Easy Korean Dak-galbi

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I’d never heard of Dak-Galbi until I stumbled across a recipe for it over on Pinterest (…honestly, where did I go to hunt down new recipes before Pinterest came along? Books?) – but as soon as I saw it I knew I wanted to add it to my takeaway dupes repertoire.  It’s a stir fry of spicy chicken and sweet potato and is basically Korean Pub Food; you’ll usually find it served up and sizzling with alcohol.  The marinade is sweet and spicy – thanks to the Gochujang Chilli Paste and Honey – and pairs perfectly with the sweet potato chunks.

I’m pretty sure most Koreans would cry sacrilege at my take on Dak-galbi.  I mean, it’s pretty much just the bare bones of the real deal because you just can’t get a lot of Korean ingredients in your average British supermarket – in fact, I’d be surprised if you found any at all!  The one essential ingredient – and pretty much the base ingredient for any Korean cooking – I had to order off of Amazon.  But as for tteok and perilla leaves?  Forget it.  Still, my stripped back version makes for a tasty, spicy and colourful midweek stir fry and – aside from marinating time – goes from wok to table in under 20 minutes.  Noice!  🙂

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Easy Dak-galbi (serves 2)

Ingredients

  • 3 tsbp soy sauce
  • 3 tbsp gochujang paste (I *think* Waitrose stock it, but if not check amazon!)
  • 3 tbsp runny honey
  • 3 tbsp rice wine
  • 2 tbsp sesame oil
  • 1 tbsp curry powder
  • 1 sweet potato, diced
  • 4 spring onions, sliced
  • shredded red cabbage
  • grated carrot
  • 1 yellow bell pepper, sliced
  • 2 chicken breasts, diced
  • 1 tsp chilli flakes
  1. First things first, make the marinade.  In a small bowl, mix together the soy sauce, gochujang paste, honey, rice wine, curry powder and half of the sesame oil.  Stir until smooth.  Pour in the chicken and stir until it’s thoroughly coated in the marinade – then leave it to rest for at least one hour.
  2. Get your wok smoking hot and pour in the rest of the sesame oil.  Turn down the heat and chuck in the chicken (hold back the marinade) along with the sweet potato.  Cook for ten minutes until the sweet potato has softened and the chicken is mostly cooked; make sure you keep stirring otherwise the honey in the marinade might scorch.
  3. Next throw in the stir fry vegetables – the spring onions, cabbage, carrot and pepper – as well as the remaining marinade and chilli flakes.  Stir fry for five minutes, then serve up with some egg fried rice! 🙂

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Happy four day week! 😉  Oh, and hey – if there’s a takeaway favourite of yours that you’d like to see me take on and come up with an easy to follow recipe for then just let me know in the comments!

Feeling Blue-Berry Muffins

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Oh hey, would you look at that, Monday swung back around.  *eyeroll*  Although actually, I’m kind of relieved.  It’s been a busy couple of weeks in the Cwtch household; Sunny’s been travelling non-stop with his work, I’ve pretty much been chained to the computer and then last Friday, Bungle went into the vets for an “operation” – if y’know what I mean – which meant a whole weekend of staying in and keeping his head out of his crotch.  Fun times!  So, needless to say, we’ve been kind of running on empty – as have a lot of people I’ve spoken to.  It’s funny; it seems like the crossover between March and April’s been a little manic for everyone.

I had one of those blue days last week where everything just got on top of me and I needed to take ten.  Usually when that happens I like to do a little baking to de-stress, but I wasn’t in the mood to do anything too complicated.  Sometimes, it’s nice to go back to the basics and bake something easy but satisfying.  Turns out we had a whole punnet of blueberries sitting in the fridge (they were supposed to be for porridge, but it had been Frosties kinda week…) and so I thought I’d whip up some Blueberry Muffins to see me through the rest of the week!  They’re stupidly simple and adapted from a recipe I found on the Red Magazine website just before Christmas – except that my batch have a little cinnamon and some extra crunch with the added granola and demerara sugar topping.  Yum!

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Feeling Blue-Berry Muffins (makes 12)

Ingredients

  • 100g caster sugar
  • 150g butter (room temperature)
  • 1/2 tsp cinnamon
  • 2 eggs
  • pinch of salt
  • 250g self raising flour
  • 100ml milk
  • 200g blueberries
  • 50g granola (click here for my recipe)
  • 50g demerara sugar
  1. Set your oven to 180°C and line a muffin tray with lightly greased cases (I like to use the 1 calorie spray because it makes things easier 😉 ).
  2. In a mixing bowl, cream together your butter and caster sugar – then beat in the eggs until the mix is nice and fluffy.
  3. Next, gently fold in the flour little by little – alternating with the milk.  Finally, stir in the blueberries (I like my muffins gooey and full of fruit, so I used a loooooot of blueberries, but feel free to dial it back a little if that’s not your jam), cinnamon and salt.
  4. Spoon the mixture into your muffin cases, then sprinkle each one with a generous helping of granola and demerara sugar.  Bake for 20 minutes.

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Have a great week! 🙂

 

Easy Sticky Honey Chicken

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How’s your head, Wales?  Is your hangover still ragin’ after grand-slamming a few celebratory shots on Saturday night?  Sworn off drinking forever?  Sad that the Six Nations are done and dusted for another year?  But what a weekend of Rugby!  If you’re still feeling a bit hanging and wobbling over the idea of just giving in and getting in a takeaway tonight, then have I got the recipe for you – perfect for the Monday after the weekend before. 😉

I’ve been on a kick recently of upping my midweek meal game – particularly when it comes to takeaway dupes – and this sticky honey and sesame chicken is a winner (-winner chicken dinner).  Nail the sauce and the rest is history.  You can either batter your own chicken or pop some chicken dippers (or Quorn Nuggets) in the oven, and then serve it up with some egg fried rice, a sprinkling of sesame seeds and some chopped spring onions.  So easy!

