Kimchi bubble and squeak
“キムチ入りバブル＆スクイーク”
The leftovers of our Christmas dinner turned into zingy Kimchi bubble and squeak.
This dish is inspired by OZONE roastery’s Green Brekkie, one of my favourite cafés in my neighbourhood—hot and sour, herbaceous freshness work well when you start to crave something different.
“キムチ入りバブル＆スクイーク”
クリスマスディナーの残りは、近所のお気に入りのカフェOZONE roasteryで食べた朝食メニューをヒントにキムチを加えたバブルスクイークに。
バブルスクイークはローストディナーで余ったお肉、野菜をまとめて焼いた料理です。クリスマス料理に飽きてきた時に、辛さと酸味、ハーブのフレッシュさが丁度いい。
Ingredients (serves 2)
Roast dinner leftovers like potatoes, sprouts, kale, carrots, etc.
Kimchi to taste
Olive oil 2tbsp
For Yoghurt sauce
Garlic 1/4tsp(chopped)
Natural yoghurt or Greek 3tbsp
Dill 1tbsp(chopped)
Mint 1tbsp(chopped)
Rocket 1tbsp(chopped)
More herbs for garnish
Combine the ingredients of the yoghurt sauce. If the sauce is too thick, adjust the consistency by adding a little bit of water. Season to taste.
Squash the potato in a bowl and mix the remaining leftover roast vegetable and kimchi’s pickling liquid. Spread the mixed vegetable over a heated pan with the olive oil and cook over a medium heat. Try not to touch it until the potato crispens up. Turn them around to crispen both sides. Add the kimchi leaves at the end to retain their piquant taste.
Plate it with yoghurt sauce and more herbs.
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