The art of keeping my customers, not to mention myself, interested in the food at my market stall requires a constant balancing act between retaining old favourites, retiring the well worn and staying tuned in to the foodie times….and boy are they diverse!
Mak Kimchi Panisse
Spicy, crispy & creamy……
This week sees the final act of the hedgerows ‘greening’ here in the narrow lanes of Devon which never fails to lift my spirits. With the promise of so much fresh young produce on the way, I thought I’d continue the sappy theme by making a speedy healthy fresh Mac Kimchi – think force10 cabbage pickle- using my favourite tender pointed sweetheart or hispi cabbages from the wonderful Riverford Organic Farm and fold it into a Panisse recipe- crispy creamy chunky chips – served with a sneaky little Japanese dipping sauce; all of which happens to be vegan and gluten free. Ideal finger food for serious drinking parties!
The current Korean kimchi craze has, I think, been partly inspired by the recognition that the natural pro-biotics created from traditionally fermented pickles supports the digestion. Sweet, hot and sour fiery spiciness has also become a national obsession….so move over ketchup and make way for the chilli revolution!
Just to be clear, I also worship at the versatile altar of the mighty chickpea in all its myriad culinary forms. These diminutive gluten-free powerballs pack a slow release protein punch making it my all-star meat replacement. You can whisk batters up in seconds, no need to let them sit, to make Pakoras, Socca and Panisse and you’ll find the Italian Farinata – think tasty eggless frittata – in the cookbook. There’ s almost nothing the garbanzo bean, to give it it’s Hispanic name, cannot do….hummus, curries, stews, burgers, salads, dips, roasted spiced snacks and even a white chocolate blondie (in the pipeline) not to mention my sprouted Falafel version which also in the book.
Chez Panisse, aka my kitchen, not the glorious restaurant in Marth’a Vinyard, hosts my asian take on the panisse, which hails from Marseille and is made from a chilled and shaped chickpea flour porridge which is then chopped variously into chips, slices or cut-outs. This spicy appetizer is crispy on the outside with a creamy, custardy interior punctuated with punchy spiced pickle and a dollop of tasty sour and salty Japanese dipping sauce. Serve it with salad and you’ve got a nutritious meal.