golden brown for about 2 minutes.
7. Garnish and serve.