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Succulent Asian hake wrapped in cabbage leaves and steamed to perfection. 

Steamed Asian hake & cabbage parcel

Serves 4

Ingredients

1 savoy or medium white cabbage
2 cloves garlic
4cm knob ginger 
1 tsp sesame oil 
3 Tbsp light soy sauce 
500g hake fillets 
1 Tbsp white sesame seeds, toasted 
Sweet chilli sauce, to serve  

Method

1. Strip the leaves from cabbage stem (keeping leaves whole) and blanch.
2. Finely chop garlic and ginger then mix with sesame oil and soy sauce. 
3. Cut hake into 4cm cubes. 
4. Place a cube of hake on each cabbage leaf and spoon over a little sauce.
5. 5. Wrap and place on a plate that fits into your steamer. 
6. Place plate in steamer and steam for 10 minutes. 
7. Sprinkle with sesame seeds and serve with the sweet chilli sauce.

Cabbage claim 

In addition to its well-known power to bring good fortune every year, cabbage has an  array of other interesting qualities. There is proof that the various types of cabbage have been grown for more than 4000 years, with Brussels sprouts being the newest member of the cabbage family. The wild Brassica oleracea plant is the parent plant of all cabbages and their relatives. Brussels sprouts, kohlrabi, cauliflower, kale, red- as well as white head cabbage, and broccoli are all part the cabbage ‘family’. 

By: Lichelle May
Photography by: Fresh Living
Text courtesy of MyKitchen magazine

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Cabbage just got a whole new life with this easy and hearty recipe. 

Wintry cabbage hash 

Serves 4

Ingredients

Glug canola oil
1 onion, chopped
3 carrots, peeled and sliced into rounds
1 Tbsp smoked paprika
180g parsnips, peeled and cubed
500g baby red or white cabbages, cut into wedges
300g Brussels sprouts, halved
3 Tbsp butter, melted
1 lemon or 2 limes, zested and juiced
2 cloves garlic, sliced
Handful fresh herbs, chopped
200g streaky bacon (optional)
Salt and milled pepper
Thinly sliced spring onion, for serving 

Method

1. Preheat oven to 180°C.
2. Heat oil in an ovenproof pan or skillet over medium heat.
3. Fry onion and carrot for about 3 minutes.
4. Add paprika and parsnip cubes, and brown for 5-8 minutes. (Add a dash of water or oil if it gets too dry.) 
5. Spoon fried vegetable mixture into a greased baking tray, along with cabbage wedges and Brussels sprouts. Toss well.
6. Pour over melted butter, lemon or lime zest and juice, garlic and herbs.
7. Roast for 15-20 minutes or until cooked through and golden.
8. Add bacon, if using, during the last 10 minutes of cooking time.
9. Season and garnish with spring onion just before serving.

By: Lichelle May
Photography by: Fresh Living
Text courtesy of MyKitchen magazine

Also read: Lentil falafel in cabbage cups with fresh salsa 

The post Wintry cabbage hash appeared first on MyKitchen.

Kimchi is all the rage! We break down the science behind the good-for-the-gut fermented food and all the ways it can enhance your meals as well as your health. 

Kimchi is a Korean staple that has been around for millennia. This fermented pickle is often seen on most dinner tables as a side to any main dish, or simply accompanied by rice. Today kimchi takes over 200 forms but regardless of the main ingredient or spice that differentiates one from the next, it symbolises more than just food. Kimchi represents the essence of Korean culture and history.  

This dish came to be out of the pure need for survival. The long, cold winters meant food would not last long, and farmers needed a way to ensure their produce would not go to waste. Over time, it was realised that by adding salt and bottling food, a process that encouraged the growth of beneficial bacteria, food could be preserved through fermentation for extended periods. 

In the last 5-10 years, kimchi has become a buzz word in the western world. It’s been labelled as one of the world’s healthiest foods due to its incredible levels of fibre, essential vitamins, minerals and antioxidants that all contribute to the functioning of the body in endless ways.  

Kimchi is made through the process of fermentation. Tiny bacteria living on fresh food break down the food’s sugars into acids through the absence of oxygen. With kimchi, for example, fresh cabbage is chopped up, added to a large bowl and covered with a salty brine. This salt assists the bacteria by drawing out all the water within the cabbage, releasing sugars. The bacteria already living on the cabbage then feed on these sugars, thus beginning the fermentation process.  

After rinsing, flavour is added through pastes, sauces, spices and extra ingredients massaged into the cabbage. It is then packaged and sealed away from the workings of oxygen – this is done so that the bacteria is able to continue doing its job. After only a few days, the kimchi will be ready for sampling, but it can also be left to ferment for a few more months. The taste of kimchi tends to vary depending on ingredient, flavouring and length of fermentation but it is generally fresh, packing a punch of acidity and saltiness. It can be spicy, umami, garlicky, zesty -the options are endless!  

Patience for progress 

After 3 days: Tap the jar to see if any bubbles rise to the top – this is an indication that the fermentation process is doing its thing. Taste and smell for tanginess: Looking for more punch? Allow to ferment outside the fridge for an additional two to three days before returning to the fridge.   

Once it’s stored in the fridge, do another taste test: The kimchi will continue to ferment in the fridge at a much slower rate. The level of spiciness will mellow down.   

Ferment frenzy  

Keep an eye out for these fermented gut-loving foods.  

Sauerkraut – Made from cabbage, this is less complex and spicy than kimchi and is fermented significantly longer.  

