Kimchi ‘disco fries’
Robin takes the flavours of a kimchi cheese toastie and applies them to the concept of ‘disco fries’. He tosses Ogleshield cheese (a fantastic melting cheese from Somerset that is often described as the West Country’s answer to raclette) with skin-on fries before grilling until oozy. Served with kimchi and a spicy gochujang mayo. Lamb Weston’s Skin On Really Crunchy Fries work brilliantly under a grill with other ingredients like cheese, as their 9% coating allows them to stay crisp.
Ingredients
Metric
Imperial
- 1.25kg Lamb Weston Skin On Really Crunchy Fries
- 500g of Ogleshield cheese, chopped into cubes
- 350g of kimchi, roughly chopped
- toasted sesame seeds, or a mixture of sesame, poppy and pumpkin seeds, to serve
- vegetable oil, for deep-frying
GOCHUJANG MAYO
- 250g of mayonnaise
- 75g of gochujang
- 25g of honey, plus extra as needed
- 15ml of rice vinegar, plus extra as needed
- 1 lime, juiced
- kimchi liquid, to taste
Equipment
- Deep fat fryer
- Temperature probe
Method
Preheat the grill on a high heat (or you can use a salamander grill) and heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 175°C
- vegetable oil, for deep-frying
For the gochujang mayo, in a bowl, mix together the mayonnaise, gochujang, honey, rice vinegar and lime juice. Loosen with a little kimchi liquid and taste and adjust with more honey or vinegar, if needed
- 250g of mayonnaise
- 75g of gochujang
- 25g of honey, plus extra as needed
- 15ml of rice vinegar, plus extra as needed
- 1 lime, juiced
- kimchi liquid, to taste
Deep-fry the fries until really crisp and hot through, then remove with a slotted spoon into a large bowl
Toss the fries with the Ogleshield cheese and a pinch of salt, then transfer to an ovenproof serving dish(es). Place on a tray under the hot grill or salamander and grill until the cheese has melted (you can do this on a baking sheet if you prefer and transfer the fries into serving bowls once done)
- 500g of Ogleshield cheese, chopped into cubes
Carefully remove from the grill, scatter over the kimchi and finish with a sprinkling of sesame seeds. Serve immediately
- 350g of kimchi, roughly chopped
- toasted sesame seeds, or a mixture of sesame, poppy and pumpkin seeds, to serve
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Dublin-born Robin Gill has worked under revered chefs such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – including Sorella and Darby's – are relaxed, innovative and very exciting.
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