In an effort to eat cleaner, I’m going to try making kimchi, fermented Korean style cabbage (and other veg). The version I’m making isn’t vegetarian because it contains fish sauce.

The first link is the one that I’m making with a few variations in the ingredients (addition of capsicums, carrots and cabbage).

The prepped veg are sitting patiently in their jars, fermenting away for a few days until I sample. It may end up being disgusting, but it’s a reasonably cheap experiment and it may be good. Time will tell.

Sourdough recipe

Akhil Malhotra‎ to Perfect Sourdough
2 hrs ·
Morning All,
I’ve pulled these suckers out of the oven this morning and thought I’d share the method and get some thoughts from all of you.
Normally I feed my starter the day I mix, but due to new constraints I had to feed it the afternoon before – so here we go.
5pm – feed starter (60% hydrated starter, 100% WW)
9am – Mix Dough, (100% white, 72% hydration, 20%starter, no salt yet)
9:30am – Add 2% salt
10:00 am – first fold
10:45 am – second cold
11:30 am – final fold
11:45 am – preshape
12:20 pm – final shape and retard
10 am next day – Bake at 230 for 20 with steam and 190 for 30 without steam
Bulk was done at roughly 28-29 degrees C (aiming for final dough temp of 26 degrees C)
Retarding was at anywhere between 3-5 degrees C
Any questions fire away
For more images follow me on instagram, akhilmalhotra

Caught on the hob

My sister-in-law Ann mentioned chorizo soup yesterday and listed off a few ingredients. Here’s a stab at it without tasting. Proportions may need adjusting:

1 large onion chopped
2 cloves garlic chopped
1 level tsp each of coriander and fennel seed
1 level tsp chilli flakes
shredded zest of 1/4 small orange
1.5 chorizo sausages
2 cans tomatoes
1 can cannellini beans rinsed
3 cans (1.2l) stock

Just cook like you’d expect to.

OK, I’ve tasted it now …

The Verdict:

Tastes pretty good, nice and smokey/chorizoey. It could do with upping the bean proportion, so 2 cans of cannellinis. I used one can of cherry tomatoes and one of crushed, forget about the cherry toms and go straight for 2 of crushed. You’ll taste the fennel coming thorough and the occasional coriander seed which complements the orange zest nicely. Overall pretty good as a winter soup. Might be nice chilled for the summer, but we’ll just have to wait to see …

food: chargrilled broccoli

Ubiquitous broccoli has the habit of ending up in the bottom of our fridge, neglected, unwanted, unloved and uneaten. Here’s a way to freshen it up (with thanks to Domini Kemp).

2 heads broccoli broken up into florets
100 ml olive oil (maybe too generous)
2 cloves of garlic sliced thinly lengthways
1 hot red chilli de-seeded & sliced
the juice of a lemon

In a large pot of rapidly boiling water, cook the broccoli florets for about ONE minute only and then plunge them into cold water to cool them very rapidly. Make sure they’re completely cold, then drain and pat dry. Put ’em in the fridge for a bit.

Meanwhile, get your skillet and heat to smoking. In a separate small pot, use half the olive oil to cook the chilli and sliced garlic, and then set aside. When you’re satisfied the broccoli is chilled, combine it in a bowl with the rest of the olive oil and season well.

Then chargrill the broccoli until blackened sporadically, combine with the garlic and chilli oil and add the lemon juice. Serve with pasta (or noodles or whatever).