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Avocado-Stuffed
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roast Grouse with
Blackberries
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Learn to make Strawberry and Black Pepper Ice-Cream
 
 

Korean Roasted Roots

Caramelised root vegetables get a spicy kick from Korean gochujang – a red paste made with soy beans, rice flour and chilli flakes. It's easy to find in good supermarkets or on-line. The vegetables are topped with crunchy Pickled Daikon (mooli) with Turmeric, making a technicolour dish of complex sweet, sour and hot flavours.
Serve with plain rice as a vegetarian main course, or as a side dish with oily fish or fatty meats.
Serves 4–6

beetroots (no bigger than a tennis ball) 4
carrots (preferably organic) 4, large
red onion 1
clear honey 2 tbsp
soy sauce 2 tbsp
rapeseed oil 2 tbsp
gochujang ½ –1 tsp
sea salt to taste
freshly ground black pepper to taste
Pickled Daikon with Turmeric (see recipe below)
spring onions 3 large, sliced diagonally

1) Preheat the oven to 200°C/gas 6. Line a large roasting tray with foil.

2) Prepare the vegetables. Peel the beetroot and slice into 8 segments. Peel the carrots and thickly slice diagonally. Peel the onion and slice into 6 segments. Put all the vegetables in a bowl.

3) Whisk the honey, soy sauce, oil and gochujang. Pour over the vegetables, tossing to coat.

4) Spread out the vegetables on the roasting tray in a single layer. Season to taste with sea salt and freshly ground black pepper.

5) Roast for 20–30 minutes, turning occasionally, until the vegetables are tender and beginning to look sticky and brown at the edges.

6) Tip into a warmed serving dish. Top with some of the pickled daikon (serve the rest on the side). Sprinkle with the spring onions and serve right away.

For the pickled daikon (mooli) with turmeric:
daikon 1 firm, weighing about 300g
sea salt 1 tbsp
rice vinegar or cider vinegar 125ml
water 125ml
sugar 100g
ground turmeric ½ tsp
black peppercorns ½ tsp, crushed

1) Trim and peel the daikon. Slice very thinly (2–3mm), preferably using a mandolin. Put in a colander set on a plate. Add the salt and toss well. Leave for 45 minutes, tossing every 15 minutes.

2) Put the remaining ingredients in a saucepan. Simmer, stirring, until the sugar has dissolved.

3) Rinse the daikon under running water. Drain well, then spread out in a single layer on a clean tea towel. Blot dry.

4) Put the daikon in a bowl. Pour over the vinegar mixture. Leave to cool completely, then transfer to a clean jar with a lid. Store in the fridge for up to a week.

 

Recipe © Christine McFadden based on a recipe from www.tastingtable.com

    Photography: Christine McFadden    
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