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DIGITECH JAE Korean Anju Instructions

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DIGITECH JAE Korean Anju Instructions JAE KOREAN ANJU Seasonal pickles Nori crisps, kimchi relish Stir-fried aubergine, coconut lime ssamjang, coriander panko crumb Catch of the day crudo, Tabasco ponzu, chervil Smoked duck breast, Korean-Russian carrot kimchi, citrus — Mushroom bibimbap — Chocolate ganache, miso caramel, sweet puffed rice KOREAN ANJU JAE COOKING TIME: COOKING INSTRUCTIONS 40 MINUTES Preheat the oven to 190°C/170°C fan. SERVES 2 Remove the duck breast (1), mushrooms (2), Korean-Russian kimchi (3), coconut lime ssamjang (4), kimchi (5), ssamjang (6) and relish (7) from the fridge and bring up to room temperature. IN THE BOX 1. Wash the rice two or three times, until the water runs clear, then drain. Measure out (1) Duck breast 420ml fresh water, then pour it into a saucepan and add the rice. Bring it up to the (2) Mushrooms boil over a high heat, then cover with a lid and reduce the heat to medium. Cook for (3) Korean-Russian kimchi a further 10–12 minutes, until all the water has been absorbed. Turn off the heat and (4) Coconut lime ssamjang use a fork to gently fluff up the rice. Keep it warm until needed – it will continue to (5) Kimchi steam in the pan. (6) Ssamjang 2. Drizzle some oil into an ovenproof dish, add the marinated aubergines (8) and place (7) Relish in the oven for 10 minutes. (8) Marinated aubergines 3. Meanwhile, slice the duck across the breast into seven or eight thin slices. Lay the (9) Catch of the day crudo Korean-Russian kimchi onto a small plate and arrange the slices of duck on top. (10) Tabasco ponzu 4. Arrange the catch of the day crudo (9) on a plate, slightly curling the slices to create (11) Chervil height. Drizzle over 2–3 tbsp Tabasco ponzu (10). Pick the leaves from the chervil (12) Panko crumb (11) and scatter them evenly over each slice of crudo. (13) Nori crisps 5. Once the aubergine is hot, place it into a shallow bowl, then spoon over the coconut (14) Pickles lime ssamjang and garnish with the panko crumb (12). (15) Soft-boiled eggs 6. Serve the nori crisps (13) with the relish, and empty the pickles (14) into a small dish. (16) Beansprouts Place all the small plates in the middle of the table and dig in. (17) Spring onions 7. When you’re ready to assemble the bibimbap, cook the mushrooms in a frying pan (18) Chocolate ganache over a medium heat, stir-frying until they start to turn golden brown. (19) Miso caramel 8. Slice the soft-boiled eggs (15) in half and fill two bowls with the hot rice. Plate up the (20) Sweet puffed rice bibimbap carefully, working with one ingredient at a time and moving anti-clockwise Rice to add the mushrooms, beansprouts (16), spring onions (17), kimchi and egg halves. Place a spoonful of the ssamjang in the centre of each, then serve. To fully enjoy the dish, mix well before tucking in. SHARE YOUR CREATION 9. For the dessert, pipe the chocolate ganache (18) evenly onto two plates, creating a @thedishpatch @jaerestaurant dome shape. Use a tablespoon to press an indent into each ganache dome. Pour the miso caramel (19) evenly into the indents, then top with the puffed rice (20) and serve. SAME TIME NEXT WEEK? Browse our menus at dishpatch.co.uk Growing up, chef Jay Morjaria took careful notice of the cooking at his parents’ vegetarian Indian restaurants and the enticingly exotic fruits and vegetables ABOUT JAE that they imported as wholesalers and introduced to the UK. Now, following his success winning Million Pound Menu and years spent immersing himself in the cuisines of Korea and Japan, Jay is back in the UK with JAE, paying respect to Korean traditions whilst re-interpreting classic dishes with a largely plant-based focus. JAE is a permanent residency at Untitled bar in Dalston, where his dishes are the perfect drinking food, expertly paired with their innovative cocktails. STORAGE INGREDIENTS Transfer all components to the fridge as Duck: British duck breast. Mushrooms: mushrooms, tamari (soybeans), black pepper, saké soon as received. Ensure all chilled items are (alcohol), mirin (alcohol), apple. Korean-Russian kimchi: carrot, gochugaru, garlic, ginger, cold on arrival; do not eat if warm. vinegar (sulphites), sugar, grapefruit. Coconut lime ssamjang: doenjang (soybeans), gochujang (soybeans), soy (soybeans), garlic, toasted sesame seeds, mirin (alcohol), CONSUME BEFORE sesame oil, apple vinegar (sulphites), caster sugar, coconut milk, lime juice. Kimchi: Chinese cabbage, gochugaru, water, soybeans, rice, salt, alcohol (sulphites), garlic, ginger, The Monday after delivery. See date on the vinegar (sulphites), sugar. Ssamjang: gochujang (soybeans), doenjang (soybeans), garlic, sticker inside the box’s lid. lime, coconut milk, mirin (alcohol), sesame seeds, sugar, sesame oil, soy sauce (soybeans). Relish: gochugaru, garlic, ginger, vinegar (sulphites), sugar. Rice. Marinated GOT A QUESTION? aubergines: aubergines, gochujang (soybeans), doenjang (soybeans), garlic, lime, coconut milk, mirin (alcohol), sesame seeds, sugar, sesame oil, soy sauce (soybeans). Email us at [email protected] Catch of the day crudo: trout (fish), saké (alcohol), mirin (alcohol), vinegar (sulphites), sugar, salt. Tabasco ponzu: Tabasco (sulphites), citrus, soy sauce (soybeans), mirin (alcohol). Chervil. Panko crumb: panko breadcrumbs (wheat flour), garlic, vegetable oil, coriander. Nori crisps: nori, rice flour, miso (soybeans). Pickles: cauliflower, curry Dishpatch Ltd powder, apple cider vinegar (sulphites), spices, sugar, radishes, salt, cucumber. Eggs: egg. Unit C-21, Poplar Business Park, Beansprouts: beansprouts, sesame, tamari (soybeans). Spring onions. Chocolate ganache: London, E14 9RL chocolate (milk), coconut milk, salt. Sweet puffed rice: rice, maple syrup. Miso caramel: miso (soybeans), sugar. ALLERGENS For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens. dishpatch.co.uk.
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