Chinese Quince

These are all over the markets right now
Not good for eating raw but good for cooking with.

Information

http://en.wikipedia.org/wiki/Quince
http://www.bbcgoodfood.com/content/knowhow/glossary/quince/

"Quince

Pronounce it: kwin-s

The two different shapes - apple and pear in which quinces grow are an obvious clue to the fruits to which they are related. When ripe, they are very fragrant, with a smooth, golden yellow skin, but their hard, bitter flesh means that they are used almost exclusively for cooking, rather than eating raw. Once cooked, the flesh develops a deeper flavour and turns a golden pink.

They contain a high level of pectin, which makes them great for making jellies, jams and other preserves, such as the Spanish quince paste, membrillo, which is often served with cheese. They are also good in chutneys, pies and tarts.

Availability from October through to December,

Choose the best Firm, unblemished fruit. Avoid quinces with downy skin - it's a sign they're unripe.

Prepare it Wash, then core by cutting them into quarters and cutting the core away. Slice or cut into chunks as required.

Store it Quinces keep well at room temperature - they'll last around a month or so.

Cook it Bake (50 minutes); poach (10-15 minutes)."

Information from here

My Quince and Frozen Blueberries Crumble

I made a simple crumble flour ,Brown sugar and butter.
I chopped 2 quinces and added a container of frozen blueberries (I got from homeplus)
I add some flour, brown sugar, vanilla seeds (my friend brought me some pods from Bali)
Cinnamon and nutmeg.
I cooked at 180 till fruit were soft. Maybe 1 hour -1 hour 10 minutes
Serve hot with Ice cream

For other recipes go here

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Out Backs Winter Menu

Beef Wellington

We don't have any choice in Suncheon for western food it out back or Vips . Neither i really like but sometimes it just nice to go eat out.I am a fan of out back fish. Its ok . Sometimes we order of their side menu . chicken a potato and salad it not to expensive and I find it enough.

The Garlic tomato cheese potatoes I could not eat . The cheese Broccoli miserable the mushrooms great, The gravy ok. The beef Wellington was stogy and the pastry was not light a crispy 28 000 not worth it . Their other steaks are better .
Watch Gordon Ramsay do it right Here

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Quinoa: A Protein-Packed Alternative to Grains

Check this out in the New York Times nytimes.com

"Quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain. Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains, because it contains all the essential amino acids."

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Gwangju International Food Fair

Thanks Brian for the heads up on this
http://www.foodshow.kr/eng/sub.html?sub_p=01_02

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Found this today

Information from here

Cooking Delight with Three of Seoul's Great Chefs on 11 & 20 Nov. and 1 Dec.

Korea4Expats.com has organised a series of gourmet cooking classes in collaboration with the Chefs of the Intercontinental Hotel. The classes each feature the cooking specialties of three of the best chefs in Seoul on Thursday 11 and 20 November and on Monday 01 December.


Modern Indian Culinary Delights with Chef Shovan Das on Tuesday 11 November
09.45-10.00 Welcome coffee
10.00-12.00 Cooking class
12.00-13.00 Lunch will include a glass of wine*
COEX Intercontinental Hotel

Modern French Culinary Delights with Chef Eric Pellen on Thursday 20 November
09.45-10.00 Welcome coffee
10.00-12.00 Cooking class
12.00-13.00 Lunch will include a glass of wine*
Grand Intercontinental Hotel

Australian Cocktail Culinary Delights with Chef Nick Flynn on Monday 01 December -
(NB. date change from October).
09.45-10.00 Welcome coffee
10.00-12.00 Cooking class
12.00-13.00 Lunch will include a glass of wine*
COEX Intercontinental Hotel


Cost:
W66,000/pax per class for those registered in all 3 classes (total W198,000 - tax included)
W88,000/pax per class for individual classes - tax included

A draw will be held on the 11th among those who have signed up for all 3 sessions. The winner will win reimbursement of the cost of one of the three cooking classes/lunch.

Info/Registration: events@korea4expats.com or call 010-7274-1950.
Please include your name and telephone numbers and indicate if you are registering for all 3 classes. If not, please specify the date/class you want.

Deadline:
Registration due by 5 November for 3 sessions package price
Payment due by 6 November.
(note - an additional W10,000 will be imposed for payments 6 November)
No refunds for cancellations after 5 November

Space limited to a maximum of 15 people.

*See attached for menu details - for both the cooking demonstrations and lunch.

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Eating at a temple

Things You should Know. The monks have a very special way of eating.

It is called Balwoo. Meaning bowls containing a moderate amount.

1- Do not leave any food. Take only moderate amounts . Only what you can eat.
2- save one piece of radish or kimchi till last. This is going to be used for cleaning.

Try to keep your water clean. the water you receive at the beginning should be as clean at the end of the meal.

Wash you hands before the meal.
Do not talk
Turn off your mobile.
Sit straight and quietly
You have Four bowls
One for rice
one for soup
one for water
one for your sides

Try not to make any noise even with your chopsticks.
Always eat with the bowl high up to your mouth. So as not to show your mouth to others
Do not put anything in your rice bowl other then your rice.
After you use the spoon place it in the coup bowl and the chopsticks always rest on the water bowl.
when you hear the bamboo stick you can start.
First time place your hands together
second bow
third sit up
untie the bowls, using only your thumbs remove the bowls place them clockwise
smallest behind the largest, Do not take any extra you must eat everything .
at the end take the water rinse everything and pour in the bucket
Make sure their is no food in there you may have to drink everything in the bucket if there is .
This was the most stressful meal I have ever had.
But the mushrooms that we had were amazing.
Remember monks are vegetarian so I didn't think I was really going to like the food.
But I have to say the food was great.
More Information On temple stays in Korea
Templestay.com
Temple food
Temple Behaviour
visitkorea.or

Oh did I mention if you choose to stay over night you must get up at 4 in the morning.

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Sunday Roast Brings Me Home

I love Sunday Roast .

I found myself a nice pork loin at Kim's club . So I cooked it up for Sunday dinner.
My big miss from Ireland is Sunday Roast.
I seasoned with some garlic powder, salt , pepper and thyme.
Place it in a Roasting tin with a little water. I preheated the oven to 170-180 and cooked for 1hour 30 mins.
After 45 min I added all ready steamed potato wedges seasoned with olive oil and thyme and rosemary. and finished cooking.
I made some Gravy and boiled some frozen (a childhood love ) the peas I got at the Underground Grocers

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