Great British Food Christmas 2024

These flavour-packed recipes from DominiqueWoolf are perfect for when your palate craves a zingy pop of spice TREATS FROM THE EAST Kimchi Beef Peanut ButterRamen When I’ve had a busy day and I’m in the mood for comfort and some gentle chilli heat, this is exactlywhat I crave. The rich, nutty broth is thick and almost curry-like, andworks so well with the soy- marinated beef, creamy soft-boiled eggs and kimchi – which gives pops of tanginess and crunch. A very satisfying, slurptastic dish! Serves: 2 Prepare: 10minutes Cook: 20minutes For the steak 1 x 200–250g sirloin steak 1 tsp toasted sesame oil 1 tbsp light soy sauce For the noodles: 2 nests of mediumegg/ wheat noodles 4 tbsp unsweetened peanut butter 2 tbsp gochujang 1 tbsp light soy sauce 1 tbsp sugar 600ml chicken stock Neutral oil, to fry 2 spring onions, sliced 2 large eggs, room temperature if possible To serve: 100g kimchi, chopped (I use scissors) 1 spring onion, finely sliced 1. Place the steak in a dish and coat with the sesame oil and 1 tablespoon of soy. Leave to marinate while you prepare the rest of the dish. 2. Cook the noodles according to packet instructions. Drain, rinse and set aside in the colander. 3. Meanwhile, whisk together the peanut butter, gochujang, soy and sugar with a little of the stock, adding it slowly until you have a smooth paste. Set aside. “When I’ve had a busy day and I’m in the mood for comfort and some gentle chilli heat, this is exactlywhat I crave” © UYEN LUU RECI PES | DOMINIQUE WOOLF greatbr i t ishfoodawards.com 122