Wealden Times | WT226 | March 2021 | Interiors supplement inside

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achmanns.co.uk Easter at Bachmanns Specialities from our award-winning patisserie and chocolaterie Handmade on the premises and beautifully wrapped for the perfect gift. We use the finest chocolate to create our signature Easter collection: • Easter Eggs, filled with our own chocolates • Chocolate bunnies • Easter chicks • Traditional Simnel cakes and hot cross buns Our gateaux, desserts, freshly baked breads, croissants and Danish are available from 9am, while celebration cakes are available to order. 6 Criterion Buildings, Portsmouth Road, Thames Ditton, KT7 0SS Tel: 0208 398 1988 32 Church Street, Weybridge, KT13 8DX Tel: 01932 820247
Bibimbap Serves: 4 Prep time: 1 hour (inc. marinating time) Cooking time: 15 minutes Served in a steaming hot stone bowl, the presentation of this guilt-free dish is just as exciting as the punchy chilli and sesame flavours <strong>inside</strong>. The fried (or sometimes raw) egg nestled amongst the other ingredients makes this dish sing. Good-quality ingredients make a world of difference for a truly authentic Korean taste, and gochujang, which is a slightly sweet but fiery chilli paste, is well worth seeking out in Asian food stores. • 400g pork belly, chopped into thin 2.5-cm/1- inch pieces • 400g short-grain brown rice (or brown sushi rice) • vegetable (or sunflower or rapeseed) oil, for frying • 2 carrots, cut into thin strips • ½ tsp toasted sesame oil • ½ tsp dark soy sauce • ½ tsp agave syrup • 150g oyster (or shiitake) mushrooms • 150g beansprouts • 3 onions, sliced • 200g spinach • 4 eggs • 2 spring onions, finely chopped • sea salt and black pepper, to season • black sesame seeds, to serve For the gochujang sauce: • 4tbsps gochujang paste • 4tbsps toasted sesame oil • 4tbsps dark soy sauce • 2 garlic cloves, crushed • 2tbsps agave syrup 1 To make the gochujang sauce, mix together all the ingredients. Pour half the sauce over the pork belly in a bowl, cover and marinate in the fridge for at least 1 hour. Cook the rice according to the packet instructions and keep warm. 2 While the rice is cooking, heat 1 tablespoon of oil in a frying pan or wok and stir-fry the carrots until beginning to soften. Add the sesame oil, soy sauce and agave syrup. Cook for 1 minute over high heat, then set aside on a plate. Cook the mushrooms, beansprouts, onions and spinach (which will wilt down) separately in the same pan, and in the same way, seasoning with salt and pepper at the end. It is normal for the vegetables to be served at room temperature, as long as the rice, meat and eggs are hot, so don’t worry about keeping them warm. 3 Next, stir-fry the marinated pork (with the sauce it was sitting in) until cooked through. The sauce should reduce down a little with the heat, intensifying all the flavours. 4 In a separate frying pan, fry the eggs however you like them – it is nice to have the yolk a little soft for this dish. 5 Dish the hot rice into bowls and top with individual piles of vegetables and meat, finishing off with the egg in the middle and a sprinkling of spring onions and sesame seeds. 6 Serve with the gochujang sauce, adding as much or as little as you like. The Korean way of eating this is to mix the whole thing together like crazy until all the ingredients are combined. If it is not punchy enough, add more sauce.
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Wealden Times | WT226 | March 2021 | Interiors supplement inside

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