Kimchi & Cheese Pinwheels

So if Yorkshire Puddings are one of my favourite things then Kimchi is definitely another. Kimchi is a popular side dish in South-Korea (probably North too but I haven’t visited there!) and comes free with every meal. It’s just cabbage fermented in Korean spices and is absolutely delicious and apparently really good for you too. Unfortunately, I can’t claim this recipe as a health food as cheese and puff pastry are also in the mix but I can claim that it’s delicious. On the BBC Good Food recipe I used, there is 70g kimchi. This didn’t really seem like so much as I really wanted the kimchi flavour to come through so I used a large jar, picking up the pieces of cabbage with a fork to avoid the juices soaking the pastry.

Makes about 12 – 14

Ingredients

  • 1 roll puff pastry (mine was about 340g)#
  • 2 spring onions
  • 150g mature cheddar
  • 1 egg
  • 1 large jar kimchi

Method

1.) Preheat the oven to 200 degrees C

2.) Grate 150g cheese. Finely slice the spring onions. Break an egg into a bowl and whisk it up with a fork.

3.) Prepare a baking tray with some parchment paper.

4.) Roll out the pastry onto the baking tray.

5.) Sprinkle the cheese and onions over the pastry. Dot around pieces of the kimchi.

6.) Tightly roll up the puff pastry.

7.) Slice up the roll of pastry, place the wheels flat on the baking tray.

8.) Brush the wheels with the egg.

9.) Bake for 30 – 35 minutes.

10.) Leave to cool for 5 – 10 minutes before attempting to move the pinwheels.

Sticky Onion Tart

This sticky onion tart is a kind of savoury tarte tatin but isn’t so tricky to make. I used pre-made puff pastry, I wouldn’t really make the effort to make puff pastry unless it’s for baking. Find the most buttery puff pastry you can for the maximum flavour. I felt that the tart was burning in the oven so I just covered the tart with some foil. The recipe was from Jamie Oliver’s ‘Veg’ which I’ve already waxed lyrical about enough on this blog.

Serves 6 (as a starter)

Ingredients

  • 6 medium onions
  • 50g unsalted butter
  • 4 sprigs thyme
  • 4 fresh bay leaves
  • 2 tbsp brown sugar
  • 4 tbsp cider vinegar
  • 8 cloves garlic
  • 320g sheet puff pastry

Method

1.) Preheat the oven to 220 degrees C

2.) Peel and finely chop the garlic and measure out 100ml water

3.) Peel and halve the onions

4.) Add the butter to an ovenproof frying pan and melt

5.) Strip the leaves from the thyme sprigs into the pan and add the bay leaves

6.) Add the sugar, vinegar and 100ml water

7.) Add the onions, flat half down, arrange the garlic between the onions

8.) Season with salt and pepper and turn the heat down to low

9.) Steam for 10 minutes then turn up the heat until the sauce starts to caramelise

10.) Cut the pastry into a square that will cover the majority of the pan. Slice the remaining pastry into two halves.

11.) Place the pastry over the onions and push into the sides with a wooden spoon. Place the other strips at both sides.

12.) Bake in the oven for 35 minutes (you might want to place a piece of foil over it)

13.) Take out the oven and carefully flip out the tart.