Hubert’s Kimchi Gratin

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.

Days blur into weeks, wines like these are starting to blur into days…

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.

Super Healthy Slaw

Serves: 6

Nat found this one and we served it with a great, homemade chicken schnitzel: breadcrumbs, garlic, parsley, lemon rind, chilli, Parmesan and plenty of seasoning.

The coleslaw dressing was pretty tart to begin with, though once we mixed it through the vegetables and apple, it was a really good coleslaw.

At 45 calories per serve, you essentially ditch the mayo for more veges.

Kid friendly too!

Ingredients

1/2 white cabbage, shredded
1 apple, cored and grated
2 carrots, cut into matchsticks
1/2 red onion, finely sliced
100 gm fat-free Greek yogurt
Juice, 1/2 lemon
2 tsp cider vinegar
2 tsp Dijon mustard

Method

  1. Mix the cabbage, apple, carrots and onion in a large bowl.
  2. In a separate bowl, mix the yogurt, lemon juice, vinegar and mustard. Season well, pour over the vegetables and stir through.

Italian Coleslaw

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Just wonderful; creamy thanks to the parmesan; hot thanks to the chilli oil.

Italian Coleslaw

Serves: 4 – 6

This is a really sophisticated little number I pulled from Gourmet Traveller.

It speaks of the thinly sliced, super-fresh vegetables and herbs you throw in and with the parmesan, chilli oil and some seasoning, wow.

We had it with a glazed pork chop and some braised beans it was wonderful; it is hot, fresh, soaked up the rest of the plate and stood its own as a side. The next lunch served with a rare BBQed eye fillet and some hand-cut chips, it got even better.

Slaw is always good and this is a wonderful version of it.

Ingredients

180gm peas (de-thawed peas are fine or if using podded peas, start with 500gm )
¼ white cabbage, thinly sliced
Fennel bulb, thinly sliced
½ Spanish Onion, thinly sliced
3 radishes, thinly sliced
½ cup each (loosely packed) basil, mint and flat-leaf parsley, coarsely torn
¼ cup (firmly packed) watercress sprigs
1 tbsp salted capers, rinsed
40gm parmesan, finely grated
⅓ cup extra-virgin olive oil
2 tsp chilli oil
2 tbsp lemon juice

Method

  1. If using podded peas, blanch peas in boiling salted water until tender (1 – 2 minutes), fresh and drain. If using frozen, de-thaw completely.
  2. Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine.
  3. Just before serving, add oils and juice, season to taste and toss lightly to combine.

Warmed Red Cabbage Salad with Toasted Walnuts and Goats Cheese

Warmed Red Cabbage Salad with Toasted Walnuts and Goats Cheese

Serves: 6

This is a really great salad.

Really, really great.

The melting goat cheese, the toasted walnuts, the apple, the balsamic vinegar. It’s warm, crunchy, rich and sweet.

This is a real treat.

Serve with lamb koftas, beef or chicken kebabs, BBQed pork tenderloin.

Ingredients

1 small head, red cabbage, cored and sliced into strips
1 small apple, cored and sliced
1 small red onion, thinly sliced
1 clove garlic, thinly sliced
2 – 3 tbsp balsamic vinegar
2 tbsp olive oil
200gm goats cheese
½ cup walnuts, toasted
Sea salt and freshly ground pepper

Method

  1. In a frypan, heat the olive oil over a medium heat and add the garlic and cook until fragrant though not browned. Add the onion and 2 tbsp balsamic vinegar and cook for a minute.
  2. Add cabbage and stir well; cook for 5 minutes or so until slightly wilted and softened though still bright coloured.
  3. Add apple, walnuts, season and stir well. Add the goats cheese and stir to gently incorporate. Taste for seasoning and add additional balsamic vinegar if it needs some acidity.
  4. Serve immediately.

KFC Slaw

Serves: 6 – 8 as a side

No need to say much else except that this is pretty close to that horribly good coleslaw you get at KFC.

Thank me later.

Ingredients

8 c finely sliced or diced white and red cabbage
½ c grated carrot
4 tbsp minced onion
1 tsp sugar
Salt and pepper
¼ c milk
¼ c buttermilk
½ c mayonnaise
1 ½ tbsp white vinegar
2 ½ tbsp lemon juice

Method

  1. Process all the ingredients (except the vegetables), pour over the vegetables, mix thoroughly and chill for several hours or overnight.