Ingredients: 

 

Chicken thighs

2x chicken thighs

1 tablespoons honey

1 tablespoons gochujang – Korean chili paste

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon finely minced ginger

 1 clove of garlic (finely minced)

 

Kimchi (non-fermented)

 ½ Chinese cabbage cut into dice

3 tbsn Korean chilli flakes (Gouchgaru)

4 tbsn rice vinegar

2 tbsn coriander stalks chopped

1 thumb sized ginger peeled and chopped

¼ onion chopped

2 cloves of garlic

3 tbs soy sauce

1 tsp sugar

Soy Mushroom

50g mushrooms sliced (around 5)

1 tsp soy sauce  

1 tsp sesame oil

1tsp sesame seeds

 

Sushi rice

250g sushi rice (1 cup)

500g water (2 cups)

100ml sushi rice seasoning

 

Garnish

1 boiled egg

4tbs sliced spring onion

1 cup sliced cucumber

  

Method

Pre heat the oven to 180deg C.

Combine the Gochujang – Korean chili paste , soy sauce, sesame oil, minced ginger, clove of garlic (finely minced) and honey and mix well.

Add the chicken to the marinade turning so its all coated and leave over night in an air tight container

When ready to serve, place onto a lined baking tray, and bake in theoven for 40 minutes or until cooked.

For the kimchi, in a blender add everything apart form the cabbage. Blend until very red and very smooth. Mix through the cabbage, place into air tight container until ready

 For the soy mushroom mix everything together let it sit for 10 minutes to marinate

 

For the sushi rice,wash the rice in a colander under cold running water until the water runs clear this take around 10 minutes.

Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool. Once the rice is cool, stir seasoning into the cooked rice.

 

Now it's time to plate up:

 Chop the marinated chicken thighs for each plate add one thigh and 150g of cooked sushi rice. Add a half boiled egg, a half cup of kimchi, sliced raw seasoned mushrooms, 2 tbs of sliced spring onions and half a cup sliced cucumber.

2 tbsn oil

250g (4 sausages) Italian sausage or Spicy Italian sausage, cut open, meat removed

½ small onion roughly chopped  

1 clove garlic finely minced

3 bay leaves

1 stick celery

1 x carrot, peeled roughly chopped

1 x cup white wine

2 x cups chicken stock

2 sticks thyme

2 tbsn mascarpone

300g cooked rigatoni (1.5 cups)

1 tbsn salt

Few rasps cracked black pepper

1 tsp parsley

1 tsp parmesan 

Sprinkle of chilli (optional)

 

Method

1. In a blender place the carrots, celery onion and blend until a smooth paste, this is called a sofrito, the base of most Italian ragu or stews.
2. Pour the oil in a heavy based sauce pan, add the sausage meat and start to fry until brown and caramelised.
3. Add the carrots, celery, onion mix with the garlic and cook while stirring for 8-10 minute’s until all liquid has evaporated
4. Now add bay, thyme and white wine cook for 5 min to evaporate the alcohol in wine.
5. Now add the chicken stock and cook for 20 minutes on high stirring occasionally
6. Check the seasoning, add mascarpone bring back to the boil.
7. Add the cooked rigatoni, stir in and leave for 5 minute’s
8. To serve, sprinkle with chopped parsley, parmesan and if you like a smattering of crushed red chilli

 

This is our recipe for National Burrito Day (not that we need an excuse to make a burrito!)

You don't need to use wagyu beef of course, our house beef is pretty darn special too, but if you did want to use wagyu, you won't regret it!

The recipe includes a spiced tomatoes mix with red onion, coriander, jalapeño, cumin seeds and lime as well as a guacamole. Add all three elements to a tortilla, wrap and dunk in some sour cream for a flavour fiesta.

Enjoy!

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