Kefir – A fermented drink made using milk and kefir grains. Kefir grains contain tons of micro bacteria and yeast which are fermented to make kefir.  

Kombucha – A sweet cold drink made using tea and what is called a “scoby”. Scoby is another type of live culture made from bacteria and yeast. Combined with the sugar in the tea, over a few months it produces the distinctive carbonation kombucha is famous for.  

Miso – A paste made from fermented soybeans used in Japanese cooking -perfect for creating that incredible umami flavour.  

Sourdough – Made from flour, water, salt and a culture called “sourdough starter”, real sourdough bread gets its nutrition from the wild yeasts and lactic acid in the starter.   

Pickles – Not all pickles are fermented (this is because many of them are only made with vinegar). Look for pickles jarred in a salt brine.   

Yoghurt – This food is filled with healthy bacteria that balances out the body.  

Kimchi & rice pancakes with garlicky greens  

Serves 3-4  

Serve with Kewpie mayonnaise (Japanese mayo) to cut through the spice.   

Ingredients 

For the pancakes  

1 onion, grated 
2 cloves garlic, finely chopped 
1 1/2 cups homemade or store-bought kimchi 
3 eggs 
1 Tbsp soy sauce 
4 spring onions, sliced 
2 cups cooked brown basmati rice 
3/4 cup cake flour 
Salt and milled pepper 
Oil, for frying  

For the greens  

1 Tbsp sesame oil 
1 Tbsp canola oil 
150g tenderstem broccoli 
200g baby pak choi 
200g fine green beans 
2 cloves garlic, sliced 
Handful sesame seeds, for serving 
Sliced red salad onions, for serving  

Method 

1. Fry onion until softened, about 6-8 minutes. 
2. Add garlic and fry for another minute. Set aside. 
3. Drain kimchi, reserving liquid, then chop into small chunks. 
4. Combine kimchi in a mixing bowl with 2 Tbsp preserving liquid and fried onion mixture. 
5. Add remaining pancake ingredients to create a batter. Season. 
6. Heat 1 Tbsp of oil in a pan over medium heat. Add a ladle of the batter and swirl the pan to spread it over the base. 
7. Fry pancake for about 3-5 minutes per side until crisp. Drain on kitchen paper and season. Set aside. 
8. Repeat with remaining batter. 
9. In a separate pan, heat sesame and canola oil. 
10. Flash-fry greens with garlic for 2-3 minutes until slightly wilted. 
11. Serve pancakes topped with greens, sesame seeds and salad onions. 

Words: Sjaan van der Ploeg  

Recipes & photography: Fresh Living Magazine 

The post The key to making kimchi  appeared first on MyKitchen.

Delicious, budget-friendly and meat-free, this lentil falafel in cabbage cups checks all the boxes for the perfect healthy snack.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the lentil falafel
1 onion, finely chopped
1 garlic clove, grated
1 tbsp fresh ginger, grated
3 tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
For the salsa
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
To serve
1 cup plain yoghurt
8 cabbage leaves

METHOD
For the lentil falafel
1. Fry the onion, garlic and ginger in 1 tbsp oil until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4. Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 tbsp oil. Bake for 30 minutes, turning over halfway.
For the salsa
1. Mix all the ingredients together. Leave to stand for 20 minutes.
2. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Looking for even more meat-free goodness? Check out these chickpea fritter and kimchi cabbage wraps next.

The post Lentil falafel in cabbage cups with fresh salsa appeared first on MyKitchen.

This savoury Japanese pancake is called okonomiyaki and made with any ingredients you like or have on hand. It’s the best way to use up leftovers!

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the savoury Japanese pancake
¾ cup flour
¾ cup vegetable stock
¼ cup cornflour
½ tsp baking powder
½ tsp salt
½ tsp sugar
¼ cup soy sauce
2 eggs
½ tsp sesame oil
1 sweet potato
½ cabbage, leaves shredded and heart finely chopped
2 spring onions, thinly sliced
2 carrots, grated
1 packet streaky bacon
For the sauce
2 tbsp Worcestershire sauce
1½ tbsp tomato sauce
1½ tbsp brown sugar
1 tbsp oyster sauce
1 tbsp honey
½ tsp soy sauce
To serve
½ cup mayonnaise
2 tbsp sesame seeds, toasted
2 spring onions, thinly sliced

METHOD
For the savoury Japanese pancake
1. Mix all the dry ingredients together.
2. In a separate bowl, whisk all the wet ingredients together, along with the sweet potato.
3. Whisk the wet ingredients into the dry, until just combined. Do not overmix.
4. Cover with cling film and refrigerate for 15 minutes.
5. Stir through the remaining veggies to create a thick, chunky batter.
6. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat.
7. Add half the pancake batter and immediately turn the heat down to medium. Flatten with your spatula, spreading the batter to the edges of the pan.
8. Slice the bacon and then sprinkle over half of it, pressing the pieces into the pancake with your spatula. Cook for 4–5 minutes.
9. Flip and cook for another 4–5 minutes, until the bacon has crisped up. Flip again and remove from the pan. Repeat with the other half of the batter and bacon.
For the sauce
1. Whisk together all the ingredients, until well combined.
To serve
1. Drizzle with the sauce and the mayonnaise. Sprinkle with sesame seeds and spring onion and serve immediately.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

It turns out the Japanese are famous for their delicious array of pancake recipes, including these light and fluffy pancakes with pea hummus.

The post Savoury Japanese pancake with cabbage appeared first on MyKitchen.