Delicious UK - (03)March 2020

Kimchipotatopancakeswith

friedeggsandsesamespinach

SERVES 4. HANDSON TIME 25 MIN

FOOD

TEAM’S

TIP

Kimchiisoftenmadewithbrined

shrimpsorfishsauce– lookfor

a vegetarian version, if need be.

• 300gmarispiper potatoes, chopped into
  3cmchunks


• 150gkimchi(fermentedcabbage,widely
  available),roughly chopped, plus extra to
  serve– seetip


• Smallbunchspringonions,finelysliced


• Gratedzest1 lime,pluswedges to serve


• 75gself-raisingflour


• 6 mediumfree-range eggs


• 100mlwholemilk


• 1tbspvegetableoil


• 400gbabyleafspinach


• 1 tbsptoastedsesameoil


• 4 tsp sesame seeds

1 Cookthepotatoesinboilingwaterfor

10-12minutesuntiljusttender,thendrain.

Putbackinthepanfor1 minutetosteam

dry,thenmash.Turntheovenonlow.

2 Putthemashedpotato,kimchi(andany

liquidthatcomeswithit),mostofthespring

onions,thelimezestandflourina medium

mixingbowl,seasonwithsaltandpepper,

thenstiruntiljustcombined.Ina separate

bowl,lightlybeat2 oftheeggswiththemilk,

thenmixthemintothepotatomixture.

3 Heattbspofthevegetableoilina large

fryingpansetovera highheat.Ladleinhalf

thebattertomake4 pancakes,about10cm

indiameter,thenfryfor2 minutesoneach

sideuntilgoldenandpuffed.Transferto

a bakingtrayandkeepwarmintheoven.

Repeatwiththeremainingbatter.

4 Addtherestoftheoiltothepan,fry

theremaining4 eggsuntilcookedtoyour

liking,thentransfertoa plate.Addthe

spinachtothesamepan,letit wilt,stirring

occasionally,thenstirinthesesameoil.

5 Serve the spinach with the kimchi

pancakesandfriedeggs,sprinkledwiththe

remainingspringonion,withextrakimchi

andlimewedgesalongsideforsqueezing.

PERSERVING393kcals,19.9gfat(4.3g

saturated),19.6gprotein,31.6gcarbs

(3.5g sugars), 0.9g salt, 4.3g fibre

Cheat’schickensataywith

cabbageandcarrotslaw

SERVES 4. HANDSON TIME 30 MIN

FOOD

TEAM’S

TIP

If usingwoodenskewers,soakin

a bowlofcoldwaterfor5 minutes

to prevent them from burning.

• 3 tbspcrunchypeanutbutter


• 1 tbspmildcurrypaste


• 100glow-fatnaturalyogurt


• 8 free-rangeskinless,boneless chicken
  thighs,cutinto3cmchunks


• 100gsugarsnappeas,slicedlengthways


• 150gredcabbage,shredded


• 2 mediumcarrots,cutintoribbons
  witha vegetablepeeler


• tbsptoastedsesameoil


• Juicelime,pluswedgestoserve


• 2 tbsproughlychopped coriander, plus
  extra to serve

1 Heatthegrilltohigh.Putthepeanut

butter,currypasteandyogurtina mixing

bowl,thenmixtogetheruntilcombined.

2 Addthechicken,tossingtocoat,then

threadonto8 kebabskewers(seetip)and

putona bakingtray.Grillfor 20 minutes,

turningregularly,untilthechickenis lightly

charredandcookedthrough(cutintothe

largestpiecetocheckit’scooked).

3 Meanwhile,tomaketheslaw,putthe

vegetablesina mixingbowlandtosswith

thesesameoilandlimejuice.Seasonwell

withsaltandpepper,thenstirinthe

coriander.Serve2 sataysticksperperson

ona bedofslawwithextracoriander and

limewedgestosqueezeover.

PERSERVING315kcals,13gfat(2.7g

saturated),37.5gprotein,9.4gcarbs

(8.1g sugars), 0.7g salt, 4.9g fibre

Garlickygreenswithharissa

yogurtandcrunchycrumbs

SERVES 4. HANDSON TIME 25 MIN

• 300gbabyleeks,halvedwidthways


• 300gpurplesproutingbroccoli, ends
  trimmed,halvedwidthways


• 1 tbspoliveoil


• 100gcrustywhitebread


• 3 tbspchoppedfreshdill


• tbspchilliflakes


• 2 garliccloves,finelysliced


• 250gshreddedcurlykale


• Finelygratedzestandjuice lemon,
  pluswedgestoserve


• 500gfat-freethickgreek yogurt (we
  usedFageTotal0%)


• 2 tbsp rose harissa

1 Heattheovento200°C/180°Cfan/gas6.

Heata largegriddleorfryingpanovera

highheatuntilsmoking.Tosstheleeks

andbroccoliwith1 tspoliveoil,then

griddle/fry,turningoccasionally,for3-4

minutesuntilscorched.Putona baking

tray,thenroastfor 10 minutesuntiltender.

2 Whizzthebreadina minifoodprocessor

(orsimplytear)tomakelargecrumbs.

Heat1 tspoliveoilinthefryingpanyou

usedfortheleeksovera mediumheat,

thenfrythebreadcrumbs,stirring,for4-5

minutesuntilgolden.Seasonwithsaltand

pepper,thenstirinmostofthedilland

chilliflakes.Setasideona platetocool.

3 Heattheremainingoliveoilinthesame

pan,thenfrythegarlicfor1 minute.Add

thekaleandcookfor2 minutesmoreuntil

wilted.Addthegriddledvegetables,season,

thensqueezeoverthelemonjuice.

4 Spreadtheyogurtover4 plates,thenswirl

tbspharissaintoeach.Topwiththeveg,

thenscatteroverthecrumbs.Sprinklewith

thelemonzestandremainingdillandchilli

flakes.Servewithlemonwedges.

PERSERVING289kcals,7.2gfat

(1gsaturated),23gprotein,24gcarbs

(5g sugars), 0.8g salt, 9g fibre

100 deliciousmagazine.co.uk

everyday cooking.