Tuesday, 29 March 2011

K is for...

... Kir Royales served with cucumber kimchi topped kidney bean patties, followed by kaffir lime leaf marinated kudu kebabs and koftas with kohlrabi salad. Next I served cabbage kimchi and kelp broth, followed by a main course of marinated kangaroo with kiwi sauce served with krumpli nudli, kai choi and crispy baked kale. Pudding was kumquat kasblotz served with kulfi followed by a cheeseboard of smoked Kirkham, Keens Cheddar, Kilcummin and Kelsey Lane. 

We had a wonderful mix of guests for K night - most of which had never met each other before. We had a fellow food blogger and private cook, Miriam Nice, along with her actor boyfriend, Richard Kiess, who I was sure I had met before but couldn't quite place until a few days later - we were both at the Edinburgh Fringe 2008 performing in shows at the same venue. Small world. We were also joined by two more lovely actors - David Ahmed and Georgina Panton as well as the equally lovely Jane Ballantine, who has created a science app called rAPPidRevise aimed at GCSE students. I tried it. My highest score was 35%. Pitiful. Last but not least, Alphabet Soup played host to its first vegetarian, Jo Nockels. Jo had travelled down from Leeds that day and was due to come along a little later than the other guests, so luckily for her, she missed the meat feast that was the kebab course.

K night's guests brought booze-a-plenty in the form of Kumala Shiraz, Koonunga Hill Autumn Riesling and The Kernel beer which was merrily sunk to Richard's K night soundtrack, which included Kate Bush, King of the Slums, King Missile, The Killers, The Kinks, Chaka Khan, Miss Kittin and the Kaiser Chiefs.

Kir Royale

Kir Royales couldn't be simpler to make, they're simply Champagne and a measure of Cassis. Fresh, fruity and deliciously gluggable - like fizzy Ribena for grown-ups.

Kidney bean patties

1 tin of kidney beans, drained and rinsed
1 onion, chopped
3 cloves of garlic, crushed
1 red chilli, chopped
1 tsp ground cumin
2 tsp cumin seeds
1 tsp turmeric
2 eggs, beaten
2 tbsp soy sauce
13oz/ 325 g gram flour
1 tsp baking powder
A handful of flat leaf parsley, chopped
Salt and pepper

Simply chuck all the ingredients into a food processor and blitz until it turns into a stodgy paste. Form the paste into patties with wet hands and fry in a little sunflower or olive oil until golden brown on both sides.

Cucumber kimchi

Richard bought me Momofuku a few weeks ago and I can't seem to put it down. The food all looks glorious and David Chang's writing is refreshingly direct. Here's a little taster:

"The result is a smoldering bowl of spice and pork - perfect for a hangover or a cold that needs a kick in the ass".

It was to Momofuku that I turned for inspiration for my kimchi, although David Chang is a big fan of fish sauce and Richard, with his fish allergy, is most definitely not, so although inspired by this fantastic book, my cucumber kimchi is quite different.

Half a cucumber
A dessertspoonful of sugar
A couple of generous pinches of sea salt

A finger of ginger, peeled
1 carrot, peeled
5 spring onions
5 cloves of garlic, crushed
2-3tsp dried chilli flakes
2 tbsp soy sauce
1 tbsp Mirin

Slice the cucumber lengthways, remove the seeds and cut the cucumber into matchstick thin pieces. Toss the cucumber strips in 1tsp of the sugar and 1 tsp of the salt and leave to stand for ten minutes or until  they have released a lot of their water and softened slightly, then drain. Chop the ginger, spring onions and carrot into the same matchstick sized pieces and place them all in a bowl with the cucumber. Mix together the remaining ingredients and pour over the vegetables, toss well and leave to marinate overnight if possible, but for at least half an hour if time is tight.

Top each kidney bean patty with a spoonful of cucumber kimchi.

* I found this photo online, as we forgot to photograph our Kir Royales on K night. They were rather distracting.

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