Bulgogi flavoured Mince

This is a quick weeknight recipe that has the flavours of Bulgogi, but without the planning ahead and remembering to actually marinade stuff.

And using cheap beef mince instead of finely sliced steak.

The sauce paste is based on the Bulgogi marinade from Our Korean Kitchen.

Tomato 'Instant' Kimchi sort of thing

The tomato plants in the greenhouse are still fruiting, and there are tomatoes aplenty in need of using up. More tomato recipes are urgently needed!

Inspired by the 'instant' emergency cucmber Kimchi recipe in Our Korean Kitchen, I went searching to see if Tomato Kimchi was a thing. And it was - I found Park Shin Hye's Tomato Kimchi.

I didn't have any Gochugaru (chilli pepper powder) , but I did have some Gochujang (sweetened fermented chilli pepper paste). So I substituted gochujang for the gochugaru and sugar. I also added some chopped fresh basil as I was out of chives. It seems to work, even if it's not authentic.

Quick Chicken Liver Pate

Every fortnight I receive a pack of organic chicken carcasses with my vegbox order. These are what is left over after a chicken has had breasts, thighs, drumsticks and wings cut off - namely the main body, neck and giblets (internal organs). The pack generally contains the remains of two butchered chickens.

I separate out the livers from the giblets, and throw everything else into a roasting tin, cover with foil and pop in the oven to roast, and then into the pressure cooker to make Chicken Stock.

The livers, I make into pate.

Tamale Pie

This is a way to turn leftover Chilli or Picadillo into a one-dish meal.

The pre-cooked chilli is topped with a quick-mix cornbread batter, and then thrown in the oven to bake.

I initially came across this sort of thing in Laurel's Kitchen, where it is called Tennessee Corn Pone. However, this dish is apparently more commonly called Tamale Pie across America.