food, Recipes

Quick kimchi salad

Michael Le Grange <strong>Styling</strong> Gemma Bedforth

Virgil Kahn, head chef at Indochine at Delaire Graff Estate, makes a meal of the unsung root vegetable, radish.

Ingredients

for the kimchi ½ cup kosher salt 2.7kg cabbage, sliced thinly 2 cups water 2T sweet rice flour or cornflour 2T brown sugar ½ cup fish sauce 500ml Fu Chi chilli sauce or chilli oil 2 cups radish slices 1 cup carrot slices 7 green onions, chopped ½ cup minced garlic 2t minced ginger 1 medium onion, minced for the watercress purée 1kg watercress 200g spinach fish sauce, to taste for the water chestnuts 1 cup cashews ¼ cup sugar ¼ cup lime juice fish sauce to taste 1 cup water chestnuts

Method

Stir the salt into the cabbage and leave it for two hours, then wash the cabbage seven to eight times. Stir the water and flour over medium heat until they thicken. Add the sugar, let the paste cool, and add the sauces. Mix the remaining kimchi ingredients with the cabbage and marinade, then set it aside. To make the watercress purée, wilt the leaves in boiling water then plunge them into cold water. Blend the leaves, adding water as needed, until they’re smooth and thick. Strain the purée through a sieve. To prepare the water chestnuts, roast the cashews in an oven at 100ºC until they’re evenly browned, then crush them. Mix the remaining wet ingredients and stir until the sugar has dissolved, then combine the liquid with the cashews and chestnuts. Spoon a circle of watercress purée onto each plate, then top with a layer each of kimchi and water chestnuts. Finish with radish slices and shoots. serves 5 to 6 Indochine at Delaire Graff Estate, Helshoogte Pass, Stellenbosch, 021-885-8160, delaire.co.za Watch how Chef Kahn plates the salad: