Cumin lamb chop and kujo negi, Chinese style

DSC03146-001DSC03138-001

Another way to serve a lamb chop. A fun quick lunch.

DSC03128-001

Pan-fried with sesame oil and cumin seeds.

DSC08755-001
I had a few fresh Kujo negi, Kyoto leeks.

DSC03139-001

The tender part of greens.

DSC03142-001

The white part is cut into angel’s hair.

DSC03135-001

The sauce : Chinese black miso, a little gochujang and powdered cumin.

DSC03133-001

I didn’t make them. I bought ready to use Chinese Spring roll wraps, warmed them in the steamer.

DSC03132-001

That’s served : Take a crepe, put veggies, meat and sauce on it, roll and eat immediately.

DSC03144-001

DSC03137-001

All tones of red

DSC02273-001

DSC02274-001

Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

DSC02235-001

Gochujang, the Korean sweet and hot paste.

DSC02230-001

Red onion.

DSC02238-001

Boiled azuki beans (frozen).

2013-10-291

The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

DSC02252-001

Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

2013-10-29

Cooking the patties with slices of apples.

DSC02267-001

Mmmm….

DSC02257-001

Sesame fresh cabbage wraps (lunch pack ready)

DSC01973-001

DSC01975-001

A simple refreshing plant-based lunch. It’s really crunchy and nutty. That’s popular in kombini (convenience stores) these days, but home-made is so much better.

First make some wraps with wheat flour, olive oil and water (recipe here).

DSC01960-001

After making, I’ve spritzed water on my tortillas and rolled them with cooking paper. The goal is to keep them flexible and easy to roll without breaking. They can be kept a few days in the fridge.

DSC01963-001

Grated cabbage.

DSC01964-001

A few other veggies. For the sauce tofunaise + freshly ground toasted sesame + a few chili flakes.

DSC01970-001

DSC01972-001

In the paper, they are ready to go. Serve with hot tea and a fruit :

DSC01981-001

‘Not dog’ garden sandwich

DSC03514-001

DSC03501-001

Weirds sausages in a green wrap. They are easy to make and really yummy.

DSC03491-001

The basic ingredients. The beans are boiled of course. I mashed them together with a fork.

DSC03492-001

Spices, lots of paprika powder, a little garlic (grated) and black miso. They have no case, just formed by hand. But they could used some support :

DSC03495-001

Ninniku no me (garlic stalks). I passed them into, on the model of sausages formed around a bone.
Then baked the sausages (painted with oil) during about 20 minutes.

2013-06-06

Enjoy in a wrap of sanchu (Korean lettuce) with carrot, and some chunky mustard.

DSC03515-001

DSC03503-002

Ginger makkoli stewed chicken

DSC03039-001 DSC03051-001

Chicken and shiitake mushrooms cooked with makkoli, the Korean fermented rice drink. I’m probably not the only person on the planet doing it but that was an improvisation and I loved the result.

DSC02465-001

So this is the weapon used for the crime. I’ve associated it to ginger and kuko (goji berries) to remind Korean medicinal drinks.

DSC03048-001

Cook onion, fresh shiitake mushroom a little in oil.
Then add a chicken breast, a few slices of fresh ginger, a sip of soy sauce, cover with makkoli. Cover, let on low heat.
When the meat is tender, break it in big pieces with a fork. Add goji berries, fresh spinach and a little potato starch if you want a thicker sauce. Cook slowly 5 more minutes.

DSC03047-001

Served on home-made tortilla colored with turmeric, with kimchi as a side.

DSC02441-001

And a glass of chilled makkoli.

DSC03053-001

Blue veggie Spring rolls with lemon balm pesto

DSC01993-001
DSC01989-001

Today’s Spring roll are blue, leafy and full of crunchy veggies. I dip them in delicately creamy lemon balm pesto sauce.

DSC00855-002

The blue color comes from takana (Japanese mustard leaves).

2013-05-13

I’ve used 3 layers of rice paper. First 1 layer of RP, 1 of leaves, 1 of RP, the other veggies.

DSC02013-001

I’ve rolled that and wrapped around 1 more RP. So the blue takana leaves are visible, and some green parts too. They don’t reveal the filling.

DSC02013-001

Inside : grated carrot, broad beans (blanched), young onion, powdered roasted sesame seeds and a little curry powder blend.

DSC01997-001

Pesto : lemon balm, a few leaves of beet greens, garlic, olive oil, salt. Plus some water to make it a sauce.

DSC02000-001

DSC02010-001

DSC02002-001

On corn tortillas, quick natto chili

The beans simmer only a few minutes, while I shape and cook the tortillas. Then lunch is ready.

Onion, tomato, natto, garlic, cumin, coriander seed, dry and powdered chili peppers, on the stove.

I’ve mixed half corn grits, half bread flour, added a little oil, wet with hot water, mixed. Let cool 15 minutes. Then knead a little. And it can be spread.

Served with shiso leaves, a cut avocado sprinkled with yuzu citrus juice.