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Easy Sticky Honey Chicken

Ingredients

  • 100ml runny honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp tomato ketchup
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tbsp corn flour
  • 125ml water

to serve:

  • a handful battered chicken nuggets
  • sesame seeds
  • chopped spring onions
  1. Whilst your chicken nuggets are cooking, make up the sauce. Pour all the ingredients – except the water – into a mixing bowl and stir well to combine.  Then, add the water and stir.
  2. Pour into a saucepan and bring to the boil; stir until the sauce starts to thicken up, then remove it from the heat.
  3. Drizzle it all over your cooked chicken nuggets, then sprinkle with sesame seeds and chopped spring onions.  Serve with egg fried rice and scoff! 🙂

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Have a great week! 🙂

*Welsh Lamb and Halloumi Salad with a Whiskey Drizzle

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Happy Friday!  A couple of weeks ago Marks and Spencer treated me for St David’s Day and gave me a lovely hamper full of their favourite Welsh products – from meat and cheese, to welshcakes and booze – to enjoy.  And enjoy, I did.  I set myself a little bit of a Ready, Steady Cook challenge and tried to whip up an easy lunch using some of the products in the hamper and whatever I had banging about in my kitchen cupboard, and this is what I came up with!

I’m not the biggest fan of salad – there needs to be a little something-something more than just leaves for me to dive into one – but the halloumi and lamb are the stars here, as well as the sweet whiskey drizzle I whipped up to go on top.  It’s the perfect companion to the salty halloumi.  Very easy to make and a lil’ bit boozy – once you’ve got the base down, you can use it to make any flavour of dressing you like. 🙂

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Welsh Lamb and Halloumi Salad with Whiskey Drizzle (serves 2)

Ingredients

  • 2 lamb leg steaks*, diced
  • 1 block of halloumi, diced
  • 1 tsp dried thyme
  • spring greens (I used peas, shredded beetroot, spinach, tender leaf salad and spring onions)

For the Drizzle:

  • 50ml whiskey (I used “Myth” by Penderyn Distillery*)
  • 125ml water
  • 1tsp apple cider vinegar
  • 1tsp olive oil
  • 1 tbsp cornflour
  • 100ml runny honey
  • 1/2 tbsp of tomato ketchup
  • 1 clove of garlic, minced
  • 1/2 white onion, diced
  • couple of drops of liquid smoke
  • pinch of salt
  1. Fry up your garlic, onion and whiskey with a little oil in a frying pan – until the onion browns slightly. Remove from the heat.
  2. In a separate saucepan, combine the water, vinegar, cornflour, salt, ketchup, liquid smoke and honey until combined.  Pour in the whiskey, onion and garlic mix and gently heat until the drizzle begins to thicken.
  3. Sieve the sauce into a bottle or jug, and set aside to cool.
  4. Lightly fry the diced lamb and halloumi with the dried thyme until cooked, then toss with your salad leaves and veg.  Drizzle that shizzle, then scoff. 😉

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Thanks to Marks and Spencer for spoiling me once again – all gifted items have been marked with a *.  Have a great weekend! 🙂

Welsh Cake Batter Fudge

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Fudge is one of those things that I’ve always wanted to try making but, ugh, TOO MUCH EFFORT!  I mean, the traditional way of doing things involves heating up butter and sugar to an exact temperature and using a sugar thermometer and a lot of faffing around, and – like I said – EFFORT.  I felt like for my first time I didn’t want to take on more than I could handle – so I cheated and used condensed milk.  It’s still definitely one of those recipes that needs 100% focus and attention (no scrolling instagram or twitter while you’re stirring!), but it’s much easier and – providing you let the sugar dissolve completely – makes a really creamy fudge.

I usually bake Welshcakes on St David’s Day, but honestly, the ladies at Bakestones in Cardiff Market knock mine right off the board.  They’re so good!  So this year I decided to make this Welshcake Batter Fudge.  It’s not the prettiest looking fudge around (just like Welshcakes aren’t exactly the prettiest cakes), but tastes just like the real deal thanks to the sultanas and a hint of mixed spice. 🙂

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Welsh Cake Batter Fudge

Ingredients

  • one 397g can of condensed milk
  • 150g sultanas
  • 2 tsp of mixed spice
  • 120g butter
  • 450g demerara sugar
  • pinch of sea salt
  1. Pour the condensed milk, mixed spice, butter and sugar into a deep, non-stick saucepan and stir slowly on a low heat until all the ingredients have combined and the sugar has completely dissolved.  If you move too quickly to step two, then you’ll get a grainy fudge.
  2. Get a bowl, fill it with ice cold water and keep it nearby for the next step.  Crank the heat a little and bring the mixture to the boil – stirring constantly and simmering for around ten minutes.  You want the fudge to reach its “soft ball” stage, which is when you’re going to stop boiling it and bring it off the heat.  The time it takes to reach this stage is going to vary, so either test it with a sugar thermometer (you want the fudge to hit 118°C), or get a spoon and drop a little into your bowl of cold water.  If the fudge is ready, it should ball and set, but remain a little squidgy when you squeeze it between your fingertips.
  3. When it’s ready, take the fudge off the heat and pour in the sultanas.  Stir them into the fudge and keep beating until it starts to thicken up and set.  Pour it into a square, lined baking tin and sprinkle with sea salt.  Leave it to cool before cutting it into squares. 🙂

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Dydd Gŵyl Dewi Hapus, pawb! (Happy St David’s Day, everyone!) 💛