Serves: 4

Every Saturday during this endless Sydney lockdown, we treat ourselves to a food kit from a Sydney restaurant.

We keep it local week one to support local business and then dial it up week two to support ourselves.

Restaurant Hubert is a brilliant French, Sydney institution. The chef is Daniel Pepperell.

Last week, we did their food kit and based on eight weeks of lockdown, it was the best we have had. The theatre of adding a link to their playlist, dimming the lights, decantering a cracking wine, putting the kids to bed… and then thoroughly enjoying a two course, absolutely cracking French meal.

I could get used to this lockdown. (And I guess I am 😕.)

Anyway, this kimchi gratin was a pearler. We merely heated it, though here is the recipe and as an alternative to a potato gratin, wow it’s great. Sure, there are plenty of cabbage gratins out there, though this is the one I am typing.

Give it a go. Steak, fish, just give it a go.

Ingredients

2 tbsp olive oil
1kg onions, thinly sliced
500gm cabbage kimchi, thinly sliced
200ml pouring cream
20gm panko crumbs
100gm finely grated Gruyère cheese
Finely grated Parmesan to serve
15gm butter

Method

1. Heat olive oil in a saucepan over medium heat and sauté onions, stirring often, until softened and lightly caramelised: about 25 – 30 minutes.
2. Add the kimchi and cook, stirring occasionally until warmed through: about 5 minutes. Add the cream and reduce until the mixture thickens slightly: about 3 – 5 minutes. Remove from the heat and cool. Whilst warm but not hot, stir in 3/4 of the Gruyère and transfer to a baking dish or individual shallow gratin dishes.
3. Heat grill to high. Combine panko crumbs and remaining Gruyère and Parmesan in a bowl, then sprinkle evenly over kimchi, dot with butter, then grill until gratin is golden and bubbling: 2 – 4 minutes, Serve hot.