Recipies from Good Weekend if you missed them on Saturday. The bibimbap is fantastic served with a fried egg on top. You can also use chicken thigh fillet instead of beef. Enjoy!
Bibimbap with beef and onions
300g scotch fillet, cut into thin strips
1 brown onion, peeled, halved and finely sliced
3 tablespoons soy sauce
1 tablespoon kochujang red pepper paste, plus extra
2 cloves garlic, crushed
1 tablespoon soft brown sugar
2 teaspoons sesame oil
Sea salt and freshly ground black pepper
400g jasmine rice, rinsed
1 tablespoon vegetable oil
2 handfuls baby spinach leaves
1 tablespoon sesame seeds
Pickled cucumber and carrot
1 Lebanese cucumber, peeled and finely sliced in strips
1 small carrot, cut into fine matchsticks
1 tablespoon salt
1 tablespoon caster sugar
2 tablespoon rice vinegar
To make the pickles, toss the cucumber and carrot with the salt and leave for 30 minutes. Dissolve the sugar in rice vinegar. Drain and rinse the vegetables, squeeze dry and toss in the sweet vinegar. Leave until ready to serve, then drain.
For the bibimbap, combine the beef in a bowl with the onion, soy sauce, kochujang paste, garlic, sugar, sesame oil and a pinch of salt and pepper. Set aside to marinate for 30 minutes.
Combine rice and 700ml water in a lidded pot and bring to the boil. Cover tightly reduce to a very low heat and cook for 15 minutes or until cooked. Remove from the heat and rest for five minutes then fluff with a fork.
Heat a wok on high heat with the oil and stir fry beef and its marinade until the beef is cooked through. Add the spinach leaves, and stir until just wilted.
Serve rice in a large bowl, top with the beef and some of the pickles and sprinkle with sesame seeds and extra kochulang or chilli sauce if desired.
Chocolate Mousse with Hazelnut Praline
250g good-quality dark chocolate, chopped
300ml double cream
1½ tablespoons fresh espresso coffee
3 large eggs, separated
½ cup raw, unsalted hazelnuts
½ cup caster sugar
3 tablespoons water
Place chocolate and cream in a stainless steel bowl on top of a saucepan of simmering water, making sure that bowl fits into the saucepan and that it does not touch the water. Stir frequently until the chocolate and cream have melted and combined well. Remove bowl from pan and set aside to cool.
Whisk the coffee and egg yolks into the chocolate mixture until well combined.
Beat the egg whites in a separate bowl until stiff peaks form, and using a large spatula, gently fold the whites into chocolate mixture in 3 stages. Spoon mousse into 4 martini glasses, cover and refrigerate for 6 hours or until set.
Meanwhile, preheat oven to 180C and place the hazelnuts on a lined baking tray. Roast hazelnuts for about 8 minutes until golden. Remove from oven and rub in-between a clean tea towel to remove shells. Place roasted nuts onto a lined baking tray.
Combine sugar and water in a small saucepan and stir over low heat until sugar dissolves. Increase heat and boil, occasionally brushing the side of the pan with a wet pastry brush to prevent sticking, until syrup is golden in colour. Remove from the heat, allow the bubbles to subside, and then pour the caramel over the nuts and leave to set until hard. Chop the praline once it is hard into small pieces.
To serve, remove glasses from fridge and sprinkle with hazelnut praline.