Time P3DT3h30m Yield 24 Number Of Ingredients 12 Steps:
Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain. Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power. Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well. Transfer kimchi to airtight containers and refrigerate for 3 days.
Time 7m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Into a blender, combine the vodka, pineapple juice, cream of coconut, sugar, and ice. Blend on high speed until frothy and well combined, about 30 seconds. Pour into 2 chilled Collins glasses, and garnish with the pineapple slices and umbrellas. Serve immediately.
Time 1h Yield 4 servings Number Of Ingredients 24 Steps:
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans. Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
Time 1m Yield 1 Number Of Ingredients 6 Steps:
In a blender, combine ice, vodka, pineapple juice and cream of coconut. Blend until smooth. Pour into a glass and garnish with a slice of pineapple and a cherry.
Time 5m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Blend all ingredients until smooth in blender. Garnish with a slice of pineapple and a cherry.
Time 20m Yield Makes enough to fill a 1-litre jar, serves 8 as a side Number Of Ingredients 10 Steps:
Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl. Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it’s left.
